How to // Roast Frozen Veggies

My sister-in-law is like the fittest, healthiest person I know. (She's also a Pilates instructor in LA -- so you know she's got some street cred!) We had a brief chat yesterday about health and stuff, and she really inspired me to get my act together.

I have this vision of myself that's sort of, well, incredibly outdated. I was in my twenties, running marathons, lifting weights, and eating clean basically all the time.

Fast forward a good six years later? I have two awesome girls, I still keep at the running, and my diet just never recovered. Overall, I do pretty well keeping active and incorporating good foods into my routine. But also overall, I have a lot I could improve upon that would make me feel a whole lot better.

I exercise like crazy because I love to move. I love running slow and long, fast and short, doing intervals, etc. I try to run 4-5 days a week. Usually 3-5 miles and then a long run. The one area I've neglected for so long is strength. I'm making up for it now with my kettlebell addiction. I have also started incorporating quick and intense workouts by Kayla Itsines into my routine. I try to do either these activities (or Barre3) 4 times a week.

Sometimes I get in a quality 30 minutes. Other times? The nap ends early and I get in a quick 10. But it's better than nothing and I think it's already helping my overall fitness. In other words: Exercise is covered.

The diet portion. Oh, man. Let's just say, I have gotten more than comfortable eating what I like, when I like, and as much as I like. Some of this is good. I don't like the idea of "bad" foods or having things off limits. And I need good sized portions to fuel workouts. That being said, I've needed to cool it with the carbs and sugar for a while. I need these things to support breastfeeding, but the lazy sleep-deprived mom in me just can't get my act together to cook and plan ahead so the healthier stuff can take over.

I mean, when I hear random people say they don't have time for exercise, I sort of definitely roll my eyes. We all have 10 minutes here and there throughout the day to do SOMEthing. Set the alarm earlier, carve out a quickie workout while watching TV, etc. Yet, here I am making a long list of excuses about not having time or motivation to eat well. Oh, the hypocrisy!

// ROAST THOSE FROZEN VEGGIES

I'm trying to do better. Right now, I'm loosely following the Tone It Up 31-day eating challenge. Mostly, I'm using their 5-a-day meal pattern and recipe suggestions to guide myself into better eating. One of the things I learned from these ladies is that you can make a "tray dinner" where you roast a bunch of veggies and a protein all at the same time for a quick and easy meal.

Guess what! I looked up on The Kitchn that you can even roast FROZEN veggies. This is a huge game-changer. It's completely transformed my lunchtime routine. (Make ahead the night before or make it in the moment -- whatever works for you.)


Here's how you do it:

• Preheat your oven to 450 degrees F. 
• Place a baking sheet inside that has a tablespoon or more oil on it to preheat.
• Put on your frozen veggies when the oven is hot. Coat a bit in the oil.
• Roast 30-45 minutes or so, until browned.
• I like to add chickpeas or tofu to my mix and cook everything together.  
• Oh, and I also don't stick to just traditional roasted veggies. I roast stir-fry mixes!
• Then I like to drizzle on some Mirin, tamari, hot sauce, or whatever else makes sense.

Who's going to try this trick today!?

Also: Who has good protein powder recipes for energy balls, etc.? I tried one and, uh, it tastes like cardboard.

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Grilled Veggie Quesadillas

One of our favorite family meals = Grilled Veggie Quesadillas. I can buy all the ingredients I need at Aldi on the cheap. In fact, this dinner usually makes it into our weekly rotation, no matter what. So, for Cinco De Mayo this year, I thought I’d get a few fun ingredients to kick them in overdrive. I also picked up a quesadilla grill basket for the long outdoor eating season ahead.

I guess I should note first that we loved this dinner so much, I actually forgot to snap photos of the finished product. Oops!

GRILLED VEGGIE QUESADILLAS

To make this dinner, I planned ahead. I roasted the following veggies at 375 degrees F for around 45 minutes. Of course, you can grill your veggies first and then assemble -- but weeknights sometimes require a little forward thinking if we want to cook out. I found it helpful to cut veggies into large chunks and then cut them smaller once they were roasted/cooled.

