One thing I love about my family is that, as often as possible, we have dinner together. Of course, now days this isn’t always possible, as each of us seem to be very busy with life. This was the norm for me growing up and restaurants were a big deal. When I started college, I realized how much I loved those home cooked meals eaten together. Talking about the day, being together and sharing food is the best.
Now that we’re trying to eat extra healthy, I don’t want to lose those special times together. This is a time for the food to be a comforting, enjoyable end to the day. So, I’ve been searching around on trusty Pinterest trying to find recipes that will be healthy, but also tasty and enjoyable. Last night I made a recipe from Gluten-free goddess. It was a hit! You can find the recipe here.
The recipe is Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds. I’ve always been a fan of brussel sprouts (weird, I know), so this recipe didn’t scare me away.
I may or may not have watched a youtube video on how to clean and prepare leeks for cooking. (Learn something new everyday!)
The almonds give this dish a special crunch. I didn’t have slivered almonds, so I coarsely chopped them and they were just fine.
After throwing everything into a dish (supposed to use a roasting pan…but I didn’t know where ours was, so a glass casserole dish did the job), drizzle with olive oil and toss.
After baking, sprinkle a little parsley on top and wha-la!
Now, for a quick side dish that tastes JUST LIKE MASHED POTATOES:
Steam some cauliflower florets, blend in a food processor (or blender) and add almond milk (to the consistency you like), garlic and salt. No one would ever know it wasn’t potatoes.
My mom came home from work and made one of her famous salads (she’s known for her salads).
Practically candy! 😉
Day one was a success! Tonight I’ll be going to a cookout, so we shall see how much self discipline I can muster to stay on track!