Hey guys, how’s your week going? It’s been going pretty fast for me, actually, which is nice.
The other night, I was wanting to make the Pasta with Sausage from Cook Yourself Thin Faster, but again didn’t want to add the tomatoes. So I thought about what little twist I could add to make it more nutritious and colorful.
Roasted Brussels sprouts and carrots came to the rescue. I just chopped them up, sprayed with a little Olive Oil spray, and sprinkled with sea salt, garlic powder, and onion powder, and roasted at 425* for about 20 minutes. Then added it to the cooked pasta and sausage (there was also some fresh garlic involved, of course).
Last night for dessert, I was very excited to try one of the cookies the Alternative Baking Company sent me to review. These cookies are vegan and are made with wheat or barley flour.
I sampled half of the Colossal Chocolate Chip, which was very moist and have a good chocolate flavor. One thing to be aware of—each cookie is two servings, and these are not low calorie, but the quality of ingredients is great.