Butternut squash & brussel sprout quinoa bowl

Totally not complaining, but jeeez it’s freezing here in NYC! I get it, it’s supposed to be chilly on the east coast in late January but BRRRR! All I want to do is snuggle up in my fluffy down comforter with an over sized monogram mug of hot passion fruit tea, blast some acoustic pop, light my caramel scented candles and fill my belly with a warm quinoa bowl {current situation}. And I have not ounce of remorse, that’s what winter is about: HIBERNATION.

This is the ultimate bowl of healthy “comfort food” packed with protein and fiber! My fave part about this dish is that 1. It’s delish 2. You can eat it hot or cold and 3. You can store it in your fridge up to 4-5 days! I mean it’s a no brainer-duh!

The mixture of fluffy quinoa, with caramelized butternut squash, roasty-toasty brussels sprouts, sweet dried cranberries and fresh scallions is the perfection combination that will satisfy all cravings. Jar some of these babies up and you will have lunch for the week. Embarrassing fact: You better believe I feel like a trendy b*tch when I use a Mason jar… which is always. Take it or leave it but if you live by the laws of Pinterest you know what I’m talking about.

Enough of the BS, here’s the recipe.

Ingredients: Serving size 4-6

SALAD:

•   1 cup uncooked quinoa + 2 cups water

•   1 lb of cut butternut squash (diced into bite size pieces)

•   1 lb of brussels sprouts (cut into quarters)

•   3 scallions

•   1 tablespoon extra virgin olive oil

•   3 table spoons of dried cranberries

FOR THE DRESSING:

•   1/4 cup red wine vinegar

•   1/4 cup extra virgin olive oil

•   2 teaspoons Dijon mustard

Directions:

1. Preheat oven to 400F
2. Place the chopped butternut squash and brussel sprouts onto two separate baking sheets. Toss with the oil and spread into an even layer.
3. Roast brussle sprouts for about 20 minutes or until roasted, remove from the oven and set them aside. Flip the butternut squash, and continue roasting about an additional 10-20, until caramelized.
4. In the meantime, cook the quinoa by adding the quinoa into a medium pot along with 2 cups water. Bring to a low boil, until the water is absorbed and the quinoa is fluffy.
5. Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
6. When the vegetables are finished roasting, spoon them into a large serving bowl. Stir in the quinoa, dried cranberries and scallions.
7. Whisk dressing and pour into the mixing bowl.
8. Serve & enjoy!

quarter century, kid.

Dear me,

It’s 7:15am, Friday January 15^th. Why in the world am I up right now!? My boss gave me off for my birthday; I should be sleeping in my bed like an infant. But no, of course not. Instead I’m writing a letter to myself.

24, you were pretty cool.

Traveled the world and went island hopping in Greece for two weeks. Started a lifestyle blog (who knew I could write and take awesome pics?!). Joined a volunteer group, it feels so good to give back. Became so unbelievably close with my sister Jenna that sometimes I have to do a double take and make sure I secretly wasn’t cloned in my sleep. Found my best friend, my soul mate, Karena- she is my ROCK! Discovered my passions, my hobbies and found myself.

Twenty- five, Adele. Can you believe it ? Why is this age so significant? Why is it important- like 21 or 30 or 16? It’s a milestone year, that’s for sure. But why?

After talking to daddy right before bed last night the last thing he said was “ your life just begins, adele… this is just the beginning” {along with I love you with all my heart- ahhhh he is such a mush I cant take it}. I paused in silence and thought to my self  ‘just the beginning huh’?

 So you’re telling me everything I’ve been through the last 25 years wasn’t even half of it?

So breaking my leg in half at 18 months, not a big deal. Screaming and fighting with my sister for 3 year straight, totally normal. Failing a high school chemistry exam, who cares. Having my heart broken into a million pieces and being sick to my stomach for over a year, not important. Loosing everything during hurricane Sandy, this is life. Working until 12am and crying at my desk, so what. Wasting two hours on a horrible date, in reality what’s two hours? Feeling guilty about skipping the gym to sleep in for an extra hour, one gym session wont make me a super model.

Throughout our lives, we make decisions for unknown reasons, or reasons we won't admit to ourselves at the time. These decisions lead us down new paths, take us to new places, places where we meet new people and suddenly, our world changes. Changes for the better. One decision leads into the next, and our life unfolds before us. Most days we are so caught up in day-to-day life that we don't stop to think about the simple things.

This world is one crazy place. But I have never been more ready to conquer it. I am oh so ready for you, 25. This is my year. I’m ready to take risks, explore the world, and be the best me. So bring it on, I’m ready for you!

xo,

adele

Let’s give ‘em something to TACO ‘bout !

Quit daydreaming of your elementary school’s cafeteria weekly menu because this food trend is most certainly a thing. & honestly I’m all about it. Yes, you better believe tacos deserve their own day but heck no you don’t need to feel guilty inhaling them.

Whether you decide to eat tacos every Tues, or just as often as you can (obvs the answer is a no brainer), we can probably both agree: There's nothing in the world like a good taco. And lucky you I’m going to give you the tools to build the best, most delish, healthy taco without the carbs and sodium!!

Keep calm and taco on!

Ingredients

• 1 tablespoon olive oil
• 1lb 95% lean ground turkey
• 2 cloves of garlic (minced)
• 1 medium onion (chopped)
• 1 cup salsa
• 2 tablespoons Mrs. Dash® Fiesta Lime Seasoning Blend (salt-free)
• 1 can corn kernels, drained
• 1 can black beans, drained and rinsed
• ¼ cup of water
• Avocado
• 1 Fresh lime
• 0% Fat Free Greek yogurt
• Iceberg, butter lettuce or romaine lettuce leaves, doubled up for serving

Steps:

Heat olive oil in a large skillet over medium high heat. Add minced garlic and onions until caramelized. Then add in the ground turkey and cook until browned. Be sure to crumble the turkey as it cooks.

Stir in the cup of salsa, black beans, the 2 tablespoons Mrs. Dash® Fiesta Lime Seasoning Blend and water until well combined. Reduce to a simmer and cook for about 5 minutes until the water has evaporated. Once everything is cooked together take the mixture off the stove to create the lettuce wraps.

To serve, spoon several tablespoons of the turkey mixture into the center of doubled up lettuce leaves. Add a tablespoon of corn, a heaping tablespoon of salsa, a dollop of 0% Fat Free Greek yogurt (which replaces the sour scream), a few thin slices of avocado and top it off with a fresh squeeze of limejuice.

Let’s give ‘em something to taco ‘bout !