Roasted brussels sprouts.
Coconut oil and sea salt. Super simple and so delicious. Crank up your oven to 425F and roast for 15-17 minutes, turning halfway through.
I love eggs. Bacon and eggs are probably happening tomorrow. So much bacon in the fridge that’s being neglected. Eggs are a favorite of mine post-workout, about an hour after having a Progenex protein shake. The combination of protein + fat satisfies me right away — plus I love anything good, salty, and doused in hot sauce.
The Chew recently talked about the defintion of a salad (or at least the definition they found), and I was shocked to find that the word “vegetable” isn’t included. So clearly, it’s what you put on top of the lettuce that makes the meal. Recent favorites are any type of meat // seafood (above you see tilapia, but I’ve also been using my slow cooker chicken), seeds (both pumpkin and sunflower), and specialty oils like pumpkin seed and avocado. Pumpkin is my favorite at the moment. It’s super nutty and bursting with flavor. I could probably use it on its own, no acidity needed! Lemon juice and balsamic vinegar are my favorite dressing additions, lemon moreso for the fish, and balsamic for meats like chicken and steak.
What have you been loving lately?
Favorite salad toppings?