This week actually seemed to go by pretty fast. Even after that hot core yoga class Monday morning kicked my @ss. So here's what three things I've been obsessed with this week.
Yup, I've been working out. A lot lately. And since the holidays-ish I've lost a decent amount of weight and gained back some of my muscle. Which was pretty evident when I tried on jeans the other weekend. The jeans that I have now are too big. So I went a size or two down when trying on a few new pair...and some of them I couldn't even pull up over my quads. Looks like some tailoring will be in my future. But I'm not complaining bc I'm headed in the right direction.
I've been wanting to make this recipe all week, but it didn't quite go with my cleaning eating plan. So I'm definitely make it next week :) Add a piece of Salmon on there and you're good to go.
Roasted Brussels Sprout and Couscous Salad
For the Roasted Brussels Sprouts
1 pound brussels sprouts
2 tbsp olive oil
½ tsp salt
¼ tsp pepper
For the Couscous
1 cup dry couscous
½ cup water
¼ tsp salt
For the Salad
1 head romaine lettuce, chopped
1 avocado, peeled and sliced
¼ cup tahini or hummus
Up to ¼ cup apple cider vinegar
¼ tsp salt
¼ tsp pepper
BRUSSELS SPROUTS: Preheat your oven to 400 F. Lightly spray a baking sheet with nonstick spray, or line with foil. Prepare the brussels sprouts by trimming off a bit of the root end and peeling off any damaged leaves. Chop in half making sure to chop through the root, keeping two in-tact halves, and place on the baking sheet. Repeat with the remaining brussels sprouts. Drizzle with teh olive oil, sprinkle with salt and pepper, and roast in the oven for about 20 minutes, stirring halfway through -- until they're browned but not burnt.
COUSCOUS: While the brussels sprouts are roasting, add your couscous, water and salt to a small saucepan. Cover and bring to a boil, then turn off the heat -- leaving the cover on for 5 minutes. Remove the lid and fluff with a fork.
SALAD: Mix the tahini or hummus with the apple cider vinegar, salt and pepper. You can add more or less vinegar to make it the consistency you like best. Fill four bowls with the lettuce. Top each with ¼ of the avocado, couscous, and roasted brussels sprouts. Drizzle with the dressing and serve.
This is the dress that I chose for the wedding. I got to pick two sizes, just to be safe, for the price of one. One of my cousin's told me she was thinking about this dress...so if you're reading this J don't do it! haha
Yup, I've been working out. A lot lately. And since the holidays-ish I've lost a decent amount of weight and gained back some of my muscle. Which was pretty evident when I tried on jeans the other weekend. The jeans that I have now are too big. So I went a size or two down when trying on a few new pair...and some of them I couldn't even pull up over my quads. Looks like some tailoring will be in my future. But I'm not complaining bc I'm headed in the right direction.
I've been wanting to make this recipe all week, but it didn't quite go with my cleaning eating plan. So I'm definitely make it next week :) Add a piece of Salmon on there and you're good to go.
Roasted Brussels Sprout and Couscous Salad
For the Roasted Brussels Sprouts
1 pound brussels sprouts
2 tbsp olive oil
½ tsp salt
¼ tsp pepper
For the Couscous
1 cup dry couscous
½ cup water
¼ tsp salt
For the Salad
1 head romaine lettuce, chopped
1 avocado, peeled and sliced
¼ cup tahini or hummus
Up to ¼ cup apple cider vinegar
¼ tsp salt
¼ tsp pepper
BRUSSELS SPROUTS: Preheat your oven to 400 F. Lightly spray a baking sheet with nonstick spray, or line with foil. Prepare the brussels sprouts by trimming off a bit of the root end and peeling off any damaged leaves. Chop in half making sure to chop through the root, keeping two in-tact halves, and place on the baking sheet. Repeat with the remaining brussels sprouts. Drizzle with teh olive oil, sprinkle with salt and pepper, and roast in the oven for about 20 minutes, stirring halfway through -- until they're browned but not burnt.
COUSCOUS: While the brussels sprouts are roasting, add your couscous, water and salt to a small saucepan. Cover and bring to a boil, then turn off the heat -- leaving the cover on for 5 minutes. Remove the lid and fluff with a fork.
SALAD: Mix the tahini or hummus with the apple cider vinegar, salt and pepper. You can add more or less vinegar to make it the consistency you like best. Fill four bowls with the lettuce. Top each with ¼ of the avocado, couscous, and roasted brussels sprouts. Drizzle with the dressing and serve.
This is the dress that I chose for the wedding. I got to pick two sizes, just to be safe, for the price of one. One of my cousin's told me she was thinking about this dress...so if you're reading this J don't do it! haha
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