Ingredients:

• 2.5 lbs Brussels sprouts, sliced or shredded
• 1 lemon, juice and zest
• 1 Tbsp apple cider vinegar
• 3 cloves fresh garlic, minced
• 1 tsp ground coriander seed
• 1 tsp chili flakes
• 2 tsp grape seed oil
• Himalayan sea salt and pepper to taste

INSTRUCTIONS:

1. In a large bowl add all the ingredients except for the oil and gently toss to combine well.
2. Heat oil in a large skillet over medium-high heat. Add Brussels sprouts to the hot pan and cook, stirring often for about 5-6 minutes, or until crisp-tender.
3. Transfer to a serving dish and enjoy!

Serving size = 2 cups. This equates to the serving having 2 servings of vegetables, and 2 servings of essential healthy fat on the IHC plan.