Healthy Eating

I'm in two weddings this year, so I've got to fit into those bridesmaid dresses! I decided to start eating healthier (especially after my new years dinners). I made some roasted brussel sprouts and a delicious salad with a balsamic vinaigrette for lunch.

Roasted Brussel Sprouts:

[preheat oven to 400)

Olive Oil

Salt

Pepper

1. Cut Brussel Sprouts in half

2. Lightly coat with Olive Oil, salt and pepper

3. Roast brussel sprouts for 15 mins or until golden brown or lightly crispy - to your liking

4. Don't forget to toss brussel sprouts for an even roast

*** Rosting time depends on how many brussel sprouts you have.

Balsamic Vinaigrette:

Olive Oil

Balsamic Vinegar

Salt

Pepper

Whisk olive oil, balsamic vinegar, salt pepper. Pour over salad.

I also boiled an egg, added grape tomatoes, and chive cottage cheese