Pan Seared Brussels with Cranberries and Pecans-- Recipe

I've been in a rut lately. My husband is gone a ton and it's affecting my mood, which is in turn affecting the way that I eat and workout. Instead of falling back into old habits I'm trying really hard to stay strong and move forward, one day at a time!

Debating starting a PiYo-T25 hybrid, doing a mix of the two workouts. Stay tuned ;)

Last night I decided to try something a little different for dinner. Do you ever just feel so sick of eating the same old food over and over?! I do. I really enjoy food, but hate cooking...so on the rare occasion I do actually feel like cooking something different, I run with it. Here is one of the sides we had last night.

isn't she beautiful?! Tasty, too!. I found the recipe here.

PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS

INGREDIENTS:

1 pound brussels sprouts, de-stemed and halved

2/3 cup fresh cranberries

1/3 cup gorgonzola cheese, crumbled

1/3 cup pecans

1/2 cup barley

1 tablespoon maple syrup

1 tablespoon balsamic vinegar

Olive oil

Salt & pepper

*I omitted the barley. Also, I think this would taste equally delicious with feta cheese if you're not a fan of gorgonzola!

Prepare barley according to package instructions. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 8-10 minutes, then add balsamic vinegar and maple syrup. Stir to coat then remove from heat. Let brussels & cranberries cool for a few minutes, then toss in a large bowl with remaining ingredients.

And voila! Easy, tasty, and oh so pretty! Perfect for a healthy Thanksgiving side dish!!