I’m on a huge brussel sprout kick these days: high in protein, low in fat (less than 1g/cup) and calories (50 cals/cup), loaded with Vitamin A and C, folacin, potassium, calcium and fiber (3-5g/cup).  These disease-fighting cabbages fill you up without filling you out.

Typically, I cut the sprouts in half and cook them in the oven with a light drizzle of olive oil, sea salt and fresh garlic.  Another favorite route is using Avocare, a 100% Extra Virgin Avocado Oil from Mexico ($12.50).  This natural organic oil, from the Mexican Hass avocado, is infused with Omega 3, 6 and 9 fatty acids and includes 0% cholesterol.  I’m cooking with the ‘Con Chile’ flavor, but can’t wait to try some of the others, including Basil and Garlic.  Avocados provide tremendous health benefits and are often considered an Alpha Superfood, making my already nutrient packed brussel sprouts that much healthier.

Brussels has got it all: great beer, chocolate, waffles and sprouts.

I hate to be an infomercial (moment of silence for Billy Mays/Oxy Clean Founder) but Ziplock’s Zip’n Steam bags ($4.50/box) are worth a few minutes of air time.

Each disposable bag comes with pre-printed directions on the front and will steam any kind of veggie just using the natural moisture of the food plus a couple minute hit from the microwave (they claim you can use them to cook chicken and fish as well… but even I’m not that lazy).  I normally use them at home when I want to avoid heavy cleanup, or take them to work with me to get some lunchtime broccoli or asparagus in.  I wouldn’t recommend whipping them out to make Thanksgiving side dishes, but it’s an easy alternative when you’re not in the cooking mode.