This month has been overly chaotic.
You can always tell my stress/busy level by the fact that my eyebrows will start to come together into the shape of an unkept mustache above my eyelids.
(P.S. I’ve got two mustaches.)
Besides the holidays starting and ending sooner than I can call and make and appointment for a brow wax, my husband has OFFICIALLY finished all of his schooling and residency as of 12-12-12!
(Seriously…He’s the greatest! I am so proud of this guy!)
I truly never thought this day would come and that forever we would be living the life as ‘students’ without any money. NOW, we aren’t students, and we are finally just regular ol’ people!…still without money. 🙂
In the next few weeks our little families lives are going to change as we prepare for the next step. Besides working a normal job and a husband who will be home a lot more, we will be picking up our bags and moving out of the state! It’s going to be a big and scary change for us, but I am SO excited! And sad. And nervous. And I want my mommy….
I also want to stop stress eating. Stress eating for me is quick un-filling meals where I don’t sit down and eat, but I grab a bite of something here and there. Usually something that looks and taste like chocolate.
Actually it’s always chocolate.
Except for today…Today I made brussel sprouts. One being because it’s a great Christmas side dish, and two because the brussel sprouts in my fridge had been in there way to long…
Afterwards I ate chocolate though, so don’t worry…
Caramelized Brussel Sprouts
20 med/lg. brussel sprouts-outer leaves off, then cut up sprouts into medium slices
1 tsp. coconut oil
1 large shallot diced
4 cloves garlic diced
sprinkle of salt and pepper
sprinkle of nutmeg (1/4 tsp.)
3 TB. maple syrup
1/3 c. dried cranberries
1 heaping TB. finely shredded coconut
1 1/2 c. walnuts
1 TB. maple syrup
1. Preheat your broiler to the low setting. On a baking sheet fitted with parchment paper add your walnuts and the 1 TB. of maple syrup. Cook in the broiler for about 5 minutes, checking periodically and tossing the walnuts. Remove from oven when the maple syrup begins to harden on the walnuts. Once done set aside.
2. In a sauce pan on the stove, heat coconut oil, shallots and garlic. Cook for a few minutes or until shallots are translucent. Add sprouts, 3 TB. maple syrup, salt, pepper, and nutmeg. Stir constantly and cook for about 5 minutes on medium heat. Add cranberries, coconut, and walnuts. Cook for another 1-2 minutes and serve.
Let’s hope that things remain somewhat normal this month amidst all the crazy-ness…
Actually it’s probably going to take more than hope…
Where’s the chocolate?