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When I asked my baby sister Rona, how much she likes brussel sprouts this is what she said… “love love love them they’re amazing I can never get enough and legit sometimes eat them for lunch and dinner multiple days in a row without realizing and still manage to not get sick of them.” If this a 20 year old is this enthusiastic about a cruciferous vegetable {and her mama’s cooking BTW}… This Acrobat says– soon for the rest of America.
I know why my sista Ronz loves the bruss– they’re tasty and surprisingly on trend, but here’s is why I love them too (along with all other cruciferous veg). First, cruciferous veggies are a diverse bunch- including cauliflower, broccoli, cabbage, bok choy, arugula, watercress, KALE (aka the Beyonce of the group) and of course brussels. These plants go especially HAM {hard as a mofo} with folate, vitamin A, C and K, and phytonutrients- plant based compounds that can lower inflammation and may even reduce the risk of cancer. Beyond that, they are high in fiber– which means they will taking longer to digest, keeping you full for longer. AND, these foods are lower in calories, and high in nutrients– making them extremely efficient for weight loss or weight management (vs. a diet cookie– low calorie but also low nutrients- not getting your bang for your buck there).
While reduced disease risk from diet is fascinating and really really beneficial, I find most of my clients aren’t thinking that far ahead. So, for the rest of the America (myself included), here’s my advice.. Eat more vegetables, specifically ~2-3 cups every day to promote a healthy future, oh yea, and to fit into your skinny jeans- high waisted or otherwise.
PS– fried brussels, not so balanced– but roasted ones with balsamic and seeds– BALANCED and more…
(scroll for recipe)
Recipe: Roasted Apples and Brussels with Balsamic Glaze and Pomegranate Seeds
Servings: 4 Active Time: 15 minutes Total Time: 30 minutes
Ingredients
- 1 ½ pounds Brussel sprouts, ends cut off and sliced in half
- 1 medium Gala apple, chopped into ½ inch chunks or thinner slices
- 1 tablespoon canola oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup balsamic vinegar
- ⅓ cup pomegranate seeds
Directions
- Preheat oven to 400 degrees Fahrenheit
- Start with the brussels and apples: Pour the Brussel sprouts and apples on to a sheet pan, drizzle with 1 tablespoon canola oil and sprinkle with salt and pepper; toss until well combined. Roast for ~20 minutes, until the brussels are crispy on the outside and tender on the inside.
- The last 10 minutes the brussels are in the oven, start the balsamic glaze:
- Pour 1/2 cup balsamic vinegar in a small NON STICK pan and heat over medium heat until boiling. Reduce heat to a simmer until the balsamic vinegar gets thick and reduces to ~1/4 cup. About 5 minutes.
- Place brussels sprouts in a serving bowl and drizzle with balsamic reduction. Top with pomegranate seeds
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