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Dear Brussels Sprouts: Meet Snap Peas

Brussels sprouts and many types of peas are in season. Both vegetables can be used in so many ways. Brussels are great roasted but usually preferred in the winter colder months, while snap peas can be in salads and in lighter dishes. (Most of my measurements go by preference.) Snap Pea benefits include high in vitamin C, an antioxidant that speeds wound healing, boosts immunity and aids in production of collagen. While Brussel Sprouts are high in vitamin C and K but also include folate, manganese, B6, fiber, choline, copper, B1, phosphorus and omega-3 fatty acids.

This recipe can also be served cold like a salad, if you dice up the chicken and mix. Add a little balsamic, parm, and olive oil.


1 Package Organic Chicken Breast

1 Bag of Brussel Sprouts or to preference chopped thinly

1/2 lb of Snap Peas or to preference

1/4 Cup Onion

1 Tablespoon Chopped Garlic

1/2-1 Teaspoon (To Taste) Braggs Amino Acid or Tamari

Coconut Oil

1 Lemon

2 Tablespoon Chicken Broth or to preference

1 Tablespoon Balsamic Vinegar

Splash of Agave

Garlic Powder to taste

Salt/ Pepper to taste

Parmesan Cheese

Red Pepper Flakes


  1. Heat coconut oil in pan on medium high and add chicken breast. Brown and add salt/pepper. Cook until cooked all the way through. Add some balsamic, garlic powder and lemon to taste. Remove when done and set aside.

  2. Heat coconut oil and saute garlic/onion for a minute then add Brussels sprouts. Add Braggs Amino or Tamari, some balsamic, salt/pepper, chicken broth, garlic powder and agave and saute. Cook until Brussels are tender. Remove and set aside.

  3. Add splash of chicken broth and coconut or olive oil to pan on high heat and add snap peas. Cook till still green but until desired tenderness. I prefer the crunch and to keep the vitamins.

  4. Salt/pepper to taste.

  5. Plate breast, Brussels and snap peas. I like to add a side of arugula to all my meals. A dabble of balsamic vinegar and sprinkle parmesan cheese on the Brussels sprouts.

-Illustration by Beth Sworobuk

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