Roasted Brussels Sprouts {Recipe}

Since last October, my allergies have been as awful as I can remember them ever being; I have suffered from wheezing and coughing, especially at night. I am guessing that part of my problem is my diet. While on the keto diet, I would consume zero fruit and barely any vegetables, with the exception of spinach and lettuce. I also started to put weight back on in October as I struggled to stay in ketosis, even though I was super strict.

I have felt crummy for too long. I feel like my body is telling me to change things up a bit. I have been wanting apples and all kinds of vegetables lately. I think my body is begging me for more nutrients.

I decided that once we came home from fall break that I would begin making big changes to my diet. I am a firm believer that all of us are different and that what may work for one person could be the exact opposite of what works for another. I also know that when I listen to my body; when I tune in to the way things make me feel, that I tend to feel better in every aspect of my life.

My breakfast this morning after a light workout was a plum. It was so juicy and just slightly sweet. It was a perfect start to the day.

My lunch was roasted Brussels sprouts. I enjoyed them so much that I am already thinking about when I’ll make them next.

They were quick and easy and delicious!


14 Brussels sprouts

1/2 tablespoon of olive oil

salt and pepper

I washed and cut the Brussels sprouts.  I put the olive oil, salt, and pepper in a ziploc bag. I then threw the sprouts in and shook the bag. I placed the coated sprouts in a baking dish and then into a preheated oven at 350 degrees. I cooked them for 15 minutes, tossing them at the halfway point.


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