Inspiration behind the creamy lemon miso brussels sprout
If you follow me on Instagram and Pinterest, you might have noticed that I went gluten-free about 2 months ago. Almost four years ago, I was diagnosed with Hashimoto’s, which is an auto-immune disease of the thyroid. Basically, my thyroid is very low-functioning. Not going to lie, it really sucks sometimes.
I always thought I was just a super tired person, and Mike (my husband) and I actually always joked about how I couldn’t stay awake past 8 p.m. Turns out I was just sick!
The main symptoms that I experience are fatigue and brain fog, so it can really make things tough. Before I was diagnosed and put on medication, it was honestly hard to get through the day! Luckily (or so you could say…), it runs in the family, so my mom knew exactly what was going on.
Once I was diagnosed by a blood-test, I was put on medication, and after bumping up my dose a few times, I did feel significantly better. Being on the medication really does help, but even when my thyroid levels are in the “normal” ranges, I definitely still feel my symptoms.
Although I might not talk about it much, this disease actually played a huge role in my interest in healthy-eating and wellness. I feel like because I was sick, the way different foods affected me was heightened and more important than ever.
I also knew that even though the medication helped, I wanted to find other ways I could support my healing and promote health in my body. When I moved to Denver, I found a holistic doctor that suggested I go gluten-free. I don’t know the exact science behind it, and I’m not trying to tell anyone they should also go gluten-free, but after two months, I can say it’s truly made a difference!
I have more energy and my brain is definitely more clear and light… which is such a good feeling after years of feeling like crap.
the process of going gluten-free
I was honestly super nervous to talk about it online, because I don’t want to seem like I went gluten-free to be “healthy” and trendy. Trust me, if I could eat grains, I would. But for me it IS healthier to be gluten-free. I thought that going gluten-free was going to be really hard, but it’s been surprisingly manageable. There are so many amazing options now and replacements for everything.
Going out to eat has become slightly more challenging, but honestly, so many places are so accommodating to those of us that are gluten-free!
One of the best meals I’ve had out since going GF was at a sushi restaurant that uses tamari in all of their food instead of soy sauce. That’s where these Creamy Lemon Brussels Sprouts with Cashews got their inspiration!
I absolutely love super crispy Brussels, and tossing them in a creamy-miso lemon sauce and crunchy cashews makes the most delicious side-dish! Have you ever roasted Brussels sprouts and ended up with some of the leaves falling off and getting super crunchy? That’s actually my favorite part, so you won’t find me removing them from this dish.
I truly don’t know how Brussels sprouts ever got a bad rep, and I’m pretty sure kids would definitely change their mind about them if they tried this recipe. I love that it includes miso, one of my favorite ingredients, because it’s a fermented food and can improve our gut-health!
These Brussels sprouts are an amazing side-dish to any Asian-inspired recipe, like glazed salmon or teriyaki chicken! It’s full of flavor and made with ingredients you can feel good about
Creamy Lemon Miso Brussels Sprouts with Cashews
- 1 lb Brussels Sprouts
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp white miso paste
- 1 lemon
- 2 tbsp tamari or coconut aminos
- 2 tsp honey
- 1/2 cup cashews
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Wash and prep the Brussels Sprouts by slicing them in half, adding them to a bowl and mixing together the Brussels Sprouts, avocado oil, salt and pepper.
- Bake for 40 minutes, until crispy and golden brown.
- In the bowl, whisk together the miso paste, tamari or coconut aminos, honey and lemon.
- Return the Brussels Sprouts to the bowl, add the cashews and stir to combine.