While I haven’t quite worked my way into Phase 2 yet (eating healthier), I’m still trying to eat things that aren’t completely horrible for me. Some days I succeed, other days I fail miserably (it’s hot out and ice cream sandwiches are the best). I’m limited to roughly 600 calories on my fast days, and UNLIMITED (exaggeration) calories on my feed days, but I still want to balance what I eat on both days and make sure it’s something good for me, not just calories.I mentioned to the wife that I wanted to have some brussels sprouts again, so she picked some up for dinner this week! Today is brussels sprouts day.
Brussels sprouts is one of those foods that has some weird stigma attached to it. For some reason most kids are raised to hate brussel sprouts and I’m not sure why. When I was a child if you had suggested eating them I would have given you a weird look, laughed, then walked away. I was kind of a jerk. I’m not sure, but I think this problem is created through parents that have no idea what to do with brussels sprouts (ummm… steam them?) and the media that needs to depict some food to give the dog under a table during episodes of Step by Step (did they even have a dog?). As a parent now, I think it’s important to introduce these good foods as early as you can and not treat them differently than the other foods you eat. The key, of course, is making them taste good, but we’ll get to that later.
IMPORTANT MESSAGE FOR DOG OWNERS: Brussels sprouts is a good source of vitamin K that are important for dog’s healthy bones. So it’s totally cool to give them to your dog under the table, over the table or wherever you wacky dog owners like to feed your dogs (bed?)! Just be careful, because too many can also cause diarrhea. (Sooo probably don’t do it in bed…)
It turns out that they have some properties which are also good for you. They have a good amount of Vitamin A, C, and K (woof), and fiber. They apparently also have some special cholesterol-lowering benefits and magical anti-cancer properties.So if you value your colon, and I’m guessing you do or are at least thinking about it now, you may want to eat some now and then. Science!
Like a lot of vegetables, there are a lot of ways to prepare brussels sprouts and make than fantastic. You can roast, boil, steam, or even fry them. Though I would avoid boiling since it apparently losses some of its anti-cancer magic that way. (Another part of the problem may be caused by overcooking them which leads to a bit of a funky smell.) So Google it or follow the recipe I share below if you want some that tastes good and is good for you. You can’t go wrong roasting a lot of vegetables, so while I can’t guarantee you’ll like it, I’m feeling pretty good about it. Oh, and your mom said to stop being so picky.
This recipe was submitted by reader Martha Stewart. I mean, she’s not a reader of mine, but I’m sure she reads… things. (Like things the SEC gives her.)
- SERVINGS – 4
- 2 pounds brussels sprouts, trimmed and halved lengthwise (cut off the bottom bits, don’t worry if some leaf comes off)
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon hot or regular curry powder (or sweet!)
- Coarse salt
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
Preheat oven to 450 degrees, with racks in middle and lower third. Divide brussels sprouts between two rimmed baking sheets and toss each with oil and curry powder. Season with salt. Roast until browned in spots and tender when pierced with a knife, about 20 minutes, stirring and rotating sheets halfway through. Transfer to a serving dish and top with lemon zest and lemon juice.
Put in mouth. Omp. Omp. Omp.