Let's hear it for all the brussel sprouts lovers??? (((crickets??)))
Ok...I get it....they are an acquired taste....but I have watched this hate/love relationship transpire time and time again.
I recently had a member of my health and wellness group, The Best You, confess her NEW love with brussel sprouts. She claims that prior to cleaning up her diet and lifestyle..."If anyone had told me I would CHOOSE to eat them for a healthy snack I would have laughed them off the planet"....LOLOL!
She's been transformed!
Brussel sprouts resemble tiny cabbages that grow in bunches on a large stalk that looks almost like a small tree. They are most similar in taste to kale, cauliflower and mustard greens.
Brussel Sprouts: Nutritional Facts
They are loaded with nutritional value of which I've listed for you here:
One 1/2 cup serving of cooked brussel sprouts (which isn't near enough for me....I enjoy at least a full cup) provides:
2 grams of protein
6 grams of carbs
2 grams of fiber
Vitamins A, C, K
Folate and Manganese
They are rich in antioxidants and are known to be the best plant source of omega-3 fatty acids.
Studies are also showing that brussel sprouts may help to fight both inflammation and cancer!
I personally LOVE brussel sprouts and always have! It was pretty much love at first bite! And before I even began my clean eating journey....I used to CRAVE them.....and would eat them by the bowl full!
My Favorite Ways to Eat Them...
You can prepare brussel sprouts in many ways......steamed, boiled, roasted, baked, sautéed and even sliced or shaved and served raw in a salad.
I love the shaved sprouts and add them to my salads almost daily. My local grocer offers the brussel sprouts already shaved/sliced in bags which makes it really convenient. The flavor is very subtle in the raw form which makes this an easy way to gain the nutritional benefits without needing to acquire the taste.
I also sauté them in the shaved form, or whole ones cut in half, and sometimes even whole in a skillet with coconut or olive oil, garlic and Himalayan sea salt....just until they turn bright green as I like them still sort of crunchy. I just throw them into my sautéed veggie rotation for the week!
It seems to be unanimous in my group....roasted brussel sprouts are the most popular. The ladies enjoy them halved, drizzled or tossed in avocado/coconut/olive (whichever you prefer) oil, sprinkled with garlic, Himalayan sea salt and even a little cinnamon.....and roasted in the oven at 400 degrees for about 20 minutes....until the edges begin to brown a bit.
My group member Pam, the one that never believed she'd like them, prefers them "smashed"....which is truly a great way to enjoy them! I did a live video demonstration of this about 2 yrs ago and for the life of me, I cannot locate it. It's actually a lot of fun....and really brings out the flavor of the sprout! It also helps to crispen the entire sprout patty! Pam boils her sprouts for 8 minutes and drains, places them on a cookie sheet, smashes each one with the bottom of a glass (that's the fun part), sprinkles with oil of choice (olive/coconut/avocado), Himalayan sea salt, thyme and garlic and bakes at 400 degrees for 15-20 minutes.
And if you really want to take it up a notch yet remain AIP compliant....you can also lightly brush your sprouts with pure maple syrup and/or balsamic vinegar over them just before they are finished roasting! Holy smokes its good!
So are you a fan of brussel sprouts already? If so I'd love to know your favorite way to enjoy them!
And if you are NOT a fan...I hope I've inspired you to give them a try!
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See you next week!
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