Salads are usually healthy go-to meals. But we as we have learned from restaurants and fast food places fessing up to the calorie count and ingredients, we know that salads aren’t always the healthiest of options out there; the culprit being fatty dressing and processed, chemical-laden ingredients.
How to remedy this? Easy. Get to the store, buy some fresh ingredients and produce and make your own salad and dressing. Boom. Case closed.
We’ve done a few tasty salads that you definitely don’t want to miss out on, and this Roasted Veggie Salad is one of them. It’s healthy, delicious, and easy to make a head of time and for a crowd.
Funny looking vegetable, isn’t it? I promise it’s a cauliflower though. I wasn’t quite sure how to maintain it’s beauty once it was all chopped up so I decided to try roasting it whole and I have to say, Chris and I have decided it’s our new favorite preparation for cauliflower of any color.
Purple, orange, white, or green, we want it poached then roasted, and dipped in a creamy, tangy, cheesy, sauce.
Little Yellow Note: This is called a cone cauliflower.
I was surprised how faded it became once it simmered but the roasting step really brightened it back up. It’s a gorgeous dish to serve as an appetizer for a small dinner party. Simply slice it into large pieces and give a chunk to each guest.
I’m about to head out on a much needed vacation with no agenda besides rainforest adventures, surfing, monkey-ing around (literally, I plan on sneaking a pet monkey back to San Diego), beach-bumming and relaxing. I couldn’t be more excited!!
Soon, I’ll be reunited with my amazing little sister, Sarah, who has been studying abroad there since August. Plus, my main man is coming along for all the fun…and the surf, mainly the surf, if we were being honest.
With 10 solid hours of Red eye travels just up ahead, some in-flight snacks are imperative. Those baby baggies of pretzels and peanuts don’t do the trick, and you can’t force me to purchase an over-priced nas-tay airline meal. No way, no how.
Finally getting back into the swing of things after Cabo, I have attempted to feed my belly something other than chips, guac and margaritas. I needed to make something easy and healthy, since it was a little tough to wean off of the glorious Mexican food and drink, and I’m pretty sure that I am still in vacation mode.
Roasted brussels sprouts did just the trick. They are simple to make and they are also a healthy, substantial side. Sometimes, I just pound the Brussels and then eat a fried egg on the side for some added protein and other nutrients.