Unfortunately, it has been a long time since I have been able to post, but the holiday season is always busy! Fortunately for me most of my busyness has been good! I have had lots of good times with my family, my boyfriend Phil, and his family too! Admittedly, I did get a little bit off track with Weight Watchers and tracking, so I am a little bit afraid to weigh in this Saturday, but I am pumped to get back on track and lose the last ten pounds that I am hoping to lose!
I hope that you all have had great Holidays and enjoyed all of the treats that come with the holidays, and I would like to remind everyone that the New Year is a great time to start working on your health and losing weight! I am planning to go back to eating the way I normally do, instead of the last two weeks which have been a treat! I also am going to try to get more regular exercise, and even take skiing lessons!
Today, I want to share with you a great healthy seasonal recipe, that I made for Thanksgiving, and my office Christmas party! It was a big hit! It features two seasonal and healthy ingredients, pomegranates and brussel sprouts! I hope you will enjoy it!
- 40-50 brussel sprouts, thinly sliced (about 5 cups)
- 6 pieces of crispy bacon, crumbled
- 2 cups pomegranate arils (if you don’t know how to open pomegranates find out how here!)
- 1/2 cup chopped walnuts
- 1/2 cup grated asiago cheese
- citrus yogurt dressing (ingredients below)
- 1 small onion, chopped
- juice from 1 orange
- juice from 1 lemon
- 3/4 tsp of salt
- 1/2 tsp of pepper
- 1 1/2 Tbsp of honey
- 2 Tbsp of plain yogurt
- 1/4 cup of olive oil
So you can buy pre-shaved and washed brussel sprouts at Wegmans, but usually I like to slice them thinly myself with a mandolin! A mandolin is a REALLY cool device that can be used to thinly slice things, and I got one for Christmas! If you are not sure what they are, you can look here, and I highly recommend them! They are fun and easy to use!
For the yogurt dressing, combine all of the ingredients in a food processor and blend until you have a smooth and creamy dressing.
Make sure the brussel sprouts are washed, and add them to a large bowl. Place all of the ingredients, including the dressing, on top of the brussel sprouts and stir the salad. I like to let this sit in the refrigerator for at least a couple of hours or overnight to let the flavors combine. Serve with your favorite meal or eat it as a light lunch! Enjoy!Serves 12, WW P+: 3 per serving Inspired by THIS recipe. Please vote for this recipe on Thank Your Body Thursday!