Tag Archives: brussels sprouts

Journey Journal: Days 14-23

Days 14-16: Monday through Wednesday, January 14-16, 2013

Still eating lots of fruits and vegetables, whole grains, low fat dairy, and lean meats. Down 3 pounds so far. Finally broke down and bought an elliptical with some Christmas money. We did a lot of research and finally bit the bullet on the Nordic Track ACT Elliptical from Sears Outlet. It took three of us to get the box into the house, then we broke open the box and carried the individual parts upstairs (there was no way we would have made it up the stairs with the box intact). Only downside…they forgot to put the hardware in the box, so we’re waiting on the company to ship us the nuts and bolts to hold the thing together. In the meantime, it was a really rainy week, so I’ve missed my walks.

Creamy, Warm Curry Sauce + Citrusy, Fresh Slaw = Healthy Deliciousness!

Day 17: Thursday, January 17, 2013

Bryan made steamed rice and sautéed chicken thighs with a coconut curry sauce. It was delicious! I tried a new recipe from Food & Wine Magazine: Brussels Sprouts Slaw with Peanuts and Pomegranate.  I used regular oil instead of olive and hazelnut oils (b/c I ran out), and I used chopped roasted raw peanuts instead of hazelnuts. I forgot to add the Parmigiano-Reggiano, but I’m sure that would be a great addition too. Very citrusy and fresh!

Days 18-19: Friday and Saturday, January 18-19, 2013

I enjoyed eating leftover Brussels Sprouts Slaw this weekend. Friday, I got to have coffee while walking with my good friend Ashley downtown. That evening, we had our new neighbors over for dinner. We had a really good time and I’m thankful for this new relationship. Saturday morning, my sister brought her boys over for some Wii Mario Kart and Bowling competitions. Always a blast!

Day 20: Sunday, January 20, 2013

Good service this morning at church. And really good conversation with Bryan about goals and ministry philosophy, etc. A quick lunch, then another Sunday afternoon hike with the young adult group and a healthful stir fry dinner afterwards!

Days 21-23: Monday through Wednesday, January 21-23, 2013

It’s been pretty busy at work this week so far, but it’s enjoyable work, so I don’t mind. I’ve been starting my mornings with oatmeal topped with baked apples, trail mix, and flax seed for breakfast with my coffee. Lunch has been simple and healthful leftovers. Still low on the exercise until the elliptical parts show up, since it’s finally gotten cold here, but I am tracking my food most days and down a total of 5 pounds now! Encouraged. Also encouraged by various relationships at church. We had church supper tonight before prayer meeting, and it was amazing to see the Body working together: preparing food, serving, cleaning up, praying, hugs, conversations, etc. So thankful for each of the friends God has given me–and that the Gospel is bigger than what stage of life we’re in–single, married with no kids, college students, widowed, divorced, teenagers, working moms, stay-at-home moms, retired, kids, etc. God is SO big!!

Dinner is Served: Quinoa Patties and Brussels Sprouts Slaw

I’ve been pinning delicious-looking recipes on Pinterest for months now, and finally took the time to actually try a couple of them!

Quinoa Patties with Asian Brussels Sprouts Slaw and Peanut Sauce

First, was the “Quinoa Burger” by Eating Well Living Thin. I prefer to call it a patty instead of a burger, but whatever you call them, I couldn’t stop eating them! Yum! Very good. I didn’t have cottage cheese, so I substituted greek yogurt, and it still worked well. I’m definitely making these again. They kind of had a falafel vibe. Yum! (Note: Make sure your oil is good and hot before you start cooking up the patties, or it’ll just soak in and stick to the bottom instead of acting as a barrier between the patty and the pan. Also, they cook better smaller than larger. Yea, the first batch didn’t turn out quite as well as the second.) 🙂

Then for our side, I made the “Crunchy Cabbage Salad with Peanut Dressing” by Tina Jeffers on the Bliss blog. I used Brussels Sprouts instead of Cabbage. It was a nice topper on the Quinoa Patty or as a side dish. Caution: don’t use too much of the sauce – it’s delicious, but potent. Also, I used chopped raw peanuts instead of cashews, because I had them on hand. By the way, if you’re looking for raw peanuts, check your local Asian Market. They almost always have the best price.

The Plated Piece: Bon Appetit!

Weekly Basket and Meal Plan

This Week’s Basket from Milk and Honey Organics included Parisi Farms Beets with Greens, Carrots, Garnet Yams, Leeks, Rio Red Ruby Grapefruit, Shallots, D’Anjou Pears, Honey Tangerines, Brussels Sprouts, Parisi Farms Collard Greens, Red Bell Peppers, and (Boston) Butter Lettuce.

This Week’s Meal Plan:

Recipes from This Week’s Meal Plan:

Other Recipes from Meal Plan are available on the Recipes Archive page at Milk and Honey Organics’ blog.

Weekly Recipes and Meal Plan

via Instagram

This Week’s Basket from Milk and Honey Organics Included: Braeburn Apples, Green Beans, Beets, Brussels Sprouts, Local Lacinato Kale, Kiwifruit, Romaine Lettuce, Golden Nugget Mandarins, White Onions, Cara Cara Red Navel Oranges, Parsley, and Local Covington Sweet Potatoes.

This Week’s Meal Plan:

via PepperPlate.com

Recipes from This Week’s Meal Plan:

Weekly Meal Plan and Recipe Ideas

This Week’s Basket from Milk and Honey Organics Included: Green Beans, N.C. Covington Yams, Rainbow Chard, Brussels Sprouts, Fuji Apples, Hurricane Creek Tomatoes, Yellow Onions, Grapefruit, Green Leaf Lettuce, Garlic, Sunburst Tangerines, and Blueberries. What a colorful basket!

Some of you may be thinking, “Brussels Sprouts?! Really!? Who eats Brussels Sprouts?!” This poor vegetable has earned a bad rap, especially among kids. My personal opinion is that if you’re thinking that, you’ve never had Brussels Sprouts prepared properly. I don’t know about you, but as soon as I took the picture of this week’s basket’s, I put everything else away, and immediately cleaned the Brussels Sprouts and cut them in half, pan frying them with salt, pepper and garlic in a combination of butter and olive oil. Yum!

Now for this week’s meal plan, using Pepperplate.com:

Recipes from this week’s meal plan:

Other Recipe Options:

A Healthy Alternative to Fish ‘n’ Chips: Salmon Patties and Roasted Veggies

Salmon Patties and Roasted Veggies

Salmon Patties: I was so thankful to come across this article and recipe online BEFORE I opened my can of salmon. (Warning: it’s not exactly like canned tuna. It still has some bones and skin in it. They say you can eat the little bones and skin, but I prefer to eat only the fish.)

The recipe was very tasty. I used the oatmeal and egg whites substitution suggestions to make it extra healthy. I only had the Amazing Taste brand of seafood seasoning, so I used 1 Tbsp. of that. The only thing I would say is it was a little heavy on the onion flavor; I’d suggest using half of the green onions and none of the dried onion flakes.

Roasted Veggies: I chopped 1 cups of brussels sprouts in quarters, 6 red potatoes in wedges, and peeled and chopped 3 small beets into cubes. I mixed them on my stoneware rimmed pan, drizzled it with olive oil and sprinkled Lawry’s seasoned salt, 4 cloves chopped fresh garlic and fresh cracked black pepper, and roasted at 450F for 25-30 minutes, while I made the salmon patties.