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Crack Mix

Posted by on Sep 11, 2014 in Uncategorized | 0 comments

Crack Mix


IMG_2381IMG_2381IMG_2455IMG_2455Sweet Potatoes and Brussels SproutsI call this the crack mix because it is so addicting.  My clients, friends and family have fallen in love with not only how simple this is to make but how you can use it in so many different ways.  I’ve paired this with eggs, scrambled or fried.  You can add it to your salad for lunch and throw some black beans, tomatoes or avocado with it.  It’s amazing on its own or as a side dish, I’ve even mixed it with a little hummus and thrown it in a wrap.

The best thing about this dish is you can cook it once and eat 3-4 times. I make a huge batch and use it all week, you can also freeze this if necessary.



  • 6 sweet potatoes
  • 4-6 cups shaved brussels sprouts(keep it easy, most grocery stores have brussels sprouts already shaved so you don’t have to worry about it)
  • Balsamic vinegar
  • Avocado oil(olive oil works if you don’t have avocado)
  • Real Salt and pepper


  1. Preheat oven to 425.  Cover two large baking sheets with foil and spray with nonstick spray or drizzle avocado oil on top.
  2. Dice sweet potatoes and place on one baking sheet.  Take shaved brussels sprouts and spread them evenly on the second baking sheet.
  3. Drizzle potatoes and brussels sprouts balsamic vinegar and avocado oil and add salt and pepper to taste.  Mix the mixture with your hands or a spoon.  You want it to be dressed like a salad, not too soaked but every piece of food should have vinegar and oil on it.
  4. Bake for 25 minutes.  Check the potatoes, if they are soft remove from the oven if they are still hard sprinkle a little more balsamic vinegar on them and put back in for 5-10 minutes until soft.  The brussels sprouts are usually done after 25 minutes, you want them to be crispy but not burned.
  5. Once both trays and fully cooked to your liking remove from oven and combine in a big serving bowl.  Serve immediately or store in an airtight container and eat within 5 days.
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