In my last post, I mentioned that I’d been really exhausted lately.
Part of it is obviously having a baby that doesn’t stop and being 42. (Why didn’t I do this in my 20’s????)
But the other part is that I haven’t been taking care of myself lately in the way I should.
There are too many nights where I will have a glass of wine after putting Skye down and then fall asleep without eating. (At an embarrassingly early hour. Like 7:00 pm. ) While this might seem like it would be good for weight loss, that actually hasn’t been the case. There has also been way too many lunches where I grab a quick sandwich because it is easier than making a salad. My intake of green stiff has been way off.
Add to this poor sleep quality and going 100 miles an hour and you have a recipe for low energy, brain fog and quite simply not being my best.
It’s time to get my diet back on track – just in time for Spring!
We are traveling for the next week, but once I get settled I”m making a commitment to start juicing daily. (And I think it may be time to get a high speed blender so I can enjoy some green smoothies.) I’m also going to make sure to not skip meals and have healthy lunches like the recipe I’m sharing today.
This recipe is from Amy from Borrowed Salt. Doesn’t it look amazing?
Quinoa with Pecans and Brussels Sprouts
- 1 cup / 225 g quinoa any color
- 1 2/3 cup / 375 mL vegetable stock or water
- 1 lb / 450 g Brussels sprouts sliced thin
- 2 Tbs cooking oil divided
- 1 small onion diced
- 2 small carrots diced
- 2-3 cloves garlic minced
- 4 oz / 114 g shiitake or other mushrooms sliced
- 0.5 cup / 114 chopped pecans
- Large pinch of crushed red pepper flakes
- 2 tsp soy sauce
- Dash of sherry vinegar or lemon juice
- Salt and freshly ground pepper
- Heat stock or water with quinoa in saucepan til boiling. Cover and reduce heat to low. Cook 20 minutes. If quinoa still has a lot of water left, drain in a fine mesh strainer.
- Heat 1 tbs oil in skillet over medium-high heat. Add Brussels sprouts, season with salt and pepper and cook til browned but still bright green with crunchy centers, about 5 minutes. Remove from skillet.
- Heat remaining oil over medium heat. Saute onion and carrot for about 5 minutes, til onion is translucent. Add a pinch of salt, garlic, mushrooms, pecans and chili flakes and saute another 3 minutes, until mushrooms are cooked through.
- Add cooked quinoa and Brussels sprouts to mixture in skillet. Stir through soy sauce and sherry vinegar or lemon juice.
- Serve warm or at room temperature.
Recipe NotesServings 6, Calories 316, Fat 20.2g, Carbohydrates 29g, Protein 8.7g, Cholesterol 0mg, Sodium 132mg, Potassium 608mg, Fiber 6.8g, Sugars 3.6g, WW Pts 9
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