Hey there!

Happy Friday to you — hope you have fun plans for this weekend.

I was planning on getting a really cool dumbbell metabolic resistance training workout to you that you could do right at home, but as some of you know, my vocal chords have really been giving me a problem lately.

I know…I know…some of you are probably thankful for that right now…LOL!¬† ūüôā

So, since I can’t really do that, I thought I’d share something else with you instead.

One of the most powerful habits you can implement in your weight loss journey is to incorporate at least 5 servings of vegetables every day.¬† Yep…every day.

But, many of you get sick and tired of eating the same ‘ole stuff day after day…or you’re afraid to try new foods…especially when it comes to vegetables.

One vegetable that I absolutely have hated my whole life is BRUSSELS SPROUTS.  Never liked them.  Yuck. Yuck. Double Yuck.

So when my wife cheerfully and a little too excitedly announced that we were having brussels sprouts with our dinner last night, I was secretly trying to find a way to slip out of the house and bail on this dinner.

But, as always, she used her magical Wonder Woman, Super-wife Lasso and she convinced me to give it a try.

Using the all mighty power of guilt and the fact that she knows I’m a sucker for “crispy”..I stayed..and much to my chagrin..I liked it…dare I say I LOVED them and it’s my new favorite veggie.

No joke.¬† So I thought I’d share the recipe she used to change my mind on brussels sprouts…

Give it a try — it really IS good!


Crispy Shredded Brussels Sprouts with Parmesan and Garlic
(recipe from www.AskGeorgie.com)

* 1 pound Brussels sprouts
* 2 teaspoons olive oil
* 3 cloves garlic, crushed
* Salt and black pepper
* 2 tablespoons finely grated parmesan cheese

1. Preheat oven to 375¬įF.

2. To shred Brussels sprouts, trim the stem end, then cut each sprout in half. Place the flat side down on the cutting board, and cut into thin strips. Place shredded sprouts in a large bowl.

3. Add olive oil and garlic to bowl and stir well to combine. Spread mixture on a cookie sheet and sprinkle with salt and pepper. Bake 20 minutes, or until sprouts are browned in sports and crisp.

4. Remove from oven and sprinkle cheese over sprouts; then return to oven for 3 minutes. Toss sprouts before serving.