So since it’s a new month, let’s make it a priority to set an intention/motto for November! I feel like a lot of people just let the months go by and aren’t very attentive. This month set an intention or motto that you will look at everyday! This month my intention is just to be aware of my surroundings. I think I spend WAY too much time on my phone and I definitely want to change that!! I downloaded the app Moment and it tracks how long you’re on your phone each day. I’ve had it for a few months and it has really really helped!! I recommend it for everyone! So this month I’m just trying to be aware, especially at holiday parties coming up!! Just be present with the family and friends around you😉

Oh and this recipe is BOMB!! The fam loved it and it’s a good way to change up your veggies! It’s super easy to make too and it uses leeks which I feel don’t get enough love! You’ll fall in love with leeks and Brussels after this recipe☺️

Brussels and Leeks! (print here)

Ingredient:

1 pound Brussels sprouts

1 leek

1-2 tbsp. ghee

Mustard Tahini sauce

1 tbsp. tahini

¼ cup apple cider vinegar

¼ cup apple cider

2 tbsp. Dijon mustard

½ tsp. salt

¼ tsp. pepper

 

Directions:

1. Wash the leek and Brussels. Peel the outer leafs off of the leek then slice the white part thinly. Chop the Brussels sprouts thinly, mine almost looked shredded
2. Add ghee to a large saucepan until melted, add leek and cook until vibrant and tender
3. Add Brussels sprouts and cook until slightly browned. Pour into a medium sized bowl and set aside
4. Shake the sauce ingredients together in a small mason jar. Pour sauce over salad and toss until coated. Serve and enjoy!