We are proud to announce … our new website!!! We just went live a few days ago and are still putting on the finishing touches, but so far so good! We are excited to have a new photo recipe index, new category search, and a forum. We’ll be playing around with the forum for a bit to figure out what to use it for, if anyone has any suggestions please do yell them out, we’d love to hear. In the meantime, sign in and introduce yourself, let us know what you think of the new site, and tell us how you are doing with the No Sugar Challenge.
Speaking of, we have TWO DAYS LEFT to our 2013 No Sugar Challenge!!!! That. Is. Amazing. Who is with us still and how awesome do you feel? I have to admit that lately I’ve been thinking about how delightful and awful it will be to have sugar again. I know that a big mouthful of Ben & Jerry’s Chubby Hubby is going to orgasmic (Can I say that here, we’re all adults right? Lol!) But the next day is going to be a sugar hangover from hell. I welcome sugar back in with trepidation.
Brussels with Sausage and Almonds
2 pounds of brussels sprouts, cut into quarters
2 oz of sausage, precooked, cubed (Use your favorite kind, chicken or pork. I used Trader Joe’s Andouille Chicken Sausage)
1/2 cup sliced almonds
1 Tablespoon olive oil
Bring a large pan of lightly salted water to a boil. Add brussels and boil for 5 minutes until tender.
While the brussels are cooking, heat olive oil in a large skillet and add sausage. Cook for about 3 minutes until the sausage is golden.
Once the brussels are done, drain them and put them in a large bowl. Season with salt and pepper. Add the sausage, and the almonds, and mix thoroughly.