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Posts Tagged ‘Roasted Brussel Sprouts’

So this grumpy little guy fell out of his nest early. He perched himself on the Concrete Turtle that my Stuart loves to jump on. Looks like Big T has a new friend. Fearing my dogs would get him, I went and grabbed my gardening gloves, put down my camera and went over to grab him and move him to a safer place.

So here’s what happened. I picked little grumpy up and was immediately attacked by both his parents. It scared the heck right out of me. I am so glad I had my hair up in a bun on the top of my head, because these Robins went straight for my head and one of them actually hit me in the bun on my head. Flash backs to one of my first horror movie The Birds came streaming back….But I was on a mission to move this little one for his own safety.

It did not bother them when I was taking his picture, I actually did not even see them or hear them anywhere near me, but once I had him in my hands they pounced on me. I was able to get him into the front yard and placed him near a bush and he hopped under it and I ran back into the back yard. They were flying down on me and making enough noise to alert the entire neighborhood. I have rescued birds before, but have never been attacked by them, I guess there is a first for everything. I’d do it again, I will just wear my motorcycle helmet next time!

Grumpy hung out in my front yard for the next few days, with mom and dad staying very close and keeping an eye out for me. I have not seen him since so I like to imagine him flying high and telling stories of the human he escaped from.

So anyway, enough with the bird stories for now, and onto some food talk.

I made a steak, egg, blue cheese and brussels salad. I roasted the brussels on the grill for 20 minutes, fried the egg and used some pre-cooked fajita steak meat to create this really fun dinner. Along with the salad I also made an easy dressing, I took A-1 steak sauce, a splash of balsamic vinegar and Dijon mustard and mixed it all together and lightly coated the lettuce with it. I had no idea what I was setting out to make, but it sure did turn out well. Plus the toasted pita squares really added to the meal.

Sometimes the meals thrown together on the fly are the best. I smashed it all up together and dug in.

Now back to some more bird news. So during a recent visit with the chickens at my neighbors farm, I left with a parting gift.

Poison Ivy. I was visiting my Lovely Ladies and pulled some weeds in the coop that seemed to be growing like crazy. I did have gloves on, but when I stacked up the weeds in my arms to move out of the coop, I had on short sleeves and ended up getting poison ivy on my upper arms by my biceps. Within 5 minutes I knew I came into contact with something because my arms were on fire. So I went to my doctor and got a cortisone shot and some cream to help with the itching. What is it with birds and me lately?

Sometimes you have to take the good and the bad. It makes me think of the theme song from the Facts of Life TV show. Back in the day, that was my favorite show. That show ran from 1979 to 1988. I seriously grew up watching that show. I really did learn the Facts of Life from those girls. Well I’m off, hope you have a great day free from attacking birds and poison ivy plants.

Question of the Day:  Have you ever had poison ivy? I sure hope I never get it again.

Check Ya Later.

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When I go to Sam’s Club I always get these salmon fillets, they are stuffed with seafood and they are amazing.

I have had this bag of Bob’s Red Mill Pearl Couscous since the Blend Retreat. I received this in my swag bag and was not sure how I wanted to use it until I saw the goat cheese in my fridge. I thought the creamy goat cheese would really compliment the Pearl Couscous.

My favorite goats cheese brand is this Chavrie, it is soft and smooth.

I also had some spinach on had and threw in a few handfuls to the dish. Never know until you try.

Cooked the couscous as directed on the bag and then added my other ingredients of spinach and goat cheese, and combined and cooked for a few minutes.

Roasted some brussels sprouts.

Here’s the couscous mix. It came out smooth and creamy just like I hoped it would, but it did need some seasoning, which I added after my first taste test. A little salt and pepper did the trick.

Dinner is done!

Question of the Day: Do you ever use goat cheese when you cook? I usually eat goat cheese on toast or crackers or add to a salad, so it was fun cooking with it. 

