Seriously where in the world has this year gone?
I apologize for my lack of posts this year…
I have had a lot of change happening.
My new job is going well, it is SO new to me, but thankfully I work with a lot of really supportive people.
It is nice to know that people are there to work with you and not against you.
Changing jobs has literally turned my life upside down..my schedule has changed, I have had many personal struggles and new hurdles to try and conquer this year. To say the least.
Changes is in my life has helped in a good way I think.
New challenges are what keep me motivated. I tend to not do well when I am not moving towards a goal.
I’ve made a promise to myself that in the coming year I am going to get back to the basics of what make me happy.
Because if you aren’t happy, what is the point of anything right?
Since you all have been through so much with me over the years, I am going to list out what I have come up with so far.
I tend not to be to shy when it comes to sharing goals to be held accountable 😉
I always break down goals into 3 categories: Health, Happiness & Future
- Get trained and start to teach new fitness classes at my current gym
- Run a half-marathon
- Refocus on the blog, revamp, create and share!
- Do 1 thing for myself every week that is just for me.
- Make at least 4 trips that is solely based with friends
- Make a comprehensive budget & savings plan for 2016
That is what I got so far.
Do you make goals?
I find that I keep the goals pretty open and then as time goes, I tend to fine tune them.
You know check back in every month or 2 to see how I am doing or if the goal is even legit anymore.
It is a good way to keep myself focused.
I feel like I have a purpose and that I am working towards things that will in turn make the quality of my life much better.
Anyways, onto the recipe for today.
Brussels & Onions.
Just that simple.
I am a HUGE food prep person on the weekends. I cook a ton of food and then my week days are SO much easier.
I pack all my lunches on Sunday evening for the week so it is grab and go and then I have extra protein and veggies left over for quick week night meals that I can modify a little to keep it interesting.
My weeks are FULL. I am constantly on the go, so anything to make that easier to maintain, I am all for it.
This recipe today is SO easy and it is a great make ahead side dish that is SO tasty with very few ingredients.
It is also perfect for the time of year right now.
I hope you enjoy it as much as I do 😉
- 5 cups of chopped brussel sprouts
- 4 cups of boiler onions
- 1/4 cup low sodium chicken broth
- 2-3 tablespoons of olive oil
- salt to taste
- pepper to taste
- 1/2 teaspoon garlic powder
- Heat cast iron skillet with 1-2 tablespoons of olive oil. Add in boiler onions that have been roughly chopped.
- Sauté for 4-5 minutes until browned. Add in chicken broth and simmer for 5 minutes until onions are soft and start to caramelize.
- Add in brussel sprouts and cook until browned and have a bright green color.
- Serve hot.
- This is a great make ahead dish. It will keep for up to 1 week in a air tight container. I tend to make it on Sundays for my work lunches.