My first encounter with the infamous brussel sprout didn’t happen until grad school. While kids around the Western world were crinkling their noses at piles of mushy, oversteamed sprouts, I was gobbling up perfectly stir-fried bok choy and steamed gai lan at home. Naturally, I was curious about the villainized vegetable when my friend finally served it at a potluck, and I brought the fork to my lips with a hint of trepidation before taking a nibble. But surprise surprise: it was delicious!
Of course, I’ve had tons of terrible encounters with poorly-made sprouts since then: ranging from the could-not-be-pierced-with-a-spear variety to the steam-the-crap-out-of-it-boogery-mash kind, brussel sprouts admittedly live up to their bad reputation more often than not.
Thankfully, there’s an easy solution, and it lies in these Roasted Maple Brussel Sprouts! The key to the perfect roast is a fairly high temperature (for those crispy burnt outer leaves) and plenty of oil. I tossed my brussel sprouts in olive oil, salt, and pepper, then roasted them on a cookie sheet for 45 minutes before drizzling a heap of maple syrup over them. Then back in the oven they went for another 15 minutes–and voila! The perfect side dish or appetizer for any party–I’ve made these on at least five different occasions and they’re always the first dish to go!
It’s been freezing here lately–um, and I mean that metaphorically because a) I live in California and b) the temperature is actually only 52 degrees F outside, but that’s COLD here–so I’m super excited to turn on my oven soon and get roasting again. May these sprouts keep your body warm and your belly super satisfied!
Guess who’s back, back again? I’ll give you a hint: it’s this girl, and she’s back all the way from beeeeautiful Europe!
Okay, that was more of an answer than a hint–BUT only because I’m seriously excited to share all of my adventures with you. As I mentioned in my penultimate post, travel planning for this three-week trip had basically swallowed up my life (and the better part of my sanity) in the months leading up to August, so getting in the groove of blogging again is a super squeal-worthy enterprise. In fact, I got so ahead of myself that the first thing I did after hopping off my 12-hour flight was barrel into the grocery store to pick up a few A LOT of fresh ingredients and start cooking.
There’s really nothing like a month away from home to make you fall madly in love with your kitchen again!
But more on Europe later, because first I want to tell you all about this quinoa salad. Does it look innocuous and unassuming to you? HA!
But also not sorry, because it’s seriously great stuff. The tangy flavors of lemon and rice vinegar in the dressing blend perfectly with the subtly earthy taste of cumin, the nuttiness of sliced almonds, the freshness of chopped tomatoes, and the sweetness of raisins. After three weeks of basically eating my heart out in delicious, occasionally coma-inducing bliss through England, Scotland, Ireland, and Italy, I simply couldn’t wait to create a homemade dish full of greens and vegan-friendly produce. Luckily, I kept a running memo pad throughout my travels of dishes that I wanted to try making (you’ll see them over the next few weeks!), and quinoa salad was at the top of my list. Can you guess where I was inspired?… Read more
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Being back in the pool this year feels SO wonderful. While I’m not a huge proponent of New Year’s resolutions in general, I did make it a goal to kick off 2016 by swimming 6 times a week.
Swim club has been great about keeping me right on track: this weekend, a few of us hit up the pool for some workouts and reminded me how fun it is to be back in a swim community again. After just a few weeks, it feels good to know that when my arms pull through the water, my body is actually inclined to move forward at a relatively fast pace again. I’ve even been motivated enough to squeeze in a few (just a few!) double days of morning and evening practices, which I honestly haven’t done since dinosaurs roamed this earth. Good lord, it’s like I’m actually making progress!
With this zealous swim calendar and an even crazier work schedule, though, I’ve found the hard way that it takes a world-class juggling act to maintain any sort of balance in my life. After a week of solid swim practices and absolutely nothing in my fridge when I came home wet and hungry, I decided to swing by Walmart one weekend and scour the aisles for something satisfying, but balanced enough that I could eat right after workout.
I was on my way out of the store after picking up some broccoli and shredded cheese when I finally found the golden ticket: LEAN CUISINE® Marketplace Collection Vermont White Cheddar Mac & Cheese. I probably can make this sound any cheesier if I wanted to, but it really was love at first sight, because if there’s one way to my heart of comfort food hearts, it’s mac & cheese.… Read more