I am trying to go sugar free for one week. I know, right? Me! Sugar free! One week!
I just finished reading the book I quit sugar, and it made me think that I am super addicted to sugar. To a point that I can’t go a meal without having something sweet afterwards. I wanted to try this experiment out.. you know. Until I give in and eat something sweet. Which I am sure will be in the next couple of days. But I can always try, right?
So instead of another cookie or cupcake or brownie recipe.. I have a recipe with the good green stuff. And this time, it is not kale.
Brussels sprouts! You either love them or hate them.
Surprisingly, I have always loved Brussels sprouts. Even as a kid. We thought of Brussels sprouts as a treat that we would eat only on special occasions, like Thanksgiving or Christmas. Other than those times, my mom would say that it’s too expensive, or that we would grow bored of it. Having it too often wouldn’t make it special, right?
So on this new week long experiment with no sugar, I can have my vegetable treat. With no guilt.
I have actually been making this recipe for a while now. I made it for Thanksgiving, and weeks after the Food Bloggers of Canada conference, where they gave us so many bags of Brussels sprouts. (Best swag ever). But lately, I have been kicking these veggies to the curb in favour of kale and coleslaw. Things that are more readily available in most grocery at this time of year.
So today while walking the aisles of the vegetable section, looking for something to satisfy my “treats” cravings, I noticed that they had a huge container of Brussels sprouts. So naturally, I filled a couple of bags full.
Now I will have a backup snack for when my sugar cravings hit.
I have tried this recipe with both breadcrumbs and Parmesan, and both work incredibly well. I used Panko breadcrumbs because that is what I know, and I am addicted to them, but you can use whatever breadcrumbs you like.
Honestly, after eating a handful of these Brussels sprouts, I don’t crave the cookies or candies hiding in my cupboards.
To be fair, there is a little bit of sugar in the Panko breadcrumbs, but not enough to write home about. The book also says that the goal is to be under 6-9 teaspoons of sugar a day, and this doesn’t even make it to 1 teaspoon. So I think I’m good on that front.
Now if you’ll excuse me, I am going to face plant into this pan of Brussels sprouts.
Sauteed Brussels Sprouts recipe made with breadcrumbs. Ready in under 30 minutes, it makes the perfect side dish.
- 1 lb Brussels Sprouts, halved
- 2 Tbsp olive oil, divided
- 1 tsp ground black pepper
- 1 tsp garlic salt
- 1/3 cup breadcrumbs
In a skillet, add the Brussels sprouts, 1 Tablespoon olive oil, black pepper and garlic salt. Cook on medium heat for 10 minutes.
Add in the remaining Tablespoon of olive oil and the breadcrumbs, and cook for an additional 10 minutes.
Adapted from Horses & Heels