Cure the leftover blues – thyme potatoes, simple brussels sprouts, and baked cauliflower

I absolutely loathe throwing food away. That is why it pains me so much when a recipe calls for fresh herbs because you have to buy so much but you end up using so little! I used to just substitute fresh for ground but I have discovered that fresh really does make a difference in taste, one that is worth the extra cost.

So I was rummaging through the fridge and saw at least three things that were on the verge of going bad. In a desperate attempt to save food from the eternal demise of the trash can, I came up with a few very simple recipes that you can throw together in no time. It ended up being a vegetarian meal like no other (I called it, the Veggie Plate Delight!) but if you’re not into that sort of thing, you can always pair one or two of these veggie dishes with a meat or fish.

Thyme-roasted potatoes (Recipe from the inside of the Herbal Garden thyme box!)

Ingredients

  • Olive oil
  • Fresh thyme
  • Salt and pepper
  • New potatoes – cubed

Directions

1. Toss cubed new potatoes with olive oil, thyme and S&P and lay on a baking pan

2. Bake at 350 degrees until golden brown. (I was actually baking the brussels sprouts (below) at the same time so I just baked them at 400 and they were fine)

Brussels Sprouts

Ingredients

  • Olive oil
  • Lemon juice
  • S&P
  • Parmesan cheese
  • Brussels sprouts – cut in half lengthwise

Directions

1. Toss brussels sprouts with olive oil, lemon juice and S&P, arrange on a baking pan.

2. Bake at 400 degrees for 15 minutes or until golden brown. (the last 5 minutes sprinkle some parmesan cheese on top and let melt)

Baked cauliflower

Ingredients

  • 1 bunch of cauliflower – cut into bite sized pieces
  • Olive oil
  • Lemon juice
  • Garlic
  • Parmesan
  • S&P

Directions

1. Combine olive oil (I used about 3 tablespoons), lemon juice (from half of a lemon; you can also grate some lemon zest for some added flavor), garlic (about a teaspoon, you can use as much as you like) and a few shakes of S&P, in a small bowl and whisk until combined. Pour mixture over cut cauliflower in a larger bowl and toss with a large spoon to coat.

2. Lay on a baking sheet and bake at 400 degrees for 15-20 minutes, until golden brown. Like with the brussels sprouts, remove with 5 minutes remaining and add parmesan and bake until melted.

The zucchini and squash coins were left over from a veggie lasagna we made a few nights ago. I just tossed those with olive oil, S&P wrapped them up in some tin foil and threw it on the grill for about 10 minutes. As you can tell, it was a totally thrown together meal, no measurements were made, and the ingredients were as simple as it gets, which is sometimes all it needs. I have learned to appreciate veggies for their natural taste so I don’t need cream sauce, cheese or salt to be able to enjoy them!

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Product Review – Good Belly Probiotic Juice

For those of you who know me, I am always up for a challenge, especially when it comes to improving my health. That’s why when I was asked to participate in a 12-Day Challenge by Good Belly, I just couldn’t say no.

I learned so much from my Whole Foods Plant-Strong challenge a few months ago, and continue to incorporate many of the things I learned into my everyday life (little-to-no meat, dairy or oil for a month). One major thing I learned is that, I am lactose intolerant! How could someone go 24 years and not know they are lactose intolerant you ask? Well, before the Whole Foods challenge I thought I ate a pretty healthy diet: chicken, eggs, milk, fruits and veggies. No matter what I did though, I occasionally experienced digestive issues, sometimes so bad that the stomach aches would bring me to tears. I would go over a week without going to the bathroom and everyday at 4:00 pm (like-clock-work) I would experience a drastic slump in energy. About every month I would have a night of restless sleep and be uncharacteristically moody. All symptoms I chalked up to “well that’s just my me, that’s the way my body works, and that is how life goes.” When I gradually started to illuminate meat and dairy my body completely changed. Nearly all of my symptoms were more-or-less cured and now whenever I eat dairy I bloat up like a balloon – ta da! Self diagnosed for now (I have been meaning to see a Gastro…) but it doesn’t take a rocket scientist to figure it out. Click the link above to learn more about the challenge (or course there is MUCH more to it than just that, so if you are interested check it out or email me)

On to Good Belly….

