Tried & True Roasted Veggies

Happy Friday everyone! I’ve been keeping myself busy with a current DIY project that I can’t wait to share with you guys soon! Details to come…

I’m going to keep this Friday’s post short and simple! This is my tried and true roasted veggies recipe. I make it frequently for guests. I also make it on the weekends so that I can keep roasted veggies in the fridge to snack on. It’s perfect for all kinds of veggies – cauliflower, broccoli, zucchini, carrots, brussels sprouts, peppers, seriously every vegetable.

For this specific post, I used broccolini and carrots. Roasted carrots are so sweet, and I’m sure even picky eaters will enjoy these.

baking

Tried & True Roasted Veggies Recipe

Ingredients:

  • Vegetables
  • Olive oil
  • Garlic salt
  • Italian seasoning

Directions:

1. Preheat the oven to 350°F.
2. Cut up vegetables into bite size pieces. Drizzle olive oil on the vegetables. Use a tablespoon of olive oil for every 2 cups of vegetables. Sprinkle garlic salt and italian seasoning. Toss everything together until the vegetables are evenly coated with oil and seasoning.
3. Put vegetables on a baking pan and stick it in the oven for 30 minutes, until edges of veggies are crispy.

Seasoning
So easy!

Done
Baby broccoli (also called broccolini) has a stem ^^^

Veggies
^^^ Broccoli florets above do not have the stem. I also used baby carrots in this picture above

As the vegetables are roasting, the house smells so good! I put leftovers in Pyrex and keep it in the fridge. I’ll sneak veggies into my mouth throughout the day.  I don’t even have to sneak around while eating these since it’s a healthy snack.

What are your favorite vegetable recipes? Please share because I need some good veggie recipes!

Have a great weekend!
Jay

P.S. Can’t wait to share my DIY project next week! Come back!!!

  

Avocado/Spinach Smoothie Recipe

Remember when I told you MG and I were eating healthier (post here)? We’re still eating healthy! Obviously, there are splurge meals in between, but we are still juicing every day and drinking it with Chia.

One of my favorite parts about juicing is making up recipes as I go. A little bit of kale, a little bit of spinach, maybe some carrots, and an apple. Voilà! Delicious juice! Next one might be beets, oranges, celery, and carrots. Then, another juice could be a handful of cilantro, carrots, apples, chard, and half a lemon. I think you get the point!

I’ve recently discovered a really delicious smoothie, and I want to share it with you. It’s my avocado/spinach smoothie! For this recipe, you’ll need a blender or a Magic Bullet.

Avocado/Spinach Smoothie

Ingredients (makes 2 servings):

  • 1 avocado
  • Handful of spinach
  • 2 apples (freshly juiced or you can add 1 cup of concentrated apple juice)
  • Chia seeds (optional)

Directions:  Blend avocado and spinach together. Add apple juice. Now add enough water until your desired consistency, and lastly, mix in a tablespoon of Chia seeds. Sip away!

Avocado/Spinach Smoothie

It’s such an easy and quick breakfast meal. Go on and give it a try. Let me know how you like it!

Is this something you’re interested in making? Do you have a go-to smoothie recipe you can share with us?

Drink away,
Jay

  

Fat Girl Brussels Sprouts Recipe

Brussels sprouts

It’s time to unveil my recipe for brussels sprouts! It’s the season for these little veggie balls. Trader Joe’s is finally starting to sell the sprouts on stalks again!

I never understood why people don’t like brussels sprouts. If you buy an old batch, they can be a bit bitter, but with a bit of seasoning, the little cabbage balls can be so scrumptious. My mom never made me brussels sprouts growing up, so that could be another reason why I love them so much.

I call this recipe my Fat Girl Brussels Sprouts because there’s bacon in it. And who doesn’t love bacon? Bacon makes everything good. Duh!

Ingredients (only 3!):
Serves 4-5

  • Brussels sprouts (a little more than 2 dozen sprouts)
  • 6 slices of bacon
  • 3 cloves of garlic

Directions:

1. Pre-heat the oven to 350° F.
2. Cut up the sprouts into bite size pieces. For the smaller ones, I halve. For the bigger sprouts, I cut into quarters. Try to fluff up the leaves a bit with your fingers. Place them into a big mixing bowl.
3. Cook the bacon in a pan until crispy.
4. As the bacon is cooking, mince the garlic onto the brussels sprouts.
5. Once the bacon is cooked, cool them until you can break the bacon into small pieces into your mixing bowl. Should be easy to do with your hands since the bacon is crispy. Then pour the bacon oil into the mixing bowl (that’s why it’s my fat girl brussels sprouts!).
6. Mix all the ingredients in your bowl until the sprouts are thoroughly coated with the oil. The oil may still be hot so be careful when mixing!
7. Now place parchment paper on a baking pan, and place all ingredients onto the pan evenly. Then put the pan into the oven for 40 minutes (time may vary as oven are all made differently). Basically, bake until brussels sprouts are soft on the inside.
8. Now broil the brussels sprouts in the oven for 2-3 minutes, until the leaves are golden brown and crispy.
9. Serve and eat!

DSC01066


Mince the garlic into the mixing bowl.

Fat girl sprouts
Pour in the bacon oil and mix all the ingredients together!

Into the ovenInto the oven they go!

ServedHow delicious does this look?

Yes, they are cooked with bacon oil, but this is a veggie so it’s healthy right? I promise that you’ll like brussels sprouts if you make this recipe.

How do you feel about brussels sprouts? Is this something you’re going to try? Are you hungry yet?

I love bacony & crispy sprouts,
Jay