Brussels Sprouts with Bacon Avocado and Lime:
Summer Madness…I’m loving the summer right now are you?
This summer has been inspiring, fun, sexy, cool and most of all I’m enjoying just being! What does that mean? It means just being me or rediscovering what being me means on all levels. What am I feeling and how to process my feelings. To often we walk around like robots and forget to connect with how we feel about the different vibrations we get from all our different interactions. I’m allowing myself to just feel and it feels good!
This all ties in with the food we put into our bodies. I try my best to put healthy and yummy food in my temple! My crew loves Brussels Sprouts and this recipe is easy, tasty and simple! I got this recipe from “This Little Red House” food blogger and it has become a go to recipe ever since. Try it, I’m sure you’ll enjoy it! If you don’t want to use the bacon then just eliminate it.
How do you cook your Brussels Sprouts?
Here’s to your healthy eating,
Ali in the Valley
Picture by: Ali
Brussels Sprouts with Bacon, Avocado, and Lime Recipe:
1lb brussels sprouts 2 slices bacon 1 garlic clove, minced Juice of 1 lime 1 avocado, sliced A pinch of crushed red pepper (optional) Olive oil Salt and pepper
While you are slicing your brussels, cook the bacon until crispy in a large skillet. Remove from pan.
Add a little olive oil to the pan (depending on how much bacon drippings were left over), and add your cut brussels, garlic, and crushed red pepper.
Cook for just about 5 minutes on medium heat, until brussels start to get tender. Mix in lime juice and crumble bacon into the sprouts. Salt and pepper to taste. Scoot your sprouts over to the side of the pan, and add avocado slices, just to quickly warm each side. You don’t really want to stir them around into the sprouts or they will mash right in. When they are heated through, mix everything together and enjoy!
Information on Brussels Sprouts:
Forerunners to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts as we now know them were grown possibly as early as the 13th century in what is now Belgium. Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi; they are cruciferous (they belong to the Brassicaceae family; old name Cruciferae). They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, because they contain sinigrin.