Okay, so why on earth should you have Brussel Sprouts for breakfast?
There are several reasons! First of all, if you can add in a vegetable, specifically a cruciferous vegetable to start your day, you are ahead of the game. According to Dr. Mercola, they are high in Vitamin K1, Vitamin C, fiber, manganese, potassium, choline, B Vitamins, and even protein. They also contain certain sulphoric acids that ward off oxidative stress, which is a risk factor for cancer and many other chronic diseases.
Second, who has the time to spend on making an extensive breakfast? If it takes more than 5-10 minutes, it’s likely not going to happen. So here’s the deal: COOK ONCE AND EAT 2 OR 3 TIMES. Yes, make these puppies for dinner and use the leftovers for breakfast. Skillet time of leftover brussel sprouts and a couple pastured eggs is minutes! You can have this in a bowl and be eating in about 5. A little preparation goes a long way! If you need more ideas on cooking vegetables or would like some assistance with a specific plan for you, Schedule a Jam Session with me. I would love to help!
Third, if you start off your day with good fat, fiber and protein, you will more than likely not overeat or take a nose dive off of “the carb rollercoaster”. Getting your carbohydrates from vegetable sources instead of grains will keep your blood sugar on an even keel. You won’t find yourself chasing the “carb high” and fighting the belly bulge if you can make some adjustments. If you have struggled with going gluten-free and are confused about all of the ingredients out there, I can help. Being Grain-free myself, I have been down that road. I can tell you that every body is different, but I have seen much success making healthy swaps.
Here you go! My favorite Roasted Brussel Sprouts:
What you will need:
1 sack of Organic Brussel Sprouts (cored), 3 carrots (cut in 1 inch pieces), 1 tsp. garlic powder, 2 tbls. brown mustard, 3 tbls. Extra Virgin Olive Oil, 2 tbls. Apple Cider Vinegar and 1/2 tsp. of sea salt.
Mix your wet ingredients in a blender and pour over brussel sprouts and carrots into a plastic bag. Let marinate in bag for an hour, if possible. Preheat your oven to 400. Spread your mixture over parchment paper on a cookie sheet or pan with sides. Roast for approximately 30 to 40 minutes or until bright green with hints of darker brown. (Some pieces will be slightly crispy.) Sprinkle with the sea salt. Let cool slightly and serve with your roasted chicken or grass-fed burger. Yum! I’m getting hungry!
Well, hopefully I’ve encouraged you to maybe try some brussel sprouts again. Do yourself a favor! Your body and your taste buds will thank you! FOR MORE KICK-ASS VEGETABLE RECIPES, JOIN ME IN MY NEW SIMPLE DETOX! FLOOD GATES OPEN APRIL 6TH! SIGN UP ANY TIME!