Naughty or nice

He sees you when you're sleeping. He knows when you're awake. He knows if you've been bad or good, so be good for goodness sake!

Dangit, Santa! Way to ruin all the fun. It's no fun to be only good, and I certainly don't want to be only bad.

Of course, I don't think you have to be only nice or naughty. Sometimes you can be both. Sort of like the Brussels sprout dish that I brought to Christmas dinner.

My friend had waxed on poetically about a Brussels sprout gratin he had made for his Thanksgiving meal. It had a board of artisan cheeses, heavy cream and the delightful vegetable people love to hate. It seemed a bit odd that he was so enamored with the dish - Brussels sprouts and cheese. Really? And then I realized that I am guilty of eating Green Giants Brussels sprouts in a processed cheese sauce and loving it.

I decided that I would make my own version, minus some of the fat and adding some of my mystery box goodies from The Laughing Cow. When I shared what seemed like a great idea with my mother-in-law, I was informed that she did not eat Brussels sprouts. Not even with cheese. But I could bring a dessert.

I whined for a bit and threatened to bring a box of Oreos until I realized it wouldn't be very nice. And I wanted to be good, good for goodness sake. So I'd make dessert ... and my Brussels sprouts gratin.

Made with fresh Brussels sprouts, center cut bacon and a cheese sauce of milk, Laughing Cow French Onion and Swiss cheese, the gratin is a dish that is just as good as it looks. The smokiness of the bacon and the flavor of the French Onion wedges complement the fresh, bright flavor of the Brussels sprouts. It seems decadent and a bit naughty but with a punch of good stuff like minerals and fiber.

Leaving room for something that's definitely naughty.

Lightened Up Brussels Sprouts Gratin

2 pounds Brussels sprouts, trimmed
Kosher salt
6 pieces center cut bacon
2 tablespoons flour
2 cups milk of choice (I used half almond, half 2%)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
5 wedges The Laughing Cow French Onion
1/4 cup shredded Swiss cheese

In boiling salted water, cook Brussels sprouts in 1-pound batches for 8 to 10 minutes or until tender. Drain and roughly chop.

Meanwhile, in a skillet over medium to medium-high heat, cook bacon until just barely crisp. Remove from pan; drain. In the same skillet, add flour, whisking to combine with bacon grease. Allow to cook for 1 minute. Slowly add milk, whisking constantly, until combined. Continue to whisk occasionally as the mixture begins to thicken. Add in garlic powder, salt and pepper. Remove the skillet from the heat and add The Laughing Cow wedges and Swiss cheese, continuing to whisk until the cheese is melted and well combined.

In a 9-by-13 baking dish, toss together the Brussels sprouts, bacon and cheese sauce. Bake for 15 minutes in a 400-degree oven or until the sauce is bubbly.

Holidaze

Today is shaping up to be just like any other day.

I got up for an early morning workout (4.25-mile run with Denali followed by squats and lunges). I made a quick breakfast and fed Miles. There was the requisite shower and subsequent dressing. I prepped dinner in the slow cooker and packed my lunch for work.

Of course, today is not just any day nor is it just an ordinary start to the week. Not only is it Christmas Eve but today seems to kick off a two-week stretch of crazy schedules, family obligations and lots of temptations. It can be hard to navigate the holiday minefield (excuse the term) healthwise without feeling like everything is going to blow up in your face.

Here are some tips from The  Laughing Cow Community Leader Sarah Dussault - and some of my own as well.

Plan your workouts. You are more likely to make it to the gym if you've already scheduled it into your day. It also helps to plan what exercises you will do that day.

For the past six weeks, I've been following the Turbo Fire plan as closely as I can while still running and doing BODYPUMP. This means that I've been doing a lot of double workouts - getting up for Turbo Fire at 5 a.m. and running with the dog at 7 p.m. It's not a terrible plan but I know it might not be as easy this week.

Instead, I am going to try to get in one good morning workout. This morning, I ran and the rest of the week will look like this: Tuesday, rest; Wednesday, early a.m. run + YMCA class for work in p.m.; Thursday, Turbo Fire w/strength; Friday, Turbo Fire and a lunch run as schedule allows; Saturday, Bodypump; Sunday, run.

