Over the weekend, I saw a picture of brussels sprouts and have been thinking of them ever since (love them). Yesterday I got creative for a quick migraine-friendly warm lunch salad.
Important note regardng my typical lunch options—I take a pretty strong chemotherapy pill everyday with my mid-day meal and it does cause nausea. The more fiber I add to the meal the less nausea, so I have learned to add fiber to my chemo meals. Another note: I am horrible about measuring while cooking, so I will give approximate measurements. This salad was really easy and you can’t go wrong so don’t get hung up on teaspoon vs Tablespoon approximations.
1 hard boiled egg
5-6 brussels sprouts (cut in 1/2)
1 cup baby kale
10 grapes (cut in 1/2)
salt and pepper to taste
1-2 tsp extra virgin olive oil
Pour olive oil into skillet and heat on low for ~ 1 minute. Add brussels sprouts, salt & pepper. Cook the brussels sprouts on med-low for ~ 10 minutes on one side, then another 5-10 minutes on the other side (these will taste so yummy and crunchy; almost like a healthy substitute for french fries).
Remove brussels sprouts and place on a paper towel to absorb excess oil. Stir kale and grapes into the remaining olive oil and cook on medium for ~ 15 minutes.
Place the cooked kale, grapes, and brussels sprouts on a plate. Since the egg was not freshly boiled, I warmed it up by placing slices in skillet on low for a couple of minutes.
Add to salad and Voila! It was delicious, full of healthy vitamins, and migraine friendly.