Today was a solid day. It seems like every week, the alarm going off at 5:30am on a Monday becomes more and more bearable. The work day was good overall. So… do you want to hear about what I ate??
Yesterday, I told you that the insanity had to stop… and I’m proud to say I held to my commitment for the first 24 hours.
Breakfast: Jimmy Dean D’Lites Turkey Sausage and Croissant
Lunch: Subway Veggie Delite
Post Workout Dinner: Subway Veggie Delite
Snacks: Grapes, Nature Valley Protein Bar, Nature Valley Granola Thin
I’m pleased to say that I ONLY went over my calorie goal by 17 calories. I mean, what’s 17 calories anyway! I quick run up the stairs… done. I’ll do that tomorrow. Needless to say, I feel much more in control of my eating and MUCH better overall for making good decisions (including a 7pm workout). Phew! I’m back!
A Recipe from Tina
Because I always seem to share recipes on Tuesday…I’m going to share a yummy recipe that I found on Carrots and Cake a few weeks back. If you’ve never read CNC, I’ll tell you that Tina is an absolute rockstar… and someone that I hope to be like when I grow up and grow into my healthy lifestyle. While her Crossfit addiction scares me a little (in a good way), I love to read about her workouts, her runs, her recipes and her life. If you get a chance, check her out… she’s amazing!
While Tina and I don’t align in our love for oats, she and I share a mutual affection for Brussels Sprouts. I mean, how can you not love these little guys??
When I spotted her recipe for a Pasta with Roasted Brussels Sprouts and Onions, I had to make it. And honestly, I’ve told a lot of other people about it too! It’s a hit! I actually feel sorta guilty for not sharing it sooner…. TRY IT!
Pasta with Brussels Sprouts and Prosciutto
Original Recipe by Carrots N Cake
1/2 bag of brussels sprouts, halved or quartered depending on size
1/2 onion sliced
2 cloves garlic
2 slices of prosciutto
3/4 cup dry pasta (whole wheat is recommended)
1. Preheat oven to 425 degrees. In a large bowl, toss together Brussels sprouts, red onion, and garlic. Spray with cooking spray and sprinkle with salt and pepper. Bake for about 25 minutes until veggies are golden brown.
2. Prepare your prosciutto – Now, bacon works just fine for this recipe, but all I had was prosciutto. Cook either one until crisp. Cool on a paper towel to collect the excess grease.
3. Cook pasta per the directions on the package.
I chose the cool Trotelle shaped pasta I used a few weeks back for Pasta Amatriciana.
4. Crumble your bacon/prosciutto and add it to the pasta.
5. Add your roasted brussels sprouts and onions as well. I added about 2 Tbsp, of light alfredo sauce to the mixture as well to give it some sauciness. Completely optional, but I had it on hand so I threw it in.
I utilized one of my favorite lessons from Jenny Craig in making this dish. I made TONS of onions and brussels, and just one serving of pasta. It instantly bulks up your dish and makes it that much more fulfilling. There’s also something REALLY special about the brussels sprouts/pasta combo… something delightfully unexpected.
If you love the sprouts and you love pasta… you really should try this one out! You won’t be sorry!
Special Thanks to Tina for sharing this wonderful recipe. While I mixed it up a little bit, it still had the essence of your original dish and was so delicious. xoxo