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Brussels Sprouts with Cranberries and Almonds

Satisfying Sides

As a kid, Brussels Sprouts always tasted bitter and mushy so I unfortunately developed an aversion to them, until recently when a friend introduced me to her way of making them, fresh and delicious. I lightened the recipe a bit to fit into my clean-eating lifestyle, and now they are a weekly, if not daily staple. They are delicious hot, and the left overs are even tasty cold. Here’s to your good health!

What’s in it…

  • 2 lbs. Organic Brussels Sprouts, Quartered
  • 1 cup Low Sodium Organic Chicken Broth
  • ¼ cup Dried Cranberries
  • ¼ cup Slivered Almonds
  • 1 Clove Chopped Garlic
  • Salt and Pepper to Taste

What to do…

Rinse and quarter the Brussels Sprouts. In a large skillet, spray with non-stick cooking spray or apply a small amount of olive oil with a paper towel, just until the pan looks moistened. On high heat, brown sprouts until you see a slight sear. Add the chicken broth and cover immediately. Turn down the heat and simmer for four minutes, until the sprouts turn a beautiful bright green, a bit al dente! Add the cranberries and almonds last so they maintain their texture, and give it a quick toss to warm through. Serve and enjoy!

 

Toni Julian

Toni Julian is a nationally renowned health advocate, nutrition and fitness expert, and author of BITE ME! Change Your Life One Bite at a Time, as well as a 50-something mom of four. She is also the creator of TONI’S ultra-convenient protein meals. Toni is on the Board of Directors for NAWBO (National Association of Business Owners) and the recipient of the Silicon Valley Business Journal’s Top Women of Influence 2017.

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