• Cauliflower
• Poblano peppers
• Onion
• Portabella mushrooms
• Use whatever you like, though!

From there, I had some small stone ground corn tortillas that I piled with a layer of veggies. I’ll be honest: I don’t think the tortillas I used were great on the grill. You have to like them almost chip-like crisp in the end. Kind of sharp. They still taste amazing, but when we make these again, I’m going to use softer flour tortillas.

Pile like so . . .


After the veggies comes the CHEESE.

I used a seasoned taco mix I found at Wegmans.


From there, add another tortilla on top. Alternatively, you can use larger tortillas, pile up half with toppings and fold into a crescent. Either way, you’ll load your into the quesadilla grill basket. Secure the top. I was amazed and how well it held everything in place. Brush with a little olive oil.

Then place on your grill --  you’ll want the cover closed -- for several minutes (around 5 -- depending) on each side until lightly browned. The cheese will be melty. The veggies nice and hot. Seriously, we started munching on one before we got everything to the table.

Slice and enjoy!


We served ours with some Roasted Tomatillo + Corn Salsa I made last August and had frozen. Also some Greek yogurt and lots of hot sauce. Next time I’ll be sure to snap a finished photo. If they last!

I can’t wait to cook our first pizza on the grill. Seriously. If I lived in a warmer climate, I think I’d be a much happier person. Being outside in the warmth and sunshine makes me feel like an entirely different person. I will certainly cherish these next several months until we’re in the deep freeze again.

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Spinach Mac 'n Cheese

I finally found my camera charger (!!!), as evidenced by the quality shots from yesterday's roasted apple for 1 recipe. However, we're sliding backward today with a INSTA-dinner recipe inspired by last month's delicious Curried Delicata Mac 'n Cheese. We've been making this comfort dish every week, so it was time to tweak it to starve off boredom.

I'm always amazed at how an entire container of spinach purees down to this:

// PUREE INSTRUCTIONS

I just bought one of those large bins of baby spinach at Wegmans and then placed it all in a large pot with about 1/4 cup boiling water. You can use other greens if you like -- you'll likely have to change up the spices + salt if you use, say, kale which is much more bitter.

Anyway, I covered the pot for a minute and then mixed the greens a few times until everything had wilted. I poured the entire contents of the pot -- yes, water and all -- into my food processor and blended until smooth. In all, it made just about 2 cups of radioactive-looking sludge.

Hmmmm. Maybe I should use another word for sludge?


SPINACH MAC 'N CHEESE
Serves 4-6, or dinner for 2-3 for 2 nights!

What you'll need . . .

• 2 cups spinach puree, instructions above
• 2 cups shredded cheddar cheese (I used a mixed bag)
• 1/4 cup grated parmesan
• 1 cup milk (soy milk is delicious), unsweetened
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder, or more depending on your preference
• salt + pepper to taste
• 1 egg, whisked
• 1 tablespoon butter or Earth Balance
• 16 ounces elbow or shell pasta
• breadcrumbs, whole wheat

 Method . . .

1. Preheat your oven to 375 degrees F. Grease a 9 inch square baking dish or a 2-1/2 quart round and set aside.
2. Start a pot of water to cook your pasta. Just cook it al dente, around 8 or 9 minutes.
3. While your pasta cooks, combine your puree, cheeses, milk, and seasonings in a small pot over low heat. Mix until totally combined. You may adjust it with more/less milk as desired. Ours was around the consistency of thin fondue.
4. Then drain the pasta, put the tablespoon of butter or Earth Balance back into the pot, return the pasta too -- toss and pour your cheese mixture over top. 
5. Mix gently. Then slowly pour the egg in while whisking so it doesn't cook unevenly. Add more spice if you like.
6. Cover with breadcrumbs -- the more the better, in my opinion.
7. Cover with foil and bake for 20 minutes. Then uncover and bake another 35 to 40 minutes, until golden brown. Let cool 10 minutes before serving.