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Dinner time is my favorite time of the day, it’s when I get to catch up with my husband and see how his day was. I love that we hang out, eat dinner and talk about our day and our schedule for the week. It’s our quality time together after being away all day at work. So when it comes to dinner I always try to make foods that we both enjoy. So tonight I made Jeff’s favorite vegetable, brussels sprouts and my favorite, sweet potato wedges. I love that I can roast them at the same time. Plus who says you can not have two vegetables. Certainly not me.

Wedges.

Seasoned with a Course Sea Salt.

Tossed with Olive Oil.

Garlic Gold for the brussels.

Roasted at 400 degrees for 35 minutes.

Also made a batch of Barley and Quinoa for tonight and enough for some leftovers to eat later.

Love the combination of the grain with the seed.

We grilled up some chicken breasts. Nice simple dinner = quality time together.

After dinner I had some brussels left over so I chopped them up and threw them on the Quinoa mix for tomorrows side dish.

Question of the Day: What’s your favorite Grain? I am loving Barley right now.

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Today I received a notice from Word Press that I have had 100 plus likes on my posts. Thanks to everyone who liked my previous posts, it is always great to know that someone is reading them.

One thing I really enjoy is Meatless Monday. I look forward to it, I normally make a noodle dish and tofu with a vegetable. So for this Monday’s Meatless Meal I tried something new, Tempeh. I can not get past the fact that I have never tried it before. I have seen many recipes for ways to use it, but I just wanted to try it as simply prepared as I could to really test out the flavor.

Wow, the amount of protein in Tempeh is amazing, 22 grams with two servings in the package. So not only do I have a protein packed dinner, but I will have enough for a protein packed lunch.

I’ve been on a Brussels Sprouts kick lately. I just can not get enough. So I did my favorite preparation and Roasted them on 400 degrees for 30 to 35 minutes, I like them well done so I go the entire 35 minutes, but if you do not like them crispy then 30 minutes is all it will take.

Now to the His part of my post, my husband will eat anything I cook, he is not picky and he loves all kinds of food, but the last few times he has eaten soy or tofu he has broken out in hives. So I surprised him with Home Made Venison Helper.

For the Tempeh and the Her part of the post, I followed the package directions, oil in the pan with 2 teaspoons of soy sauce and brown both sides. This only took about 8 minutes.

Now getting back to the Venison Helper I finished the dish by adding some shredded cheese.  In my opinion cheese makes everything taste better. That is the main reason I could never become a vegetarian. Cheese. Heavenly Cheese.

Can you blame me for being hooked on the Brussels, look at them.

There was so much leftover, that I will not have to cook tomorrow night and I really want to try it out.

His Meal.

This was a total hit with the husband. I think he was relieved that his dinner was soy free. I certainly do not want to serve him anything that he might be allergic to.

Her Meal. 

I topped my meal with some leftover pasta sauce. I liked it, but my mind drifted off to my Favorite Tofu Meal. Lime marinated Roasted Tofu. I have a feeling that I will be making it real soon. I will defiantly try tempeh again, but I think I will jazz it up a bit.

In case your interested in the recipe for Homemade Venison Helper. Here you go.

Ingredients:

  • 1 lb. ground venison or use ground beef or ground turkey
  • 1 tsp black pepper
  • 1 tsp onion powder or 2-3 tsp. onion flakes
  • 1/4 tsp garlic powder (or 1 clove minced garlic)
  • 1 1/2 cup tomato sauce
  • hefty squirt of mustard
  • 1 3/4 cup water
  • salt to taste
  • 2 1/2 cup pasta-your choice
  • 2 cups shredded cheese (added once the cooking is completed)

Method:

Brown and drain meat.  Stir in pepper, onion powder, garlic, tomato sauce, and mustard.  Pour in water and pasta.  Bring to a boil and reduce heat; cover and simmer 15 minutes, stirring occasionally until the water is absorbed and the pasta is cooked.  Turn the heat off and stir in the cheese. Serve and enjoy. 

