Today was a day that just felt long. Nothing particularly interesting or noteworthy happened, it was not even particularly stressful, just long for a reason of undeterminable origin. The only reason I could come up with was that I didn’t eat breakfast this morning, and by the time I got home I was ravenous. I’d eaten a large salad for lunch, snacked on a couple pieces of babybel cheese, and even threw in a banana to try and quench the hunger. Nothing was working.
Then I keyed on to something I had heard earlier in the day – use vegetables for volume. I had already planned on eating poached chicken with roasted zucchini and tomatoes, but fearing I would decide after dinner to add in some needless carbs, I thought it best to add in another veggie instead. (Tennessee being a land of meat and threes – this was really quite a logical leap for me.) I’d had this side in mind for a while and thought it a perfect night to execute and sure enough I can say in full confidence, I am finally full.
What you’ll need:
- Brussels Sprouts – 1 lb.
- Walnuts – 1/2 cup.
- Goat Cheese – 2 tbsp. crumbled
- Cinnamon – 1 tbsp.
- Chili Powder – 1 tbsp.
- Olive Oil – 1/2 tbsp.
- Water – 3 tbsp.
- Preheat oven to 400 degrees and add water to the bottom of a medium sized casserole pan.
- In the pan add brussel sprouts and walnuts in a single layer. Top with goat cheese, walnuts, cinnamon and chili powder.
- Drizzle olive oil over top of the sprouts and toss to coat.
- Cover with aluminum foil and bake for 30 minutes until brussels are tender throughout.