I think I should have posted this recipe for Halloween. It sure looks spooky. But the spinach and garlic make it taste delicious + each serving boasts a ton of veggies. Of course now my mind is wandering to ideas like PESTO mac 'n cheese, which I'm sure I'll be making in the near future. This recipe is kid tested + approved, too.

More unexpected greens: Green Smoothies + Green Pancakes + Green Waffles + Green Oats.

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Tangy Roasted Veggies

I'll have that food blogger rant for you soon. Promise. But today I wanted to share a quick way to jazz up a simple meal. Simple because our weeknight dinners are far from culinary masterpieces, but they're tasty anyway. I mean who has time to really COOK during the week?

I roast a lot. (A LOT!) It can get boring.

So, here's something fun:

Chop up sweet potatoes, bell peppers, onions, garlic . . . and apple chunks, too.

(I peeled the sweet potato and apple, but you don't necessarily have to.)


And instead of drizzling with olive oil + salt + pepper, which you can do but = boring, take your favorite barbeque sauce (1/4 cup) and add to it a tablespoon olive oil + 2 tablespoons coconut milk + even a glug of hard cider. Maybe 2 glugs, actually.

Roast for around 40 minutes on 400 degrees F, stirring every 10-15 minutes until browned.

Why? It makes the veggies tender and gives them a tangy flavor.


Really delicious on the side of this (strange and horribly photographed on my iPhone, I know, I know) meal we had last night: Grilled cheese, eggs, and those veggies with avocado.

What's your favorite way to transform a simple side dish?
Any good sauces to share?
And do you agree that avocado makes everything better?
Please say YES!

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Crock Pot Veggie Stew

Remember all that progress I wanted to make in the kitchen last weekend? Well . . . we didn't cross a single thing off our to-do list.

But we did add something: A cabinet over the stove.


We use it to store the millions of mixing bowls that I just can't get rid of. Don't get me wrong, I've purged a lot of unnecessary things -- but my mixing bowls all have different purposes!

I feel really thankful to finally be able to do something in our kitchen. But I can't help saying "is it OVER yet?" pretty much any chance I get. One reason I'm so irked is that cooking is impossible. I've read a lot of great things about how you should do kitchen remodels -- and almost all involve setting up a makeshift kitchen elsewhere in the home.

We have no space for that, so I've decided our "mini-kitchen" is the crock pot.


(BOOZY) CROCK POT VEGGIE STEW

I don't need to explain how to make stew in the crock pot. But I'll tell you what we put in our most recent go at it, and maybe you can share some of your own favorite combos with me!

• 2 cooking onions, chopped
• 3 large cloves garlic, minced
• 2 cups chopped delicata squash (skinned and seeded)
• 2 cups canned kidney beans, rinsed
• 2 cups frozen corn
• 2 cups frozen green beans (chopped into smaller bits)
• 1 zucchini (chopped)
• 28 ounces tomato puree
• 12 ounces winter beer (or veggie broth!)
• 1 teaspoon salt
• Pepper to taste
• Smoked paprika, oregano, and thyme -- all to taste

I cooked the onions and garlic in a tablespoon or two of olive oil over medium heat on the stove. Then I put everything into the pot -- stirred -- and cooked on high for 3 hours. I seasoned more till I got it just right (read: I dumped in half a jar of smoked paprika -- hahaha).

Serve with crusty bread + cheese + another brew for good measure. Delicious. And lots of leftovers for lunch.


As I mentioned in the ingredient list, you can certainly substitute veggie broth for beer. I use beer when I'm being lazy/don't have broth/and want to add a variety of flavors. In this case, we used a Sam Adam's Winter Lager -- lots of orange peel, ginger, and cinnamon flavors.

I'll be cranking up the heat in the pot again tonight. What is your favorite crock pot meal? I need ideas beyond our usual Pumpkin Chili!

