Wednesday, June 10, 2015


I've found that one of the best ways to eat healthy during the week is to have a lot of vegetables on hand. And one of the best ways to make sure that we have time to eat those vegetables is to do a lot of roasting. It's probably my favorite way to eat a vegetable (maybe except for the grilled kind) and I end up doing a lot of roasting on Sunday nights.

A few weeks ago, I roasted up a pan of sweet potatoes and red and yellow beets and had them on hand to make one of my favorite type of meals: a big ole quinoa bowl. I also had roasted asparagus and leftover Chicken Milanese (made with almond meal and ground pecans instead of bread crumbs) and topped some red quinoa with chicken, asparagus, sweet potato, beets, sautéed kale (try cooking them with chili powder and lime,..soo good) and some hummus! It was delicious, nutritious and filling. 

And look, another bowl! When we don't fully meal prep or we need a quick lunch dinner, an easy meal that we've done a couple of times is this shrimp, green beans and pasta with pesto (inspired by chalkwhitearrow). It takes all of about 15-20 minutes to prep. Broil uncooked shrimp in the oven with butter, salt and pepper for about 5-6 minutes, and then cook the pasta while you broil some green beans with olive oil and salt and pepper in the oven for about 7 minutes. Mix the pasta up with some pesto and top with shrimp and green beans.

It's been a while since I pre-made breakfasts - we usually have meats and vegetables for lunches and dinners and do something easy for breakfast like eggs and bacon, yogurt and granola with fruit, or oatmeal - but I've had to go into work early the last couple of weeks so I tried these breakfast burritos that I assembled and then froze for the whole week. I used the Pioneer Woman's recipe for these and tried them with sausage last week and bacon this week. FYI, the handmade tortillas from Trader Joe's is the way to go.

While I'm posting pictures of photos,  I'll throw these in here:

There is something so therapeutic about the process of making a pie, especially if you have several hours of leisure time in which to do it and you're doing it with a friend who is also a pie-lover. We were duly rewarded by a cherry pie, which we ate hot out of the oven with a scoop of vanilla ice cream, and a maple bourbon brown butter peach pie, which I've been eating straight out of the pan for breakfast and dinners. 

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