Folsom Lake College's Online Newspaper
by Viki Papadakis
It could be that I’m subconsciously trying to pack on extra layer of fat for the winter. Or maybe I’m simply working my way up to being able to eat my own body weight over the holidays. It could also be I’ve finally begun accepting that I won’t be in a bathing suit in months, and have found consolation in the idea that I don’t exactly need to count my calories anymore.
While I don’t exactly know the reason, as the weather begins to cool, my gluttony reaches its peak. Gone are the summer days of eating watermelon salad and smoothies. Now, it’s fall, and I want my food to provide me with a powerful sense of sustenance. What makes this situation such a dilemma is the difficulty in finding a balance between foods that make you feel full and healthy at the same time. Filling foods tend to be unhealthy, and unhealthy foods are quite the no-no, at least in my opinion.
As a solution, I have been eating tons and tons of brussels sprouts. Not only are they filling and healthy, but they are absolutely delicious and flavorful. What is best about this recipe is that one can modify it to fit their personal dietary preferences. One can add a little salt, take away the garlic, add some peppers—whatever sounds best!
Here’s a quick and easy recipe on how I have been cooking up these perfect fall veggies, using typical household condiments and seasonings!
-Fresh brussels sprouts
-Garlic or garlic salt
FLC Main: FR-108