Pizza Pie and Everything Sprouts

Today Isla went home from school with a friend, so I got a little mommy-son time with Chocolateface McGee here:

We hit up the new Andy’s Frozen Custard near our house. He had the Texas Two Step (vanilla custard with strawberries and hot fudge) and I had the James Brownie Funky Jackhammer (peanut butter, brownies and maybe something else…?). We really should have split one because even the small is pretty huge. Anyway, it was fun to have some one on one time with Jack. He and Isla are super close, which makes me SO happy and thankful, but 99% of the time those two are talking and playing together and Mommy basically doesn’t exist, lol. They’re way more interested in talking to each other than to me. So it’s nice to get them alone every once in a while!

I prepped dinner after I got home from the gym this morning: PaleOMG’s 5 ingredient pizza spaghetti pie, one of my faves. It’s not difficult to make, but it is kind of a process and the prep takes a while. You have to roast and shred a spaghetti squash, brown Italian sausage and onions, then wait for all of that to cool so you can mix it together with the sauce and eggs (I also added mushrooms and 2 Tbs of nutritional yeast to make it “cheesy”). And then it bakes for a full hour… so a 10 minute meal this is NOT.

Totally worth it, though, because it is so, so good. And the leftovers are great too.

On the side we had roasted brussels sprouts, and I think I’ve discovered my new favorite method: everything bagel-spiced brussels sprouts. I followed the recipe but used Trader Joe’s Everything But The Bagel seasoning instead of making my own. You just have to keep an eye on it to make sure the dried garlic doesn’t burn in the oven (I did 12 minutes, sprinkled with seasoning, then 12 more minutes). I’m already obsessed with this spice but would never have thought of putting it on roasted vegetables! Avocado toast? Yes. Also hard boiled eggs. It’s just the best.


Not a bad dinner!

Good thing, too, because I have a meeting tomorrow night so we’ll probably be eating it again…

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