WELLNESS WEDNESDAY: Brussels = Muscles (and a great recipe too!)

Hey Chicks,

Happy Wednesday!

I recently have a new addiction to Instagram (you can follow us @fitchicks) which allows you to share what you are up to with pictures.  Today, I was making my lunch which included one of my all time fave veggies – brussel sprouts – and while I snapped a pic for Instagram, it inspired my post for today!

Brussels sprouts healthy eating tips
Snapped today for my lunch stirfry with our Instagram - find us @fitchicks

Now brussel sprouts are one of those veggies that has gotten a bad rap for their bitter, strong flavors that are more powerful than their broccoli and cabbage cousins.  Don’t give up on these nutritional powerhouses yet chicks (they are rich in vitamin C, a good source of folate, vitamin E and beta-carotene, and also contain iron!) – you just have to start to try them in different ways and play with your flavor profiles!

Number 1 tip - chop the stalks off!

Here are my top 5 tips to making your brussel sprouts tastier!

1. Chop off the ends!

They are the most bitter area of the sprout and once removed, take away alot of the strong flavours.

2. Cut into smaller pieces.

A lot of peeps serve them whole but for a brussel sprout convert it may be easier to ease in but cutting into quarters and mixing with other veggies.

3. Flavour with an acid.

Using an acidic topping like lemon juice or balsamic vinegar can really cut the stronger flavors of these little balls of goodness.  One of my faves is just to toss cooked brussels in olive oil, lemon juice, black pepper and sea salt- yum!

4. Roast them!

By roasting the brussels, it really mellows out the flavors and is great when mixed with other roasted veggies like parsnips, onions and sweet potatoes (plus it is very pretty!) Preheat your oven to 400 degrees, toss the brussels in olive oil, salt and pepper and roast for approx 45 min or until soft.

5. Make into a salad!

Once you remove the bitter stalk, just tear apart the leaves or use a mandolin to slice.  As a member of the cabbage family, you can swap this out in coleslaw or add as an extra green to your regular salads.  Here is a “it looks fance but super easy” recipe that we love that you can serve.

If you have any ways you like to serve, please share!

Chicks, this is my plea for all of my brussel sprout haters to give these little green gods another shot …your health and muscles will thank you!

Have a fab day,

Your Head Chick, Laura

PS- Eat your brussels and build your muscles at our next bootcamp starting June 4th (sorry apparently I think I am a rhymer lately lol).  Make sure to sign up!

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