Hey there strong people!
First off, my apologies for not posting a recipe last week. While I would love to spend all my time creating wonderful recipes for you, I am also at 3 other places throughout the week. I go from teaching P.E. at St. John’s Elementary School, to my Personal Training clients at HealthQuest Fitness Center to covering the strength & conditioning for the girls Volleyball and Basketball at Napa High School. I love that all my platforms give me the opportunity to impact the lives of so many people.
Now, on to the recipe! I LOVE brussels sprouts and I LOVE thanksgiving flavors. This recipe has a perfect combo of sweet, salty, and smoky. To make this recipe extra healthy and Whole30 compliant (sugar-free), use sugar-free bacon and cranberries.
We enjoyed this side-dish with a wonderful steak and mashed (or smashed?) potatoes!
Have a great day!
Thanksgiving-Style Brussels Sprouts
Ingredients
- 3-4 slices of bacon sugar-free for Whole30
- 1 lb. Brussels sprouts 1 bag
- 1 tsp ghee
- 1/2 cup raw walnuts
- 1/4 cup of cranberries sugar-free for Whole30
- Dash of sea salt
- Pepper
Instructions
- Chop the bacon into small pieces.
- In medium heat, cook the bacon pieces in a large pan until they are almost fully cooked.
- While the bacon is cooking, cut the brussels sprouts in half.
- Throw the brussels sprouts in with the bacon.
- Cover and cook fro about 4 minutes.
- Add the ghee, walnuts, and cranberries.
- Cook for another 2 minutes uncovered until desired crispiness or tenderness.
- Season with salt & pepper to taste.