Make your workouts social. Instead of having dinner with your friends after work, try out a new fitness class you've been reading about. The more support we have, the harder we work toward our fitness goals.

I love, love meeting friends for classes. It helps me break outside my traditional routine, and the group atmosphere pushes me to work harder. I recently tried a Real Ryder class, and Mark and I are going to try to make it to a class while he's on break.

Moderation. Don't deprive yourself of foods you know you love! Make sure to include your favorite foods but in reasonable portions.

I've suspended the no sugar rule until Christmas, and thus far have enjoyed a single sugar cookie from my neighbor, tested a maple cinnamon chip cookie for Santa (quality assurance) and had a bite of my friend's gingerbread fudge. Small portions and sugar only once per day. I was going nuts trying to live up to this arbitrary rule, and it's OK to enjoy treats. Plus, I'm still six weeks sans Diet Coke. HOLLA!

Fuel up. Try having an English muffin or bagel thin with a wedge of The Laughing Cow cheese. You will burn extra calories if you consume something before your winter workouts due to the increase in energy. For a great post-workout snack, have a Mini Babybel Light. It's creamy, delicious and packs 6 grams of protein.

This advice also applies to pre-party eating. Tomorrow, I will have a good breakfast and lunch, as well as an afternoon snack before heading to my in-laws for dinner. By not going hungry, I'll save myself the mindless munching.

Buy a new gym outfit. We all get excited to wear our newest purchases so spending on your fitness clothes will make you want to visit the gym to show off. Or, reward yourself with that stylish top you've wanted once you drop those few final pounds.

Done and done. I am already pumped to wear my new Old Navy outfit to the Y class on Wednesday. And who knows what Santa will bring!

French connection: A Laughing Cow challenge

I've had a can of white beans in my pantry for about 126 days.

Or something like that.

I'm not sure what I had intended to do with them but rest assured the dish never got made. And neither did the subsequent ideas that floated through my brain (bean dip, white chicken chili).

This poor can might have been destined for the next food drive at Mark's school had a mystery box not arrived at my door.

The folks at Laughing Cow had reached out to me a couple weeks ago with a challenge. They would send me a box with an unknown Laughing Cow item, and it would be up to me to come up with a creative way to use it.

Surprise me they did because inside the mystery box I found Laughing Cow French Onion wedges -- one of the few, if only, flavors I have not had the pleasure of trying. Ideas were slow at first. Sure, it tastes great on a wheat cracker and, oh, how I love French onion dip but nothing seemed worthy of the challenge.

Until I saw the beans.

What transpired can only be called a product of my "fat" brain (a term coined by my beloved grandma) - just without the fat. Or most of it.

A twist on the traditional seven-layer salad, this dish combines European flavors and my love of Ball jars. It's a delightful take-to-work lunch or an inspired idea for a holiday brunch. The flavors of the artichokes, olives and French Onion dressing are complemented by the red pepper, creamy white beans and spring mix.

Oui, Oui Laughing Cow Layer Salad

Spring mix
Canned white beans, rinsed and drained
Chopped tomatoes
Marinated artichokes
Red onion, sliced
Red bell pepper, sliced or chopped
Laughing Cow French Onion dressing (below)
Chopped olives (I used garlic-stuffed Spanish olives that I picked up at a nearby international market)

In a Ball jar, add about a cup of spring mix. On top, layer white beans (I used about a quarter-cup), chopped tomatoes, artichokes, red onion and bell pepper. Drizzle dressing on top. Garnish with olives.

Laughing Cow French Onion dressing (for one):
1 Laughing Cow French Onion Wedge
1 tablespoon plain Greek yogurt
1 teaspoon red wine vinegar
1-2 tablespoons unsweetened almond milk
Pinch dry mustard
Pinch salt
Pinch ground black pepper

Mix all ingredients together in a small bowl, adding more almond milk to reach preferred consistency.