This weeks recipe of the week can be a great addition to a meal, or a stand alone snack/meal.  Brussels sprouts are good for you and most people 31% don’t get enough greens in there diet.  The average person eats 70lbs of potatoes per year (probable not plain baked potatoes either, looking at you french fries) compared to 1/4 lb of brussels sprouts a year.  One way to erase that childhood memory about soggy brussels sprouts your mom urged you to eat is to make a salad.  I made this this weekend and could not stop eating it. You could substitute brussels sprouts with kale or spinach.For a great visual aid phytonutrient cheat sheet check out the link below.

http://www.precisionnutrition.com/color-chart

 

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What You need

  • About 24 Brussels Sprouts
  • One big handful of dried cranberries (cherries, blueberries etc..)
  • One big handful of chopped almonds (or nuts of your choice)
  • One big cup of grated parmigiano-reggiano
  • 1/2 cup of olive oil
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons of dijon mustardsalt and pepper to taste

What to do:

  • Shred the brussels sprouts as finely as possible (I chopped them by hand, but you could use a food processor or mandolin)
  • In a jar, mix together olive oil, apple cider vinegar, dijon mustard, salt and pepper.  Shake to combine.
  • Combine all ingredients and refrigerate for an hour.
  • Enjoy!

 

Try it out, let me know what you think!

Mark Seibert

 

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