Easy veggies

Remember this veggie dish?

Case in point for how versatile it is and that the possibilities are endless, last night I made it with 1 sweet potato, 1 small red potato, 6 Campari's (bigger than cherry size tomatoes, but smaller than regular), and 1 eggplant. I sprayed the veggies with canola oil spray and drizzled balsamic glaze on top, as well as a bit of olive oil, salt, pepper, basil, and thyme.

mid-assembly

assembled and ready for toppings

ready for the oven

after an hour in the oven at 350 degrees

Well that doesn't look so appetizing, but I promise you it was delicious. If I had thought of it before baking it (or had looked back at the recipe I posted), I would have added some garlic powder and just a little bit of gruyère. We ate it with some pasta and it was a satisfying meal. 

All credit goes to my mom for this dish - it's one of her go-to's and I can see why!

Happy birthday to my dad today! <3

i've been busy

Let's just say that something had to give between Pilates, volleyball 2 nights a week, yoga, coaching, new boyfriend, normal socializing and working, and a new blog. And the loser (or winner, depending on how you look at it) is the blog. So I'm going to keep adding new posts, but it's going to be whenever I can, not on any regular schedule. It's too bad though, because I really like the idea. Perhaps a little later when my life isn't so busy.

It's also too bad because I think this makes me focus more on healthy eating. Sure, I track everything I eat, but somehow that still isn't enough motivation to eat as well as I should. I just go way over my points and then feel bad at weigh-in every Tuesday (or at least the last 3 - tomorrow should also be fun).

But on to more positive things: a good dinner. Tonight I made 15 Minute Creamy Avocado Pasta from the Oh She Glows foodie blog and a bunch of vegetables. Delicious. The avocado pasta cost me a lot of points, but it was worth it. The veggies were a good supplement. If you want to make the veggies, here it is:

Serves 3-4 as a side dish

Ingredients:

2 tomatoes

1 zucchini

1 yellow squash

1 eggplant

2 Tbsp. olive oil

Italian herbs

breadcrumbs (optional)

shredded cheese (optional)

garlic powder

salt + pepper

Directions:

Slice all vegetables. Stack against one another in a glass dish. Drizzle olive oil and sprinkle breadcrumbs, herbs, cheese, garlic powder, salt, and pepper to your liking. Use your judgement here.

Bake in the oven at 350 degrees for one hour.

This reheats well so don't be afraid to double the recipe. Also, a drizzle of balsamic vinegar before cooking adds a punch of flavor and blends great with the veggies.