Thursday Thoughts V.1.

Photography by Allyson Regan

Hello! And welcome to the brand new-est page on the Nutmeg Blog! I’m super excited about this part of the site! I’ve been wanting to have a section where I can just ramble and share tidbits without always attaching a recipe. Also, I don’t know about you, but I hate having to scroll through a story about someone’s dog just to get to the actual recipe on a blog. I really prefer to preface a recipe with information about how I came up with the recipe or interesting information about the ingredients or the recipe. So, the thought behind this page is to create a lifestyle/online journal mostly for myself, but also for you if you want to read about it! I plan on sharing things that are happening in my life, as well as health and wellness tips, crafts, life hacks, or really anything that pops into my head! Every Thursday, I’m going to share a little update as well as cool things I’ve seen on the interwebs and things I’m really into right now, called Thursday Thoughts. I’m also going to share articles, posts, or whatever you want to call it about different topics sporadically. If there’s something specific that you’d like me to discuss, feel free to leave a comment below!

My gorgeous sister, Allyson Regan, took a few headshots of me specifically for this new section. I have to admit that I was super nervous to be the focus instead of my food. It’s been a rough year and my confidence has been lacking. But Ally was great at capturing my personality and I’m so excited to share these photos! If you want to get out of your comfort zone, I highly recommend getting some photos of just yourself taken. Check out her website here!

If you live nowhere near the Midwest, congrats, you’ve made an excellent life decision. The last couple days have been brutally cold with sub-zero temperatures. I went to work two out of the past three days and each time I’ve been out on the roads, my 30 minute commute has taken over 90 minutes. They even closed the highways on Tuesday due to two different pile-ups. Even just looking out my window, I could barely see the woods across the street! Yesterday, I was home and got a lot of stuff done around the house and even tested a few recipes. I also listened to Rachel Hollis’ podcast called Rise and if you haven’t heard of her, climb out from under your rock and prepare for your life to be changed. Seriously. I’ve been listening for the past month and I started from the very beginning with the first episode. I like to listen to it on my way into work and it’s just so inspiring and motivational. She usually interviews women in business who have done incredible things with their lives and the advice that comes out of those interviews is so valuable. Her book, Girl Wash Your Face, is coming up in my book list and I can’t wait to read it! Seriously, check her out.

Well that’s it for now! If you’re new to my little corner of the internet, feel free to pop on over to the About page to learn more!

Kale and Brussels Sprout Salad

Can we just start by acknowledging how weird the word brussels is spelled? Like it kind of makes sense on it’s own, and then you go adding sprout after it and all of a sudden, it feels like you should drop the ‘s’ but you don’t. So when you want to write more than one brussels sprout, you call it brussels sprouts. Double s’s. Weird.

Anyways, no matter the reasoning behind that, raw brussels sprouts are one of those things that I think is extremely under-rated. Raw sprouts are rarely used and people normally avoid brussels sprouts or extremely over cook them. What a shame! I love brussels sprouts and when they are raw, they have such a unique flavor that’s so good in salads.

This is one of my absolute favorite salads right now. It’s fresh, crunchy, tangy, a bit spicy and a bit sweet. It’s a perfect make ahead salad and it’s great to have in the fridge after the holidays.

Kale Brussels Salad

1 pound of fresh Brussels sprouts

1 bunch kale

1 cup shredded Parmesan

1/2 cup almond slices, toasted

1 small yellow onion

1/4 cup Dijon mustard

1 lemon, zested and juiced

1/2 tsp sugar

1 tsp salt

3/4 tsp cayenne

1 cup oil

1/2 tsp black pepper

Begin by trimming the bottom of the sprouts and shredding them. You can do this by hand or in a food processor if you have the shredder attachment. Shred the kale and run through a salad spinner to remove the dirt. Add the Parmesan and almonds to the Brussels and kale.

In a tall container, combine the onion (chop up a bit so it mixes better), mustard, lemon juice and zest, sugar, salt, cayenne, and pepper. Mix using an immersion blender, and once the base is combined, add the oil in slowly to create an emulsion. Taste before mixing it into the rest of the salad. If you don’t like a spice, start with 1/4 tsp of cayenne. Combine with the rest of the ingredients and mix well!

This salad is great to make ahead of time and will just get better as it sits! It will last for 6 days.

Enjoy!