Let me first start by saying I never review a product just because someone from the company contacts me. I do my research and choose my reviews very carefully, all of my comments and critiques are sincere and genuine. I was very impressed with all of the facts and research provided on their website. Good digestion is crucial to your overall health. A balanced digestive tract (balance between good and bad bacteria) doesn’t just affect your body’s ability to excrete waste, it also improves your immune system, your energy level, and aides in effective absorption (meaning your body absorbs more nutrients than it otherwise would).

So how did it go…?

The first few days I experienced some irregular bloating and discomfort, however, let me preface this by saying we had company in town that week and we ate out three nights in a row (not the norm for us, and neither was the choice of food *ahem* pizza and Chinese food…) so my results were likely skewed. By day five though my bloating subsided and even decreased from what I normally experience. Most days I drank my 8oz glass straight-up, other days I would cut it with some water since it is so sweet, but the last few days I started replacing it for my apple juice in  my green monster smoothies in the morning – FAB-U-LOUS! Since Good Belly has a little thicker consistency than apple juice it made my smoothies creamier, which is great since I can add yogurt. Today is day 12 and I realize now why they do it – ‘cuz after 12 days you’re hook-line-and-sinker! Smart marketing team Good Belly, very smart. As of now I have no plans to give it up, why would I? I feel great, it tastes good and it’s good for me. I can’t get my probiotics through dairy so it’s a great alternative (and I would assume since it is in liquid form it absorbs better than a pill would).

But how did it taste…?

I tried three different flavors; Mango, Pomegranate Blackberry, and Blueberry Acai. All three were equally delicious. It is sweet though so it doesn’t take much. Like I said before, if it was too sweet, I just cut it with half water for a lighter flavor. The bottom of the glass does get a little grainy but that didn’t bother me.

Would I recommend it…?

Absolutely! Especially if you experience digestive issues. Even if you don’t though, a little extra probiotics in your diet wouldn’t be such a bad thing. Chances are you deficient anyways, even if you don’t have any issues going to the bathroom, it doesn’t necessarily mean you have good digestive help. If you get fatigued regularly or get sick easily, this may be the quick fix to alleviating those issues.

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Butternut squash soup with sweet potato and chard

It has been so chilly here lately! What happened to that early 80 degree spring weather?! I had to search for some fall/winter soup recipes to warm up the other night! Naturally, I turned to my new BFF, Pinterest. I have actually been doing a good job of keeping up with making the things I have pinned (of course this recipe is an adaptation of one….). Only one recipe from Pinterest hasn’t worked out so far, but I am going to try it one more time before I give up on it (just to satisfy your curiosity it was this Sesame Spaghetti Squash recipe; It ended up being really soupy and gooey, and it had wayyyy to much sesame oil). If you’re not on Pinterest yet, you’re missin’ out; If you are, I hope you’re following me :)

Butternut squash soup with sweet potato and chard (Original recipe from the blog Inspiring the Everyday)

Ingredients:

  • 3 medium-large butternut squash
  • 1 medium shallots, diced
  • 2 large garlic cloves, minced
  • 1 medium or large sweet potato, peeled & cubed
  • 1/2 large bunch chard, stems removed & torn into pieces
  • Veggie stock
  • 1 sprig of fresh thyme
  • Dash of oregano
  • Dash of red pepper flake
  • Olive oil
  • S&P, to taste

Directions

1. Roast squash – Cut squash in half and scoop out the seeds. Lay both sides cut side down on a pan with a few centimeters of water (it cooks faster this way). Bake at 350°F until tender, approximately 35 minutes.

2. Boil your cubed sweet potatoes until tender, drain and let cool)

3. Once squash is cool enough to handle, scoop out flesh into a food processor and purée until smooth. If the squash is dry and doesn’t seem to be reaching the right consistency add a little bit of stock to encourage it (but not too much, you’ll add the bulk of the stock later)

4. Sauté shallots and garlic in olive oil on medium to low heat until translucent.

5. Add chard and let cook for about 5 minutes. Once tender, add your squash, sweet potatoes and gradually add stock until you reach the desired consistency. I started with adding about a cup then just added more while stirring until it was juuuuust right!

6. Stir in the herbs and seasonings and serve! (I didn’t add the S&P until after it was served but a dash of each was perfect)

Of course my camera is terrible and does not do it justice, so you’ll just have to trust me… (*ahem* boyfriend, family – camera for b-day pleassssse :)

(P.S Mari, this has your name all over it!!)

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