As one of the Summit Fit Power food groups, cruciferous veggies pack a big punch of nutrients that your body craves. With superpowers of reducing inflammation and cancer-producing free-radicals, cruciferous veggies are not something you want to leave out of your diet. 

I find that the biggest reason people don't eat cruciferous veggies is that they don't know how to prepare them in a delicious way. If you've only had boiled brussels sprouts, I don't blame you for thinking they are disgusting. 

The best way to prepare brussel sprouts is to either saute or roast them. Both methods bring out juicy flavors + add delicious crunch to the vegetable. We find these to be the perfect side dish to burgers, chicken or any other protein choice. 

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Cast-Iron Brussels Sprouts 

2-3 cups brussels sprouts, destemmed and halved
2-3 T butter or ghee
1/2 tsp adobe seasoning (or seasoning of choice)
coarse sea salt + black pepper to taste (I like mine really salty!)

*Heat a cast-iron skillet to medium-low heat. Add 2-3 T butter or ghee + brussel sprouts + seasonings. Stir frequently. Cook until sprouts are browned and slightly softened, about 10-15 minutes. Serve with baked sweet potatoes + my favorite grilled chicken

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P.S..if you have issues digesting cruciferous vegetables like broccoli, these digestive enzymes are amazing for helping you properly absorb and break down the nutrients in your food to eliminate yucky symptoms! 

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