Day one of the whole30 went rather well. I started the morning with two eggs, pumpkin, and a little coconut oil. Lunch contained homemade chicken salad on a bed of spinach and a banana. I got a little hungry in the late afternoon, so I think I need to pack a little more for lunch. I was able to walk past the birthday cake in the break room, so I consider it a success.
Since I was able to leave work in time to make it to kettle bell class, dinner was an immediate when I got home. (If you haven’t looked in to kettle bells, you should. It is an awesome workout.)
Dinner was definitely the highlight of the day. I made skillet chicken and balsamic Brussels sprouts for one. I made the whole pack of thighs, so lunches will be a little easier this week.
Now, let me tell you about these sprouts. Some people turn their noses up at Brussels sprouts, but I don’t get it. I blame it on our parents boiling or steaming every veggie in sight. Here is my favorite way to prepare this underrated veggie:
Balsamic Brussels Sprouts (serves four)
One pound Brussels sprouts, trimmed and halved
One cup mushrooms, sliced
2 Tbsp olive oil
Salt and pepper to taste
1-2 Tbsp Balsamic vinegar (splurge for the good stuff)
Preheat to 400
Place the sprouts and mushrooms on a baking sheet. Drizzle with olive oil and toss. Salt and pepper.
Put in the oven for 30 minutes. You want the veggies to be browned.
Place in a bowl. Drizzle with Balsamic and toss.
You will never turn your nose up again!