Author: viveadmin

Roasted Brussel Sprouts – Not Deep Fried Like Many Restaurants!


My favorite restaurant has a very popular veggie dish, brussel sprouts. Many great restaurants have these fried little gems :). Brussels on the menu have become very popular.

Many people think they are healthy because they are veggies. The problem is they are deep fried. Not roasted like many think!

I have had clients argue with me that they are not deep fried. You can always ask the restaurant! If you cook a lot you probably know if they are fried or roasted. You can tell!

Don’t fret though my brussel loving friends! If you roast them the right way they are amazing! Don’t steam them like our Moms and Grandmas did, roast them with lots of good celtic sea salt and a good oil and you can enjoy them, without the dangers of frying.

Restaurants typically use unhealthy vegetable or canola oil for frying. Not healthy!

I like to use avocado or grapeseed oil, but a good olive oil is ok too. Using olive oil at high temps is controversial because of the smoke point.

For crispier Brussel Sprouts you need to roast them at a high temp like 425 degrees. You also need a good amount of oil and salt.

Here is my quick technique:

* Preheat oven to 425 degrees.
* Wash, trim ends and cut brussel sprouts in half.
* Coat in a good amount of coconut, avocado, grapeseed or olive oil.
* Toss with Celtic Sea Salt and good cracked pepper. Don’t skimp on the salt :).
* Place on a baking sheet and roast for 20-30 minutes depending on the crispness you want.

I like to keep the little pieces that fall off because they become really crispy like brussel chips! I also check them and gently shake them half way through. You can add them to a salad or just eat them as is. This is a much healthier way and much less greasy than the deep fried method!

Cacao Vs. Cocoa

Love chocolate?  Do you know the raw form is a superfood?  It is called Cacao, not Cocoa, but Cacao.  So confusing, I know, they look similar in spelling. Aren’t they both chocolate?  Yes and no.  Cacao is the purest form of chocolate. It’s one of the highest sources of antioxidants in foods and has a high amount of flavonoids. Cacao is also higher in protein, fiber, magnesium and iron than cocoa powder. It is made by cold pressing un-roasted cocoa beans, so nutrients are not lost during processing.

Cocoa, on the other hand, is highly processed.  The high temperatures from processing destroys many of those superfood nutrient that Cacao has.  Cocoa is cheaper and many times contains sugar and dairy.  

The nutrient profile of raw cacao is SUPERFOOD worthy!  Check this out:

Raw cacao powder has more than 300 phytochemicals and four times the antioxidant power of regular dark chocolate.

Worth noting also, raw cacao is one of the richest food sources of magnesium!

In a 2.5 Tablespoon (15 gm) serving you get:

60 calories

8 grams carbs

1.5 grams total fat

5 grams fiber

4 grams protein

Iron, potassium ( 300 mg) and Magnesium (106 mg), calcium, zinc and manganese to name a few.

Cacao can improve heart health, cholesterol, stress levels, and inflammation, to list just a few physical benefits.

Another powerful benefit we all know of, especially us women:)  is the endorphins.  Cacao releases into the brain, anandamide, endorphins, phenylethylamine, and serotonin, all sparking descriptives like “blissful” and “euphoric.”