It’s Tuesday. Looking for a weight loss chart update? You’re gonna have to wait longer.
Full Disclosure Part One: Although I didn’t put it up until Tuesday afternoon, I actually wrote this post on Monday evening, so it’s not weigh-in time yet.
Full Disclosure Part Two: I haven’t decided if I’ll even weigh myself at all this week. It’s been two weeks since a weigh-in (you can see my last weigh-in here), and, for the last week, I’ve felt pretty good about not needing validation from my scale. It helps that my scale is currently off my bathroom floor and on the top shelf of my closet. I put it there because I had a few weeks where I was becoming obsessed with the number on the scale, and was weighing myself daily (or more often than that), and I thought moving the scale out of sight would be a better option than getting tied into a straightjacket and being put in a padded room at the loony bin after going crazy.
So. When will I weigh myself again? Possibly tomorrow (which, as you know from Full Disclosure Part 1, will have already passed by the time you read this). I’ll see how I feel in the morning. If I’m chomping at the bit to see what I weigh, than I’ll bring down the scale and get to business. If I don’t, I’ll probably keep the scale where it is, and continue on with my week. I’ll start chomping at the bit eventually, I’m sure of it. And when that happens, I’ll weight myself. Makes sense to me!
Moving on… I have a recipe to share: Dijon Brussel Sprouts!
I love brussel sprouts, but haven’t bought any in a while. One time, I even had a brussel sprouts stalk as a roommate!
With a name like Dijon Brussel Sprouts, this may seem like a rerun from last week’s Dijon Green Beans post, but let me assure you, there are some big, major differences. One, I doubled the recipe. Two (and perhaps more obviously), I left out the green beans and added brussel sprouts. Three, I added another ingredient. Here, I’ll walk you through it:
I started with about three pounds of brussel sprouts. I cut off the stems, and since they were pretty big, I quartered each one. They all went onto a baking sheet, and I put them in my 400 degree oven for 40 minutes (per Barefoot Contessa’s suggestion, although I didn’t add oil, salt, or pepper). I forgot to take a picture of the brussel sprouts pre-oven – oops!
While the brussel sprouts were roasting, I started on the other stuff. First up, halving nearly 2 pints of cherry tomatoes. I bought heirloom cherry tomatoes at Whole Foods – one pint all purple (although they showed up looking red in the pictures), and one pint a variety of colors. I tried a tip from my friend Debbie on how to cut a pint of tomatoes in half in one fell swoop: First, collect all the tomatoes on a Tupperware lid:
Then put a similarly sized lid on top (which I’m in the process of doing in that picture) to hold the tomatoes in place, and run your big, sharp knife between the two lids. Voila! All your tomatoes have been cut in half!
I did that with the multi-colored pint as well, and they all went into a bowl:
Then I thinly sliced an entire medium red onion:
Next up: the dressing. I started with 2 teaspoons olive oil and 4 teaspoons red wine vinegar in a bowl:
I added 3-4 teaspoons of dijon mustard, some salt and pepper, a little garlic powder, and the new ingredient I mentioned above: 2 tablespoons soy bacon bits:
Bacon and brussel sprouts go great together, and these fake soy bacon bits are a wonderful alternative to the real thing. A serving (which is 1.3 tablespoons) of the fake ones has 25 calories and 0.5 grams of fat. Plus, they’re vegan, which makes this a great dish to serve to your vegan friends!
After whisking it all together, I got:
When the brussel sprouts came out of the oven, I added them to the bowl:
They were technically done, as they were tender all the way through, but when I make this recipe again, I’m going to let them go a little longer so they get a little more color.
Final step: Toss it all together! I also added another tablespoon or two of the fake bacon bits, because I thought the ones in the dressing might have gotten a little soggy. The end result (it’s a weird picture because I tried to use the last lingering natural light coming in from my window):
I took this dish to a party I went to this past weekend, and they were a hit. Lots of compliments. So you should try it yourself! It’s easy to cut in half if you aren’t cooking for 10-12 people, like I was, but I ended up taking the leftovers home, and eating them yesterday for lunch at my new job.
Keep it up, David!