As I’m prepping for a lil surgery tomorrow, I’m meal prepping for the whole week so my hubby doesn’t have to worry about getting food ready for us! He’s adorable btw when he tries to cook, but for the BOTH of us, I’d rather I cook 😀
This would be perfect on a hot summer afternoon – its citrus-y and very very refreshing. The crunch of the apple makes it super fun and delish. Make some and pack half away for the rest of week.
INGREDIENTS
1 lb of Brussel Sprouts
2 Apples
2 Lemons
1/3 cup Slices Almonds
1 handful Cilantro
1 Jalapeno
1 tsp Olive Oil
1/4 cup of Parmesan cheese
Salt & Pepper to taste
DIRECTIONS
Turn up the oven to 425F
Shave the Brussel Sprouts the Brussels Sprouts – wither using a food processor or just with a knife. Or you can even get shaved Brussels sprouts in a bag from Whole Foods.
Place the Brussels Sprouts on a baking pan.
Slice the Jalapeno into thin slices and plan on the pan
Sprinkle a little olive oil, salt & pepper
Sprinkle the sliced almonds across the pan
Sprinkle half the cheese (1/8th cup) across the pan.
Place the pan in the oven for 15-20 mins
Bring it out of then oven and place the mixture in a large salad bowl.
Slice the 2 apples into small cubes and add to the bowl,
Juice the 2 lemons and add to the bowl.
Add the cilantro & remaining cheese (1/8th cup)
Mix it all up.
Let it sit & absorb the flavors for 10 mins and SERVE!
Deb's Food Hacks 