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.


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