As part of my continuation of my last blog post about healthy eating, I’m going to keep going and post some more recipes, hopefully some that will help you put together your own healthy eating plan. Along with high quality, low-fat protein sources (one of my main focuses at every meal, as of now), you need some good veggies that are low carb and high in nutrients to help fill up the plate.
While salad (without the heavy dressing, croutons and cheese) is always a good choice to get lots of veggies and volume to fill you up, especially during the winter, I want warm food, comfort food, not usually healthy food. Time to get creative and start roasting!
Lucky for me, I grew up eating broccoli with dinner almost every night (for a while it was one of the few green vegetables I would tolerate), and later on I learned of the joys of roasted cauliflower too (so much tastier than steamed). So when I was putting together my meals for this week, I decided to combine my cauliflower and broccoli florets and roast them up with some tangy balsamic vinegar, mustard and garlic. Voila! Veggies taken from boring and bland to flavorful and bold in no time.
Let me know what other meats or veggies you’d recommend I experiment with next to keep eating healthy while not going crazy craving comfort foods.
Balsamic Roasted Broccoli and Cauliflower
Serves: 3 – 4
1 (12 oz.) bag of cauliflower and broccoli florets
3 tbsp. of balsamic vinegar, divided
1.5 tbsp. olive oil
1.5 tbsp. Dijon or stone ground mustard
2 tsp. minced garlic
Salt and pepper, to taste
Preheat oven to 425 degrees Fahrenheit.
In a small bowl, mix together 2 tbsp. of balsamic vinegar, olive oil, mustard and garlic with a whisk or fork.
Pour the cauliflower and broccoli florets into a medium mixing bowl, add the olive oil mixture and toss to coat everything evenly.
Spread the florets a onto a rimmed baking sheet or glass baking dish lined with aluminum foil.
Place in the oven for 45 minutes, stirring and adding the remaining tbsp. of balsamic vinegar halfway through the cooking process.
Remove from oven and let rest 2 minutes to cool off sufficiently before serving. Sprinkle with salt and pepper to taste.
My balsamic roasted broccoli and cauliflower is ready to go to work in its airtight container.
I don’t know about you, but for me, the new year meant some new resolutions, one of which is eating healthier and getting in better shape. I’ll be totally honest, while I couldn’t be happier having a boyfriend as great as Sean, relationship bliss has come with one little drawback: weight gain. It’s not his fault, I’m the one putting the food in my mouth, after all, but dinners out, dinners in and baking goodies for his enjoyment have not left me untouched. Hence, my decision to get serious about taking the weight off this year. Continue reading →
Is there anyone in this world who doesn’t like a good cookie now and again? Show me that person and I’ll show you someone who’s having no fun in life. I on the other hand, could happily eat cookies everyday of my life – they’re on of my worst Achilles’ heels: if cookies are in the nearby vicinity and they’re good, I’ll find them. So today, I’m sharing one of my new favorite recipes for dark chocolate gluten-free cookies.
Good Sunday to you! I’m still having trouble writing 2015 into the date consistently, but then I always do. I hope your new year’s gotten off to a good start!
This recipe is one that I’m really excited to share with you – it started off as a run-of-the-mill sloppy joe recipe, but holy cow, did it turn into something more. It’s by far one of Sean’s favorites now and I think we’ll be making it many more times in the future.
I hope your first full week of the new year is starting off well. Almost everywhere across the country is hunkering down for the polar vortex bearing down on us, but not to worry, I’ve got some recipes coming up on the blog guaranteed to warm you right up. Like my latest recipe for a warm and gooey side dish of… cauliflower!