I went to a friend’s house for dinner last night; he’s been attending the community dinners and has said more than once that he loves my chocolate cake and really enjoyed those Brussel sprouts. With that in mind, I headed out to the market to buy a few supplies for my addition to the dinner menu: the ever so popular combination. (What? You didn’t have this for dinner?)
Garlic & Lemon Brussel Sprouts:
Take one pound of Brussel sprouts, wash and half. In a skillet, brown 1 diced onion and 3 cloves of garlic with a dash of olive oil. Add Brussel sprouts and 1 cup of white wine and lemon juice to your liking. Let this simmer for 10-15 minutes. Add a dash of salt and pepper before serving.
As for the cake, I added flax seeds, yogurt and apple sauce in a silly attempt to make a boxed mix healthy. It was still good and those who ate their vegetables enjoyed a nice fat slice.