Thai Brussels Sprouts Skillet – “Whole30 Fast & Easy”

I am a little on the fence about sharing this one, it was tasty but just very different than our normal recipes and a tad strange to me. I did not have this leftover, just had it once for dinner and then kind of wanted to move on but Jacob brought it to work for lunch. The reason I’m putting this out there though is because I’m always looking for ways to incorporate different veggies into our meals, especially nutrient dense veggies like those little brussels!

Fact: Did you know that brussels are PACKED with vitamin C? Just one serving hits your daily requirements! They are also good sources of vitamin K, antioxidants and calcium, supporting eye, skin and bone health.

Fact: Brussels are high in PROTEIN when compared to other green veggies. (WAT??))

Fact: Brussels sprouts are known to help combat cancer, and can decrease the risk of obesity, heart disease and diabetes! They are packed with antioxidants to help with inflammation of the body but also have been shown to help regulate your blood sugars!

I mean these little guys are the super hero’s of the produce department! Can’t you just see them flying around the store in tiny capes now with a golden B across their little sprout chests???

I know some of you are still thinking this…

And I used to feel the same way. When I was growing up and my Mom would cook them, I seriously thought I might die from the smell.

But then I did some whole30s, saw the light, gave my tastebuds a chance to actually taste real food, and also found some tasty recipes like this one and this one that helped me learn to love these little babies. 😉 So here’s the recipe, tell me what you think!


  • 4 tbsp. olive oil or coconut oil
  • 1 lb. boneless skinless chicken thighs (I may use chicken breasts next time though)
  • 1.2 tsp. salt
  • 2 bags (9-10 oz. each) Brussels sprouts (I used one bag and ran them through my food processor and it was enough for the two of us.)
  • 1 cup shredded carrots
  • 2 tbsp. chopped shallots
  • 1/2 cup Asian Citrus dressing
    • 2 tbsp. coconut oil
    • 2 tbsp. minced fresh ginger (I just used the seasoning)
    • minced garlic (4 cloves is what recipe recommended but I only did 2)
    • 2/3 cup fresh orange juice (I just got some oranges and squeezed the juice from them)
    • 1/3 cup coconut aminos
    • 1/4 cup apple cider vinegar
    • 2 tsp. sesame oil
  • recipe calls for their Siracha but I did not make this…

What to do:

  1. Heat up 2 tbsp. oil in a skillet and add the sliced chicken. Stir occasionally until cooked through.
  2. Sprinkle the chicken with salt.
  3. Add the other 2 tbsp. of olive oil to the pan and then add the shaved brussels sprouts, shallots and carrots. (I just cut the ends off of my sprouts and ran them through my processor with the insert flipped to the slice side and it shaved them perfectly!)

    The chicken is hiding under there!
  4. Cook through until the veggies are tender and then add the dressing and heat through a few minutes.
  5. For the dressing, heat the coconut oil in a sauce pan on the stove. Add the seasonings first, then the juice, aminos and vinegar. Bring to a boil and then simmer for 5 minutes. Remove from heat and then add the sesame oil.
Ignore my messy stove top, just keeping it real over here!

Hope you all enjoy and maybe this will help save some of you from food boredom hah!

Skillet Pork Chops with Sweet Potatoes & Greek Slaw – “Whole30 Fast & Easy”

This was a delicious meal! And easy to put together too! I have really liked everything I have made from the “Whole30 Fast and Easy” cookbook, so it would probably be a good buy for anyone wanting to clean up their meals in a simple way.

I really liked the unique flavors in this recipe, it was something just a little different than our normal routine! You know, so often when I make recipes from their website or books, it never seems to me like I’m missing out on certain foods. I just feel like I’m eating  a tasty, satiating meal.



  • For the sweet potatoes… (these would be good for breakfast too!)
    • 1 sweet potato
    • coconut oil
    • sea salt
    • black pepper
  • For the simple greek slaw…
    • shredded cabbage and carrot coleslaw bag mix
    • 1/3 cup fresh parsley
    • 2 tbsp. pine nuts (I actually omitted these)
    • sea salt (my addition)
    • 1/3 cup Lemon garlic dressing (I used Tessamae’s dressing here but they also have a Whole30 recipe for it if you wanted to make your own.)
      • I’m also thinking you could make your own version of this…some olive oil, garlic powder maybe or real garlic…lemon juice, mustard or ground mustard, sea salt and pepper. If I make some next time, I will adjust the post here!
  • For the pork chops…
    • 4 boneless pork loin chops (I bought the ones thinly sliced)
    • 1 egg
    • 1 tbsp. olive oil
    • 2/3 cup almond or coconut flour (I used coconut to give it a sweeter taste)
    • 1 tsp. ground sage
    • 1 tsp. paprika
    • 1/2 tsp. ground mustard
    • 1/2 tsp. salt
    • 1/4 tsp. black pepper
    • 2 tbsp. coconut oil

What to do:

  1. I like to remove the skin from my sweet potatoes for something like this, so I skinned and chopped the potato into wedge like slices.
  2. Add your coconut oil to the pan and fry the potato wedges, turning them once they start to get brown. Add salt and pepper. (Cooking on a lower heat will keep them from getting too brown. The book also recommended keeping them warm in the oven set on 200 degrees. We found that the potatoes cool off really quickly so I will definitely be doing that next time!)
  3. For the slaw, toss the coleslaw mix in a bowl with the parsley, pine nuts if you like those, dressing and sea salt. Done!
  4. For the pork chops, you will need a couple of little bowls. Crack the egg into one with the olive oil and whisk. In the other bowl, put the almond or coconut flour (I used a mixture of both), sage, paprika, ground mustard, salt and black pepper.fullsizeoutput_1b5a
  5. The recipe has you using a meat pounder to tenderize the meat, but since I purchased thinner slices of pork I just skipped this step. They were still pretty tender.
  6. Heat a few tsp. of coconut oil in a skillet on the stove. Dip each piece of meat into the egg, and then the flour mixture, (let the excess drip off) and then place into the skillet to fry.
  7. Heat each side for a few (4-6)  minutes until the sides are lightly browned and the inside is done.
  8. Serve together and enjoy!