I am coming off the high that was Expo East. I will get to that later but with so many new food products to try, I was craving vegetables. I guess when you are used to eating them on the regular your body craves it, just like sugar but WAY WAY WAY better. I made this Brussels Sprout hash on a whim and am so glad I did. It has been giving me life this week and I’m happy I wrote down the recipe so you can enjoy it too.
Wegmans is Calling
I had all the intentions of “living off the land” as my friends and I like to call it. This means, eating whatever is in the house so you don’t have to go to the grocery store or spend money. However, I went to dinner with my Dad on Saturday night after Expo East and he asked if I wanted to go to Wegmans (it was next door to dinner). I guess I get my love of grocery shopping from my dad because obviously, I said YES!
He asked if I needed anything and I went to go say yes and was like “no, I’m good.” (Restraint!). He then asked, “you sure?” Ugh, I’m a sucker for food so I grabbed some veggies and threw them into his cart. We were heading to the back of the store when a bag of Brussels Sprouts caught my eye, what can I say, I’m a sucker for them 🙂 So I figured, I needed to use them in this week’s meals.
Last week was a whirlwind. I spoke to so many people, ate/drank so many new foods/drinks and I even got to spend some time with family. I definitely have some bags under my eyes, but sometimes you make compromises to enjoy your life.
I got back from Baltimore on Sunday and feel like I’ve been going non-stop ever since. I can’t complain because 70% of it has to do with food, fitness, and coffee, so Sassy is happy. I even had the opportunity to record a podcast with my friends over at Girls Gone WOD.
I realized (at the Expo and after the podcast) that I LOVE that I am a dietitian but I’m frustrated that I haven’t been speaking up as often or as loud as I should/can/want to. When that episode comes out you’ll get to hear me go all Sassy on some fun health topics though. SO EXCITED, stay tuned.
I hate being in front of the camera, so here’s to turning a page and doing it anyway.
Breakfast for Every Meal
Ok, enough about Expo, I’ll do more posts about what I found later. I received a ton of sausage products from Teton Waters Ranch at Expo (crap, can’t stop talking about it) and figured they would pair amazingly well with Brussels Sprouts. That being said, I had no idea what I wanted to do with any of my food for the week. Well, one thing I know I ALWAYS love is Breakfast.
I decided let’s do Breakfast for Dinner. If you are ever out of ideas, this one literally never fails. The only thing I wish I had was a delicious Swapple (yuca root based waffle) but maybe they’ll be selling in Upstate NY soon and I can make that happen. Remember, there are no rules as to what food you have to eat when Breakfast for Dinner is always ALWAYS appropriate.
Okay, on to the star of the show today, Brussels Sprouts. I have a lot of favorite foods and veggies but these may be one of my favorites. This recipe alone could be my favorite thing ever or this one. Why are they so good? Well they taste good but they are also currently in season AND they have a few health benefits:
- High in Vitamin K (137% of recommended daily intake): good for blood clotting & bone health
- Rich in antioxidants: to lower inflammation and reduce the risk of disease
- 4g of fiber/cup = happy digestive health
- Good source of folate (23% of recommended daily intake): needed for both heart health & reproductive health
- …and more!
So, enjoy them for their taste and let your body enjoy them for their health benefits. Sorry, literally I am full of bad jokes, puns, sayings etc. deal with it.
Pro Tip: use a food processor to shred the Brussels sprouts, it’s a game changer. Don’t have a food processor?! No big deal, you can chop into shreds, place in a blender, or just cut into small weirdly shaped pieces, it will all be okay.
Pro Tip #2: you can use butter or oil in place of bacon if you are out like I usually am or if you prefer to keep this bacon-free.
Brussels Sprout Hash
- Yield: 6 1x
- 8 oz. bacon, chopped into 1” pieces
- 1 yellow onion, sliced thin
- 4 cloves garlic, diced
- 5 red potatoes, finely chopped
- 1/2 cup water/broth
- 2 lbs Brussels sprouts, bottoms sliced off
- 2 tsp Everything But The Bagel Sesame Seasoning Blend from Trader Joe’s (or salt & pepper)
- In a large skillet heat the bacon over medium heat and stir until cooked through
- Remove bacon with a slotted spoon and place in a bowl, set aside
- Add the onion, garlic, and potatoes to the skillet and stir for ~10 minutes, stirring often to cook down potatoes
- Add Brussels sprouts & broth, stir to combine with potatoes, cover and cook for 5-8 minutes until Brussels sprouts turn a darker green and potatoes are cooked through
- Uncover, add the bacon back and top with seasoning.
- Enjoy with egg(s) on top, cooked to liking
per serving: 12g protein, 40g carbohydrate, 7g fat
Do you ever eat breakfast for dinner?! Let me know your favorite breakfast to eat at dinner time in the comments!
Pin Now, Breakfast Later