Pssst: Check out Writing Chapter Three for part II of our quest for a simple holiday. Ada's Christmas list.

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Good, Quick Eats

Have you tried the Vegan Spiedies yet? We've been eating them at least once a week. Can't get enough of the flavor combo.

I think I've shared in the past that I don't exactly love salads. I'm trying to get better at eating raw veggies. The CSA is certainly helping. Stephen has come up with a way to help. Micro-salads.

There's no trick to these. Just fill ramekins with assorted chopped veggies. Drizzle on a little lemon juice and olive oil. Pinch of salt and pepper.


Next up: Dirty deviled eggs. Follow the hard boiling instructions on the Avocado Egg Salad post. Then peel them, slice in half, and pull out the yolk. Whisk together with some Vegenaise (or mayo), hot sauce . . . then top with lots of smoked paprika and black pepper.

I'm hooked on these. Such a great source of quick protein.


Have any quick recipes or quick to prepare foods to share? I'd love some suggestions!


I'm still getting caught up after being sick over the weekend. Oh, and we just got back from vacation late yesterday. I posted some photos on Writing Chapter Three.

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The "Sack" Method: Eat Your Veggies

Getting my daily intake of fruits and veggies is a struggle for me. I've been vegetarian for over 14 years, but I hate salad. How is that even possible? I'm not really sure, but I'm just not a fan -- especially of lettuce. And I have trouble getting myself around in the morning (we covered this last week in the chocolate-peanut butter oats post), so crafting an on-the-go veggie feast is somewhat difficult.

I surfed over to Fruits and Veggies Matter (http://www.fruitsandveggiesmatter.gov/) and discovered that at my age and sex (26/F) and activity level (over 60 minutes per day), I should be consuming 2 cups of fruit and 3 cups of vegetables every single day.

Compared to people who eat only small amounts of fruits and vegetables, those who eat more generous amounts -- as part of a healthy diet -- are likely to have reduced risk of chronic diseases. These diseases include stroke, type 2 diabetes, some types of cancer, and perhaps heart disease.

Eating your 2 cups of fruit and 3 cups of vegetables a day is easier than you think.

Easier than I think, eh? Yeah, I realize I'm just being lazy. I could choose to make meals ahead of time. I could create a salad with ingredients I like, like spinach and beans. But I came up with another method that suits my current situation well. I call it (drum roll, please) The Sack Method.


The Sack Method is just that: A ton of raw veggies -- chopped and thrown into a sack. Two of my favorites have been radishes and carrots because they crunch. They also go well with that super-easy hummus recipe from last week. And when I bring a gigantic sack of the good stuff to work with me, I'm less tempted to hit the vending machine or coffee kiosk for a late afternoon snack (of cookies and candy bars). I almost always have leftovers that can carry over to the next day.

But, you might be thinking, what counts as a cup?

One cup refers to a common measuring cup (the kind used in recipes). In general, 1 cup of raw or cooked vegetables or 100% vegetable juice, or 2 cups of raw leafy greens can be considered as 1 cup from the vegetable group. One cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup from the fruit group (from http://www.fruitsandveggiesmatter.gov/). To find out more, check out this chart.

You're just dying to know, I'm sure. Exactly how many fruits and veggies you need daily? Just check out the handy-dandy calculator on Fruits and Veggies Matter. And tell us: How do you get in your daily requirement? Any tips to share with the group? Just leave a comment or email us at neverhomemaker@gmail.com.


In other news, Stephen and I ran a half marathon in Ithaca, NY, yesterday morning. I PRed and Stephen maintained his lightning-fast pace -- and we weren't even racing. Stay tuned for a full race report, as well as our upcoming race calendar! We signed up for a crazy one over the weekend!


ALSO check out this month's Blog Love Fest. It's a special edition because we're not only sharing the links in a list this month. We're creating a categorized blogLOVEroll. For all the gooey details, just visit the BLF post.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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