Stephanie Brookshier, RD

Health is having the energy to exercise and play with your kids, the mental clarity to excel at your job, and the focus to get what you want out of life. Most people don't know what it's like to truly feel well.  It's more than just the absence of disease.  Good nutrition and physical activity are the core to truly feeling well. Whether you're helping employees reach their goals or setting your own, Stephanie can help you find better nutrition as the first step towards a better life.

Best Brussels Sprouts

For years as an adult I thought that I hated Brussels sprouts.  And I'm not alone.    

Any time I teach a cooking class that features the vitamin C packed greens there are at least a few groans or vocal complaints.  You can't blame people for despising overcooked limp cabbage balls that make the house smell like sulfur farts.

But if you treat them right, you can turn Brussels sprout haters into true believers with this simple recipe.  Shredding the sprouts make them practically unrecognizable, and sauteing them with onions and garlic give them a slightly sweet nutty flavor.  This recipe isn't just a hit at my cooking classes, it's also approved by my self proclaimed Brussels sprout hating boyfriend.  He now happily eats Brussels sprouts, as long as they taste like these.

Squeeze some extra lemon on top right before serving for an extra burst of flavor and vitamin C.

Squeeze some extra lemon on top right before serving for an extra burst of flavor and vitamin C.

Ingredients (serves 4)

1 Tablespoon canola oil

2 cloves garlic

1/2 onion, chopped

4 cups Brussels sprouts, shredded

Juice of 1/2 lemon

4 Tablespoons Parmesan cheese, shredded

4 Tablespoons pepitas or sunflower seeds

Salt and pepper to taste 


Saute garlic and onions until translucent

Add Brussels sprouts, salt, and pepper and cook until they they turn tender and have a nutty aroma, 5-10 minutes

Transfer to plates and top with lemon, Parmesan, and seeds.

Brussels sprouts have one of the highest glucosinolate concentrations of all of the cruciferous vegetables.  Glucosinolates are phytonutrients that are starting points for many cancer-fighting substances.  So eat up!

This recipe is also rich in vitamin C, an antioxidant that helps your body make collagen, heal wounds, and fight aging free radicals. A 1/2 cup serving provides 85% of your daily needs.