Leanout: The Great Brussel Sprout Experiment

I have supposedly hated brussel sprouts for basically my whole life, but I decided that I should waive my childish hatred long enough to give them another, adult-style shot. When I came upon the idea of blackened brussel sprouts, I knew this was the option to try.

But first was the quinoa since it takes forever to make.

Recipe - Quinoa:

• Boil 2 cups of water.
• Add 1 cup of quinoa and return to a boil.
• Cover and cook until all water is absorbed (about 12 minutes).
• While you're waiting for the quinoa, chop up veggies and heat in a skillet with olive oil to soften (I used mushrooms, green onions and onions).
• Once the quinoa absorbs all the water, toss in those veggies, fluff everything up, cover and let stand 15 minutes.

Now, with the quinoa basically done, you can move onto the other two dishes.

Recipe - Spicy Tempeh:

• Slice tempeh into 1/4" slices.
• Coat a pan generously with olive oil, soy sauce and red pepper flakes and heat.
• Add tempeh slices to pan and cook until lightly crisped.

Recipe - Brussel Sprouts:

• Wash and halve 2 cups of brussel sprouts.
• Coat a pan generously with olive oil.
• Add 3-4 cloves of minced garlic and cook until lightly browned.
• Add brussel sprouts to pan and cover.
• Season with salt and pepper. Add oil as needed to prevent drying.
• Allow a few minutes between stirrings so brussel sprouts blacken a bit.
• Sprouts are done once blackened and soft.

Plate it up and you've got yourself a harty, healthy, kinda pretty looking meal!

Unfortunately I'm so stuffed up, I can only sort of tell that it tasted alright. I'll definitely have to try this one again when my nose and mouth are more cooperative. Off to the couch for rest and trashy TV.

Cheers,

Karla