I didn’t touch my computer all weekend. I spent the weekend in Chicago doing LOTS. All fun stuff.
After an awards ceremony for the leadership team on Friday morning, I left for Chicago at 10am and went straight to the hockey shoppe. I got a new hockey stick and got my helmet fixed. I also figured out what new hockey skates I wanted and later ordered them online as they didn’t have my size in stock. Friday night was spent in the city with my best friend and her friends from college. We had a swanky small plates meal at The Bristol in Wicker Park/Bucktown – so yum.
Saturday morning I was up early (EST clock in CST city!) and went for a run and got my latte. My mom and I got ready for my bestie’s wedding shower and headed out to the burbs to help set-up. Everything was beeeeautiful, including the bride-to-be. The day was perfect and while we were indoors celebrating, snow fell quickly, covering everything in a beautiful blanket of white. Of course the commute back to my parent’s was then a killer, but we weren’t in a rush and I got to gab more with my mom.
We ordered delivery dinner and watched Bad Moms Christmas with my brother and his girlfriend. We were due for some family time without my kids around – it’s nice to just have adult time. J But, I did miss them!
We had a champagne brunch at the house this morning and I was on the road by 2pm to head back to my crazies. Before I got on the road, I was sure to plan the menu for this week and place our grocery delivery order. Just like I can’t recall life before Amazon, I don’t want to live life without grocery delivery! It makes healthy eating all the more doable with the bustle of life at times.
And speaking of doable and making healthy eating…easy? This recipe. So easy. Basic. Clean. It’s carb-controlled, gluten-free, dairy-free, Paleo, Whole30…you name it (other than vegetarian 😉 ). Ready in a jiff and perfect to prep ahead of time. This no-fuss meal is flavorful and healthy choice that won’t disappoint!
- 3 cups (~2 medium) red potato, ½-inch dice
- 1 lb green beans, trimmed and halved
- 2 broccoli crowns, cut into florets
- 1 yellow bell pepper, seeds removed and cut into 1.5-inch pieces
- 1 red bell pepper, seeds removed and cut into 1.5-inch pieces
- 12 oz cajun andouille sausage, cut into ½-inch rounds
- 4 Tbsp extra-virgin olive oil, divided
- 2 tsp paprika, more to taste
- 1 Tbsp garlic powder, more to taste
- 1 Tbsp dried oregano, more to taste
- 1 Tbsp dried parsley, mote to taste
- ½ tsp salt
- ½ tsp pepper, more to taste
- crushed red pepper flakes (optional for additional heat)
- Preheat the oven to 400 degrees F.
- Line 2 large sheet pans with parchment paper and arrange the potatoes, green beans, broccoli, bell pepper, and andouille sausage equally onto each sheet. Drizzle each sheet with 2 tablespoons olive oil and half the spices; toss to coat and arrange in an even layer covering the sheet pan.
- Bake 15 minutes, remove from oven, stir and arrange back to a single layer. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
Feel free to add more spices for more flavor, especially the paprika! Use Whole30 approved sausage to make this Whole30 compliant.
Weekly Menu: February 18th – 22nd
- Sunday: leftovers
- Monday: Creamy Goat Cheese and Asparagus Quinoa Salad
- Tuesday: Mexican Street Corn Quinoa with sauteed shrimp
- Wednesday: breakfast for dinner – scrambled eggs, hash browns, fruit
- Thursday: One Pot Spinach Chicken Pasta