I can't believe Lent, and Ash Wednesday is coming around the corner.
This year, I told myself I would try to eat much healthier than last year.
I have decided that I'm going to reduce my animal protein in my diet and this is my favorite breakfast item already, and I have to remove the eggs to make it vegan.
I love that Brussel Sprouts has 9 g of carbohydrate, and 90% is rich in vitamin C.
INGREDIENTS
1 cup of Brussel Sprouts
1/2 cup red onions
1/2 tsp minced garlic
1/2 tsp salt and pepper
1 tsp coconut oil
DIRECTIONS
Cut the brussel sprout and onions. Heat up the cast iron pan on medium with 1 tsp coconut oil.
Add the onions and saute until translucent, add the brussel sprouts and garlic
Saute Brussel sprouts until it gets to your preference of tender, around 5-10 minutes and enjoy.
This dish can be made without the egg as well. 
