Put On Your Easter Bonnet

Hey friends!  Hope you all had a wonderful day…even if you don’t celebrate Easter!  Back in the groove!  Tomorrow’s lunch is leftover Easter dinner, but for breakfast…

Roasted Brussel Sprouts with Garlic and Onions


  • 3/4 lb. brussel sprouts, sliced in half length-wise
  • 1 clove garlic, minced
  • 1/4 small onion, chopped
  • 1 1/2 TBSP EVOO
  • sea salt and pepper, to taste

Preheat oven to 400 degrees. Cut brussel sprouts in half and place in a medium sized bowl . Drizzle with EVOO and toss with salt and pepper.  Add garlic and onions and mix it up.  Pour brussel sprouts, onions, and garlic mixture onto a baking sheet and spread out.  Bake for 15 minutes, or until crispy. Bigger sprouts will take longer!

I was off this week, now back to the grind!  Still working on making a workout plan!

“The greatest wealth is health.”

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I’m a 36 year old kid at heart. I reached a low point in my life where I felt like I needed to take control before I didn’t have the choice, and that’s when I decided that I needed to change my lifestyle. It’s going to be my life long goal to always achieve optimum health…I am still young after all. Here I am, over one year into my Paleo journey, and I never felt better.

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