I WANT TO LIVE A HEALTHY AND PAIN FREE LIFE, NOW!
November 18, 2020
When it comes to eating vegetables and trying to come up with ways to sneak them into the diet, most of us would rather call in for pizza, which seems like a good choice at the time because it’s fast, convenient and satisfying, at least for the moment.
Unfortunately, a diet of pizza is what got you to realize you need to eat more vegetables!
Continue reading this blog to discover how to prepare a surprisingly easy dish using brussels sprouts and cranberries. Find out how this may also help protect you against chronic illness!
It seems like every time you think about making a change in your diet and lifestyle, vegetables always come up. One of the biggest obstacles to eating more vegetables is not knowing how to prepare them. Most of us would rather go to the dentist (no offense to my dentist friends out there) than try to prepare and eat vegetables on a daily basis.
Today, I’m sharing with you a very easy recipe that will help you understand how to love vegetables like brussels sprouts.
Brussels sprouts look like mini-cabbages. They’re part of the cruciferous vegetable group, alongside cabbage, cauliflower, kale and mustard greens. These vegetables are known for being high in fiber and loaded with vitamins and minerals. Fiber is crucial for good bowel movements and intestinal health.
Brussels sprouts are particularly high in vitamin C (half cup meets 81% of vitamin C requirements for the day) and vitamin K (137% of your daily requirements), which is crucial for blood clotting and bone health. They’re considered an antioxidant food, which means that they help decrease oxidation in the cells, helping decrease inflammation and risk for cancer and other chronic illnesses. As you can see, eating vegetables is not a fad; it’s a prescription for great health.
Try this recipe over the holidays or anytime and let me know if this becomes a popular recipe you’re asked to bring to your next family get-together. I promise you this one is a crowd pleaser!
Servings: 6Time: 15 minutes
Ingredients:4 Tbsp. coconut oil, divided1 small red onion, thinly sliced2 lbs. brussels sprouts, thinly sliced1 tsp. sea salt¼ cup organic dried cranberriesPreparation:1. Place two tbsp. of the fat in a heavy-bottomed skillet on medium heat. When the fat has melted and the pan is hot, add the onions and cook, stirring occasionally, for 3 minutes, or until just starting to turn translucent.2. Increase the heat to medium-high and add the rest of the fat along with the brussels sprouts. Cook for about 7-10 minutes, stirring occasionally.3. Turn off the heat, add the salt, dried cranberries and stir to combine. Serve as a side dish with poultry or any other main course.
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August 30, 2020
July 29, 2020
I’m developing some new recipes to share with you. Here’s one you can use for breakfast or a snack, for those of you who can’t eat oats. For those who can, just replace the quinoa with gluten free oats. This is a low sugar recipe; feel free to add more honey to your taste. This was perfect for me as a mid-afternoon or after dinner snack that packs a lot of fiber, protein and fat. You can have one of these after dinner to help your digestion or take them along with you for a post-workout “pick-me-up."
Let me know what you think. Enjoy!”