Carmelized Maple Brussel Sprouts and Mushrooms

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   1.)

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   Saute mushrooms in skillet with olive oil, garlic, and Himalayan salt over medium heat, about 3 minutes.

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   2.)

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   Add the cashews (only if eating this as a Post-Reboot meal) and 3 tablespoons maple syrup.

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   Continue to saute, about 3-5 minutes.

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   3.)

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   Remove the mushroom and cashew toss from skillet and set aside.

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   4.)

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   In the same skillet (dont rinse the flavors will soak into the Brussels!

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    ), add 1/2 tablespoons maple syrup and turn up to medium/high heat, and add in the Brussels sprouts with Himalayan salt to taste.

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    5.)

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    Cook Brussels sprouts for about 7 minutes, until they reach a golden brown.

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    Stir occasionally, but be sure to allow them to golden by not stirring too often.

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    6.)

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    When Brussels are finished, add them to the mushroom mixture and toss.

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    7.)

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    For a heartier meal, serve with quinoa.

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    (My quinoa looks darker than normal here because I cooked it in vegetable broth vs. water to give it more flavor.

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    ).

* Per serving · 4 servings · Values may vary.

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