Well, hey there!
Hope ya’ll have had a good week. It’s hard to believe my last Spring Break is coming to a close, and in 8 short weeks I’ll be dressed in a cap and gown! My class schedule has got me workin’ hard ‘til the end, but I’m trying my best to enjoy my final days as a college kid… including happy hour dates and late-night baking: cast iron skillet cake — yum!
Believe it or not, I actually caught my dinner on camera tonight! Remember the healthiest dinner I’ve ever made? Well, tonight’s “recipe” is another one of my go-to meals when I’m craving vegetables. Yes… I crave vegetables.
Balsamic Lentils with Maple Cinnamon Roasted Vegetables
In a baking dish, roast ~8 halved brussel sprouts, 2 small pealed + cubed sweet potatoes, and 1 thick slice of onion roughly chopped — drizzled with olive oil, pure maple syrup, sea salt + cinnamon — @ 400F for 25-30 minutes.
In a microwave-safe dish, heat ~1/2 c. Trader Joe’s cooked lentils drizzled with balsamic vinegar. Top with roasted veggies, creamy chevre and crunchy pepitas.
Serves 1.
Besides brussels, I also crave cookies and am notorious for digging into a bag of frozen cherry pistachio chocolate chip cookies after feeding my body a fiber-rich, plant protein-rich {vegetarian & gluten-free} meal.
Life is about balancing… brussel spouts & baked goods… books & blogging… Pinterest & paper-writing… car-washing & career searching… Lee Brice & Amos Lee… minty mojitos & green tea…
Your turn! Life is about balancing…
See you soon :)
Hillary
