Brussels Sprouts Tossed with Bacon, Almonds and Cranberries

Did you know brussels sprouts are great for your fertility?
Cooking time/temp: 
15 minutes
Ingredients: 

Check out this blog post before you make this yummy yummy Thanksgiving side dish.

 

3 cups of brussels sprouts, washed and quartered

3 slices of organic bacon, diced

2 TB Grass-fed Butter (make your own by following the recipe on this link!)

¼ cup slivered almonds

¼ cup dried cranberries or fresh pomegranate seed

Instructions: 

Before you get all huffy about how much fat is in this dish, get with the times! Nutrition scientists are coming out with studies on almost a weekly basis refuting the “Fat is bad for you” myth. At Acubalance, we’ve been saying that fat is necessary for a balanced fertility diet for years now because fat is one of the building blocks the body needs to create steroid hormones. Go down the rabbit hole: here,here, here and here.

 

  1. Bring a pot of water to boil.

  2. Prepare the brussels sprouts by washing and quartering them.

  3. Blanche brussels sprouts by dropping them into a pot with enough water to completely cover them.

  4. Boil brussels sprouts for five minutes.

  5. Remove the brussels sprouts from the pot with a slotted spoon and drop them into a bowl of ice water to halt the cooking process.

  6. Dice bacon. (Tip: It’s easier to dice or slice bacon if it is frozen so stick it in the freezer 2-3 hours before cooking)

  7. Brown bacon on medium heat until crispy.

  8. Brown brussels sprouts in a pan with butter.

  9. Toss crispy bacon, browned brussels sprouts, with the slivered almonds and dried cranberries (or fresh pomegranate seeds).

  10. Enjoy!