Beautiful Oven Roasted Veggies

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That bitter chill of winter is creeping its way into our lives, our homes and resting in our bones. And I am nowhere near ready for the winter. We have barely had the fall. How about taking a chill pill winter?!

The weather is at that in-between point where the building we are living in has not gotten the memo that it is cold af outside, so there’s no heat yet (we got heat on a 55 degree day, which makes no sense). So what do we do to keep it warm up in here?! ROAST EVERYTHING.

And I mean EVERYTHING.

Things just seem to taste better once basking in the glory that is the oven, including desserts, macaroni smothered in cheese, sweet potatoes, stuffed peppers (you know you love ma recipe, go here). I can go on and on.

But nothing compares to the food orgasm that follows roasting some seasonal veggies.

I’m here to tell you, show you, teach you that this is SUCH A SIMPLE PROCESS and all it truly needs is your time and your love. And a delicious sauce to pour over it (I’m loving tahini, don’t worry the recipe will be yours).

These suckers are so lip smacking good, you will be licking your fingers (I use my hands to eat these, I mean, come on, why wouldn’t you?!). You can easily roast all your veggies and turn this into a meal in itself (not need to be extra if you’re tired, we’re not judging you).

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Fab + Filling Falafel Salad

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Is it just me or does the summer inspire you to eat more and more salad? For the last month or so Matt and I have been on a salad kick (I believe I said this to you before, right?). Instead of whipping up the normal massaged kale (yes, this is a norm in my home) or the quick chopped salad with romaine and tons of fresh veggies, I randomly felt inspired to change it up. If I’m going to eat light, I don’t want to eat the same damn thing every day. That’s so boring and says to your body, “eff you. Suffer.”

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