We had wonderful holidays. Christmas is a time to end the year and reflect on what we did, and what we didn’t.It’s also a time when we get together with friends and family, a time that we enjoy a lot of food. this food is not only high in quantity it’s also rich. We go from that proteins to sweets and then into drinks. that combination can be fun, and as long as it’s for pleasure we could keep going forever. At the same time, science gives us clues that too much alcohol, too much sugar, and too much protein is not the best regimen for health and fitness. so this week I am doing a conscious effort to eat earlier in the day comment to avoid alcoholic drinks and also drastically reducing proteins and sugars.
This recipe comes from what we had in the fridge. I bought a branch of Brussel sprouts a few days ago and it was an ideal day to make them. I also had bell peppers and red onion so this made the ingredients list. I added oils and spices for taste. The result is an easy-to-make vegan lunch or dinner (or breakfast if you like savory ones) that is low in protein, plant-based. It tasted as good as it was colorful.
The vegan Brussels sprouts stir fry is an ideal plant-based option for lunch or dinner. This recipe combination with red onions, garlic, bell peppers and spices deliver a nutritious and low-protein meal for everyday meals or fast-mimicking plans.
- 2 lbs Brussels sprouts
- 3 bell peppers I used one orange and two green color for this particular dish
- 0.5 red onion
- 5 garlic cloves
- 4 tbsp avocado oil
- 1 tsp piment d'esplette use chili pepper powder as an alternative
- 1 tsp pepper
- 1 tbsp herbes de Provence this is mostly dry thyme
- 1 tbsp olive oil optional
- 1 tsp salt optional
Cut the Brussels sprouts into two or four pieces depending on their size. Rince well and put into a large frying pan.
Remove the bell pepper heads and seeds. Rince well, cut into small pieces and add to the pan.
Cut the red onion into small pieces, crush the garlic, add both.
Turn on the heat on high and add the avocado oil and spices.
Cook for about 20 minutes while stirring every 2 minutes or so in order to cook the veggies evenly and prevent those at the bottom from burning. After the pan is hot and the veggies have started searing (approx. 10 mins), lower the heat to medium. Covering them with a lid helps retain humidity, even out the cooking, and lowers the overall temperature, which also prevents burning.
Serve as is. Optionally, add a little more olive oil directly to the plate. Olive oil is best-used post-cooking as it is not as heat tolerant as avocado oil. This also retains more of its phytonutrients.