Maple Syrup & Balsamic Vinegar Glazed Brussels Sprouts with Thyme

Sweet & Tangy 1 Pan Brussels Sprouts
Sweet & Tangy 1 Pan Brussels Sprouts

Hi! Hope you are having a lovely week so far. You get to decide how you want your day to go, right? Hope you have been making your days count; whatever that means to you. Thanksgiving is next week! That came quickly, right? Weren’t we just celebrating the 4th of July? Take a deep breath, relax, and cook some Brussels Sprouts.

We have been running an infirmary here this week. We were both out of work for two days, but are finally feeling alive again today. It’s disappointing and hard to understand, because of our work to stay as healthy as possible. Thank you, immune system, for that reality check. With some rest, herbal tea, a golden milk concoction, essential oils, and loads of water, we were back on our feet and working in two days. We love our essential oils, and use them daily for preventative health, ailments, cooking, restful sleeping, and peace and tranquility. If you want to begin your own oiling journey, start here.
Turmeric & Ginger Golden Milk
Turmeric & Ginger Golden Milk

Golden milk, a simple drink made with immune boosting turmeric and ginger, can be enjoyed hot and cold. Do yourself a favor and check out the properties of turmeric. Health benefits aside, it tastes so good!

Here is our golden milk recipe with a couple variations:

Serves 2-4
*1- inch piece turmeric, finely diced**
*1- inch piece ginger, finely diced**
*1 tablespoon Coconut Oil**
*2 cups milk (we use almond milk)
*1 tablespoon honey (preferably raw)
*⅛ teaspoon cinnamon
*Pinch of black pepper (absorption aid)

1.) Using a mortar and pestle, combine first 3 ingredients into a smooth paste.
2.) In a small saucepan, combine paste with remaining ingredients.
3.) Over a low stove setting, heat until warm.
4.) Drink up!

** If you don’t have a mortar and pestle, combine all ingredients in a blender (or food processor), and blend until smooth.
** Ground ginger and turmeric may be used. Substitute 1 teaspoon of each instead of fresh. We prefer fresh because it’s less processed, right? Less processed=more benefits!
** If you don’t want to make the drink, you can reap the benefits of the turmeric and ginger by taking a daily 1 teaspoon dose of the paste.
**Save time by multiplying the paste for future use.

Since last week, we also made a braised apple and kale dish that we just loved.

Braised Apples/Kale/Toasted Macadamia nuts
Braised Apples/Kale/Toasted Macadamia nuts

This dish came to us by fellow food blogger, and someone we truly adore, Teri, of No Crumbs Left. Besides being delicious and making the house smell good for hours, we loved how simple it was to create. Like us, Teri loves to leave room for creativity. So take the directions below, and run with it!

Teri says:
*In an oven proof pan, start with a mirepoix (rough chop) of shallot, carrot, and celery on the stove; using twice the amount of shallots as celery and carrot.
*Once the shallots are translucent, add the apples, and some vegetable stock for braising.
*Braise the apples, covered, in the oven for approximately 35-40 minutes, uncovering the last 10 minutes. The apples should reach a soft stage, but not disintegrate.
*Finish on the stove by adding shredded (or a chiffonade) of kale. *Once the kale has cooked for a couple minutes, remove from heat and add toasted and chopped macadamia nuts.

A bonus for this dish- we used up the leftovers in a chopped salad for lunch the next day. We chopped the apples, mixed them with the kale, threw in some pearled couscous, crumbled cheese, pomegranate seeds, and extra macadamia nuts, and called it a day.

Leftovers for lunch never looked so good!
Leftovers for lunch never looked so good!

Being that Thanksgiving is just around the corner, we have a Brussels sprouts recipe to share with you this week. If you think you don’t like brussels sprouts, give our method a try. There IS hope! This is a one pan dish, with minimal ingredients and effort. To keep the sprouts vegan, we use maple syrup. If there is no need to keep it vegan, feel free to use honey.

This is a long post already, but we don’t want to leave you without touching on some personal development. How have you been doing with what we discussed over the past two weeks? Are you staying aware of how you allow other people to shape your decisions and responses ? What they do, what they say, what they value and believe; are you able to recognize how you let others control your actions and thoughts? Have you been able to figure out when you search for those fleeting moments of enthusiasm; those moments you call happiness?

This week we want to talk about judgement. As always, if you’re just here for food, keep scrolling to get to the Brussels Sprouts. Judgement. The way YOU reading this judges everyone, good or bad. The way WE writing this judges everyone, good or bad. Real quick, let’s do a list of how you might judge people. Out of all the hundreds of ways you judge others, let’s note 20 of those.

Here goes: smart, uneducated, skinny, fat, rich jerk, failure, religious, lacking religion, lazy, promiscuous, push over, opinionated, people pleaser, psycho, manly, feminine, outgoing, arrogant, attractive, ugly.

Okay, that was 20. You see, that doesn’t even scratch the surface of how you judge people. Most of time, you do it without even thinking. Walking down the street; standing in line at the grocery; watching T.V., and social media leaves you constantly judging other people. You judge other people, and you sabotage your potential successes by doing so.

Im sure you probably don’t have to think back too far to get to the last time you judged someone. Did you use one of the words on the list? If the word is on our list, you probably added a few other choice words to your judgemental chatter. Out of that list, how many times have you made decisions about your life out of fear of not becoming/ becoming the person you once judged? Probably more than you can count.

Let’s choose just 1 judgement from the list, failure, and see how it impacts your future thought process.

SCENARIO: you’ve spent your whole life judging people by their failures. You thought your dad let people “skate by” in life and you faulted him for that leniency, so you grew up judging people instead. But you just don’t judge people, you make fun of them. You judged classmates in school for not performing well on spelling tests; you judge co-workers for not hitting their monthly bonus quota, and you make fun of the newbies on the tennis court. Now, you decide to pick up a new hobby. You start bowling. You go bowling with the gang 4 or 5 times, but you just can’t keep your ball out of the gutter.

RESULT: you stop bowling. Why? Because you think you’re a failure. Why do you think you’re a failure? Because you’ve spent your whole life judging people based on their failures. Not only did you quit, but you think everyone is making fun of you for needing more practice. Why? Because you made fun of beginners.

When you judge others, that judgement has a direct impact on your subconscious. It may be tomorrow or 10 years from now, but it will always come full circle. It bears repeating; this list is a mere 20 judgements. If you want, make your own list after you read this? The good AND the bad judgements. See if you can figure out which judgemental thoughts come into play in your decision making.

We will end here on judgement. Keep up the awareness work, recognize when you’re searching for momentary “happiness”, and begin to notice how your judgement of others holds you back from success. Now, Brussels Sprouts.

Print Recipe
Maple Syrup & Balsamic Vinegar Glazed Brussels Sprouts with Thyme
Prep Time 10 Minutes
Cook Time 17 Minutes
Prep Time 10 Minutes
Cook Time 17 Minutes
  1. Preheat oven to 350°
  2. In a large oven proof pan, heat olive oil over medium-high temperature until ripples appear.
  3. Add brussels sprouts and onions, and shaking occasionally, cook for 5-6 minutes.
  4. Remove from heat, add balsamic vinegar and maple syrup. Transfer to preheated oven, and cook for 10-12 minutes.
  5. Season to taste with salt and pepper; top with with thyme and (optional) pomegranate arils, and serve hot.
Recipe Notes

**Oven time may vary depending on size of brussels sprouts.

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