Welcome to day five of the Sugar Free Challenge! I can’t believe we are already halfway through!
Here is today’s sample menu:
Breakfast: Eggs fried in a dab of coconut oil and a peach. Vegan Option: Baked Banana Oatmeal
Snack: Frozen banana, mint extract, cocoa powder, almond milk blended until smooth. I also popped a couple of mini-smacks in my mouth.
Roasted Brussels Sprouts with Apples and Bacon
~This recipe is from my Apple a Day Dinner menu. Not a fan of brussels sprouts? try the recipe anyway. Gluten-free, dairy-free, soy-free, grain-free, vegan, and, of course, sugar-free!
- 1 lb brussel sprouts, trimmed and halved
- 1 large tart apple, skin on and chopped
- 6 slices bacon, cooked and crumbled with 3 Tablespoons of grease saved*
- 1 Tablespoon balsamic vinegar
- salt and pepper, to taste
Preheat oven to 375*. Toss the brussels, bacon, and apple with the leftover bacon grease and balsamic vinegar until evenly coated. Sprinkle with salt and pepper. Roast on a baking sheet in one layer for 20-25 minutes, turning halfway through, or sprouts are tender and brown.
*If you don’t feel comfortable using leftover bacon grease, substitute olive oil.
Thought-provoking, mind-prodding question of the day:
Can you believe the sugar-free challenge is already halfway through? Has it been easy or tough so far? Anything surprise you?
Are you a fan of brussels sprouts or not? Try this recipe and I may convert you to brussels sprouts obsession.