This may sound wild, but all of my kids LOVE brussel sprouts!  I am talking… will eat them for breakfast along side their eggs, or for dinner next to their salad, or a nice warm protein dish to keep us warm at this chilly time of year.  They are so simple to make, they stay around for a long time in your fridge, so if you forget about them for a while, they will still be good, simply peel a few leaves off of the top and you are good to go!

They are easy to find at the farmer’s market these days or at our local co-op!  They are in the same family as cabbage and kale, good for you in so many ways.  I recommend cooking them slightly for ease of digestibility and to reduce the goitrogenic properties (as that will decrease with cooking/heat).


  • 1 lb Brussels sprouts
  • 1-2 Tbs of beef/chicken fat or coconut/olive oil for a veg option
  • 1 small shallot, minced
  • Himalayan/Sea salt and pepper to taste


1.   Rinse Brussels sprouts.  If they are large, cut off tough stem.

2.   Cut each brussel sprout in half, then either quarter them or slice thinly.  (your call)

3.   Heat skillet over medium heat.  Warm fat/oil.

4.   Add sprouts and shallots to pan and cook for about 5 minutes, stirring occasionally.

5.   Season with salt and pepper.  Stir a bit more and serve immediately.

These make a great side dish or toss them on top of your salad!  Yum!

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