As a child, I absolutely disliked Brussels sprouts; I didn’t want to see them, smell them or eat them. My mom would serve them up slightly boiled with salt and onions, and it was definitely no favorite of mine.
As I have gotten older, learning to cook these green bundles of goodness has made all the difference.
If you’ve never tried Brussels sprouts or just plain hate them then you must try these two easy-peasy recipes. They are Paleo, GAPS, and Anti-fungal Phase One diet approved.

Baked Brussel Sprouts

1.5 pounds of organic brussels sprouts
1/4 cup GMO-free avocado oil – (BJ’s Wholesale club sells a great one)
2 Tbsp coconut oil
1/2 tsp organic paprika
1 tsp organic onion powder 
1 tsp organic garlic powder
1/4 tsp black pepper
1/2 to 1 tsp Himalayan Pink Salt 
1 medium-sized mixing bowl with a lid
Natural parchment paper

Preheat oven to 375. Wash, then slice as pictured, being sure to remove any yellow leaves and the brown ends.
Place in mixing bowl and pour avocado oil on top; gently mix with a spoon. Add in the remaining ingredients and place the cover in your mixing bowl. Now shake it, baby! 30 seconds of rhythmic shaking and dancing should suffice!
The idea is to shake until all ingredients are saturating the sprouts.

Now you are ready to bake. Place your green bundles of goodness on a baking sheet lined with parchment paper. Put on the middle rack in the oven and bake for approximately 35 minutes. Please note that gas ovens may burn these babies, so keep checking your sprouts and remove them at once if they start to burn.
For GAPS dieters and those not following a Paleo diet, please enjoy some raw shredded Parmesan and Romano cheese on top. This brings it to another level. Oh my gosh, are they delish this way!

Sauteed Brussel Sprouts with Bacon

Hands down, this is my favorite way to cook these green bundles of goodness.
Here is what you will need:

8 ounces of grass-fed sugar-free beef bacon chopped (wellness meats offers a good one)
1 cup of sliced brussels sprouts
1 tsp pastured tallow or grass-fed ghee
1 large frying pan

Add fat to the pan. Once heated, add in sprouts and sautée for a minute, then add in bacon. Cook on medium heat until bacon is ready, making sure to stir frequently.
Serve over zucchini pasta over mashed sweet potatoes or spaghetti squash. This dish is ridiculously delicious and is kid approved!

Need to find out why you should be eating Brussels sprouts for optimal health? Check out this link Medline Plus


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