Brussels Sprouts Goodness.

If you like Brussels sprouts, here is another great dish for you. It's colorful, and a great source of potassium.






 
Serves 2.


Ingredients

1/3 lb Brussels sprouts - halved
1 cup raw red cabbage - chopped
2 celery sticks - chopped
1/2 cup onion - thinly chopped
1 cup sliced baby portobello mushrooms
1/4 cup almond milk
1/2 tbs olive oil
1 oz shredded part-skim mozzarella cheese
paprika
thyme
dill
cilantro
sea salt (1/8 tsp or to taste)
pepper

Directions

In a saute pan heat up the olive oil on medium heat.
Add the Brussels sprouts, cabbage, celery, herbs and spices. Saute until sprouts and cabbage start to turn bright green.
Add onions and mushrooms. Saute until onions turn translucent.
Add the almond milk. Reduce heat, and stir until thoroughly heated.

Put vegetables on a plate or in a bowl and sprinkle the mozzarella on top.

Serve hot alone or with a side of brown rice or quinoa.

Breakfast sweet potato and banana patties.

Serves 2.

Ingredients
1 sweet potato
1 banana
1 green onion stalk - chopped
1/2 tbs agave nectar
zest of a lemon
cinnamon
nutmeg
a tiny pinch of sea salt
non-stick spray (without hydrogenated oils)

Directions
Peel the sweet potato and cube it.
Place the cubes into water and bring to a boil.
When the potatoes are soft, drain the water.

Alternatively you can bake the sweet potato in the oven at 375 until soft, then mash it.

Add the banana, onions, lemon zest and spices and mash them.
Form the patties from the mash. (Since I didn't use flower, the patties will be soft, so handle carefully.)
Put a couple pumps of non-stick pray into a pan. When heated, grill the patties until brown.

I like mine a tad burned, so I push the patty against the bottom of the pan. You are welcome to just lightly brown it.

Serve with fruit, light whipped cream or  light syrup.