Lose It! – July 2019

BRUSSELS SPROUTS

WITH RADICCHIO AND

PARMA HAM

SERVES 4

2 tbsp coconut oil

300g Brussels sprouts

1 tsp fennel seeds

1 cup home-made chicken stock

Himalayan salt and black pepper

50g pecan nuts, toasted and

roughly chopped

1 small head radicchio, leaves

separated

70g Parma ham slices

olive oil to drizzle

1. Heat coconut oil in a pot, add
   the Brussels sprouts and fennel
   seeds and sauté until just golden.


2. Add the chicken stock, cover
   and cook until the Brussels
   sprouts are tender. Remove
   and keep warm, season.


3. To assemble: Place the
   Brussels sprouts on a platter;
   add the pecan nuts, radicchio
   and Parma ham.


4. To serve: Drizzle with olive oil
   and serve immediately.

KEEP ON TRACK per serving

FAT 22G CARBS 5G PROTEIN 12G

RISE ’N SHINE