Skip to content

Love Being Vegan Brussels Sprouts

I decided about two weeks ago after a not so pleasant doctor’s visit that I am going to take back my health once and for all!  Let us just say that I gained about 20 lbs since 2008 and my doctor was not so happy about that.  I used to be about 250lbs.  Yeah I know that’s a freaking ridiculous amount to weight considering I am only 5’5.  In 2006 when I met my gym buddy for life Desiree, she showed me what the inside of a gym looked like and from then I was hooked on the gym!  As I started to lose weight and started feeling good I realized I needed to do more.  I tried a number of things including being vegetarian and eventually being vegan.  I had lost a little over 50lbs.  I looked great and I felt amazing.  Then I let everyday stresses of life get to me.  I went back to eating meat and eventually stopped going to the gym regularly.  It is pretty easy to see why I gained those 20lbs.  I had come so far and that is why my doctor wanted to know what happened.  When I left the doctor I realized I had to be honest with myself and go back to doing what works.  I feel as if I had an epiphany, kind of the way Ruth did in Garlic and Sapphires when she realizes she needs to leave the NY Times because it was killing her sense of self. 

To celebrate my new journey into veganism I decided to make Ruth Reichl’s Roasted Brussels Sprouts from Garlic and Sapphires.  Even if you’re not vegan or vegetarian sometimes we have to put those chips, cookies and soda down and just eat something GREEN!!  Green can be yummy too!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

2 pounds small Brussels sprouts, trimmed

3 tablespoons olive oil

Salt and pepper

4 slices thickly cut bacon, diced

Preheat the oven to 400° F.

Put the Brussels sprouts on a baking sheet or cookie pan with sides, sprinkle with the olive oil, and toss so that each sprout is coated.  Spread the sprouts out so they are in a single layer, and sprinkle with salt and pepper.  Top with the diced bacon. 

Cook, turning the sprouts once, for about 20 minutes or until they are very dark and crisp.

Serve at once

Serves 8 to 10

Needless to say I made this recipe without my ex-BFF bacon!

3 Comments

  1. Marilla wrote:

    LMFAO @ “Needless to say I made this recipe without my ex-BFF bacon!”

    Tuesday, February 23, 2010 at 8:46 PM | Permalink
  2. Brianne wrote:

    Jeanine! They sound delicious! I am not a huge fan of them, but Brett loooooooves them. I will have to try them. Although, I might steal your ex-BFF to make them :)

    Tuesday, February 23, 2010 at 11:28 PM | Permalink
  3. Terrilyn Delnick wrote:

    Baby girl, You are beyond gorgeous & ALWAYS have been….just like your Mom & she was so beautiful….Just be healthy & happy……wonderful things will always be yours….XXX

    Wednesday, February 24, 2010 at 12:01 AM | Permalink

Post a Comment

Your email is never published nor shared. Required fields are marked *
*
*