Wow, what a week it has been. I can’t seem to keep up this week and keep hoping for a significant chunk of time that I can devote to just getting my ducks in a row. I’ve got so many wonderful projects and events on my plate right now, but I’m starting to feel the need to practice a bit of balance.
Just because a good opportunity comes, doesn’t always mean it’s the right opportunity at the time. I need to keep reminding myself this!
Anyways, I was starting to feel a little overwhelmed this morning, thinking about my gigantic project list I have to accomplish over the next several weeks. I had a million ideas flowing through my head, multiple deadlines, and reminders that I knew I couldn’t forget. So what did I do? I wrote it all down.
I don’t know about you, but as soon as I write it all out in front of me, it always seems much more attainable. I operate on organization. I need a plan, I need to see it, and I need to have structure. Not that I actually accomplished anything n that list today, but just the mere act of writing it out gave me slight peace of mind.
It’s going to be a crazy few months. Bring it on!
I mentioned the other day that I haven’t spent as much time in the kitchen this week as I would have liked. We’ve been busy with meetings, events, and dinners out but tonight, I did manage to put together a simple but delicious fall dish that is one of my favorites for a busy mid-week meal.
This time of year, I always seem to have the same vegetables in my fridge; squash and brussels sprouts. Right now, these are about the only two vegetables in my fridge so dinner tonight was developed around them.
Butternut Squash and Brussels Sprouts Quinoa with Apple Maple Chicken Sausage
You really can not go wrong with this recipe. The ingredients are simple and it comes together in less than 20 minutes. I’m not sure why people think a nutritious and wholesome meal is something that has to be time consuming. Remember, it’s not about the dish on a whole, it’s about the ingredients that makes it healthy.
Quinoa (fiber) is a staple for me, as well as vegetables and protein. When I hit all of these in one meal, I’ve accomplished it.
While you sautéing the vegetables in one pan, you cook the quinoa in another. As soon as the quinoa is done, it’s time to add to the pan with the vegetables. All that is left to do is fold together and add some cheese. Simple!
Since I like a little sauce in most of my dishes, I came up with one on the fly; just balsamic vinegar and maple syrup whisked together and added to the pan along with a few generous handfuls of spinach. The spinach is just an added bonus for color and nutrients. Why the heck not, right?
And feel free to use whatever flavor chicken sausage you like, but to achieve the full fall flavor of this dish, I like the sweet apple that many lines carry. (I used Trader Joe’s)
So my victory for this week is making at least one delicious and wholesome dinner. Next week I’ll try for a few more but for now, this is what I’m celebrating.
- ½ cup quinoa
- 1 cup water
- 1 cup butternut squash, chopped into 1 inch cubes
- 1 cup sliced brussels sprouts
- 2 Apple Maple Chicen Sausage links
- 2 tbsp balsamic vinegar
- 2 tsp maple syrup
- 3 cups baby spinach
- ⅛ cup goat cheese
- Rinse and dry quinoa. Add dry quinoa and water in a small sauce pan. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
- While quinoa is cooking, heat a large skillet. Spray with non-stick cooking spray and add squash and sprouts. Saute vegetables for 5 minutes or until they begin to brown. Add the chicken sausage and continue to cook for an additional 10 minutes.
- In a small dish, whisk the balsamic vinegar and syrup. Set aside.
- When quinoa is done cooking, add it to the pan with the vegetables and sausage. Stir to combine.
- Add spinach and balsamic to the pan.
- Fold everything together and add the goat cheese. Cook for an additional minute or until the cheese beings to melt.