Roasted Brussels Sprouts with Bacon (Paleo, Whole30)
According to the Whole30 feelings calendar Day 16 is when participants normally start to experience Tiger Blood, or the feeling that you can eat Whole30 forever. I don’t know if I’m there yet, but it has given me a better perspective on what foods I want to reintroduce back into my daily eating after I complete my Whole30.
The past few weeks I’ve done a lot of thinking about food. From what I’m going to prepare for breakfast, to what do we want for dinner and will there be enough leftovers for lunch. But I think that’s good thing. Maybe a lot of us are not thinking enough about the food we’re eating, and what it’s doing to our bodies. Are the foods we’re eating nourishing our bodies or are they just keeping hunger away? It’s an important question.
Something amazing happened last night. I had just finished a mini-workout at home and was preparing dinner. My boyfriend got home and one of the first things he said to me was, “You’re looking really skinny.” And my initial and honest response was “I don’t want to be skinny, I want to be toned and strong.” For someone that has had issues with food, disordered eating and body issues growing up, this is such a win.
Now it didn’t happen overnight, it’s taken me years of clean eating, learning to listen to my body, learning to eat when I’m hungry and stopping when I’m satisfied, to have a healthy relationship with food. And don’t get me wrong, I’m human and there are times when I feel insecure. Like when I see a fitness model on Instagram and I can literally count her six pack, or when I see someone at the gym that has been working out all her life and she looks amazing. I start to feel insecure, but then I just remind myself all of the progress that I’ve made, all the hard work I’ve put into this and how hard I’m still working. Health and fitness is a lifelong journey. You don’t get to a point and stop, you keep pushing, keep progressing and keep getting better. Truth!
Another amazing thing that I’ve been able to do once I started eating clean is I’ve vastly expanded my palate. I was a super picky eater growing up and there were a handful of fruits and veggies that I liked. I remember when I first started eating clean and making all of my own meals I got tired of zucchini and summer squash. They were one of the few veggie I liked and I ate them with pretty much every meal. I knew I had to try other veggies if I was going to really do this. Since then, I’ve tried all of the veggies that were once scary to me and guess what? They’re all so tasty!
Like Brussels sprouts. I was always scared of them. When we first started dating my boyfriend would make them and I thought they were gross. They look weird and their smell, well let’s just say they’re part of the cruciferous family, so their smell is interesting.
But I got over that and tried them and you know what? They’re delicious! Even more delicious when they’re mixed with bacon, dates and walnuts and baked until crispy. Yum-o!
Heat the oven to 400° and line a baking sheet with parchment paper.
In a medium bowl all ingredients and stir until well combined.
Spread the Brussels sprouts onto the baking sheet and make sure it’s in a single layer.
Bake for 20 to 25 minutes until Brussels sprouts crispy. (Check it after 20 minutes to make sure it’s not getting burned.)
Cool for 2-3 minutes before serving.
- 10 oz bag shaved Brussels sprouts
- 2 tbsp coconut oil, melted
- 3 slices of bacon, cubed
- 4 medjool dates, pitted and diced
- ⅓ cup raw walnuts, roughly chopped
- Heat the oven to 400° and line a baking sheet with parchment paper.
- In a medium bowl all ingredients and stir until well combined.
- Spread the Brussels sprouts onto the baking sheet and make sure it’s in a single layer.
- Bake for 20 to 25 minutes until Brussels sprouts crispy. (Check it after 20 minutes to make sure it’s not getting burned.)
- Cool for 2-3 minutes before serving.