Tag: nightshade-free

Even though brussels sprouts alone are one of my all-time faves for veggies (which is saying something since we never had them growing up!), merging a basic roasted brussels sprouts recipe with the added protein of ground turkey, a spicy crunch of sliced radishes, and topping it off with a caesar flair is an amazingly simple and downright delicious upgrade!

Ingredients

Ground turkey

Ground turkey is a perfect way to add in lean protein. It can also be a great way to reduce the consumption of red meat as a substitute. Just keep in mind that the lower fat content means it will be a bit more dry.

Brussels sprouts

Part of the cruciferous family, Brussels sprouts contain compounds that help protect against cancer, as well as phytochemicals that help reduce inflammation. They’re also packed with fiber and super simple to cook.

Radishes

Radishes are low in calories, but full of antioxidants and fiber. They’re a great way to pack in more nutrients and have the versatility of being eaten raw or cooked.

Pumpkin seeds

Packing in more protein than nuts, pumpkin seeds also contain fiber and are full of minerals like manganese, phosphorus, and magnesium.

Garlic

Garlic is one of my favorite ingredients to use in the fall and winter. This is because it’s cold and flu (and COVID) season, and garlic helps boost the immune system.

It’s also been shown to reduce high blood pressure, pull down chronic inflammation, reduce cholesterol levels, and even help prevent cancer. It also has antibiotic properties, so I’d say this is an amazing staple to use all fall and winter long!

Dijon mustard

Dijon mustard (and yellow) are my favorite condiment to use in an anti-inflammatory diet. This is because they’re sugar-free, low-calorie, and give an amazing boost of acidic flavor.

Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl, toss brussels sprouts with a splash of olive oil and season with salt and pepper. Toss well and place on baking sheet lined with parchment paper or foil.
3. Place in oven and bake for 30 minutes.
4. Brown the ground turkey.
5. Add olive oil, lemon juice mustard, garlic, and salt and pepper to taste into a blender. Blend until creamy.
6. Once brussels sprouts are finished cooking, remove from oven and let cool a few minutes.
7. Then place brussels sprouts, turkey, and radish into large mixing bowl. Add dressing and toss well.

Notes

*Save time by buying the Brussels sprouts already halved.

*This is a great meal prep meal! Just store the dijon separately from the rest and reheat and toss before eating.

*Add in even more fiber and bulk by plating this on top of a bed of romaine leaves.

👇Click the image below to grab the free Fall Anti-Inflammatory Meal Prep Guide!

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