Easy recipe · Life Balance · Tasty Sides · Vegetarian · Veggies!

If at first you don’t succeed…

I just heard a quote that really resonated with me – “Failure is not the opposite of success; it’s a part of success.” ~ Arianna Huffington. Full disclosure, I actually heard it on the new Queer Eye season on Netflix, then had to look it up to find out who originally said it. Yes, I love the Fab 5. Judge me all you want; I don’t care.

Anyway, if I had heard this quote a long time ago, it might have saved me a lot of heartache. Nobody likes to fail, especially when it seems like everyone around you is doing so well. I personally have had my share of situations where I felt like a failure. For example, when I moved to New York after business school without a job. Admittedly, I had a bit of an ego thanks to my newly acquired MBA, and I felt certain that I would be able to find something relatively quickly. Well, that was in the summer of 2007, right as the sub-prime mortgage situation was beginning to unravel. I was looking for work in commercial real estate. You get where I’m going with this, right? The economy and the highly competitive job market in New York gave me a big heaping dose of reality. It took many months of networking like crazy, sending an uncountable number of resumes, and what seemed like endless interviews to finally land something. I ended up staying with that company up until the time I decided to go back to school for nutrition – over 7 years – so it all worked out and I was successful in landing a job in my career of choice (at the time) in one of the greatest cities in the world. It just took perseverance, hard work, and the extreme bullheadedness I was blessed with. This same mentality has helped me through many a difficult situation in my life, so I take it with me into every new challenge I face. [I should note that I had a pretty awesome support system, too. Without these people, I might not have made it.]

What does this all have to do with my current career path and/or food? Well, my latest challenge involves a dumpling. Specifically, one of the chicken & dumplings variety. One of my favorite meals my Grammy made when I was growing up in Texas was chicken & dumplings. Her dumplings were so light and fluffy and floated effortlessly over the stew beneath them. It was like they were made of air. Despite multiple attempts and even enlisting the guidance of my sister, who once got a tutorial from Grammy on how to make this coveted dish, my dumplings seem destined to sink and become a dense, doughy blob every single time. I am bound and determined to make the perfect chicken & dumplings, though, and when I do I promise to share them with you. We might have to eat chicken & dumplings every night for the next few weeks to get this right…it’s a tough job but somebody has to do it.

You know what I never fail at? Roasting vegetables. Fall is officially the season for roasting vegetables, and I kicked it off with some Brussels sprouts we had hanging out in the fridge. This recipe is sweet and tangy with a little spice from the mustard. It’s a great alternative to loading your sprouts with bacon.

BrusselsSprouts2

Honey Dijon Roasted Brussels Sprouts
Servings: 4 (side servings)
Serving Nutrition: 114 calories, 4 g protein, 0.4 g fat, 277 mg sodium, 4.7 g fiber, 26.8 g carbohydrates
Ingredients
1 lb Brussels sprouts
1/2 medium red onion, sliced ¼ inch thick
2 Tbsp whole grain Dijon mustard
3 Tbsp honey
3 Tbsp apple cider vinegar
Salt & Pepper

Directions
1. Pre-heat oven to 400°F.
2. Trim then cut each sprout in half.
3. Combine all ingredients in bowl, making sure mustard seeds are evenly dispersed.
4. Spread sprouts cut side down on baking sheet sprayed with cooking spray (I lined mine with foil for easy clean-up).
5. Sprinkle with salt & pepper.
6. Roast in oven for 15 minutes, then remove from oven and stir.
7. Return to oven for about 5-10 more minutes, or until desired level of browning and cripiness is achieved.

BrusselsSprouts

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