First off I want to thank every single one of you amazing readers and fans I have for always being there to help me spread the good health word. I do my best whenever I can to give back to you as much as I can as often as I can and I appreciate you all sticking around. The participation in the Memorial Day giveaway was amazing and I will do everything in my power to keep running as many giveaways as I can to keep you all excited about being so healthy. In the meantime, just a few updates for you and some very needed shootouts that are overdue and I haven’t had a chance to talk about:
- I have been super super super busy with work, a few classes, my photography hobby, cooking etc and haven’t had much time to post. In that time I got two incredible books in the mail to review and I highly recommend them both. They are as follows:
- My awesome friend Jennie from Easy Paleo send me her EBook a while ago to read and I was thoroughly impressed. It is a down to earth real approach to getting started with the Paleo Lifestyle and makes it super simple. If you are struggling or know anyone that could benefit head over and check it out HERE
- Finally, my new homeslice Abel from Fat Burning Man put together an amazing Free EBook on an introduction to Paleo as well as 9 of my recipes :) Woot woot I feel so loved and he is just giving that away jazz away. Head over HERE to pick it up and also check out his podcast which is ranked just below Jillian Michaels for podcasts and I will be on it on Friday. You can hear me bump my gums about my transition to paleo and a little back history on my life. Let me know when you listen to it what you think.
- Without further adieu, here is the amazing brussel sprouts
- 1 pound brussel sprouts, cleaned and sliced, or use a mandoline
- 1-2 lemons, depends on your taste buds, I used 2 small ones
- 1 red onion, diced
- ~2 tablespoon of fresh thyme, diced
- Salt and Pepper to taste
- Bacon grease or coconut oil for your pan
- Preheat a large saute pan over medium heat and start by sautéing your red onions in the cooking oil of your choice. I prefer bacon fat.
- While they are sautéing, zest both of your lemons, dice the lemon zest and set aside
- Once your onions are translucent, add all of your sliced brussel sprouts to the pan as well as juice of one or two of your lemons and mix well continuing to stir while your brussel sprouts cook
- Saute for about 5-10 minutes depending on how you like your texture in your sprouts, I like eating mine raw so I keep them a little on the under cooked side.
- Once they are too your liking, stir in your thyme and salt and pepper and mix well
- Remove from the pan and plate, sprinkle with your lemon zest and enjoy
- I have also made this recipe with bacon, apples, and rosemary so feel free to experiment, they are all delicious
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