I recently had someone ask a question about Brussel Sprouts and wanted recipe ideas. Brussel sprouts tend to be one of those veggies with a very bad reputation, and I admit, I used to loathe the thought of eating the miniature cabbages – but I have truly grown to love them and yes, my kids eat brussel sprouts – in fact the ASK for them! Brussel sprouts are incredibly good for you – high in vitamin C, potassium, calcium, and the cancer fighting phytochemical indole. Here is how I made Brussel sprouts for breakfast the other day:
Steam or boil Brussel sprouts until soft (I steam them right in the bag they come in from Trader Joes in the microwave for 3-4 minutes)
Quarter Brussel sprouts and saute in olive oil with 1 package of sliced up gluten free chicken apple sausages
Add a little cracked black pepper and serve.
Another family favorite is brussel sprouts with bacon. I cook the sprouts as mentioned above and then saute with a bunch of diced bacon. Another great way is to bake the brussel sprouts in olive oil, a little sea salt, a generous amount of dried dill weed, and a little pepper.
Here’s a great Red Curry Beef Soup recipe:
1 tbsp of Thai red curry paste
2 cans of coconut milk
1 cup of chicken stock
1 1/2 to 2 lbs of grassfed stew meat
handful of baby carrots
half a head of shredded purple cabbage
3 medium peeled and quartered sweet potatoes
Mix all ingredients in the crock pot and cook all day on low or cook on the stove top in a soup pot until the sweet potatoes and carrots are soft and the stew meat falls apart.