Day 65 -
nana6799
Posts: 262
Good Morning Everyone!
I just noticed that yesterday the Day 64 got printed as Day 4....Don't know how that happened!
Only 4 days left! These last four days I want to use for recipe sharing. I will share a recipe....verily easy....yumming tasting...and nutritious. And hopefully, all of you or a lot of you, will do the same. Thanks for your participation!
Brussel Sprouts with Toasted Hazelnuts
1 pound fresh (or thawed frozen) brussels sprouts
1 tablesoon extra-virgin olive oil
3 talbespoons chopped shallots
Salt & pepper to taste
1/8 teaspoon ground nutmeg
1 teaspoon agave nectar, honey, or maple syrup
1 talbespoon chopped hazelnuts, toasted
2 teaspoons grated orange peel
Bring 2 quarts of salted water to a boil.
Remove ht eouter leaves from the sprouts and trim the ends of thebases. Quarter the sprouts vertically, leaving the cores intact.
Add the brussels sprouts to the boiling water and cook for about 3 minutes, or until they are fork-tender. Drain and immediately transfer to enough cold water to cover them. The brussel sprouts can be prepared in advance up to this point and refrigerated.
Heat the olive oil in a skillet over medium-high heat. Cook the shallots in the oil for about 2 minutes, or just until softened. Add the brussel sprouts and cook for about 2 minutes, or until they are heated through. (It will take slightly longer if the sprouts were cooked and refrigerated in advance.) Seaon with salt, pepper, and nutmeg. Drizzle the agave nectar over the brussels sprouts and stir well. Garnish with the taosted nuts and orange peel.
Makes 4 (3/4 cup) servings
Per serving: 100 calories, 4 g protein, 12 g carbohydrates (4 g sugars), 5 g fat (less than 1 g saturated), o mg cholesterol, 5 g fiber, 310 mg sodium
"Let go of the word "diet" and build a lifestyle that fits you. The key to success is balance." Jillian Michaels
Have a great day!
I just noticed that yesterday the Day 64 got printed as Day 4....Don't know how that happened!
Only 4 days left! These last four days I want to use for recipe sharing. I will share a recipe....verily easy....yumming tasting...and nutritious. And hopefully, all of you or a lot of you, will do the same. Thanks for your participation!
Brussel Sprouts with Toasted Hazelnuts
1 pound fresh (or thawed frozen) brussels sprouts
1 tablesoon extra-virgin olive oil
3 talbespoons chopped shallots
Salt & pepper to taste
1/8 teaspoon ground nutmeg
1 teaspoon agave nectar, honey, or maple syrup
1 talbespoon chopped hazelnuts, toasted
2 teaspoons grated orange peel
Bring 2 quarts of salted water to a boil.
Remove ht eouter leaves from the sprouts and trim the ends of thebases. Quarter the sprouts vertically, leaving the cores intact.
Add the brussels sprouts to the boiling water and cook for about 3 minutes, or until they are fork-tender. Drain and immediately transfer to enough cold water to cover them. The brussel sprouts can be prepared in advance up to this point and refrigerated.
Heat the olive oil in a skillet over medium-high heat. Cook the shallots in the oil for about 2 minutes, or just until softened. Add the brussel sprouts and cook for about 2 minutes, or until they are heated through. (It will take slightly longer if the sprouts were cooked and refrigerated in advance.) Seaon with salt, pepper, and nutmeg. Drizzle the agave nectar over the brussels sprouts and stir well. Garnish with the taosted nuts and orange peel.
Makes 4 (3/4 cup) servings
Per serving: 100 calories, 4 g protein, 12 g carbohydrates (4 g sugars), 5 g fat (less than 1 g saturated), o mg cholesterol, 5 g fiber, 310 mg sodium
"Let go of the word "diet" and build a lifestyle that fits you. The key to success is balance." Jillian Michaels
Have a great day!
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Replies
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Look forward to seeing some recipes! I don't like to cook and eat the same things more out of laziness than anything.lol. And Fredda, I'm sure this is a very tasty dish, but man oh man I can't eat brussel sprouts anymore. I ate them almost everyday while pregnant with my first two and ever since our second arrived the smell and/or taste, no matter how they are prepared, just makes me want to vomit. I look forward to seeing some great recipes though. Pretty sure my kids would be thankful!! IF I can think of something someone might be interested in, I'll share.0