Since I have had to remove certain foods from my diet over the last few years, the list of foods I can eat has gotten a lot shorter, forcing me to branch out. I grew up a very picky eater. I didn’t eat fish, ate very few veggies, was not the biggest fan of eggs, and the foods I did eat had to be cooked a certain way. My parents never had junk foods around the house and we didn’t eat pasta or bread very often. These days, you won’t find any flour or processed products in the kitchen. At some point, I was going to need to start eating those vegetables if I were going to live a healthy lifestyle… and not starve.
I NEVER ate Brussels Sprouts until I learned how great they are for you (seriously, Google it!), so I started cooking them up with bacon to add them to my diet (why not?!). Asparagus is another story. I have tried to make them different ways and still don’t find them very tasty. I tend to eat them just because I know I need to.
When I threw them together in the recipe below, I found every bite to be really good! This will definitely be making the rounds at least once a week. And it is super healthy! Keep in mind that I don’t measure anything when I cook so everything below will be estimates of what I use.
1-2 Cups Quartered Brussels Sprouts
10 Sm-Med sized Asparagus (cut into 1-2” pieces)
1 Tbsp Crushed Almonds
1 Tsp Thyme (Fresh if you have, Dried works as well)
2-4 Finely Chopped Kale Leaves
Juice of 1 Lemon
1 Tbsp Fresh Chopped Parsley
Salt and Pepper
As soon as you start cooking, everything will be ready in only a few minutes, so be sure to have everything cut and ready before you begin cooking. I gently peel my asparagus and remove the tough ends.
To crush my almonds, I grab a few handfuls and pulse them in the food processor until I get some nice chunks (I like to have the crunch, feel free to pulse until they are finer if you prefer). I pour the remaining almonds into a Ziploc bag to use for other meals.
Find a pan large enough to cook all ingredients above at once. Place over heat and drizzle with Olive Oil.
Fill a small pot with 2-3” of water and add approx. half a cup of vinegar and bring to a boil.
Add Asparagus and Brussels Sprouts to pan and cook for about 3 minutes or until they start to brown (I cook them on a higher heat so they brown without getting too soft).
Add Thyme and Crushed Almonds into pan and stir in with prior ingredients.
Add Kale to pan and stir in with prior ingredients.
Remove pan from heat and add Parsley, Lemon Juice, season with salt, and mix together.
The water in the pot should be boiling now, turn it down slightly so you still have a low boil, crack your eggs and open them as close to the water as you can (not close enough to burn yourself, just don’t drop the eggs an arm’s length away).
If you don’t usually poach eggs, set a timer for 3 minutes, when the timer goes off, use a slotted spoon to remove the eggs and place on paper towel to collect the excess water.
Spoon your veggie mix onto a plate and place your eggs on top.
Feel free to salt and pepper to taste and add goat cheese to your liking. I add some extra crushed almonds atop my eggs as well.
Enjoy! Comment below with your results.