roasting: making life easy

In case you didn’t know, it is perfectly okay to have breakfast for dinner.

In fact, it is more than okay.  I highly recommend it.  Especially when we’re talking fried eggs.  Whole wheat english muffins.  And loads of roasted broccoli (because this is way more appealing after 5pm than it is before 5am.)

I have been roasting so many veggies around here.  You’d think I was feeding a family of 5.  Which I’m not.  But I am feeding a family of 3 (that eats like a family of 5 when it comes to produce.)  And so, I’ve been mass-roasting broccoli, carrots, cauliflower, etc., and throwing them into big containers.  They’re quickly used up on everything from salads, to omelets, to an everyday wrapped sandwiches.

Honestly, I sometimes have a hard time convincing myself to take the time to cut up and roast a vegetable, especially during a busy week.  Laziness is what it is.  Sometimes I just have to give myself that push and make it happen.  Because it’s awesome to have a fridge filled to the brim with pre-cooked veggies at my convenience.  Well worth the effort.

Roasted Broccoli

  • 1-2 large head of broccoli, cut into bite sized pieces
  • 1 T. olive oil
  • garlic powder
  • sea salt
  • black pepper
  1. Preheat oven to 425 degrees.
  2. Combine broccoli, olive oil and garlic powder in a large bowl.  Place on a cookie sheet in a single layer.  Sprinkle with salt and pepper.
  3. Cook in oven for 10 minutes.  Stir and place back in oven for another 10 minutes or until browned.  Serve immediately or place in a bowl to be used for the upcoming, busy week.  ENJOY! 😀

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On Sunday, I went to the American Dietetic Association’s Food Conference in Boston.  It was, in one word, awesome.  And not just because of all the free food that I ended up with…

Yes, I am a food hoarder.  😉

There were hundreds of food distributors talking about their products, as they handed out sample after sample.  Awesome.

But anyways, I didn’t exactly go there for the food (although this was a definite perk! :mrgreen: )  I went there to learn.  To meet practicing RD’s.  To hear some of the most recent research that dietitians are involved with.  I felt slightly overwhelmed with excitement, and found myself wishing that I had gone for the full, 3-day weekend.

I’ll be doing that next year.  In California.  I’m already dancing in excitement. 😀

Question: What are some of your favorite ways to incorporate veggies into your daily diet? 

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