Never have I needed a separate pantry for all of my kitchen appliances more in my life, they’re seriously starting to stack up in all my cabinets. However, since picking up this Veggie Bullet, I now know which one would be at the top under the spotlight. The Veggie Bullet is incredibly versatile and includes blades for slicing, spiralizing and shredding vegetables. Prepping and preparing food has really become so much easier in my kitchen.
It’s very easy to assemble (I lost the directions when I threw out the box and still manage to easily put it together and take it apart to clean) and simple cleanup too– all you have to do is rinse with hot water immediately after using and let air dry.
Most often I just grab whatever veggies I have on hand in the fridge and use the Veggie Bullet to prepare them for the next several days. So far, my favorite food to shred has been brussel sprouts. You can get 4-5 cups worth of shreds in about 10 seconds using this appliance. I’ve also been making this same recipe on repeat for the last week or so and will share below– Shredded and fried buttery brussel sprouts topped with an egg and avocado!
- 1 bag brussel sprouts
- 1 tbsp ghee
- Sea salt, to taste
- Pepper, to taste
- ½ avocado
- ½ tbsp olive oil
- 1 pasture-raised egg
- 1 cup cherry tomatoes
- 2 tbsp crumbled organic goat cheese
- Using the Veggie Bullet, shred the brussel sprouts into a large bowl.
- In a skillet on medium, heat the ghee then add the shredded brussel sprouts to toss for about 5-7 minutes or until browned. Add to plate and set aside.
- Add oil to skillet to warm, then crack the eggs. Heat until whites are cooked. Place over the top of the brussel sprouts and serve with goat cheese, avocado and tomato.
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