First Ever Vlog! +Brussels Sprouts Quinoa Salad

Hi all!

Soccer ended a little over two weeks ago and I’m starting to get back into my groove. We lost our first section game in shootouts (which is the worst way to determine a game, if you ask me) and it was completely devastating. The team we had beat 1-0 and tied 0-0 made it to the Section Championship, and ended up losing in overtime. Makes me think we could have made it that far as well. Oh well, there’s always next year, right?!

That first week after was rough, I was feeling pretty down and had a lot of “what if” moments. “What if” I would have played this girl longer, or in a different position, or let a different girl take that last penalty shot. But in the end, I did the best I could with the knowledge I had at the time, and that’s a principle I try to let guide my life as much as possible. Helps me to live without regrets.

It’s amazing what sports and coaching can do to a person’s emotional stability. I was telling my fiancé that people who don’t coach have no idea the havoc it can wreck on mental and emotional well-being, and sometimes I wish I had never gotten into the business (although, that was a complete lie, and me just whining about our loss). I really wouldn’t trade the adrenaline-rush, excitement, and life lessons that come along with the nature of the game. I also really love the opportunity to work with and mentor high school girls. My high school coach had such a positive impact on me, and I hope to do the same for my players. I can honestly say that I was sad to see the season end mostly because I loved going to spend time with my team!

The first day without soccer I made this delicious Butternut Squash soup (that I promise I will post soon – just didn’t capture a very good picture of it!). It felt good to be back in the kitchen, as much as it pained me that soccer was over. Cooking is my therapy, and I had forgotten how much I had missed it. On Monday this week I decided to create my very first video blog post (vlog!). It was totally scary and nerve-wracking and fun all at the same time. Not to mention the video is SUPER cheesy. But hey, I do love me some cheese. :)

So, here it is folks. My video blog on a Brussels Sprouts and Quinoa salad. I just posted a recipe for roasted brussels sprouts awhile back here, and it’s basically the same concept. Roasted brussels sprouts with bacon, added to some quinoa and topped with a homemade honey-mustard dressing and parmesan cheese. So delicious!

 

 

 

 

Brussels Sprouts Quinoa Salad

Ingredients:

1 lb Brussels sprouts, ends trimmed and halved lengthwise

6 slices nitrate-free bacon, sliced thinly

1/2 cup uncooked quinoa

2 TBSP dijon mustard

1 TBSP honey

juice of 1/2 lemon

olive oil

salt

pepper

Directions:

Preheat oven to 350 degrees

On a non-stick or lined baking sheet, spread out Brussels sprouts

Drizzle with oil, season with salt and pepper, and toss until all Brussels sprouts are coated

Crumble bacon pieces over sprouts

Bake for 20-25 minutes or until sprouts until crisp on the outside and fork tender on the inside. Bacon should also be crisp.

Meanwhile, cook quinoa according to directions

Combine mustard, honey, lemon juice, 2 TBSP olive oil in a bowl. Whisk to combine. Season with salt and pepper to taste.

Once sprouts are done, transfer to medium sized bowl. Add in cooked quinoa. Pour over dressing. Stir to comine.

Top with grated parmesan cheese.

Enjoy!

Brussels Sprouts Quinoa Salad I www.eatcleanwithkate.com

 Bacon-y Brussels sprouts goodness.

Brussels Sprouts Quinoa Salad
Prep time: 
Cook time: 
Total time: 
 
Roasted Brussels Sprouts and Quinoa salad. Healthy and delicious!
Ingredients
  • 1 lb Brussels sprouts, ends trimmed and halved lengthwise
  • 4 slices nitrate-free bacon, sliced thinly
  • ½ cup uncooked quinoa
  • 2 TBSP dijon mustard
  • 1 TBSP honey
  • juice of ½ lemon
  • olive oil
  • salt
  • pepper
Instructions
  1. Preheat oven to 350 degrees
  2. On a non-stick or lined baking sheet, spread out Brussels sprouts
  3. Drizzle with oil, season with salt and pepper, and toss until all Brussels sprouts are coated
  4. Crumble bacon pieces over sprouts
  5. Bake for 20-25 minutes or until sprouts until crisp on the outside and fork tender on the inside. Bacon should also be crisp.
  6. Meanwhile, cook quinoa according to directions
  7. Combine mustard, honey, lemon juice, 2 TBSP olive oil in a bowl. Whisk to combine. Season with salt and pepper to taste.
  8. Once sprouts are done, transfer to medium sized bowl. Add in cooked quinoa. Pour over dressing. Stir to comine.
  9. Top with grated parmesan cheese.
  10. Enjoy!

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