Week in Review

The smile is the window to the soul. A smile has no monetary cost. This means of expression has the ability to change the day of a complete stranger and simply express love to those close to you. Smiles have no language barriers, no demarcations of race, gender, or class. Smiling is truly universal among humans. In all social interactions, professional or personal, people just are drawn towards those who smile. 

A smile is powerful and youthful. Babies smile an average of 200 times a day. The average woman smiles 62 times a day and the average man only 8.  Thank you Charlie for reminding me to smile a little more each day. 

This past week I explored the Dietitian Pick of the Month: Brussels sprouts. I never thought I liked them, but I don't remember if we really had them when I was a child. I remember seeing them, usually a pale green color, sitting in a pan on a buffet line. Not visually or olafactory appealing. But I knew I loved cabbage, so I gave them another whirl and they are delish!  

Brussels sprouts provide nearly all your daily needs for vitamin K, which is essential for blood clotting and bone health. They contain cancer-protecting compounds, and  Provide glucosinolates, which stimulates the body’s natural detoxification system. And when you cut them in half length-wise, they tend to be less bitter and more sweet tasting. If you sauté or roast them, they also sweeten up and their green color becomes more intense as well as their nutrients. Try this simply recipe for dinner this week! Add chicken breast, other veggies and quinoa for a complete dinner. 


Caramelized Brussels Sprouts

Serves 4


All you need

12-14 large Brussels sprouts

1 tbsp Hy-Vee Select olive oil

2 cloves garlic, minced

pinch sea salt

2 tsp Hy-Vee brown sugar

1/4 cup roughly chopped Hy-Vee pecans or Hy-Vee

walnuts, toasted

Optional: fresh orange juice, minced fresh ginger

All you do

1. Slice each Brussels sprout very thinly until you have a mound of feathery Brussels sprout ribbons.

2. Heat the olive oil over medium-high heat in a large skillet; sauté the garlic for 30 seconds.

3. Add the Brussels sprouts and continue sautéing for another 4-5 minutes, until bright green and tender.

4. Add sea salt and brown sugar and toss together. Finish by adding toasted nuts. Optional: squeeze a

few tablespoons of fresh orange juice over dish or add some minced fresh ginger for some extra heat.


Nutrition facts per serving: 110 calories, 8 g fat, 1 g saturated fat, 0 trans fat, 0 cholesterol, 15 mg sodium, 9 g carbohydrate, 3 g fiber, 4 g sugar, 3g protein. Vitamin A 8%, Vitamin