Healthy Eating

5-Minute Broiled Asparagus {vegan}

November 13, 2018 by funnyloveblog 1 Comment

What do you do for your Thanksgiving re: green things or health considerations?

Some people are all balance every day and some are more just casseroles is fine, thanks. We fall somewhere in the middle with a lot of “we do this every year” and me trying to shove new things into the mix. One thing that is normal for us is that my dad always does a “plain” green veg. Something free of bacon or cheese or condensed xx of yy soup, and it works so well with some of the heavier flavors we have on Thanksgiving.

This is that! A super simple, mostly pure veg. Lemon juice and olive oil and salt go so well with asparagus, and you can broil this right at the end of your meal prep right after you carve the turkey – seriously last minute stuff, even after the casseroles are reheated. The result is a charred lemon flavor that adds a ton to the asparagus without overpowering it, and the health benefits of, you know, anything green.

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Bruleed and Curried Carrots

November 7, 2018 by funnyloveblog Leave a Comment

Continuing our Thanksgiving prep! Enter…a newish way to eat veggies with lots of butter in them. I like carrots in almost all forms, but they can definitely feel like an afterthought or boring vegetable. We roast them at home a ton with olive oil, salt, and dried dill – that’s probably my favorite way to eat them.

My family never did carrots at holidays, but I think the boiled-in-sugar version is common, or at least was in the 80’s, in many families. I think carrots (I always picture them at cafeterias like this) boiled in butter and sugar are delicious, and that was kind of the impetus for this recipe. We boil the carrots in stock, butter, and spices, then broil them with some coarse sugar for a fake brulee effect. The end result is tender, flavorful, and so warming from the spices.

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Perfect Roast Turkey Breast + Gravy

November 1, 2018 by funnyloveblog Leave a Comment

HAPPY NOVEMBER. How. Is. It. Here.

Since Thanksgiving is just three weeks away (how.is.it.here.), we have to start prepping our menu ASAP! Our plans are pretty up in the air this year due to newborn status (basically, if anyone has so much as a sniffle we aren’t going), but our tentative plan is to have a day with Jay’s family and a day with mine and the rest of the weekend for Jay to parent HARD because he has to travel for work the following Monday. At five seconds postpartum, almost identical to when Beck was born.

Luckily I’m super tough and not ever overwhelmed or weepy so I’ll be fiiiine. Translation: Beck loves movies and we have lots of family in town.

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Blueberry Breakfast Cookies

October 23, 2018 by funnyloveblog 1 Comment

This is of many things currently in my freezer that I’m trying SUPER hard to not eat until after the baby is born, easier said than done. I’ve been trying to make a thing or two each week to put in the freezer before the baby is born. Mostly I’ve done sauces to use in quick meals, I froze a bit of slow cooker pork for tacos, and some oatmeal-heavy breakfast-meets-dessert stuff is high on the list for the sake of not just eating a half loaf of bread each morning AND because oatmeal is supposed to be great for lactation but I don’t usually run for bowls of straight oatmeal so. Cookies instead!

This particular inspiration came from the fact that I had some frozen blueberries leftover from my sister’s inlaw’s yard this summer (riddle me that). Part of all this freezer cooking is that we are using up stuff that was already languishing, so I used something from the freezer to make something for the freezer, which is pretty much like saving for retirement, right? Tres meta.

This recipe came straight from Sally’s Baking Addiction, and I doubled it and added chocolate chips because chocolate is probably definitely important for lactation.

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Whole Roasted Cauliflower in Butter

October 15, 2018 by funnyloveblog Leave a Comment

I’ve started joking with my family when they’re like mmmm love those potatoes, and I’m all, you mean the butter with a little potato? Yeah, it’s local.

I use local butter and buy it in two pound logs and that makes it healthy, and environmentally friendly, and community-conscious, and an all-around good choice. Showing you this recipe is doubly relevant today because we watched the “Fat” episode of Salt Fat Acid Heat last night and HOLY COW HOW INSPIRING. The show itself is phenom, the setting is gorgeous, we learned a ton (I think I safely speak for Jay when I say that we, as a couple, like learning about food in all the ways all the time), and I came away with about ten new ideas for holiday cooking specifically. Highly recommend you watch it this week all the way through so we can discuss.

So, given the fat theme, it makes perfect sense that we roast our cauliflower in butter. Good butter, enough butter so that you know it’s there, butter butter butter. The concept here is super easy: some raw ingredients (literally salt, fat, acid) in and on a whole cauliflower, some liquid and cherry tomatoes to bring everything together, roasty toasty, and fresh herbs to finish. We served this a few weeks ago with some chicken and veggies, but honestly I could eat half of this cauliflower with a hunk of bread and call it dinner. I use chicken stock here because we aren’t vegetarian, but veggie stock would be wonderful for a truly vegetarian option.

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Healthy Eating

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