Well hello again ya’ll! Did everyone have a fantabulous Friday? Mine was pretty great and very productive.
It started out with a couple of errands and appointments. I made myself a green smoothie super loaded with kale, egg white protein powder, almond milk, and a banana to begin fueling the fire (aka breaking the fast, getting the metabolism revved up).
Dana and I made a trip to Starbucks while we were out. I decided on a light roast with a splash of half and half and a shot of hazelnut flavor. This really got me “revved up.”
On the way home from our errands I was starving. I am always prepared with food in my purse and had a delicious apple turnover Uberbar calling out to me, so I dug right in.
LARABAR, marry me? I love these things.
Within another couple of hours I was hungry again, but was planning on getting my workout in at that point, so I made myself a small snack plate to tide me over yet not fill me up too much.
Turkey breast with avocado, and sugar snap peas and hummus.
Next on the agenda: the treadmill. I did the same combo as the other day alternating between running on the treadmill and the ab challenge circuits. I was feeling very fatigued yesterday so ran at a very easy pace. I was nice and sweaty by the time I was done.
Enter another snack: microwaved apple with cinnamon and coconut oil:
Followed by a spoonful of almond butter. Then it was time to change into my painting clothes and get to work on the laundry room. That is where you found Dana and I for a good 3-4 hours. Jammin’ out to music and painting the laundry room. It is amazing what a fresh coat of paint can do to a room. I am so anxious to see it when it is all finished. Tiling the floor is on the agenda today!
I was SO glad I had prepared our meal the day before and had it waiting in the fridge to go into the oven, because by the time dinner rolled around we were both exhausted.
I created a concoction I am going to call Baked Vegetable Marinara. I can’t figure out why I haven’t thought of this creation until now, because it was stellar.
I began by roasting my chopped veggies in the oven for about 20 minutes. I chose to use broccoli, cauliflower, zucchini, mushrooms, onion, and garlic. I spritzed them with olive oil and sprinkled them with a little salt and pepper before they went into the oven.
Roasting the vegetables before baking them in the dish helps to remove some moisture from the vegetables so that you don’t end up with a watery dish.
While the veggies were roasting, I made the cheesy topping. I combined shredded Monterey jack, parmesan, almond flour, dried oregano, dried basil, garlic powder, salt and pepper and gave it a good stir.
One the veggies were done roasting, I added two big handfuls of baby kale. Next, I poured the veggies into a bowl and added about 2/3 of a jar of no sugar added Ragu marinara sauce and stirred together.
I poured the veggies into a lightly sprayed 9 x 9 baking dish.
And then topped them with the cheesy mixture.
I baked it in a 400ºF, oven covered with aluminum foil for about 40 minutes (cooking time will vary!). I then removed the foil, and broiled on low until cheese melted and turned slightly golden brown.
Please, please, do me a favor and make this dish. It is so unbelievable tasty and comforting. Dana and I and our ravenous appetites finished this whole dish except for about four bites. MMMMmmmm.
And more MMmmmmm….I made banana almond bread. Oh yes I did. It was the perfect bedtime snack. I WILL be sharing this recipe with you all soon. I am very excited about it. I had a hard time keeping my animal paws off of it last night.
Off I go to another productive day! I hope you all have a beautiful Saturday.
Baked Vegetable Marinara
(these are not “exact” measurements, but they are pretty darn close!)
- 4-5 cups roasted vegetables–broccoli, cauliflower, mushrooms, onion, garlic, zucchini
- 2 cups baby kale or chopped kale
- 2/3 jar of marinara sauce
- 1/2 cup grated monterey jack cheese or mozzarella
- 1/4 cup grated parmesan cheese
- 2 TBSP almond flour
- 1/8 tsp oregano
- 1/8 tsp basil
- sprinkle of garlic powder
- salt and pepper
- Preheat oven to 400 degrees F. Lightly coat a 9 x 9 baking dish with olive oil.
- In a medium bowl combine roasted veggies, kale, and marinara sauce. Pour into prepared dish.
- In a small bowl mix together the cheeses, flour, oregano, basil, garlic powder, salt and pepper. Sprinkle cheese mixture over vegetables evenly.
- Cover with aluminum foil and bake for 35-40 minutes.
- Uncover and broil on low for 3-5 minutes until cheese is melted and golden brown.
- Serve and enjoy!
Question of the day: What are your favorite dishes to make in the winter?