healthylifestyle | Sam Eats Her Nutrients

Happy start of a new week! Yes, there are many reasons to not feel joy, but did you know you can choose it in the little things? Here’s some tips to have more joy in your week.

Start your day with positive thoughts or choose an inspirational quote or verse to keep you on track and pin it somewhere you will see it throughout the week.
Make yourself something delicious that will also benefit your body and your health.
Reach out to a friend or family member just because and chat.
Buy yourself some real flowers in your favorite color when you are at the grocery store. They have such pretty ones.
Take a bath or give yourself a facial this week. Rub on a beautiful lotion or hand creme.
Take a walk or do a stretching routine. It makes you feel good inside your own body and boosts feel good endorphins.
Smile. Your brain will tell you your are happy.

Enjoy your week!

Brussels Sprouts with Dried Cranberries

This is a delicious way to eat your Brussels sprouts! Roasted Brussels Sprouts with Dried Cranberries, Sea Salt and Olive Oil. The trick is parboiling them first! They are so tender and flavorful!
We recently had company and they commented it was their first time eating a Brussels sprout! Don’t let that happen! What?? They are really just mini cabbages and have so much nutrition!
For example, they are high in nutrients! Especially bone benefiting Vitamin K. They are RICH in antioxidants that reduce oxidative stress and lower your disease risk, and they are also a great source of fiber.
Try this recipe and let me know! 👇 They aren’t only so good for you, they taste great!

Prep Time

15 minutes

Cooking Time

30 minutes

Yields

2 servings

Ingredients

2 cups Brussels sprouts
¼ cup dried cranberries
2 tbsps olive oil
Sea salt, to taste

Directions

Preheat oven to 350°F.
Bring 3 cups water to a boil.
Trim ends and wash Brussels sprouts well.
Parboil for 7–9 minutes or until fork-tender.
Transfer to large mixing bowl.
Chop dried cranberries into small pieces.
Toss Brussels sprouts with olive oil, dried cherries and salt.
Transfer to baking sheet, ensuring the Brussels sprouts are in one layer, and roast for 15 minutes, or until golden-brown