Good Food, Healthy Life.
I had every intention of sharing a recipe for pecan pie bars today. I’m working on a keto/low carb/paleo version but have not perfected the recipe yet. So I scrapped the pecan pie bars for now and decided to share something on the complete opposite end of the food spectrum – a salad. Salads are my go-to meal when I don’t know what to make or if I’m just making a meal for myself, like for a lunch or if Kris is out watching football. This Strawberry Chicken Sausage Salad is my current favorite.
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I realize Brussels sprouts aren’t everyone’s favorite vegetable. I hated them as a kid and didn’t even try them again until I was in college. Usually I roast Brussels sprouts with bacon. Because bacon makes everything taste better, right? But for this recipe, I tried something different. And it’s so delicious. Roasted Brussels Sprouts with Brie and Pecans is now my new go-to way to cook Brussels sprouts. Also, I think you could still add bacon, if you wanted.
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This is one of those dishes that doesn’t really need a recipe. Something more along the way of guidelines works best. Basically, this is how we’ve been eating up our garden vegetables. And, to make this even simpler, you don’t have to have fresh garden vegetables. It’s a great way to use up any leftover vegetables that might be hanging out in the back of your fridge. So go make this garden vegetables goulash for dinner tonight!
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