VEGETABLE SIDE DISH: CRISPY BRUSSEL SPROUTS SALAD (click here to print)

Ingredients

4 servings 10 g. carbs

• 1 lb (500 g) Brussels sprouts
• ½ cup (120 ml) olive oil
• 1 small lemon, juice and zest (the finely grated lemon peel)
• ½ – 1 cup (100 – 200 ml) spicy almond and seed mix or your own choice of nuts and seeds
• salt and pepper

Instructions

1. Trim and rinse the Brussels sprouts. Shred in a machine or with a sharp knife and place in a salad bowl.
2. Mix olive oil, lemon juice/zest and salt and pepper and pour over.
3. Let marinate for 10 minutes and add the spicy almond and seed mix directly prior to serving.
4. Great as a side dish to any meat or fish dish of your choice or a simple omelet.

SPICY ALMOND AND SEED MIX FOR TOPPING

Ingredients

10 servings 4 g. carbs

• 2 tablespoons coconut oil or olive oil
• ½ lb (220 g) almonds
• ½ cup (100 ml) pumpkin seeds
• ½ cup (100 ml) sunflower seeds
• 1 tablespoon ground cumin or crushed fennel seeds
• 1 tablespoon chili paste or 1-2 fresh chili peppers, finely chopped
• ½ teaspoon salt

Instructions

1. Heat the oil in a large frying pan and add the chili first.
2. Add almonds and seeds. Stir thorougly.
3. Salt and sauté for a few minutes more, but pay attention as almonds and seeds are very heat sensitive. The oil should be hot enough for the spice flavors to develop, but the almonds and seeds should not be burned.
4. Let cool and store in a glass jar.  

Source: dietdoctor.com