BEST BODY BOOTCAMP

Boot Camp Update: We are into our last phase of the Boot Camp, we have two weeks left, and the thought of it ending makes me really sad.

Mondays workout had a few boxing exercises in it. I found my self having so much fun doing them. I took a few cardio boxing classes in the past and I forgot how much I loved punching and striking moves.

Question of the Day: Do you ever find yourself making different meals for family members?

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My love for Roasted Brussels Sprouts started a year ago. I had tried it before many ways but never fell in love with the flavor, until I simply cut them in half sprinkled with olive oil and seasoned with salt and pepper.  It’s pure perfection. Roast on 400 degrees for 35 minutes.

So in keeping with simple preparation, I did the same thing with my Tilapia fillets.  Drizzled with olive oil, Splashed with Lemon Juice and Seasoned with Old Bay Seasoning salt.

Spray the foil with cooking spray, wrapped the fish, bake on 400 degrees for 25 minutes.

I made my favorite couscous as a side dish.

When the fillet came out it just fell apart, it was so moist and juicy.

Sprouts were roasted to a crispy crunch, I roasted them in my toaster oven while the fish was baking in the oven.

This meal only took a little over 35 minutes total. I find myself wanting this meal once a week, and with grilling season just beginning, I cannot wait to take this meal to the grill.

Sometimes it’s the simple things in life.

Question of the Day: What are you looking forward to grilling?

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Taking my breakfast to work with me is something I do everyday. Today was a typical breakfast, Chobani pineapple yogurt with Kashi Berry Blossoms cereal sprinkled with chia and hemp seeds. It’s a favorite of mine and I do eat it often. I also had a sliced apple that I munched on throughout the morning.

My lunch was fresh and crunchy. I had sliced cucumber, hummus, and sprout’s on a whole wheat pita.

Working longer hours than I am use to has really showed me how easy I normally have it fitting in my daily workouts. When I get out of work at my usual quitting time I have plenty of time to get home, workout and get dinner ready. Then I always have quality time to spend with my husband and my fury little boys.

So I plan on Finding Time and Using It to do an office/desk type exercise.  So today on my lunch break, I  tried this workout. I had the office to myself so that allowed me to complete this with no interruption. People do come in and out my office through out the day, but It’s usually quiet around lunch time. I got lucky today, no one came in. So now when I get home from work tonight I can get right on my treadmill workout.

I found this at http://www.enjoyyourhealthylife.com/2012/01/09/no-equipment-needed-workout/

I have been eating the same breakfast and lunches for a couple of weeks now, I purchased a bunch of  Chobani yogurt containers and little hummus containers while they were on sale and I have a limited amount of time to use them before the expiration date.  I enjoy these foods so the repetition is not a problem for me, but I normally do like to mix things up so I make sure I’m getting enough protein and vitamins in my meals. Fueling my body and mind are what I try to do when planning meals.

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My treadmill workout today was a 60 minute walk. I needed a good stretch that only walking provides me. My hamstrings have been so tight lately. I think it’s from the toe touches in the Lean Leg Pyramid circuit. I try to stretch out the best I can prior to any workout, but have still found myself really sore 2 and 3 days after doing this leg workout. I’m going to omit the toe touches next time the workout. I want to see if I still feel sore. I think I need to concentrate on doing better stretches. I normally don’t get sore so it has to be from not stretching enough.

One thing that drives me crazy when I work out is all this hair I have, so I always tie it up and get it off my neck and shoulders.

Tonight I’m making Roasted Brussels Sprouts to have with the leftover Tofu Spinach Lasagna I made yesterday. I also had enough filling leftover from the crock pot chicken tacos to make one for my husband and one for me, so it ended up being leftover Tuesday here tonight.

Roasting brussel sprouts is so easy, trimmed and sliced in half, toss with 2 teaspoons of olive oil and salt and pepper, bake on 350 degrees for 35 minutes.

I think I’m gonna relax and watch CSI Miami. I love me some Horatio. Have a good night.

Question of the day: Do you ever get tired of eating the same breakfast?

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