Let’s talk about New Year’s for a second, guys. Now as much fun as I have plastering sequins onto my body and drinking champagne the night before, I strongly dislike New Year’s Day and everything that it stands for. I mean, come on. I’m not sure how many resolutions you have kept, but my record is hovering around zero.
Never did I collect all of the Polly Pockets, or learn to ride ponies. Never did I work out for two hours every day of the year, or successfully make it to the end of January without eating cake. You know why? Because it just isn’t a good way to live.
However, in support of my loyal readers who (unlike me) have resolutions they intend to keep, I figured we’d kick off January with something healthy. Believe it or not, I used to be a complete health nut, so I do sort of know what I am talking about. Sort of.
So let’s get you guys stuffed with some omega 3′s and baby cabbages. You’re reeling with excitement, I can tell.
You should be, because this stuff is good. I promise. You know I usually won’t typically eat anything that doesn’t involve chocolate, bacon, or cheese, so this proclamation should mean a lot to you.
Oh, and if you say hate brussels sprouts – you’re wrong. I promise you’ve just never had them cooked properly.
I learned this when I moved to Austin, because Austinites fucking adore brussels sprouts. Every fancy restaurant has a different variation on the menu, and all are incredible. Seriously, I sacrifice french fries in favor of more tiny cabbages. Do you understand that? I don’t think you do.
In any case, give it a shot. Eat some healthy stuff. I already ate this two days ago and it was great. So now if you’ll excuse me, I’m going to get a cupcake to reward myself for being so good two days ago. Byebye.
Three-Ingredient Maple Glazed Salmon
- 2 salmon fillets, 6 oz each
- 2 Tbsp maple syrup
- 3 Tbsp hoison sauce
- salt and pepper to taste (this totally does not count as an ingredient.)
Mix syrup & sauce together. Place salmon in a plastic bag with marinade. Let marinate for an hour. Sprinkle with salt and pepper, place on a baking sheet lined with aluminum foil. Bake at 400 for about 20 minutes. Voila.
Asian-Inspired Roasted Brussels Sprouts
- 1 lb brussels sprouts, trimmed and cut into fourths, flyaway leaves removed and set aside
- 3 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp maple syrup
- 2 large cloves garlic, minced
Boil water in a medium pot. Place quartered brussels sprouts into boiling water, cook for 3-4 minutes until slightly soft. Drain, set aside. Heat oil in a large skillet over medium-high heat. Place flyaway leaves in skillet and cook until crisp. Remove, set aside. Reduce heat to medium and add garlic to remaining oil, and stir until fragrant, about 30 seconds. Add blanched brussels sprouts, soy sauce, and maple syrup. Cook until liquid is nearly gone, about 5-10 minutes. Add cooked flyaway leaves back in. Enjoy.