Okay . . . so today let's talk about holiday food!
I did a little research and googled what the all time favorite Christmas vegetable was . . .
And other than roasted potatoes . . . the winner was Brussels Sprouts.
So, I thought today we'd talk about just how important this little ball of goodness really is.
Brussels sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to any diet or meal.
They also include a potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control. They're packed with immunity-boosting vitamin C and cancer-fighting "glucosinolates" and contain vitamin K, which is a chemical the body uses to promote blood clotting.
Brussels sprouts are an iron-rich veggie that fits into the same category as broccoli and cabbage, which contain about 6-10% of the RDI.
And in addition . . . eating high-fiber, low-glycemic load foods like Brussels sprouts . . . are associated with greater loss of weight compared to foods with a higher glycemic index.
So how do we prepare these little yummy veggies and maintain its nutritional valve???
Well . . . there are several ways. One being to soak them in a bowl of cold, salt water for 20 minutes. Preheat the oven to 400*F. Drain and trim the stem ends, pulling off any yellow outer leaves. Mix them in another bowl with extra virgin olive oil and a dash of pepper. Pour them on a sheet pan and roast them for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Another way would be to cut a deep cross into the base of each sprout. Add the sprouts to a pan of boiling water, cover and boil for 4-5 minutes until just tender. Drain well and add seasonings like black pepper, salt, onion and garlic.
So enjoy these delicious little morsels this holiday season.
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