Shredded Brussel Sprouts with Lemon

Here's another great recipe taken from Whole Living. Their's calls for poppy seeds, but honestly, they taste so darn good without them. Also, I am always going to look for a shortcut, so instead of doing the labor intensive, finely slicing step I throw them in a food processor to shred. Lastly, there is a lot of butter and oil in here. You could probably cut the portion of both in half, especially since you have the chicken stock to soften them. 

I can eat off of this recipe for days, hot or cold, and I love it for my light dinner when I've followed my meal plan to a "T"- I am simply not hungry for a big meal. They are so full of flavor and very filling, so they make a satisfying meal or a great low carb side. This is a great meal to add to your meal plan if you are trying to get rid of some extra weight. 

You may eat the sprouts for lunch or dinner, with a little protein. One of my favorite things to add to them for protein: toasted, sliced almonds. I place the almonds in a pan with a tiny bit of butter and a little pinch of sea salt, cooking until golden in color. Toss them in once you've allowed the sprout to cool. The blend of flavors is amazing. I think I'll go make a batch...

Side Note: This oil is literally a game changer. It adds so much flavor to anything you cook or prepare. I definitely add equal parts of each to this recipe. Find the oils here: http://www.sonomaharvestfoods.com/category/oils/. And pick some up for me while you're at it!! Disclaimer: I am not in any way compensated by Sonoma Harvest. I simply love it and want to share!

• 1 lemon
• 1 lb. brussel sprouts, shredded in a food processor
• 1 tbsp Kerry Gold butter
• 1 tbsp EVOO (I like Sonoma Harvest Roasted Garlic Olive Oil and Meyer Lemon Olive Oil-yum!)
• Sea salt and freshly ground pepper
• 1 garlic clove, minced
• 1/4 cup organic chicken stock, unsalted

1. Using a vegetable peeler, peel 3 long strips of lemon zest avoiding the white pith. Thinly slice zest and set aside. 

2. Squeeze 1 tbsp. lemon juice and toss with shredded brussel sprouts. Set aside. 

3. Heat butter and oil in a large saute pan over medium heat. 

4. Saute sprouts in pan for 2 minutes or until bright green and tender. 

5. Add salt, pepper, garlic, and lemon zest and saute for 2 additional minutes. 

6. Pour in chicken stock and cook for 1 minute more. 

Serves 6-8. 

Recipe and photo via Whole Living.