October in an instant

This month was an earth shaking, root unearthing, sweeping, swirling tidal wave.  Of love, mostly.  I quit a very poisonous, destructive work relationship I got myself into last month and all started right up a brand new one that’s a complete 180, inspiring and nurturing happy and perfect.  I completely freaked out about turning 29 then hated the entire week leading up to it then loved every minute of it because my friends and family did everything possible to make me.  I’m talking planetarium dates, three dinners, karaoke, dancing, cakes and presents overflowing.  I created a last minute road trip adventures to a new place.  We rented an adorable b&b for the weekend, climbed a mountain, got lost on that mountain, ate everything in sight when we got back down.  I’ve been busy and busier and on top of everything i feel totally re-ignited in terms of my coaching and chef business.  I’m back all in; hop on board for some big ass marketing overhaul, dudes.




I guess from all this partying I needed some kind of detox.  While I'm pondering bigger endeavors, I’m into big, hearty veggies as meals these days, you know, when I'm not eating cake and pie and other things with candles planted in the center.  The approaching fall has such a bounty of deliciousness and these sprouts are high on the list.

Roasted Brussels w/Chili in Soy Maple Glaze

1 lb (about) brussels sprouts, core trimmed &halved

1/2 tsp dried chili flake

olive oil + pinch of salt for roasting

1/4 cup soy sauce

2 tbsp maple syrup

1 scallion finely chopped

1. Preheat oven to 400.

2. Toss sprouts with 2-3 tbsp olive oil and chili with a sprinkle of salt.  (the soy sauce is salty enough for most of this)  Mix remaining ing

redients in a bowl to make glaze, set aside.

3. Roast for 15 min, remove from oven + toss with glaze.  Place back inside and roast for another 10-12 min until tender.