Happy New Year!

I can't believe that 2012 is here. When I was growing up, 2010 was the year I looked forward to most and now we're two years past that. Patrick and I have passed six months of marriage, and it's so wonderful. We had our first Thanksgiving and Christmas together as a married couple, which was also wonderful, despite being very busy. I can't tell you enough how much I've enjoyed being married to my best friend. He is the most amazing man I know, and I have been SO blessed to have him in my life for the past (almost) 10 years.

With that being said, I'd like to copy one of my best friends, Lesley Jarboe and share my list of New Year's Resolutions.


1. Start cooking fresh, healthy meals as much as possible. I'd like to say that my resolution is to start a new diet, lose a bunch of weight and keep it that way... but the past can tell you that I've never made it past March using that plan. Hopefully this year, I can find a good balance and just generally become a healthier person.

2. See all the movies nominated for Best Picture at the Oscars. (Thanks for this one, Lez!)

3. Start my master's.

4. Run four 5ks.

So, with all that being said.. I thought I'd go ahead and share with you all the dinner I made tonight for Patrick and me.  No pictures today... my apologies!

Turkey Meatballs
Agave Brussel Sprouts
Black Eyed Peas (leftover from yesterday... maybe eating them today also with give us extra good luck!)

Turkey Meatballs
Ingredients
- half pound of ground turkey
- one egg
- half cup bread crumbs plus 1/4 cup (hold 1/4 cup aside to top meatballs)
- appx. 1 teaspoon dried basil
- appx. 1 teaspoon dried oregano
- appx. 1 teaspoon garlic powder
- appx. half teaspoon salt
- appx. half teaspoon crushed red pepper

Combine all ingredients together using your hands. Once combined, roll into 1-1.5 inch balls on a greased cookie sheet.

Bake for 25 minutes or until golden at 400 degrees.

Agave Brussel Sprouts
Ingredients
- About 15-20 brussel sprouts, halved
- pinch of salt, pinch of crushed red pepper
- 1 tablespoon agave nectar
- 1 tablespoon white wine vinegar
- half to one tablespoon EVOO 

Toss brussel sprouts in olive oil, salt and crushed red pepper. Bake at 400 degrees for 15-20 minutes or until tender.

Once brussel sprouts come out of the oven, drizzle a mixture of the white wine vinegar and agave nectar over them.

ENJOY! :)