Nutritionist Know-How: My Favorite Healthy Snack

The latest post from our resident nutritionist, Shira Lenchewski, R.D.
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The latest post from our resident nutritionist, Shira Lenchewski, R.D.
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As a registered dietician, Shira has a knack for knowing quick, healthy snacks to satisfy hunger that won't derail weight loss goals, but are also actually delicious. She made these brussels sprout chips for us and they were beyond good, so we asked her for the details and a few fun ways to serve them. Here's Shira! 

By now, though still a crowdpleaser and trendy restaurant appetizer, the kale chip is old news. My current favorite option for an easy, healthy, and satisfying snack is brussels sprout chips. I just made them again for Super Bowl and they were even better than I remembered. Recipe and details below! But first, a little questionnaire Emily and Alina had me answer about the BSC (brussels sprout chip): 

Favorite time to make them:  They have an almost potato chip-like feel, so I tend to make them on Sundays for munching when I watch my shows. 

Health benefits: Brussels are loaded with fiber, so between the fiber and the healthy fat from the extra virgin olive oil (EVOO), they really keep you full. 

How long they take to make: Legit 7-10 minutes. 

How long they stay good in your fridge: Hard to say…there’s never been any leftovers. 

Serve hot or cold: Hot. 

What do you serve it along side of: I love them as a stand-alone snack or with dark meat chicken.

How to give them a fun spin: Sprinkle chili flakes or sesame seeds on top. 

How to eat them five days in a row: On the first day, add to your salad with kale and goat cheese for an extra crunch. On the second day, put them atop avocado toast with chilli flakes. On the third day, serve as a side with rotisserie chicken and roasted sweet potatoes. On the fourth day, serve as a stand alone snack with tahini and sesame seeds. On the fifth, serve them atop home made pizza with caramelized onions. 

Recipe below! 

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Ingredients:
Brussels sprouts
EVOO
Sea salt
Fresh rosemary
1 garlic clove

Directions:
Preheat oven to 450. 

Cut the bottom tips off each sprout and remove leaves. 

Toss leaves with EVOO, sea salt and rosemary and place in one layer on a parchment lined baking sheet. 

Roast for 7-10 min. 

Sauté a minced garlic clove in EVOO and use to season brussels. 

Shira will be back in March, so if there's anything you want her to cover, leave your requests in the comments below - and keep up with her in the meantime on Instagram