Lately my son wont go to sleep by himself.. I’m not sure why or whats going on but he likes either my fiance or I to stay in there with him until he falls asleep. It sounds kind of cute, but really its kind of a pain. Some nights it takes over an hour for him to go to fall asleep, and by that point, a lot of times, my hubs falls asleep in there too and there goes anytime I would have had with him. Its frustrating and heartbreaking all at once. When we try to let him figure it out on his own, he loses his mind until we go in there and then clings to us for dear life, begging us to stay. Oh my gosh, it breaks my heart and makes me want to scream all at the same time. Has anyone else dealt with this? Please tell me its a phase and it’ll pass soon?
This Bacon, Apple, and Brussels Sprouts Salad is one of our fav’s! It’s probably not the right time of year to share it, but I don’t care, we eat it year round, so you’re gettin’ it! I’ve made this over and over again and its so simple and so amazing. It is such a great flavor and texture combination. This salad is great on its own as lunch, or as a side dish at dinner! Either way, I can’t recommend this enough!
Salty bacon, tart apples, and a sweetened vinegar tossed over pan seared Brussels sprouts make a wonderful, healthy side dish or salad!
Ingredients
- 3 slices bacon
- 2-3 Tablespoons minced onion
- 1 pound Brussels sprouts, trimmed and quartered
- 1/4 cup apple cider vinegar
- 1 Tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 green apple, sliced
- 1/3 cup slivered almonds, toasted
Directions
- In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon.
- In a medium sized bowl, whisk together the apple cider vinegar, maple syrup, and Dijon mustard. Set aside.
- In the remaining bacon grease, add the minced onion and Brussels sprouts.
- Toss until the onion is softened and the Brussels are bright green, about 4-5 minutes.
- In a large bowl, combine the bacon, Brussels, sliced apple, and almonds.
- Toss with the vinegar mixture.
Adapted From: The Food Network