My very first post on my new blog. I hope you love the format and style. Peanut Butter and Jenny and I worked tremendously hard on every single aspect of what you see. I swear it’s like building a house. Okay so back to business. I made this side dish on Sunday and proceeded to eat it all. I’m embarrassed but maybe not. I do this all the time. So I’m way behind on posts so let me get to it!
2 lbs of brussels sprouts, shredded or cut finely
2 tablespoons of Maille Dijon
2 tablespoons of a great quality balsamic vinegar
Into your saucepan add a drizzle olive oil to coat the bottom of the pan. Turn up the heat. Once hot, add your brussels sprouts and start cooking. Brown them up nicely. Then season with salt and pepper. Keep stirring. Then add your Dijon (I prefer Maille) and balsamic. Give a good stir to coat and serve. Easy peasy! Tastes so good.
So because I’ve been off the blogging track all week I wanted to update you on my fitness. Training has been crazy and windy this week. Sunday I ran 7 miles. Monday I ran 3.1 and then ran again for a meeting (yes a running meeting) that I ran 3.2 miles for a total of 6.3 for Tuesday. Wednesday I ran 5 miles. Today I was supposed to lead the Lululemon run tonight but it was called for rain so I guess I’m taking a run rest day. I did lift however. So tomorrow I will run. Hope your week is fantastic! Pop back tomorrow for a super delicious cookie recipe that I’m obsessed with lately.
Thanks for popping by!
— Knead to Cook