Cheesy Brussels Sprouts
I’m done playing games with this flu. Seriously – sticking the middle finger to it.
Last night, it appeared that my symptoms were actually getting worse. I’ll spare you the details, but Dave decided to call for reinforcements. After taking a whole new set of meds, I’m still crazy congested, but I’m feeling much better today.
It is taking all my will power not to run. With the Zooma half only 2 weeks away, I’m starting to stress about missing a week of running/working out. I’m going to settle for a long walk with Ob though and avoid anything too physically challenging until tomorrow or Monday. I’m worried if I went out for a run right now I would relapse and end up staying sick longer than necessary. Sometimes being healthy means saying ‘no’ to working out, right?
Even though I’m not breaking a sweat today, I still wanted to fuel my body with some delicious nutrients so I made some brussels sprouts for lunch! Bet you didn’t expect brussels sprouts when I said “delicious nutrients” did you? How’s that for a literary surprise?
I feel like brussels sprouts get a bad wrap. I personally think they are delicious and misunderstood. Sure – they have a bit of a funky smell,
but so does Dave sometimes and I still think he’s great. Brussels sprouts are like that nerd you went to school with. You know, the kid that had no friends and was ridiculously smart…and now that kid is a millionaire and has a gorgeous wife and you lay in bed at night thinking, “Dangit! If I would have just listened to my mother and gone to prom with him instead of going with that weird football player, I would be a star on Real Housewives of New York City right now.”
Brussels sprouts are kind of like that. You think you don’t like them because nobody else likes them…but then one day you see them covered in butter and cheese and being served with a glass of wine and you realize you want in on that action.
They’re such an easy veggie to make and they’re packed with protein, antioxidants and vitamins.
Cheesy Brussels Sprouts
Brussels sprouts, trimmed and halved
Salt & pepper, to taste
Coat a non stick pan with olive oil and a dab of yogurt butter. Heat over medium heat and add brussels sprouts. Stir brussels sprouts until they are well coated with oil and butter. Sprinkle with salt and pepper and cook for approximately 10 minutes, until slightly brown and wilted. Sprinkle with parmesan cheese and allow cheese to melt. Remove from pan.
Serve and enjoy!
If you’re skeptical of the ‘sprouts, just add a generous amount of cheese. Fact: Cheese makes everything better.
I hope you’re having a wonderful weekend filled with long runs, ice cream cones, cupcakes and lots of laughs!