Fail-proof Roasted Veggies πŸ₯•

Fail-proof Roasted Veggies πŸ₯•

Hey fam 😊

Hope you’re loving summer, wherever your summer might have landed you!

If there’s one summer meal must-have, it’s grilled fish. Or grilled chicken wings. Or, grilled anything. If there’s two – oven-roasted veggies are going on at the same time.


I’d like to let you in on the secret to perfect roasted veggies, because I feel like it’s a complete game-changer. If you already know about this, you know exactly what I mean. And once you’ve got a method you like, it’s easier to want to try different veggies and easily bring a lot more variety to your plate.

Who ever thought asparagus could look so tempting? πŸ‘€


Ok. Here’s the classic “recipe” –

πŸ₯’πŸ₯•πŸŒ½πŸ₯”πŸ πŸ†πŸŒΆ

You’ll need:

  • An oven
  • A baking sheet, or pan of any kind
  • A spatula
  • Olive oil
  • Salt
  • Veggies (carrots, potatoes, sweet potatoes asparagus, broccoli, etc.)
  • Other spices/parmesan (optional)

Start by preheating your oven to “bake” around 375 F, or a little hotter for potatoes. Maybe 425. You’ll figure out what works best for your oven/each veggie pretty quickly, but you can always cook longer or less depending on how toasty you want them to look!

Wash up your veggies if they’re fresh – use a scrubber to get all that dirt off 😝

(This works great with frozen veggies as well! Just pour them right outta the bag onto the pan.)

If you’re using potatoes or something bigger like that, you can chop them into thin strips, little wedges, chunks, “fries” – whatever!

The fun part- drizzle a little olive oil all over your pan of veggies. About a tablespoon for a decent-sized tray, or just enough to lightly coat the veggies.

The good fats in olive oil help us absorb more of the vitamins and minerals in veggies, so it’s a win-win for taste and nutrition.

Then, hit em with a few pinches of salt. Sea salt, pink salt, whatever! You can add other spices if you have some you really like. If you’re roasting sweet potatoes or butternut squash, you could skip the salt and add cinnamon. But they’re good salted too!

P.S. – If you’re watching your sodium, either a) measure the total amount of salt you use and make sure you don’t consume more of a serving than you need, or b) substitute other spices or one of Mrs. Dash’s salt-free seasonings. Or skip it all together, because just the olive oil will make these pretty darn good.

Once you get ready, stick your pan in the oven! You should do this about 1 hour before you wanna eat.

Cook 25-30 minutes, pull the tray out (with hot pads!), flip all the veggies over with a spatula, and cook 25-30 more.

If you wanna add some Parmesan, pull the tray out again with 10-15 minutes to go and sprinkle some on. This is especially great on green veggies like asparagus or broccoli! πŸ˜Š

And after about an hour, here’s your final product!


Veggies should be crisp and lightly browned. YUM πŸ‘…

Temperature, time, etc. are totally modifiable to suit different ovens, vegetables, and tastes – but this should be a good outline to cooking veggies well. It’s hard to mess up – and if you turn the oven light on, set a timer, and stay nearby, you’re not likely to!

It’s also a nice method because you can put these in, forget about them until your timer goes off and it’s time to flip, and use that time to get the rest of your meal ready. Or, if you have some chicken or something already cooked, you can roast these and keep studying or cleaning or whatever, heat up the other stuff in the good old ‘wave, and you’ve got a super low-maintenance but awesome dinner.

This method has also been known to win over even the pickiest of veggie eaters, because it makes them taste super crispy like french fries 🍟

Hope you love ’em!

If you have (or find) a favorite roasted veggie or a favorite spice to add, let us know in the comments below!

xoxo 😘 Stay bright!

Rae

{Magic} Protein Coffee

{Magic} Protein Coffee

Get ready to experience greatness.

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One day this winter, I had a brilliant hunch. Protein powder = milk solids + vanilla + sweetener. Vanilla lattes = espresso + milk + vanilla + sweetener. I love vanilla lattes… and my homemade version has cut my Starbucks spending down by about 90%.

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At ~50-60 kcal a cup, you could also call this the ultimate skinny vanilla latte.

Also a great way to sneak protein into your morning (which can help keep you satisfied throughout the day)! I’m absolutely hooked.

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Here’s the recipe:

Coffee (~1 cup): Brew, let cool until drinking temperature (3-5 minutes). If too hot, powder will clump.

Quest vanilla milkshake protein powder (~1/2 scoop, to taste): Dump into warm coffee.

Replace lid, insert blender bottle shaker ball, and shake! It’s even got the foam.

You can add a little half and half or milk to taste, if you’d like to give it a more latte-like color. It’s still gonna be creamy and awesome either way!

I’d love to know what this would be like with another flavor protein powder, like caramel or chocolate. Try any flavor you’d like, and please post the results if it’s great!

Disclaimers: I’ve only tried this with Quest Protein, so I can’t guarantee how other powders will hold up to the hot coffee. I can say you have to be certain you don’t get too excited and dump the powder in too early, because it will clump up. I can also say you might be hooked once you try this, but… it’s a fairly healthy treat!

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Cheers,

Rae