I love breaking my fast with roasted Brussels Sprouts. I eat 4 cups of them to fill my belly (Principle of Volumetrics). They are low in calories and packed with fibre. And they are so easy to make in the slow cooker.
- Get out your slow cooker
- I save time by purchasing my Brussels Sprouts already cut in half lengthwise.
- Spray your slow cooker with nonstick cooking spray (it makes it easier for clean up)
- Place 4 cups of raw Brussels Sprouts into the slow cooker. Add 1 tsp of olive oil and season with pepper. Stir to coat them.
- Cover and cook on high for 1.5 to 2 hours (or on low for 3 to 4 hours).
Note that I eat all 4 cups. I'm an intermittent faster, and I like to break my fast with copious amounts of vegetables. By following the principle of volumetrics, I am able to stay within my caloric limits during my eating window. If you are interested in learning how intermittent fasting makes fat loss easier than conventional dieting, please click here for my Fat Loss Fast System about intermittent fasting and flexible dieting. If the thought of fasting freaks you out, then click to read my answers to many commonly asked intermittent fasting FAQs.
For the entire recipe: calories: 213, fat: 4.7g, saturated fat: 0.7g, cholesterol: 0mg, sodium 100mg, carbohydrates 36.4g, fiber 13.6g, sugars 9.1g, protein 13.6g