And clean, and do laundry and change the sheets or I can’t function.......because I am a creature of habit and the upcoming week would be ruined. But seriously, the best advice I can give if you.....if you are interested in eating healthy is to cook/prep on Sunday in order to be ready for the week. I usually get out good ole George and grill up some chicken, make my mom’s famous kale salad (I will share that recipe later) and decide on a few other “fun” menu items for week day dinners. My new spring obsession has become balsamic and garlic Brussels sprouts. They are super-healthy, and really easy to reheat throughout the week without getting gross and soggy.
Balsamic and Garlic Brussels Sprouts
Ingredients: 1 bundle of Brussels sprouts (sliced into halves or quarters) 1 tablespoon of minced garlic 2 tablespoons of extra virgin olive oil 2 tablespoons of balsamic vinegar Salt and pepper to taste
Directions: 1. Preheat oven to 350. 2. In a bowl mix and soak Brussels sprouts with garlic, olive oil and vinegar for 10 minutes. 3. Move the contents into a small baking dish and place into the oven for 15-18 minutes. 4. Remove Brussels sprouts stir and put back into the oven for another 15-18 minutes (depending on how done you want the sprouts to come out). 5. Eat up or place in the refrigerator to re-heat for lunch or dinner throughout the week. SIDE NOTE I also make a big pot of organic, long-grain, brown rice during food prep.....I dish out a serving and top with the brussels sprouts. With the balsamic, you get an oriental-like dish that is super yum.