One of my go-to recipes during winter Supersized Sundays is roasted veggies. Turning the oven on warms up the house and the aroma of the spices fills the air.
I LOVE LOVE roasted veggies as a side for any meal and a quick snack that I can leave on the counter and munch on throughout the day.
The basics are easy:
1. Gather your veggies (cauliflower, broccoli, asparagus, carrots, Brussel sprouts, sweet potatoes, squash. parsnip…to name a few). Cauliflower is one of my favorites as roasting brings out a sweetness in it!
2. Slice them to relatively even pieces.
3. Drizzle with Grapeseed oil or coconut oil (a healthy oil that cooks well at high heat)
4. Sprinkle spice over top. I often use rosemary (fresh or dried) and dried thyme. I also use a premixed seasoning that has various spices already mixed in. You can play around with the amount and flavor.
5. Mix with hands so all veggies are covered with oil and seasoning.
6. Cook at 425F for about 45min or until a fork can easily go through veggies.
Until next time…
Look good, feel good, do good
This is it…the final countdown…4 weeks to go for me and go time for my sister!
We both feel great and are getting anxious to meet the little ones squirming around inside us.
39 weeks & 35 weeks
And with the countdown….let the nesting begin! On Sunday Kelli and I prepared 9 separate meals. 5 crockpot and 4 pans. All will be frozen, so while we are busy with babies we have healthy and convenient meals. The total cost comes to about $2.25 per serving and took 3.5 hours to prepare (not counting grocery shopping time). Trust me….all is worth it!
Start with cutting and prepping all veggies and set aside. Then move on to meat so there is no cross contamination.
we’re done and dinner is ready for days to come! Recipes for all the meals: Meal 1-5 Frozen Crock Pot Meals – we made three of these recipes and combined into 5 meals
Meal 6 Turkey Lasagna Meal 7 Chicken Enchiladas Meal 8 Chicken Pot Pie Meal 9 Veggie Mac & Cheese
Leek, Potato, Parsnip and Cauliflower Soup modified from Clean Eating Cookbook Ingredients: 4 T olive oil 1 yellow onion, peeled, coarsely chopped 4 leeks, trimmed, sliced in half lengthwise, coarsely chopped and well rinsed 2 parsnips, peeled and coarsely chopped 2 C cauliflower florets 5 medium Yukon gold organic potatoes, peeled and cubed 2 cloves garlic, peeled and passed through a garlic press (or chopped really fine) 1 tsp sea salt 8 C chicken broth pinch of freshly ground black pepper Instructions: In a soup pot or Dutch oven, heat oil over medium high flame. Add onions, leeks, parsnips and cauliflower and cook, stirring constantly for 10 minutes or until veggies begin to soften. You may have to add a little more olive oil. Add cubed potatoes, sea salt, garlic, and broth. Bring to a boil. Reduce heat and let simmer for 40 minutes or until all veggies are uniformly tender. Using a hand blender, puree soup (or puree in batches in blender or food processor). Adjust flavor by adding sea salt and pepper to taste. Nutrients for 2 Cups: 227 calories, 8g protein, 36g carbs, 5g fat