First off, Brussels sprouts are in the cruciferous vegetable group. You know, they mingle with broccoli, cauliflower, cabbage, and other similar leafy greens. They’re really high in Vitamin K, Vitamin C, anti-oxidants, and fiber, and they’re a really low calorie option if you’re being mindful of your weight.
So, yeah. Healthy.
You know Brussels sprouts are good for you. You know you should eat them. But, you might not know what to do with these little delicious cabbage look-alike’s.
Let me help you out!
*** If making this recipe, you must use fresh Brussels sprouts.
|1 tbsp butter
1/2 pound fresh Brussels sprouts (about 15-20)
salt and pepper to taste
Warm butter over medium-low heat in a skillet.
While that’s warming, cut Brussels sprouts in half, lengthwise.
Place Brussels sprouts in skillet (make sure the butter is melted) flat side down.
Cover for 15-17 minutes (until they’re golden brown).
Avoid peeking at them, just let them be.
Season with salt and pepper.
Toss them around a little.
Serves 2. ENJOY!!!
This recipe gives the Brussels sprouts a nice nutty, crispy flavor. They’re a great addition to any meal, and they’ll make you seem fancy! GO YOU!
Do you have a favorite way to eat Brussels sprouts? Share away!
Have y’all ever tried kangaroo? I hadn’t yet, and saw a package of ground kangaroo from one of my favorite grocery stores, Sprouts.
I had to try it!
A one pound package contains:
- about 440 calories
- about 110 grams of protein
- about 4 grams of fat
- about 4 grams of carbohydrates
For a pound!!!! What a healthy, lean, delicious protein source!
So how did I prepare this? I made burgers!
|1 pound kangaroo meat
1 tsp dried minced onion
1 tsp artisan salt
Mix all the ingredients in a bowl with your hands.
Form into 2-3 burger patties.
Grill on each side for 5-7 minutes, depending how well you like them done.
Let the burgers sit to the side for a few minutes before eating.
I cooked mine to about a medium.
OK, so how do they taste?
They are very lean, so you’re not going to get that satisfying greasy burger taste in your mouth. Many people might think that kangaroo meat will taste game-y. I wouldn’t agree with that. I would describe it like a leaner, wilder burger. HA! You definitely don’t want to overcook it, as it will easily dry out with such a low fat content.
Maybe you can try something new this week and give kangaroo meat a whirl, I’m glad I did!
By now, y’all know how I like to keep recipes simple and easy. So why change that?
|2.5 pounds frozen chicken thighs
4 sliced carrots
4 sliced celery stalks
1 large diced onion
3 sliced jalapenos
10.5 oz can cream of mushroom soup
1 tbsp Italian seasoning
1 tbsp black pepper
1 tbsp artisan salt
Place everything in a slow cooker in the order listed above.
Set the crock pot for 8-10 hours of cooking.
Give it a stir when it’s done. Yes, that’s it.
Serves 4-6. ENJOY!!!
This is really good by itself, or served over rice.
This is also a good “make before you go to work” meal. It only took me about five minutes to throw together. Would you be willing to get up five minutes earlier in the morning to have a hearty dinner ready for you when you get home?
Sounds like a good trade!
I got this recipe from a really awesome couple that I coach. Thank you, Paul and Amanda!!!
They told me about it, I made it, it was delicious, so I knew I had to share it with y’all!
|1 head of cabbage, chopped finely like coleslaw
1 bunch of green onions, chopped
8 oz crumbled feta cheese
2-3 lemons, juiced
1/3 cup white wine vinegar
1 tbsp black pepper (or to taste)
1 tsp artisan salt (or to taste)
Combine all ingredients in a large bowl, and mix well.
Leave it in the refrigerator overnight to let the flavors blend.
This recipe made a HUGE bowl, and is a great prep ahead of time food. Paul and Amanda suggest putting it in a pita with some protein, eating it plain with ground turkey on top, using it as a side dish, or as a condiment for a burger.
What a fun chance to be creative! How would you use this dish?
Before I start this post, I just want y’all to know that I don’t think any of the foods in the photos are “bad”. Everything pictured is currently in my house, so obviously, this post is about what the title says. How to choose a breakfast to fit your goals!
Below are two breakfast options, let’s break these down a bit.
- two pieces of turkey bacon
- 1/2 cup broccoli
- 1/2 cup cauliflower
- 1/4 cup sauerkraut
- chives garnish
- two scrambled eggs
- 1 tsp of coconut oil
- salt and pepper
- homemade bread with pat of butter
- half an apple
- 3/4 cup Udi’s Gluten Free Vanilla Granola
- 1 tbsp hemp seeds
- 8oz glass of unsweetened almond milk
- half an apple
|Approximate calories: 450
||Approximate calories: 550
- high in protein
- low in sugar
- good protein/fat/carbohydrate ratios
- contains vegetables
- lots of flavor
- contains probiotic (sauerkraut)
- looks fancy! 🙂
- prepared quickly
- easy to make
- good source of vegan protein
- lots of flavor
- can’t really mess it up (over cook it)
- takes longer to make
- requires more ingredients
- could over cook it
- high in calories/low in satisfaction (fullness)
- small portion
- easy to overeat this type of food
- lacks vegetables
- could make you hungry faster
- high in sugar
So which one to choose? It depends on your goals!
For fat loss goals: OPTION 1 is the way to go.
For weight gain goals/endurance athletes (like triathletes): OPTION 2 is the way to go. Heck, if you’re trying to gain weight or are an endurance athlete, you may need to eat both options in one sitting.
Looking at the calories, macro-nutrients, and pros and cons list, which breakfast would you pick?
|ACTION STEP: look at your breakfast plate this week. Are your choices in line with your goals? Why or why not? If they are, WOOHOO! High five time! If they’re not, what’s one thing you can do tomorrow to get one step closer to a breakfast that’s more goal appropriate?