Happy Hump Day. Hope your day is going just great! I can’t complain about mine. I’m literally eating a (small) bowl of popcorn, watching Fallon on Hulu, and typing this recipe up to all of you. Speaking of popcorn. Let’s talk about popcorn. I’m borderline obsessed. I don’t know how I got here, but I’m trying to manage this obsession and not let it get out of hand…aka NOT eat it straight out of the bag every single day. So, I now still eat it everyday, but I at least measure it out and eat it out of a small bowl. On days that I coach at 5 and 6 am, and get up super early, I want to eat eeevvvverrrrything in sight after about lunch time, so just trying to play it cool. 

Yesterday I made this recipe from my friend Sam. She brought it to a friend’s house a couple weekends ago, and if I wasn’t aware of everyone else needing to eat too, I would have just helped myself to the entire thing. It’s really easy, and can be paired up and/or mixed in with the meat of your choice. I just did chopped chicken because we had some in the fridge. 

Sam is pretty great. She has a cool family. She’s going back to school to be a nurse. She’s really good at toes to bar, and you probably saw her on the CrossFit Games Instagram and Facebook page a couple weeks ago getting a muscle up – in slow mo. 

Anyway, if you need a good, simple, hearty veggie dish, check this out. 

Red Potato Brussels Sprouts

(I just named it that because I didn’t know what else to call it). 


Makes 6-8 servings

Prep time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 1 bag of raw brussels sprouts – cut in halves.

  • 4 small-medium red potatoes – diced. 

  • 1/2 sweet onion – diced. 

  • salt – to taste

  • pepper – to taste

  • 1/3 – 1/2 cup balsamic vinaigrette ( I used red wine vinaigrette because we didn’t have balsamic, and it was good). 

  • cooking oil for pan (I always use the coconut oil spray from Trader Joe’s)


  • Preheat oven to 400 degrees. 

  • Half brussels sprouts and dice potatoes and 1/2 sweet onion if you haven’t already. 

  • Mix all veggies and potatoes in a bowl and sprinkle with salt and pepper. 

  • Top off and mix well with the vinaigrette. 

  • Spray pan, and throw mix on there – ready to bake. 

  • Bake 25 minutes at 400 degrees. 

  • Remove from oven, add salt and pepper, if needed. 


Notes: Store leftovers in fridge to eat off of all week. If you like your potatoes to be a little crispier, add an extra 5 minutes to your bake time. Add to or mix with the meat of your choice.