I love mason jars. A lot. One could say I collect them, but I think a more accurate description would be that I kind of hoard them. I often can’t resist buying them if I see them at the store. We have a lot of them, but we also use them all the time, so it feels justified that I have so many. I use them for my smoothies in the morning, and sometimes if we are going to be sporty on the weekends (like to play tennis) I will fill up a bunch with ice water. I also love them for lunches. Something about food storage being more vertical makes me happy. I see the jars in the fridge and give myself a mental pat on the back for being such a life hacker.
What is really funny is that I seem to have a tendency to jump onto the bandwagons of trends without realizing just how trendy they are. Like mason jars? I am pretty sure that Pinterest was founded on pictures of things in mason jars. But by the time I realize that everyone else is on the same bandwagon I feel so deep in that I am convinced I must have started the trend. This is pretty much never true.
Another thing that I am pretty sure I started the trend for? Brussels Sprouts. In college I discovered the wonderful goodness of roasted brussels sprouts and literally made everyone I knew eat them. I was on a war path to convince everyone that brussels sprouts were the most delicious food in the world. It was my mission.
And though I am still very much in love with brussels, I think the word is out. I’m not sure they are quite the new pumpkin, but I feel like the tide is turning for these little gems. I think I can hang that Mission Accomplished banner I bought from Kinkos in college now. Victory!!
Health highlight of brussels sprouts: Brussels sprouts have strong cancer preventing compounds. They are also heart healthy, and have been shown to lower cholesterol, and may help with blood vessel health. Brussels sprouts also support the body’s detoxification process, as well as supporting digestion. They are strongly anti-inflammatory, and full of healthy antioxidants. They are a good source of iron, and a very good source of vitamins A, C, and B6. Because of these nutrients, brussels support healthy skin with good elasticity.
- 24 oz (about 3 cups) Brussels Sprouts [trim the tough bottom and half]
- 1 tablespoon EV Olive Oil
- ¼ cup Lemon Juice (about 1 lemon)
- 1 teaspoon Dijon Mustard
- 2 tablespoons EV Olive Oil
- 1½ cups Cooked Lentils (I used 1 – 15 oz can, drained and rinsed)
- 1 Apple [cored and diced]
- Salt and Pepper (to taste)
- ¼ cup dried Cranberries (optional)
- ¼ cup Pecans (optional)
- Preheat the oven to 425 (Fahrenheit)
- Toss the Brussels Sprouts with the 1 tablespoon Olive Oil
- Lay in an even layer on a baking sheet
- Roast for about 15-20 minutes, or until the brussels sprouts begin to get a nice golden brown
- In a large bowl add the Lemon Juice, Dijon Mustard, and 2 tablespoons Olive Oil and whisk well
- Add the lentils, apple, and brussels (once those are done cooking) to the bowl with the dressing with a generous pinch of salt and pepper
- Toss to dress
- Add the cranberries and walnuts if using and toss
- Taste for seasoning – add more salt and pepper to your liking if needed
- Serve warm or chilled and Enjoy!!!!!!