- I did it for my own accountability.
- I did it to encourage others.
- A healthier Amy
- Healthier readers who know they are not alone
To those people and those situations, I say . . .
After giving them a raspberry, I'm going to take those raspberries and make a nice, healthy smoothy; because at the end of the day, what's important is that we can look in the mirror and be proud of the person looking back at us.
I want to thank each of you have encouraged me over the past few months, who have told me how much you enjoy this blog, told me how much you miss my posts. You mean the world to me, and I am truly bless to have you in my life! I promise to keep my chin up and plow ahead! When I don't feel like I can, I'll still blog. After all, that's part of the reason why I'm doing this. As long as I'm blogging and you're reading, neither of us are alone!
Tonight, instead of eating the leftover Papa John's pizza that's in the fridge (it's Tuscan 6 cheese with pepperoni AND extra cheese!), I made roasted Brussels sprouts and grilled chicken ravioli. I blame my coworker Teresa for the Brussels sprouts (shout out Teresa!). She was excitedly telling me today how she tried something new last night - steamed Brussels sprouts, AND she liked them! I proceed to tell her about roasted Brussels sprouts and how good they are. That led to a craving! I wanted Brussels sprouts, and I'm not even prego! On my lunch, I ran to Kroger and grabbed a package of the little cabbages!
I am here to tell you - DO NOT FEAR THE SPROUT! When you roast them, they take on a sweet flavor. Here's what you do.
- Preheat oven to 400
- Cut sprouts in 1/2 or 1/4
- Toss with olive oil and spices (I like garlic salt and pepper)
- Roast for 35-40 minutes (tossing halfway through)
Since I haven't posted in awhile, I'm going to give everyone a twofer! Here's a new fav of mine:
It's good to be back!