This is for thanks giving Recipe

2 Brussels sprouts, halved (unless they are super tiny, then it’s fun to leave them whole) and steamed or roasted

1/2 Grass-fed, Local, Organic Ground beef

1/4# of your favorite mushrooms, sliced

1 small onion chopped

6 garlic cloves, minced

Herbs & spices: basil, thyme, dill, ground black pepper, and salt 

1/2 of 5.3oz container of  non-fat plain yogurt

Preparation

The brussel sprouts are cooked separately and combined with all other ingredients at the end.

You may steam, grill, oven roast or pan roast them.

I chose steaming this particular time, but I usually grill them for slightly charred flavor.

I have also made this with shredded green cabbage rather than the brussels- excellent either way.

In a medium saute pan, combine your chopped onions, minced garlic, ‘shrooms, and beef on medium heat, stirring often.

If you are using dried herbs, now would be the time to add those; fresh herbs should be added at the end to preserve their integrity and flavor.

When the beef is browned, the mushrooms should now be perfectly palatable, and the onions and garlic should have a pleasantly slight crunch and are not overcooked.

Now add your cooked brussel sprouts half a container of yogurt (or the whole thing if you prefer). Salt and pepper to taste and enjoy

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