I’ve officially been logging my food into My Fitness Pal for 36 days. That’s a huge accomplishment for me! The first week I started, it felt cumbersome and time consuming but by my 5th week it’s become a breeze. Most of the food I eat regularly is already there and I’m finding I try to eat a lot of the same or at least similar meals (I’ve read that eating similar “predictable” meals each day is a habit of fit people – I agree!). I’m down about 5lbs and feeling really good.

One meal I have in rotation this past month are these Sriracha Shrimp and Hummus Lettuce Wraps. They are pretty basic and easy to put together, and quick! You can use frozen cooked shrimp that you’ve defrosted (that is what I’ve been doing) or roast up a bunch of shrimp and eat in salad or wraps like this over a couple of days. I’ve been loving lettuce wraps like this lately as a change up from my usual salad.

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This recipe was created in partnership with Fisher Nuts.

It’s that time of year again. The time of year when everyone is either loving or hating Brussels sprouts. I’m a big fan, but it wasn’t until college that I was actually introduced to these little green gems so I guess I’m sort of a late bloomer in the I love Brussels sprouts club. I’m hoping to convert my family (specifically my kids) to the club so I’m always trying new ways to cook them up. Roasting them is my absolute favorite (how can you not love those crispy outer leaves?).

My kids are still on the fence, my husband is a big no, but my 2 year old loves them…he devoured multiple servings of this Roasted Sweet Potatoes and Brussels Sprouts with Pecans dish when I made it last week.

That’s my boy!

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Last week I picked up a new cookbook at my local Scholastic Warehouse Book Sale. Have any of you been to one of these? It’s a book lovers paradise, a warehouse filled with rows and rows of books of all kinds – all 50% off. Yes, this book nerd finds this extremely exciting.

Not only was I excited about the overwhelming amount of books in general, but I got pretty happy when I stumbled into the cookbook section. I had been eying this cookbook from The Mom 100 ever since it was featured on #SundaySupper a few months back. After having it in my hands for a few days already, I have to tell you – I’m glad I picked it up.

I made this for the kids and myself while my husband was away on business last week. I don’t usually cook up anything outside of our few ‘regular’ meals when it’s just the three of us, but I had been craving these sesame noodles since I laid eyes on them – and I was keeping my fingers crossed that the kids would eat them too.

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I’m pretty excited about today’s post and giveaway, it’s my biggest giveaway I’ve had here on the blog and it’s for a product I love and have been using for a long time. I’m asked often about what kind of nonstick skillets I use and over the years, I can tell you, I’ve gone through quite a few and have stuck with Calphalon for as long as I can remember now.

I think it’s safe to say that my family uses our nonstick skillets almost daily. My husband is always cooking up eggs for us for breakfast, and I like to use them for frittatas, fish and quick vegetable sautes. Since I’m usually trying to keep the amount of oil and butter I use to a minimum, a good nonstick skillet is something I really depend on in my cooking.

(this is the Calphalon Unison Nonstick 10″ Omelet Pan – with only 1/2 a teaspoon of coconut oil that I used for this recipe)

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