Planning means success!

Every week, Dusty and I create a menu for the week and then grocery shop together. Without planning, it would be so hard to maintain our goals. 

We believe the difference between success and failure is planning. Are you planning for success?

This weeks menu is nothing spectacular! If you would like a copy that you can adjust, shoot me an email at jenn.edwards2010@gmail.com. It may not be perfect for you, but it works for us!

We are here to help you reach your goals. If you need help planning your meals, feel free to contact one of us!

Roasted Brussels Sprouts #ffnrecipe

Another #ffnrecipe for veggies!  This time it's Roasted Brussels Sprouts!  Cheyenne (and Dusty) love them!

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds brussels sprouts
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• a few grinds of black pepper

Preparation

1. Trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Slice the sprouts in half through the stem.
2. Place an oven rack a few inches below your broiler and turn on the broiler. Set a cast-iron skillet over high heat. When drops of water evaporate on contact, the skillet is ready for roasting.
3. Toss the sprouts with the olive oil, salt, and pepper. Pour them into the pan and quickly flip them cut-side down. If they don’t all fit cut-side down, that’s OK; just flip as many as you can. Do not stir the sprouts.
4. Put the pan under the broiler. Roast for 3 minutes, then begin checking for charring. Remove the pan when the tops of the sprouts are evenly charred, about 5-7 minutes total.
5. Serve immediately for maximum crispiness. After cooling, the sprouts are still tasty but lose their crisp texture.

To Make a Double Batch: Place a baking sheet in the oven while the broiler is heating. Remove the baking sheet and arrange all the sprouts cut-sides down. Place the pan back under the broiler to finish cooking.

Nutritional information

Serves 4 as a side dish
Serving Size: ~2/3 cup
Total calories: 110
Total fat: 4.5
Saturated fat: .5 g
Sodium: 200 mg
Carbohydrate: 12 g
Fiber: 6 g
Protein: 4 g

New Challenge!

Looking for 5 NEW people to join a weight loss challenge! Contact me for more details!

Jennifer
870-403-8921
jenn.edwards2010@gmail.com

Mashed Cauliflower #ffnrecipe

I get a lot of people asking me for my #ffnrecipe for Mashed Cauliflower...so here it is!

Ingredients
1 medium head cauliflower, cut into florets
1/4 cup skim
1 tablespoon extra virgin olive oil
2 cloves minced garlic
1/2 teaspoon salt
Freshly ground black pepper, to taste

Directions

Boil a large pot of salted water. Add cauliflower and cook until very tender, about 10 minutes. Drain.

Meanwhile, in a separate saute pan, warm olive oil over medium-low heat, add garlic and saute for about 30 seconds, or until the garlic is golden and fragrant. Remove from the heat.

Mash with a potato masher in a large bowl. For a smoother mashed cauliflower, use an immersion or hand blender to puree, or puree it in the food processor. While mixing, slowly add n the milk until the desired consistency is achieved. Mix in the salt and pepper and the minced garlic with the olive oil. Serve.

Mashed cauliflower can be topped with chopped scallions if desired.