The first week is easy and filled with enthusiasm. Then reality hits you as you realize the old stand-bys of spaghetti or tostadas are no longer available to you. You have to make a whole new list of "go-to" recipes. And that is a daunting task. This is a journey I have just started. I am keeping my food journal here so that when you are in a rut or are starting to panic you can look here for ideas and perhaps even inspiration.

Sunday, January 29, 2012

Shredded Brussels Sprouts with Bacon


Servings: 4                              Prep Time: 10min                                  Total Time: 40min
o    1 pound brussels sprouts
o    3 slices bacon
o    Kosher salt and pepper
o    Cider vinegar
Trim stem from Brussels sprouts; shred in a food processor fitted with a slicing blade. Set aside.
In a large non-stick skillet over medium heat cook bacon until crisp, 4 to 5 minutes, transfer to paper towels to drain. Discard all but 1 tablespoon rendered fat from skillet. Add brussels sprouts and 1 cup water; season with salt and pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 20 to 25 minutes (add more water if pan becomes too dry). To serve; crumble bacon over sprouts and drizzle with cider vinegar.

Nutrition Information:
Calories: 76   Fat: 2.7g   Protein: 5.3g   Carbohydrates: 10.2g  Fiber: 4.3g

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