Saturday, May 28, 2011


Serves 2
8 oz. frozen Brussels sprouts
1/2 tsp. sea salt, divided
1/2 tsp. onion powder
1/2 tsp. rubbed sage
1 Tbs. bacon grease
1/4 cup coconut milk (I use canned Thai Kitchen)
1/2 Tbs. lemon juice (I use organic bottled)
1 thick slice bacon, cooked and crumbled (I use Whole Foods Market Applewood Uncured)

1. In a medium saucepan, simmer Brussels sprouts in enough water to cover with 1/4 tsp. sea salt until tender.  Drain, cut each sprout in half and return to pan.

2. Add onion powder, sage, bacon grease and coconut milk to the pan and stir over very low heat until heated through.  Add lemon juice and 1/4 tsp. sea salt, stir and serve with bacon sprinkled on top.

Nutritional information per serving:

223 calories
16.2g fat
8.3g protein
11g total carbs
4.5g dietary fiber
6.5g net carbs, of which 4.7 come from vegetables
207mg sodium

I adapted this recipe from one I saw in a Redbook magazine.  See the original recipe by clicking here.

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