Like so many others, I’m on the January Whole 30 train with the hope of resetting my body after a December of chocolate, cheese, and enough wine to make any Game of Thrones character blush. By the end of December, I was feeling sluggish, bloated, and lazy about making food choices.
Enter the Whole 30! An eating program that cuts inflammatory, processed, and hormone-unbalancing food groups (like grains, dairy, artificial sugars, and alcohol) for a full 30 days. If you haven’t heard about it, check out the details here.
I completed my first Whole 30 in August of last year, and while it was hard at times (like anything worth going after), I felt incredible by the end of the month. In fact, by the end of my second week on the program, my energy levels were through the roof. I was running faster, lifting more weight, and once home, sleeping more peacefully. The Whole 30 creators call this energy Tiger Blood, and it’s ah-mah-zing.
Besides the increased energy, I love that the Whole 30 never made me feel totally deprived. (Well, except for when I had to order a water with lime when going out for drinks with friends. Let’s be real; that part sucked.) I LOVE food and cooking, and both are an essential part of who I am. The Whole 30 celebrates healthy food and allows you to enjoy tons of nourishing, homemade foods—like this brussels sprouts and bacon dish with eggs.
This dish makes an delicious make-ahead breakfast (just fry the eggs when you’re ready to eat), or a great weekend brunch recipe. In fact, this would also be good for a quick dinner!
I’m not a huge brussels sprouts fan, but these babies are cooked in bacon fat, which is the key to making anything taste good, right?
Note that when it comes to gathering your ingredients, you have to use sugar-free bacon to make this Whole 30-approved. I also used organic, free-range eggs, organic brussels sprouts, and an onion from the farmers market.
Enjoy the recipe, share it with other brussels sprouts skeptics, and if you’re doing the Whole 30, let me know how it’s going so far!
1 lb brussels sprouts, halved
4 strips sugar-free, Whole 30-approved bacon
1/2 onion, diced
Eggs (I topped each serving with 2 sunny side up eggs)
Salt and pepper (to taste)
- Cook bacon in a large skillet over medium-high heat until crispy.
- Transfer bacon to a paper towel-lined plate and chop into small pieces.
- In the same skillet with the bacon fat, add the brussels sprouts and onion, and season with salt and pepper.
- Cook until spouts are tender and golden in color, stirring occasionally, about 10 minutes.
- Add bacon bits back to skillet for another minute or so while you fry eggs in coconut oil in a second pan.
- Top brussels sprouts with eggs and serve immediately.