Well hey there Friday!
It feels weird not to be posting a lunchbox challenge wrap this morning!
While I don’t have a new wrap to show you, I do have a brand spankin’ new recipes tab at the top of my page. I would call it more of a “what I eat” list—but recipes just sounds better, ya know?
Creating a recipe page meant going back through all of my old posts.
This really made me realize how far I’ve come in only a few months! Everything from my pictures, to my content, to my writing style has changed. And I have to admit—I really feel that it has changed for the better. Thanks to all of you for sticking around for the ride! <3
When I got home last night, all I wanted was a humongous bowl of veggies—roasted veggies, that is!
I saw honey-roasted sweet potatoes on Carrots n’ Cake and I knew that was the method I wanted to use! It sounded simply delectable.
Chopped up in the bowl:
- 1 huge sweet potato
- 2 peeled parsnips <—my first time trying parsnips. Love!
- 1 peeled carrot
- 1/2 of a beet
- 2 shallots
All tossed in:
- 1/4 C. honey
- 2 T. olive oil
- salt & pepper
Baked at 450 degrees for about 45 minutes to yield a deliciously sweet blend of veggies.
Thanks to everyone who recommended roasted beets! Besides the fact that they look like big burnt chunks—they tasted amazing! I love earthy tasting foods!
Adam also loved these roasted veggies—which means I will definitely be making them again!
While my veggies roasted away, I knocked out 4 miles on the treadmill. I broke it up with some abs, arms, and booty exercises.
Basically, I jogged 1 mile—got off and worked my muscles—hopped back on and jogged some more! I also ran downstairs a million times to checks the veggies. <—extra cardio?
For some protein, I grilled a little tofu that has been sitting in marinade since Tuesday! I totally thought it would be ruined—but it was just fine!
Before marinating for 3 days:
Sweet & Spicy Tofu
- 1 T. beet juice <—just because I like the flavor (and the color).
- 1/2 C. unsweetened coconut milk
- 1 t. chili powder
- 1 mini scoop stevia
- 1/2 t. cayenne
I marinated the other half of the tofu from my lunch in the above mixture for a sweet and spicy flavor.
After marinating for 3 days:
You think it absorbed much of the marinade?
I grilled the tofu on the George Foreman and made—wait for it—a big veggie bowl!
- grilled sweet & spicy tofu
- roasted broccoli
- honey-roasted vegetables
- spicy red pepper hummus
This may be one of my favorite dinner bowls yet. Why is it that eating out of a bowl is so much better than eating from a plate? Are you guys with me on this?
Well my caffeine is kicking in—so I better take advantage and get productive!
Do you prefer eating from a bowl or off of a plate? Or could you really not care either way? I’m a bowl-girl, for sure!
Do you have any fun weekend plans?