So, things are going to be getting a bit healthy up in this joint, I suspect. Last week, my co-worker, friend and fellow blogger, Rachel, joined our company’s fitness challenge, Team Lean Challenge. Neither of us were too interested in joining but we both made New Years Resolutions to hit the gym harder and we thought this would be a great way to stay on track.
Team Lean Challenge is a 12 week competition where teams of 2 compete to lose the most BMI/weight. They tweaked the rules a little this year so I’m not 100% sure how everything factors in but it’s been fun! You really stop and think about what you eat and how you exercise knowing someone else is going to be effected. Yesterday, instead of just running on the treadmill, I added some weights and attempted to jump rope. Hey, know what’s really difficult? Jump roping when you’re 27! That shit was easier when you were close to the ground.
Anyway, so I will be competing in this challenge so I can’t binge on cookie dough truffles, Avocado Chocolate Cupcakes or Deep Dish Cookie pies (all which would go be great for Valentines, btw). Nope! Things are going to get way healthier up in here!
Um…right after I provide you with the 2-4 Valentine’s desserts I have tentatively planned…THEN, things will get serious.
Today I do have a relatively easy and healthy recipe for you- Roasted Veggies. I know this is sort of a cop out recipe but I have to tell you, this is one of my favorite cooking tricks lately. You just roast a ton of veggies one night and then you have yummy vegetables to be served with your meals for a week! It cuts down on prep time if prepared ahead and it gives you a healthy cornerstone for several meals.
Roasted Vegetables, Taralynn-style:
from Undressed Skeleton
- 5 Mini Purple Potatoes
- 4 Mini Honey Gold Potatoes
- 2 Large Yellow Bell Peppers
- 1/2 Box Low Sodium Vegetable Broth
- 3 Large Zucchini
- 3 Large Summer Squash
- 2 Medium Sweet Potatoes
Cook in oven for 1 hour on 350 degrees. Stir every 15 minutes.
This first recipe is a great blank canvas. You can have the veggies as is or you can prep it different for each meal. For instance, because the veggies were just cooked with veggy broth, if you are having taco night, you could toss a serving or two with a little taco season or fajita seasoning, reheat them at 350 for a few minutes, and serve them along side or even in your taco. But, if the next night, you are having spaghetti, you can toss a couple servings with italian seasoning and serve it along side a different meal. Then, on Saturday morning, you can sautee them in a skillet with an organic, cruelty-free egg or tofu and make a breakfast hash (this was my favorite way to eat them). It’s flexible and keeps you from getting bored.
It’s also super customizable with veggies. I found that the above recipe was good but a bit too starchy with the food I was making. Plus, it was meant to serve two for a week so I had a hard time finishing all of them. So I made this recipe:
Roasted Veggies, Erin-style:
seasoning from Healthfulpursuit.com
half a butternut squash*, cubed
1 punch of asparagus
1 red pepper
2 summer squash
2 TBSP of coconut oil
1/2 tsp of cinnamon
2 pinches of cayenne pepper
*Apparently, at Whole Foods, if you only want half a butternut squash, you just have to ask the cute hipster boys and they take it in the back and cut it up for you. Seriously, why did I ever shop at Stop and Shop?
Preheat oven to 350.
Keep the butternut squash separate from the other veggies. They take longer to cook so you want them on their own. Toss the veggies with about 1 TBSP each of coconut butter, 1/4 cinnamon and a pinch of cayenne (1 TBSP of coconut oil, 1/4 cinnamon and a pinch of cayenne for the butternut squash, same for the other veggies). Place the butternut squash in the oven first, let cook for about 15 minutes and then put the other veggies in for 20 minutes. If you are feeling lazy, you can roast everything together but your veggies will be soggy by the time your butternut squash is done.
I ate this plain with just the maple dressing from Healthful pursuit, with quinoa and again, as a breakfast hash. Slightly less versatile with the spices but no less delicious.
Alright, I’ve worked out some frustrations on the elliptical AND plie-ed my ass off in ballet today so I’m hitting the hay. Let me know if you try this and with what veggies!