*Yields 4 portions
**Be warned, because this is one of those dishes that makes over-eating so tempting…
***If the meal doesn’t satisfy you, than I would recommend you to eat an easy salad on the side. This is not a meal that you should eat too much off.
In this recipe-blog I love to share some Brussel-sprouts information, because these ‘little cabbages look-a-likes’ are FULL of beautiful nutrients that I believe you should know about.
Fiber: Brussel sprouts are full of it. Fiber is excellent for our intestines because it helps feeding the beneficial gut-bacteria. This is tied to a positive mood, it works anti-inflammatory and strengthens our immune-system.
Anti-oxidants: Brussel-sprouts are anti-oxidant powerhouses. Anti-oxidants protect our cells from damage caused by free radicals that the body produces as a reaction to environmental and other pressures. When there is an excess of free radicals in the body, the aging process is accelerated and there is more chance of developing disease.
Vitamin K: plays, among other things an important role in bone and hearth health and reducing the clotting of blood,.
Blood sugar regulation: many studies show that people who eat cruciferous vegetables regularly, have a decreased risk of developing diabetes. This might be due to the high fiber and anti-oxidant content, but also alpha-lipoic acid might be an important player.
Ingredients for this wonderful dish:
• 8 oz. bacon
• 10 oz. Brussel sprouts, halved
• ½ onion, chopped
• 1 cup coconut milk (or heavy cream to choice)
• 2 eggs
• 2 oz. cheese, shredded (I went for feta and cheddar, but feel free to choose another cheese)
• 1 tsp. thyme
• 1 tsp. paprika powder
• 1 tsp. garlic powder
• 1 tbsp. olive oil
• Pinch of salt and pepper
1. Preheat your oven to 400 F / 200 C.
2. Put the Brussel Sprouts in a large baking sheet and coat them with the olive oil, salt and pepper.
3. Bake them with the flat edges towards the pan for 15-18 minutes or until browned in the preheated oven.
4. Combine the eggs with the coconut milk, thyme, paprika powder and garlic powder and mix it well.
5. Take the sheet with Brussel Sprouts out of the oven and add the bacon and onion. On top of that add the mixture.
6. Then place the dish back in the oven and let it cook for another 15-20 minutes. With my oven it took quite long, but to be sure, please check your dish every now and then.
Macros (per portion):
Carbs: 6,3 g.
Net carbs: 4,7 g.
Fat: 54,9 g.
Protein: 23,4 g.