Ohhhhhhhh MAN. It is 4 in the morning over here on this Wednesday and I am not having a fun time. It has been a super stressful last few days, but on top of that, I got a profractional treatment done yesterday and my face is bloody and swollen and just an all around hot mess. It hurts and it sucks, but it will be so worth it in the end. I really envy people who never struggled with acne and don’t have to go through the acne scars from it. But as I get older and my skin texture changes, these scars of mine just keep getting deeper from my battle with cystic acne, so I’m doing everything I can to combat the scarring. Products only do so much, but the profractional treatment goes in deep to help rebuild from the inside out.
The treatment is worth it but right now, my face is SO swollen. I look like I was attacked by killer bees. Remember that scene in Hunger Games when a bunch of the people get stung by tracker jackers and their whole face swells up? It’s kind of like that. My husband was out of town the last few days but he gets home today and he’s about to get his sh*t rocked from face fright. This poor man didn’t know what he was getting himself into when he married me. Our vows didn’t include bloody swollen faces.
On a more fun and exciting note, just the other day I filmed 6 cooking vides in a day so you guys have more fun content to come to when you’re searching for recipes here! This was my first time filming with this crew and company, so I started off with 5 old recipes and 1 new one just to get comfortable the first time around. And luckily, it went as smooth as can be. We filmed all day on Monday, so I spent Sunday making all the recipes ahead of time so there would be a finished product and we wouldn’t have to wait for the recipes to cook. Then I re-chopped and prepped all the ingredients once again for that recipe to be made on camera, put all those ingredients in individual bowls portioned for the camera, then printed all the recipes, cleaned the kitchen, went to 4 stores to make sure I had all the right ingredients, flowers, vases, and cooking appliances/utensils, got 6 outfits ready to go for each video, then passed out from exhaustion. Prepping for this video shoot is way more exhausting than actually shooting the videos. But hopefully it’s all worth it when you guys have fun new content! And no, my face was not bloody and swollen for these videos. I guessed that wouldn’t be exactly appetizing.
Wait, I have even more fun and exciting news!! Did you see that my first pair of PaleOMG x Four Athletics leggings launched yesterday!? I teamed up with Four Athletics to create my first pair of leggings and I can’t wait for you guys to get your hands on them!! Four Athletics uses crowdfunding so they only make what is wanted, which eliminates waste, cuts out the middleman, and delivers a premium quality product at a fraction of the retail price. And they are USA made! And after launching just yesterday, the campaign has already been funded!! That’s SO amazing!! You can get your hands on these PaleOMG Leggings right now for 10% off using the discount code PALEOMG. And don’t forget to sign up for my giveaway right now!! Eeeeeeeek!! I can’t wait to see you in these leggings!
Thanksgiving Maple Roasted Brussels Sprouts & Butternut Squash
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
Ingredients
- 4 cups halved brussels sprouts
- 3 cups peeled and cubed butternut squash
- 2 gala apples, cubed
- 1/4 cup melted ghee, butter, olive oil or coconut oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary, chopped
- a couple hefty pinches of salt
- 1/3 cup pecans
- 1/4 cup apple juice sweetened cranberries
- 3 tablespoons maple syrup
- 1 tablespoon olive oil
- zest of 1/2 lemon
- juice of 1 lemon
- crushed black pepper, to garnish
- flake salt, to garnish
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Add brussels sprouts, butternut squash and apples to the baking sheet then toss in melted ghee. Top with dried thyme and rosemary along with a couple pinches of salt. Place in the oven to bake for 40 minutes, tossing every 10 minutes to help cook evenly.
- After 40 minutes, add pecans and cranberries and cook for another 10 minutes.
- In a bowl, whisk together maple syrup, olive oil, lemon zest and juice then pour over the veggies and toss to coat. Top with flake salt and black pepper before serving.
Notes
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You May Also Like:
Thanksgiving Brussels Sprouts and Mushroom Gratin
Thanksgiving Maple Rosemary Whipped Yams Topped with Cinnamon Candied Pecans
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I made these for thanksgiving this year and they were a hit! Everyone loved them and I loved that they were so easy to make. Thank you!
awesome! glad to hear it Nicole!
this was bomb!! making it again for lunch this week. thanks!!
yay!! glad you liked it Micha!