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Selena Willows

NASM CPT - PN Lv1 - Badass - Warrior Goddess - Kettlebeller - Mom - Wife - Meathead - Yogi - Foodie...Undefinable.

Living Life on Purpose.

Act 3 - Five practices to stop fighting yourself

October 19, 2016

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Brussel sprouts and bacon

June 8, 2016


I hate brussel sprouts. I did that is, until my husband started making them. They fall under favorites for him. 


This brussel recipe is now a regular part of our meal rotations and even the kids enjoy it. 


To get started set your oven to 350.



Put some bacon on a cookie sheet. I like to line mine with foil to keep the mess to a minimum. Especially since I'll be using the drippings from that pan (YUM).


Cook the bacon till crispy. This will depend on how close together you put your slices and the thickness of the slices. We buy thick cut so it takes a little longer. This is the part where you find out that unless I'm baking I often won't be giving you exact amounts.


While your bacon is cooking and getting all crispy and delicious cut the bottoms off your sprouts, shred and salt them. I use a food processor for this as I find it easier. If you don't have one that's ok. Cut the bottoms off just the same and then cut them however you like. Just remember that the bigger the pieces the longer they will take to get yummy. 



Your bacon is probably done or will be soon.


Now doesn't that look good?!



Take the bacon off the sheet and place the slices on a plate lined with paper towel. Now, get a container that can hold very hot liquids and pour the drippings from the pan in to it. Be careful, this stuff is like napalm.


Add some bacon fat to a sautee pan on medium heat. Once the pan is hot add the shredded brussel sprouts and cook them.


You may be tempted to take them out once they look cooked but unlike broccoli which is terrible when overcooked you want your brussel sprouts really over done. All that bitterness that may have meant that you didn't like them just needs to be cooked out. Be patient and taste them as you go so you can see how the flavor changes. 


Once cooked you can chop up the bacon and add it in. 


We often add other greens at the last minute to wilt them such as swiss chard, mustard greens, collards or my favorite beet greens. Don't put them in too soon though or you'll have soggy mops rather than nice wilted greens. 


Don't these beet greens look great?



I'll post a beet recipe soon. Luckily the beets will last longer in the fridge than the greens so you have some time. 


Are there any veggies out there you once disliked? Let me know in the comments!


Now dig in before it gets cold!









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