3 easy Brussels Sprouts recipes that help in weight loss
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3 easy recipes made with Brussels Sprouts that can help in weight loss
Vegetables are an essential part of our diet as they provide us with numerous vitamins and minerals that are necessary for our body. Vegetables are naturally low in fat and calories and are an important source of potassium, fibre, Vitamin A and C, etc. Moreover, people who eat more vegetables and fruits as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases.
A healthy and unique vegetable which is liked by many is the Brussels Sprout. It is a member of the cabbage family, and looks like miniature cabbages. Historically, Brussels Sprout has been popular in Brussels, Belgium and may have gained its name there. They are also helpful in losing weight. Here is a look at how Brussels Sprout helps to reduce weight and some easy recipes to make out of it.
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How does it help in losing weight?
Like nearly all vegetables, Brussels Sprouts are naturally low in fat and calories. But unlike most vegetables, Brussels Sprouts are rather high in protein, accounting for more than a quarter of their calories. This means you can skip a higher-calorie source of protein, like high-fat meat, and occasionally rely on a meal of Brussels Sprouts and grains. Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fibre per cup, and at 25 calories per 1/2 cup cooked. Brussels sprouts are one of those foods that will make you feel full for longer. All these reasons make it a good option to include it in your diet to reduce weight.
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Sautéed Brussels Sprout
Heat 1 tsp. butter and 1 tsp. olive oil in a pan over high heat until butter is melted and begins to brown.
Stir 12 Brussels sprouts (trimmed and thinly sliced) and 1 tbsp. lemon juice into butter and oil. Keep on stirring constantly, until sprouts are just heated through and start to soften. Remove from heat.
Season with salt and pepper and serve.
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Roasted Brussels Sprouts
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.
Remove the ends of 10 Brussels sprouts and any bruised outer leaves. Halve the sprouts and place in a large bowl. Add 1 tsp. olive oil, 1 tsp. balsamic vinegar, salt and pepper and toss to coat. Pour the Brussels sprouts onto the baking sheet in a single layer.
Cook for 10-12 minutes, stirring once, about halfway through.
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Brussels Sprouts Salad with Grapefruit Vinaigrette
In a large mixing bowl, stir together 4 cups of shredded Brussels Sprouts, 1 diced avocado, and 1/4 cup pistachio.
In a small bowl, whisk together 1/3 cup grapefruit juice, 1/4 cup olive oil, 1 clove of garlic (minced), salt and pepper until it is fully combined.
Pour the dressing over the Brussels sprouts mixture and toss to combine. Taste, and season with additional salt and pepper, as needed.
Chill until ready to serve.
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