It never fails. Whenever I commit to an event and give my word to provide something on my own time, something comes up to stand in the way.
Right after we had finished this dinner on Monday night, I was in pain and felt very dizzy. Sinus pressure, sore throat and earache with a fever just to make things fun. Poor Tay was home on Monday with these very same symptoms and it would appear that she gave it to me. I’m not complaining because as I got it, she felt better! Poor thing was trying to take care of me since she felt bad for “giving it to me”. I really think she and I were fighting this for the past couple weeks and it finally caught up with us.
We drink our fruits and veggies, take our vitamins and drink lots of liquids but it seems that we have been having way too much fun lately. A full night of sleep is not a regular occurrence for either of us. Once I don’t get my full sleep budget, my poor immune system seems to get a run for its money. When we are well rested every night, we can ward off most viruses with ease. 🙂
This Friday is Relay for Life and we are committed to help walk the very early shifts for our friends that are staying the full 24 hour period. I’m also bringing healthy snacks. By tomorrow morning I’ll be well enough to crank out some goodies but that would mean I’ll miss the opening events. Hence my apprehension for committing to events like this. The last time I committed to something there were catastrophes and a sleepless night for me. What gives?
Where is my good luck charm?!
I’ll admit, it’s way better than being bored by having everything go “as planned” all the time. Perhaps I can consider this a very mild version of adventure and excitement! I’ll get to sharpen my time management skills and efficiency in the kitchen. Who says I need to be a “real chef” to learn that?
Now that I look back on the week, Monday was the most productive day that I’ve had in quite some time. Quite strange…
Thankfully, I am able to come up with very simple healthy inspirations for any meal. This pasta dinner was easy and it only took me 40 minutes to prepare! Out of that time, 25-30 minutes was for the roasting in the oven. If you live in a very hot area during the summer months you can use your outdoor grill instead of your oven. Here in Washington, it’s been rainy and cold this week so the oven does offer a welcome warmth. Even in mid June.
I’m hoping to get more brussels sprouts again in my next Bountiful Basket! I’d love to have this pasta again, but I want to try something different.
Tip: If you, your kids or your spouse has a strong dislike for brussels sprouts, try roasting or grilling. Tay really dreads them, but she adores them when they are roasted. I did notice the single leaves of brussels sprouts that were roasted were crispy and tasted similar to roasted kale chips, which we love. Give this pasta dinner a try!
- 15 brussels sprouts, cut in half
- 8 oz. of mushrooms, one pre-packaged box, quartered
- chopped pecans
- your favorite pasta
- vegetable oil
- salt and pepper for seasoning
- -butter, optional
- -gorgonzola cheese, optional
- Pre-heat your oven to 350 degrees F. After cutting your brussels sprouts in half and cutting your mushrooms into quarters, toss them in vegetable oil and lay on baking sheet. Sprinkle with salt and pepper. Bake for approximately 25 minutes, stirring every ten minutes. Cook and drain your pasta. You can stir in butter or vegan butter to add a light, rich flavor.
- Onto plates or bowls spoon desired amount of pasta. Spoon roasted mushrooms and brussels sprouts onto pasta. Top with chopped pecans and gorgonzola cheese, or leave out for a vegan dish. This will make approximately four servings. Enjoy!
I love that you offer solutions to preferences and dietary restrictions like vegetarian, gluten free, or even dislike for brussel sprouts :-). And way to handle what was thrown your way like a dang boss! You're awesome! Great blog, as always!
I love brussel sprouts! People don’t appreciate them like the deserve!