Posted By: angela

roasted brussels sprouts with bacon

Brussels sprouts often get a bad rap, but with a little love and some crispy bacon, these tiny cabbage can be mouthwatering – Fit for a feast!

Roasted Brussels Sprouts with Bacon

Ingredients:

1 lb brussels sprouts, cleaned and halved

4 slices of bacon, chopped

2 Tbs avocado oil

1 tsp raw honey

1 lemon, juiced

2 tsp sea salt

1 tsp ground black pepper

Directions:

1. Preheat oven to 375 degrees

2.  Spread brussels sprouts and bacon on a parchment lined baking sheet

3.  Whisk together remaining ingredients in a small bowl.

4.  Pour mixture over the brussels sprouts and bacon.  Toss until well covered.

5. Roast in the oven for 30-40 minutes, turning every 10 min or so.

6.  Enjoy immediately!!!!

recipe first appeared at barerootgirl.com

Top 4 Reasons to Eat Brussels Sprouts Today:

  • Brussels sprouts are loaded with a compounds called Glucosinolates to support cellular detoxification and protection from DNA damage (cancer).  
  • Nutrient Rich, these cruciferous veggies are packed full of Vitamins A, C, E and K as well as important minerals like manganese.
  • Compounds in brussels sprouts are shown to fight systemic/chronic inflammation.
  • Digestive support.  The fiber in brussels sprouts stabilize blood sugar and keep our plumbing humming along smoothly.
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Posted By: lara

The single arm snatch is probably one of my favorite exercises. It pulls together the entire body in a way that few other exercises do. It’s about power and control through the core and hips and a great way to engage the scapular (shoulder blade) while lifting weight over head. Here is a fun way to increase the weight on your single arm snatch as you go. A little bit of plyometrics and a lot of gusto will get you through the dumbbell train. Have fun and start with your lightest weight first.

Set up dumbbells lightest first and work your way up about 5 increments of 5 lbs. (i.e. 10/10, 15/15, 20/20, 25/25, 30/30)

Single arm snatch both sides

Jump squat to next dumbbell

Repeat.

.

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