During the holiday season I start to feel a little crazed. Its this time of year that my meals turn from healthy, well balanced masterpieces (ok, that might be pushing it), to fistfuls of cheese and crackers, cookies, and lots of quesadillas. Its hard for me to feel inspired when I’m spending 99% of my daylight hours working. I do try to stay health conscious, and work in some vegetables with every meal. I thought I’d share with you my two favorite, easy to make, vegetable side dishes. Hopefully it will inspire you to eat some vegetables before hammering down that vat of egg nog, or polishing off the last of the fruit cake. Everything in moderation people. (Except vegetables. Eat lots of those. As many as you can stand)
This is the Hubs absolute favorite vegetable. If he smells it roasting when he gets home from work, he always says “yes! cauliflower!” He never liked it so much until I started making it like this.
Cut a head of cauliflower into florets
Spread florets on a baking sheet, and coat with olive oil, salt and pepper. (You can season this with any spices you want. I just prefer the classic S&P the best)
Bake at 400 degrees for 40 minutes. **My friend Val prefers her cauliflower a bit less well done than mine. I think she does 25 minutes.
It really doesn’t get much easier that this. Next up, brussels sprouts! I am that rare child that has always loved brussels sprouts. Add an little bacon, and just like everything else, they just get better!
Brussels Sprouts with Bacon **can’t remember where I originally learned this recipe but here’s a similar one from Rachel Ray
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
So, no workout for me yesterday. I was still recovering from the weekend. I got home from work just in time for our new couch to be delivered, so I spent the afternoon test driving it (ie. laying on it watching TV and dozing off.) Once I clean up the wreck that is our living room, I’ll be sure to post a pic. Back to working out today! One thing to always remember, if you slide off the workout wagon one day, that’s no reason just to give up on your goals. Just start back up again the next day.