January 2020 | The Honest Spoon

It’s the new year and this is when a lot of people make the choice to get back on track with healthy options. It can be overwhelming when you start a new meal plan. Personally, I have always been a fan of Whole 30 and Paleo diets. Late last year, around October, I started the KETO diet. First time I tried, in September, I lasted two or three weeks and then crashed and burned. I learned a lot from my first round- here’s the reason it didn’t work:

1. I was too focused on what I COULDN’T eat.

2. I planned, but not enough.

3. I didn’t have enough options for baked goods.

4. I didn’t meal prep.

Since October ! have lost 25 pounds- with the occasional cheat. When I cheat I don’t go crazy. For example, I may take a bite of pancakes- but I won’t eat it with syrup. What really helped me was downloading the app- Carb Manager. It’s free and it calculates your macros- Fat, Protein, Carbohydrates. It saved me time and kept me on track! If you are counting net carbs, try it!

Back to to the reason we are here- a super easy meal and a great meal to add to your weekly meal prep. I eat it any time of day- breakfast lunch or dinner, YUMMMMM!!

Maybe most importantly- ONE PAN so clean up is a breeze! SCORE!

If you decide to meal prep, multiply the amount of brussels sprouts based on how many serving you want. Saute the bacon first, then transfer to a bowl. Then use the same pan to saute the Brussels sprouts (leave a little bit of the leftover bacon fat in there). Then, mix up the sprouts and bacon & store in a container until you are ready to use. To reheat the sprouts, just add a little butter or ghee to a nonstick saute pan, on medium heat, and bring the sprouts up to heated temperature. Then, push the sprouts aside add a little non stick spray, butter/ghee, or extra virgin olive oil and carefully add your eggs (photo below). Cover and cook on low until eggs are set- about 2 1/2 to 3 minutes based on your liking.

Here’s what you’ll need for One Pan Sprouts & Eggs:

1. brussels sprouts, trimmed and halved

2. bacon, diced

3. large eggs

4. butter, ghee, or extra virgin olive oil

PIN THIS RECIPE

ONE PAN SPROUTS & EGGS

[Gluten Free, Keto, Paleo, Whole 30]

INGREDIENTS:

(serves 2)

• 2 cups brussels sprouts, trimmed and halved

• 1/4 cup diced uncured applewood smoked bacon

• 2-4 large eggs (or as many as you plan to eat!)

• 1/4 tsp salt

• 1/4 tsp ground black pepper

• 2 tablespoons butter, ghee, or extra virgin olive oil

METHOD:

1. In a large, shallow non-stick saute pan, add butter, ghee or olive oil and heat on medium heat. Place brussels sprouts flat side down, sprinkle with salt, cover and cook for approximately 5-8 minutes until sprouts can be pierced with a fork with a bit of resistance. (do not cook all the way through as we still have to cook the bacon and eggs!). If sprouts are browning too fast, reduce heat to medium/ low.

2. Set brussels aside in pan and add bacon to empty area. Cook until crispy and mixed in with bacon.

3. Push Sprouts and Bacon aside, add a little cooking spray and drop in eggs one a a time being careful not to break the yolk. Quickly season with salt, turn heat to low, cover and set timer for 2 1/2 minutes for “easy/ runny eggs”, 3 minutes for medium. *Covering the eggs creates stem which helps them cook quicker and not become rubbery from overcooking.

Serve immediately and don’t hesitate to dip your roasted brussels sprouts in the egg yolk. DELICIOUS!

If you are counting Net Carbs, one serving size contains 6 net carbs, 25g fat, and 18g protein (using Carb Manager). This is based on 1 cup brussels sprouts which contain 4 net carbs.

As always, please let me know what you think! I love to hear your comments and feedback!