I'm really starting to love this whole What I Ate Wednesday thing.
Not only has it introduced me to some super cute new blogs, but it also helps keep me accountable with the choices I make during the day. I mean...no one wants to see pictures of me stuffing myself with snickers ice cream bars and Cheetos, right?
No...you want to see beautiful photos of gorgeous fruits and vegetables!
So, let's go ahead and get started, shall we?
Thanks, of course, to the precious Jenn at Peas & Crayons for holding us all accountable and helping us realize that stuffing handfuls of veggies in our faces really is fun!
And balls....balls are super fun too.
Breakfast: A freshly squeezed juice made with
green apple, grapes, celery, spinach, & lemon.
This was served alongside a giant mug of pumpkin spice coffee
with one packet of Nunaturals stevia, and tons of ice water.
Snack 1: a couple of slices of homemade
roast beast that I forgot to take a photo of. Whoopsie!
Lunch: A bowl of fluffy brown rice with freshly
steamed broccoli, peas, tri-colored peppers,
and fresh ginger with a bit of herbs and spices.
Oh, and tons more ice water and a banana for dessert!
Supper: Another piping hot bowl of brown rice topped
with the best roasted veggies on the planet (recipe below)
and a drizzle of sesame oil, lite soy, and teriyaki sauces
with tons and tons of ice water.
Snack 2: A mug of green candy cane tea w/ one Nunaturals stevia packet...
and, of course, tons more ice water.
Ok, now for the recipe.
This is a recipe I have seen tons of times on Pinterest, so I really have no idea who to give credit to. I do, however, think this recipe is absolutely out of this world, and I am going to have a really, really, REALLY hard time making my veggies any other way ever again. The original idea swirling around also calls for finishing the veggies with freshly grated paremesan cheese which I completely omit b/c it is absolutely perfect without it.
Seriously, minions, if y'all haven't made this yet make it tonight...I promise you won't regret it.
Getting to know you...
Do you make fresh juices?
What's your favorite quick lunch?
What's your favorite veggie recipe?
The Best Veggies On the Face of the Planet
Print recipe
Ingredients
- 1 baking sheet full of your favorite chopped fresh veggies (broccoli, squash, zucchini, onions, carrots, garlic, brussels, bell peppers, etc.)
- 1 tablespoon pure virgin coconut oil (melted)
- ½ teaspoon herbs de provence or italian seasoning
- salt & pepper to taste
- 1 fresh lemon
Directions
| Step 1 | |
| Preheat oven to 400 degrees. | |
| Step 2 | |
| Add chopped veggies to a baking sheet, drizzle with oil, sprinkle with herbs, salt and pepper, and toss until all of the veggies are well coated with the seasoning. Spread the veggies into an even layer and pop in the oven. Roast for 20-25 minutes or until slightly golden in color. | |
| Step 3 | |
| While the veggies are roasting zest your lemon and cut it in half. As soon as the veggies are done, sprinkle them with the zest, squeeze on the juice of half a lemon, and toss. Serve immediately. | |
| Step 4 | |
| Enjoy! | |
Fran@ Broken Cookies Don't Count says
The roasted veggie and rice sounds delicious! I've been thinking for a few days that I need to roast up some veggies. This is helping! Happy WIAW, Amber!
amber says
Do it! They were soooooooooooooooo good!
Jessie says
LOVE this mini veggie recipe!! Thanks for sharing 🙂
amber says
Yay! Glad you like it! Just wait until you try it to. So.flipping.good.
Ashley Bee (Quarter Life Crisis Cuisine) says
I love how bright all your pictures are! They look really pretty 🙂 I love the healthy eating too!
Cait says
I love fresh juices but I think I pack too many things in mine and it always looks a bit brown (I never learned the art of the color wheel I guess). Your's looks so fresh and photogenic!
amber says
Cait, what all do you put into yours? Maybe I can help figure out why it turns brown...
Cait says
Literally everything. Kale, Carrot, Apple, Orange, Spinach, and celery are the regulars. I guess it must be the carrot?
amber says
That's so strange! The only thing I can think of that would make it brown is if you didn't use any citrus juice with the apple, but since you used the orange then that should keep it from changing color. I'd do some trial and error! Maybe try making your regular juice as usual but add more fresh orange, lemon, or lime juice to see if that helps? If not, eliminate the carrot next time to see if that's the culprit or even blend everything first without the carrot and see if it's brown and then add the carrot to pinpoint if that's the problem or not? OR if you don't care if it's brown then drink it brown! I'm sure it still tastes good 🙂
Natalie says
lovely meals, nice and healthy too!
amber says
Thanks, Natalie!
Lot-O-Choc says
i really cannot get enough roast veggies - i eat them alll the time at virtually every meal haha!
your juice looks so refreshing as well!
amber says
They're like crack! But healthy crack that you don't mind hitting up a 1000x a day 😉
Kiersten @ Oh My Veggies says
That juice is so pretty! I want to start juicing this year, but I have no idea what juicer to buy (I think I might try doing it in the blender and then straining the pulp?). And yay for roasted veggies! I love roasted veggies, but I haven't seen that recipe before...
amber says
Kiersten, if you're going to spend the money to get a juicer, don't waste your time buying one of the cheap ones b/c they are just that...cheap. I wish I had spent the extra $30 and bought a Breville. They are the Mercedes of juicers and are probably worth every penny. My juicer wastes so much juice it's a sin. I think if you blend it, and then try to strain it you'd waste a lot too. Also, have you watched the movie Fat, Sick, & Nearly Dead? If not, go do it RIGHT NOW! It's on Netflix...and then you'll buy the juicer 😉