We’re so mundane..

Well, tomorrow is Wednesday which means we’ve made it halfway through the work week. The past few days haven’t been very exciting, but this isn’t necessarily a bad thing. No excitement also means no stress – just the way I like it. Michael and I managed to make it to CrossFit for 2 days in a row without dying, and I fully see this as a fitness win. In fact, I wish we had gone today, the workout looked awesome (they post them online every morning). I can’t believe I just said that I wish I had worked out today, I love that I’m not hating exercise! WOOT!

I have a super easy and delicious side dish recipe for you involving Brussels sprouts. I really think Brussels sprouts are my new favorite green veggie over broccoli – I feel like they’re super hard to screw up, and that’s always a good thing.

Roasted Brussels Sprouts with Leeks

1 lb. Brussels Sprouts
1 Leek (leafy green end removed)
3-4 Tbsp. Olive Oil
1/2 Tsp. Garlic Powder
Salt & Pepper to taste

Preheat the oven to 400 degrees. Slice the Brussels sprouts into thin strips and dice up the leek. Mix all other ingredients together and spread out on a baking sheet. Bake for 30 minutes, stirring once halfway through. Enjoy!

This picture is too funny to not include. This is how Tessie watched Michael and I take the pork (above) out of the crock pot. She’s shameless.