Sorry for the lack of posts this week! I just arrived home from a wonderful wedding weekend in Kansas. I had the best time celebrating Jocelyn & Ryan and eating my way through Kansas and Missouri with new friends!
Congratulations to the blushing bride and groom! (Photo credit: Farfum)
With Jocelyn and her gorgeous bridesmaids! Ashley, Nicole, Jocelyn, & me!
Highlight of the night before the wedding: getting photo-bombed by the camo convention at the bar! I
want need a ghillie suit!
If you follow me on Instagram, you may have noticed one of my fav lunch spots: Zinc Cafe. My best friend Taryn and I ALWAYS get the roasted brussels sprouts when we’re there. We are completely hooked! The last time I was at Zinc I asked the chef what the Brussels sprouts were prepared with and he said “just a little olive oil, salt, and pepper!” I actually couldn’t believe it because they’re so flavorful, so I had to take to my own kitchen to recreate my fav lunch for you guys. The roasted Brussels Sprouts at Zinc are always chilled and tossed with cannellini beans, which is totally to die for. I decided to serve my roasted Brussels and beans over some fluffy quinoa to make this a perfectly portioned lunch or dinner for anyone following the Rabbit Food Pyramid guidelines for weight loss or maintenance!
Roasted Brussels Sprouts
2 cups Brussels sprouts, halved
1 Tbsp extra virgin olive oil
1/4 tsp ground sea salt
1/8 tsp ground black pepper
Preheat oven to 400 degrees. Cut brussels sprouts in half and coat with olive oil, salt, and pepper. Place the Brussels sprouts cut side down on a rimmed baking sheet and transfer to the oven. Bake for 25-30 minutes stirring occasionally (2-3 times) until browned and crispy. Remove from oven and serve immediately
Make it a Rabbit Food approved meal:
Serve Roasted Brussels Sprouts over
1/2 cup cooked cannellini beans
1/2 cup cooked quinoa
The Rabbit Food Pyramid Breakdown
Produce: Brussels sprouts
Whole Grain: quinoa
Protein: cannellini beans
Plant Based Fat: olive oil