Dinner: Jasmine Rice, Wild Cod, and Brussels

Jasmine rice, wild cod, brussels sprouts with sautéed red onion, tofu, walnuts, almonds, pumpkin seeds, raw red onion, and raw chopped garlic.

Finished with olive oil, red wine vinegars, fig balsamic vinegar, soy sauce, and sea salt.

Lunch: Chicken, beet, and brussels salad

After discovering how easy and delicious it is to cook with the crock pot (check out this crock pot chicken recipe) we’ve been looking for more ways to use it. This morning Jennifer thought “why not cook the beets in it.”

So that’s what we did. She found this simple recipe. I only had 4 beets so I pared the amounts down a bit. I also think I cut the beets smaller than I was supposed to, so I cooked them on low for a little over 4 hours instead of 6. But they came out sooo good.

They finished cooking right when I got back from the gym, so I tossed them with some dry parsley and then made this bomb salad with them. Check it out.

• 1.5 handfuls of chicken

• 1 handful of roasted brussels

• 1 handful of crock pot beets

• Chopped walnuts and almonds, and a dash of pumpkin seeds

• Finished with olive oil, fig balsamic, red wine vinegar, chopped raw garlic, salt, onion powder

Such a treat!