My husband Jim and I work at the same place. We actually met at the Art and Engineering Supply store where we work in 1985. I love working with my husband! We work in different departments though..I'm in the office and Jim is the Reprographics Manager doing all kinds of blueline/copy type of stuff.
Every Monday morning we head upstairs to our little kitchen at work and fill it to the brim with all kinds of groceries for the week. I'm not sure how our fellow workers feel about us taking up so much of the fridge but we hardly ever go out to eat. Lately we are trying to eat healthier so no more frozen dinners or heavy leftovers. We are having lots of fruits and sandwiches on whole wheat bread.
Breakfast has always been the hardest to eat healthy at work. We have run the gamut of the not so healthy .....from Cereal bars, poptarts, muffins, even cold pizza. Well......I've finally found the answer! Healthy, convenient and delicious too!
Brussels Sprouts are one of my family's most asked for side
dishes especially in the Summer time. Sprouts go so well
with grilled meats and are so easy to prepare. This recipe
is especially amazing because of the savory pieces of
bacon and the beautiful jeweled craisins throughout. If
you are a Brussels Sprout hater envisioning the boiled
version your mom made, get ready for treat!
Brussels Sprouts first came to America in the 18th Century
when French Settlers brought them to Louisiana. Thomas
Jefferson even grew them at Monticello! Not only do they
have a rich history but they are also very good for you!
They contain sulforaphane a chemical that has potent anti-
cancer compounds. Good for you and yummy too....
can't beat that!