I’m sitting here on a Sunday afternoon surrounded by sleeping dogs, a huge kitchen mess created from 2 failed recipe attempts, and a still-packed suitcase from my trip to Chicago. I’m tired, slightly buzzed from drinking hard root beer, and dreading having to set my new life in motion now that my huge secret that has been crushing is finally out in the open.
I’ve been using Fun Month as an excuse to put off facing reality. Now that it’s November it’s time to search for a place to live in the Bay Area, start thinking about my professional game plan for 2016, and pack and move my entire life. You know, nothing major.
Yeah, my freaking out is going into overdrive.
My plan is to start small. Exfoliate my face. Use a Crest white strip. Schedule all my workouts for the week, and create a healthy meal plan to flush out all the Halloween candy I binged on. When I feel good, I’m a more productive person, and I’m going to need all the help I can get during this insane time in my life.
After that, let the list making begin! I’m gonna crush this move….at least that’s what I’m going to keep telling myself.
One part of moving that I’m actually looking forward to is trying to use up all the food in my house. I love to make up recipes based on whatever I have on hand, so brace yourselves for 3 months of zany concoctions. It will start off normal enough, but by mid-January you might be reading recipes for oatmeal topped with canned beans.
Let’s start by using up the last of those toasted pumpkin seeds I’m sure you all made after carving your jack-o-lanterns. This shaved brussels sprout and pomegranate salad is a great way to kick off a healthy eating plan, as well as an entire new life.
Shaved Brussels Sprout and Pomegranate Salad
Shaved Brussels Sprout and Pomegranate Salad with Toasted Pumpkin Seeds
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 lb brussels sprouts shaved
- salt and pepper to taste
- zest and juice from one whole lemon
- seeds from one pomegranate
- 1/2 cup toasted pumpkin seeds
Heat olive oil in a skillet over medium heat. Add garlic and cook for one minute. Add brussels sprouts and cook, stirring constantly, for 2 minutes.
Remove from heat and stir in the lemon juice and zest.
Toss with pomegranate seeds and toasted pumpkin seeds and serve immediately.