Recipe by: Brigid Titgemeier
Have you ever noticed that when you ask a patient if they include fruits and vegetables in their diet, they typically list a few fruits and hardly any vegetables? How often do Brussels sprouts make the list?
According to the results from What We Eat in America, Americans continue to fall short on both fruits and vegetables. A new Harvard study reported that if everyone added one additional serving of fruits and vegetables to their diet every day we could prevent 3.5 million deaths from heart disease in just two years!
The study estimated that reducing the price of fruits and vegetables by 10% and raising the price of soda by 10% would prevent 515,000 deaths from Cardiovascular Disease by the year 2035. These findings are more powerful than many drugs that exist on the market, highlighting the significance of food is medicine, energy, information and connection.
While educating patients on the importance of including fruits and vegetables in their diet is important, we need to continue providing enjoyable avenues that allow them to take action! This is why I love blogging and thinking of new recipe ideas.
This summer Brussels sprouts and strawberry salad makes vegetables fun because of the bright and bold colors, plus some sweetness from the strawberries. Before recommending it to patients, try whipping up this amazing, flavorful salad in your own kitchen!
Brussels Sprouts & Strawberry Salad with Mustard Glaze
Recipe initially posted on www.beingbrigid.com
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
For the Salad
- 1 bag of shredded brussels sprouts (10 oz.)
- 1 cup organic strawberries, sliced
- 1/2 cup red onion, diced
- 1 Tbsp extra virgin olive oil
For the Mustard Glaze
- 2 Tbsp extra virgin olive oil
- 2 clove garlic, minced
- 1/2 lemon
- 2 tsp whole grain mustard
- In a large skillet heat 1 Tbsp EVOO over medium heat.
- Add onion and cook for 2-3 minutes.
- Add the brussels sprouts and cook for an additional 5 minutes.
- In a small bowl mix 2 Tbsp EVOO with garlic, juice from 1/2 lemon and mustard.
- Pour the dressing over the vegetables and add the sliced strawberries.
- Cook for another minute.
Nutrition Facts: Calories per serving: 162, Fat per serving: 14 g, Carbs per serving: 7 g, Protein per serving: 2 g, Sugar per serving: 4 g (Added Sugar: 0g)