Hi everyone! After a very busy, travel-filled February, I’m back to blogging. Last month, not only did I get to spend a week in NYC for work (and catch up with Hailey), I spent 10 days in Ireland on a little mother-daugher trip. Though I instagrammed a ton of pics from our trip, I’ll be posting a little recap from each city in the coming weeks, so be sure to check back in.
When you’re basically living out of a suitcase for a month, it is a little hard to make sure your fridge and pantry are properly stocked. That’s where I had to get a little creative in my cooking, and where I first got the inspiration for this recipe: Teriyaki Salmon with Cauliflower Rice.
Salmon is a great freezer friendly fish option — I usually have one or two filets stashed in my freezer at any given time — and cauliflower rice is a great healthy alternative to white rice. If you can’t find it in the grocery store, it’s really easy to make with just a few pulses in the food processor. Then, just add a couple veggies and a sauce and you’ve got a 10-minute, no-fuss dinner.
A couple weeks ago, I read an piece by Tastemade that listed all the foods we should leave behind in 2015. On the top of that list was brussels sprouts. Though it may be true that brussels sprouts are a little overplayed (they appear on almost every gastropub menu in LA), I refuse to believe that the brussels sprouts trend is dead.
My love affair with brussels sprouts has been years in the making. In fact, I even wrote about it in one of the first posts in this blog’s infancy. And though it’s been a while since I ate brussels sprouts for breakfast, lunch and dinner, I still enjoy a bowl every week or so.
I think why I haven’t gotten tired of them is because they are so versatile. Really. Their mild flavor acts as a vessel for a ton of flavor combinations. And, unlike other meals, brussels sprout dishes take only a few minutes to whip up and keep well in the fridge, meaning leftovers for days. With so many positives, why would you dare retire such a champion food item?