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Brussels Sprouts with Leeks and Poppy Seeds


  • 2 TBSP coconut oil

  • 3 oz leeks, very finely sliced

  • 10 oz bag shaved Brussels Sprouts

  • ½ cup white wine

  • 1 TBSP poppy seeds

  • 1 TBSP lemon juice

  • ¼ tsp salt

Total Time: 12 min Prep: 4 min Cook: 8 min
Yield: 3 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

In a skillet, sauté leeks in coconut oil until just tender.

Stir in the shaved Brussels Sprouts, white wine, poppy seeds, lemon juice and salt.

Turn heat to high, and stirring constantly cook for 4 minutes – the sprouts will be bright green, and barely tender.

Turn heat to low and continue cooking for 1 minute.