January in the Kitchen

Spinach, maple-roasted brussel sprouts, caramelized onions, dried cranberries, goat cheese, and balsamic vinegar. So good.
Caramelized Onions:
Preheat sautee pan with 1/2 Tb canola oil
Cut an onion into small slices
Cook onion over medium heat about 20 minutes, stirring occasionally, until cooked down and deep golden brown.

Maple-Roasted Brussel Sprouts:

Rinse 1 cup brussel sprouts, cut each sprout in half.
Drizzle with 1 tsp olive oil, 1 TB maple syrup, and place on baking sheet sprayed with Pam.
Roast at 375 degrees for 20 minutes or until tender, flipping once after 10 minutes.

Whole Wheat & Oatmeal Raisin cookies – perfectly chewy!

Shopping trip – chocolate hazlenut butter, 0% greek yogurt, coconut water, apples, frozen sweet cherries, Promax, Clif z-bar, TJ’s fruit & nut bars, goat cheese.

Yes this is a VENTI starbucks coffee. I don’t want to talk about it.

I love ketchup so much. Especially with parmesan cheese, egg whites, and toast.

Hello 2009!

New Year’s Eve Sangria

On the train to BrooklynThis is how my sink looks every day….

Chocolate cupcakes, vanilla frosting, and peppermint sprinkles. Glazed lime zest cake from Bon Appetit Magazine: This quick and easy cake gets a tropical kick from the lime glaze.
Zesting limes for the New Year’s Eve glazed lime zest cake.
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