oven roasted parmesan brussel sprouts

It wasn't until after I ate these that I realized they are on the "do not eat" vegetables list...whoops! But hey, you live and you learn, right? However, for those of you not on the Take Shape For Life program or are on the maintenance stage of it, here is a delicious vegetable recipe for you!

Most people cringe when they hear the words "brussel sprout", but have you ever really given them a chance? If you have never eaten them roasted, I highly encourage you to do so. And with parmesan cheese encrusted all around them, they are a delight to eat. I promise.

Step One
Preheat the oven to 350 degrees and gather your ingredients. You will need:

1 1/2 cups of brussel sprouts
1 tablespoon of olive oil
2 tablespoons of parmesan cheese

Step Two
Wash and cut the brussel sprouts in half.

Step Three
Put the brussel sprouts in a bowl and add the olive oil and parmesan cheese and coat the brussel sprouts evenly.

Step Four
On a greased cookie sheet (I also used foil, but that is optional), arrange the brussel sprouts face up and evenly spaced.

Step Five
Bake in the oven for about 40-45 minutes, turning around halfway through.

Step Six
Allow them to cool and enjoy!

xoxo,
Toni

day fifty-nine...an unintentional mistake

So...I made a mistake today. It wasn't until after the fact that I realized it was a mistake though. Okay, before you start thinking the worst, let me just tell you. I had brussel sprouts for my lean and green meal. You may be thinking, gross, why brussel sprouts? But...I was working on a recipe to make them more delicious for you all and, they were...until I found out they are off-limits.

However, it wasn't until after I was entering in my foods on my Take Shape For Life app on my phone that I realized brussel sprouts weren't on the list of approved vegetables. So I looked it up online and found out that this particular type of vegetable is high in carbs and thus, not allowed on the program. Oh well...I guess you live and learn. And hey, I suppose it's better to eat a wrong vegetable than a cookie. ;)

Breakfast
I took advantage of this lovely Sunday and slept in until about 10am. Once I got up, I made a mocha shake. I added a tablespoon of instant coffee to up the flavor a bit. It's amazing what a simple tablespoon of coffee can do! The shake was so good!

Morning Snack
After church was over, I ate a strawberry crunch bar. After the first bite, I wasn't a fan. But after a couple more bites my taste buds adjusted and it wasn't all that bad.

Lunch
Here is where I messed up...on accident. I had some roasted parmesan brussel sprouts with a pizza burger on the side. It was crazy good, but I will not be having brussel sprouts again now that I am aware they are off-limits. I will still post the recipe later on this week for those of you who can eat brussel sprouts.

Afternoon Snack
Lunch kept me full so I was really only eating my next snack because I had to. I ended up having some mixed berry cereal as well as a bottle of water. I have been slacking on drinking water today, so I drank a bunch with the cereal.

Dinner
I had my next meal while my parents and I watched church online. I sipped on a calorie burn cappuccino while they drank just black coffee. Perfect pairing...coffee and the Word.

Dessert
I ended the night with a delicious and warm blueberry muffin soft bake. I allowed the batter to sit for a few hours and then microwaved it. Not sure if there was a difference by letting the batter sit around, but it was sure good...a little more dense than usual, but good.

I am going to Knott's Berry Farm tomorrow, so we will see how that goes food wise. I have all my snacks prepared and ready to go, so it will just be a matter of when and where I eat my lean and green meal. I will let you all know tomorrow night how it went! :)

I will leave you with a picture of tonight's sunset...so beautiful....looks like the sky is on fire. God is so amazing...it's like He painted this picture for all to see and stare in awe.

xoxo,
Toni