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Brussels Sprout Tacos

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Take the time today to fall in love with the little things. Savor each sweet moment and start paying attention to all the ways you find more enjoyment as you flow through your day. When I think about being in love with the little things in life, Brussels sprouts, avocados, and tacos come to my mind.
“I am in love with the little things.”
LOVING THE MOMENT MEDITATION
Sit in easy pose and close your eyes, with your hands in gyan mudra. Relax your face, lengthen your spine, and start breathing, long and deep, in through your nose and out your mouth. Focus your attention at your heart center and feel a glowing ball of light expanding with each breath. Bring to mind a time when you felt in love with life. Allow that feeling to permeate your entire being, growing more and more potent with each breath as the light from your heart center grows to cover your entire being. Sit in this golden ball of light and love energy, soak it in for as long as you like, and then start to bring your practice to a close by returning your focus to your breathing and gently bringing yourself back into the room. Know that you can take that feeling with you wherever you go and call upon it in any moment when you want to be reminded of your natural state of being as love.

Further Food Commentary:

Need a meatless twist for Taco Tuesday? Look no further! This Brussels sprout taco sounds like something from heaven. Brussels sprouts are packed with nutrition - Vitamin K, Vitamin C, and Vitamin B6 (or folate). It is important to try and get your daily doses of micronutrients to keep you overall healthy. Tempeh is a great source of protein (actually, tempeh has the most protein of other soy sources!). Tempeh is whole fermented soybeans, so not only is it a good protein source for vegetarians or vegans but it also is a probiotic source which keeps your good gut bacteria healthy to prevent the bad bacteria and yeast from taking over.

By Paige Geimer

Brussels Sprout Tacos

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:10 minutes
  • Servings: 4

Ingredients

½ cup chopped Brussels sprouts
1 tablespoon Dijon mustard or horseradish
½ teaspoon garlic powder
½ teaspoon onion powder salt and freshly ground black pepper, to taste
Coconut oil cooking spray, for greasing
4 to 6 slices (¼ inch, or 6 mm, thick) tempeh or extra-firm tofu, cut into bite-sized pieces (you can substitute with black beans)
3 tablespoons (45 ml) organic barbecue sauce or garlic teriyaki sauce
4 flour tortillas (or corn for gluten-free)
2 romaine lettuce leaves, shredded
1 medium carrot, shredded
1 avocado, halved, pitted, and sliced
1 shallot, thinly sliced

Instructions

1. In a medium bowl, combine the Brussels sprouts, Dijon or horseradish, garlic powder, onion powder, and a little salt and pepper and mix well until the Brussels sprouts are thoroughly coated.
2. Spray a little cooking spray on a medium frying pan and gently sauté the Brussels sprouts for 5 to 7 minutes, or until lightly browned. Set aside.
3. Heat the tempeh or tofu in a nonstick frying pan over medium heat and add the barbecue or garlic teriyaki sauce. Stir for 5 minutes, or until heated through and slightly crisp.
4. Place a tortilla in a dry frying pan over medium heat and cook for about 45 seconds on each side, until warm and lightly brown. Repeat with the remaining tortillas.
5. Place the lettuce in the center of a tortilla, and then add the carrots, Brussels sprouts, and tempeh or tofu. Top with slices of avocado and shallots, and then wrap closed.

1. In a medium bowl, combine the Brussels sprouts, Dijon or horseradish, garlic powder, onion powder, and a little salt and pepper and mix well until the Brussels sprouts are thoroughly coated. 2. Spray a little cooking spray on a medium frying pan and gently sauté the Brussels sprouts for 5 to 7 minutes, or until lightly browned. Set aside. 3. Heat the tempeh or tofu in a nonstick frying pan over medium heat and add the barbecue or garlic teriyaki sauce. Stir for 5 minutes, or until heated through and slightly crisp. 4. Place a tortilla in a dry frying pan over medium heat and cook for about 45 seconds on each side, until warm and lightly brown. Repeat with the remaining tortillas. 5. Place the lettuce in the center of a tortilla, and then add the carrots, Brussels sprouts, and tempeh or tofu. Top with slices of avocado and shallots, and then wrap closed.

Nutrition Information

Per Serving:  Calories: 265; Total Fat: 8 g; Saturated Fat: 1 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 347 mg; Potassium: 287 mg; Carbohydrate: 33 g;  Fiber: 4 g; Sugar: 5 g; Protein: 4 g
Nutrition Bonus:
Vitamin C: 24%; Vitamin A: 54%; Iron: 11%; Calcium: 8%;
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