Healthy Snack: Roasted Brussels Sprouts

roasted brussels sprouts

This shouldn’t even count as a recipe, but I love this snack so much it’s worth sharing. Take Brussels sprouts, mix them in a bowl with olive oil (3 tablespoons) and sprinkle generously with salt and pepper. Place them on a baking sheet and bake at 400 degrees for 30 minutes. Shake the pan every so often to mix them up a bit. Make sure to keep an eye on them, mine always brown early. Remove from oven, sprinkle with fresh lemon juice and add more salt. And, that’s it. Enjoy!

Our Father’s Day Reality

Father’s Day was anything but relaxing. I tried to make it so, but relaxing weekends and children don’t mix. I restored three of his electric guitars, fixed his amp and even volunteered to clean every dirty diaper.

But then we invited family over and someone had to mow the grass (not it!) and Colton was teething and Kelsey was being four, so after all was said and done, Ryan got about 46 minutes of alone time on Friday to himself. I really did feel horrible. So I made this breakfast.

I would like to think it was made with gluten-free flour and metabolism burning whip cream, but it wasn’t. It was just made with good ‘ole love and lots of calories. I think the most relaxing part of Sunday was when everyone was eating this and no one was talking/ screaming/ yelling/ punching/ biting/ fighting or trying to outperform the other.

fathers day breakfast2 fathers day breakfast

Trader Joe’s Curried Harvest Grains

This recipe is super easy and quick to make. It’s one of those side dishes that even my four year old loved. Ready for how easy this is? Here we go:

  • 1 1/4 cup (half package) of Trader Joe’s Harvest Grain Blend
  • 1/4 cup Trader Joe’s Thai Yellow (or red) Curry Sauce
  • 1 1/2 cup water

Add curry sauce to water and bring to a boil. Then, add the harvest grains and bring back to a boil. Reduce heat and simmer covered for 10 minutes. Remove from heat and serve immediately. I put mine over a few sprigs of fresh arugula for garnish. Enjoy!

Dinner Recipe

The Culinary Hat: Roy’s Chocolate Soufflé

I had an amazing dinner last night with some great friends. Girlfriends I’ve met over the last year. We are all mom’s with kids in the same school and have found such great common ground. Last night, we went to Roy’s and stayed until (gasp!) 10:30pm! (moms – you know this to be a big deal) It’s so refreshing to have great, working momversations with some incredible women.

I don’t know how it happened, but during dinner this amazing plate of chocolate heaven was passed my way. By some grace of God, I passed up on trying a bite. Turns out it was their specialty, Melting Hot Chocolate Soufflé. What was I thinking passing this up. Anyway, I went online and actually found this recipe!

Here it is, directly from the Roy’s Restaurant website. Enjoy.

roys suffleRoy’s Classic Melting Hot Chocolate Soufflé
(Serves 4) Printable Version


  • 1 cup sugar
  • 3 tbsp. cornstarch
  • 4 eggs plus 4 egg yolks
  • 12 tbsp. butter
  • 8 oz. semisweet dark chocolate (make sure to use a good quality)

In a mixing bowl, combine sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at low-speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.

Preheat oven to 375º. Line 4 metal soufflé rings with parchment paper and coat with non-stick spray. On a baking sheet, place each ring on a square of parchment paper. Fill 2/3 of each ring with the filling. Bake for 28-30 minutes. Remove the baking sheet. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift the mold off, remove the paper and serve with ice cream.