Tag Archives: roasted veggies

Roast Away

Hi friends!
Happy Friday!
Opps, I just realized I never filled you in on my fun Sweat Pink sister time last weekend and some of the other good things happening.  Last weekends shenanigans will have to wait just a bit, but here are a few fun things that went on this week!

My attempt at getting pics of the super moon!

Enjoyed a little Thanksgiving feast at the kiddos school 🙂
img_7705Finally got in a few workouts after begin sick all last week.

Made some homemade bird feeders for the back yard! Kids had a blast and ate more peanut butter than we used for the feeders! Haha
img_7719Made a hoot of a fruit tray for my small group 🙂

Speaking of fruit, it is national vegan month.  Despite so much focus being on turkey recipes, I have seen a lot of yummy vegan recipes from some of my fellow blogger friends!  (Will post a few soon)
For my meat loving friends, this recipe really was filling, flavorful, and added lots of color to the plate!

I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our Vegan themed week!

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Roasted butternut Squash with Red Pepper and Apple

Ingredients

  • 1 Med butternut squash, peeled, chopped into cubes
  • 1 Red pepper, cored and chopped
  • 1 Apple, cored and chopped
  • 2 Tbsp Avocado oil
  • Spices- Thyme and rosemary for taste

Dirctions

  1. Pre-heat oven to 425* F.
  2. Spread oil on a baking sheet covered in parchment paper or baking mat.
  3. Place chopped squash, pepper & apple on baking sheet.
  4. Add spices and mix to ensure even coating.
  5. Bake for 25-30 min or until all food is tender.
  6. Enjoy on a salad, with quinoa or just by itself!

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Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by AnnmarieFarrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! :)

Thanks again for stopping by! Join us again next week for some free for all themed recipes!

May you be filled with joy and health!
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Gluten Free Roasted Veggie & Bacon Quiche! 

Hello friends! Happy Friday! The sun is finally out in full force after this week of rain and flooding!  With all this rainy weather I had been craving some comfort food.  I saw this recipe on pinterest and it sparked an idea in me.  So I took some of the recipe but also modified to to add in some delicious roasted veggies!

I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our Pinterest Interest themed week!

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 Gluten Free Roasted Veggie & Bacon Quiche!
Ingredients

  • 1 (9-inch) deep dish frozen pie shell
  • 5 large eggs
  • 1 cup heavy cream
  • ¼ cup mayonnaise
  • 1½ tsp of each spice: garlic, black pepper, paprika, Himalayan
  • 1 cup roasted veggies (I used broccoli, butternut squash & red pepper)
  • 3 slices of turkey bacon, chopped into cubes
  • 1½ cup shredded cheese (I used goat gouda)
  • 1 TBS avocado oil

Directions

  1. Pre-heat oven to 425*
  2. Line a baking sheet with foil and enough oil to cover the bottom of the pan.
  3. Place fresh/raw veggies & bacon on the pan and lightly cover them in oil and spices to taste.
  4. Cook for 15-20 min.
  5. Also pre-cook the pie shell for about 12 min while the veggies roast.
  6. While that roasts, mix together the eggs, cream, mayonnaise, and spices, set aside.
  7. Let the veggies/bacon cool then pulse lightly in a food processor until everything is in small pieces.
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  8. Readjust the oven temp to 350*
  9. Fold the veggie/bacon mixture & 1 cup of cheese into the liquid mixture.
  10. Pour into the pie shell.
  11. Cover the rim of the pie shell with aluminum foil or a pie shield.
  12. Sprinkle the remaining 1/2 cup of cheese on top.
  13. Bake for 50-60 minutes or until the center is set when gently shaken. Cover the edges of the crust with aluminum foil, if needed to prevent over browning.
  14. Allow to cool to warm before cutting.
  15. Enjoy!

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This recipe is more complex than my normal recipes.
I actually doubled it and made some crust-less quiches in muffin tins.  Perfect for breakfast on the go!
I would also recommend if you are going to make this to pre-roast the veggies and even prep everything the night before and then cook it closer to the time the meal due to its long prep time!

 

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! :)
  • Join us next week for some Kitchen Cleanse themed recipes!

Be filled with health and joy!
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Foodie Friday: Pumpkin Nachos

Hello y’all and happy Friday!  Is it really November? Because I think Houston missed the memo!  It has been warm and muggy here all week!  Yesterday it was 88* F! It is supposed to be a smidge cooler over the next 10 days…and by that I mean in the 70s, and possibly the upper 60s!  Not that I am complaining, I am a warm weather girl…but I would like to wear some of my new long sleeved workout gear and not be a sweaty hot mess!
Since the weather wants to pretend it isn’t fall, I have been making up for that in the kitchen! I know many people go CRAZY over the pumpkin spice lattes and other fall-like drinks, but I would rather eat my pumpkin products!  (Although, if you offer me a pumpkin chai latte I won’t say no 😉 )
So I have been doing some experimenting and trying to be better about using up leftovers and all the produce I seem to bring home from the grocery store lately.  I happened upon some cool pumpkin chips and I was totally inspired by our theme this week to make them into a yummy meal!
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I am linking up once again with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit!! Our theme this week is nachos!

I have to admit when I think of nachos (I am imagining the round chips and cheese sauce that you find at the movies or a sporting event) I am not thinking healthy at all!  But this recipe changed my mind!
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Pumpkin Veggie Nachos
Ingredients

  • Handful of Pumpkin chips
  • Roasted veggies (red peppers, eggplant, zucchini, squash are a few I used, but get creative)
  • Goat cheese, shredded
  • Guacamole or plain avocado
  • Plain yogurt

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Directions

  1. Place handful of chips on a plate.
  2. Scoop roasted veggies onto the chips.
  3. Sprinkle shredded cheese on top.
  4. Add guacamole and/or plain yogurt.
  5. Enjoy!

I loved them so much I had them for a few different meals!

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Make sure you check out all the amazing ladies and their awesome recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂

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Foodie Friday: Gluten Free Crustless Quiches

Happy Friday y’all!  Is it just me, or is this month FLYING BY!  I can not believe it is almost November!  I have a feeling that the rest of the year is going to FLY by!
This weeks theme of kitchen cleanse came at a great time!  As I have been working more on getting better with food prepping it was time to clean out the fridge!
Today I am linking up once again with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit!!
foodiefridayGluten Free Crustless Quiche
Ingredients

  • 3 cups veggies (I used pre-roasted eggplant, squash, peppers, zucchini and spinach)
  • Salt, pepper, garlic, paprika to taste
  • 8 eggs, beaten
  • 1/3 cup shredded cheese

  

Directions

  1. Pre-heat oven to 350* F
  2. Mix all the veggies together in a large bowl with the spices
  3. Divide and coop veggies into a well greased muffin tin (should loosely fill each cup)
  4. Sprinkle a pinch of cheese onto each veggie cup
  5. pour 1/4-1/3 of egg into each cup, covering the veggies
  6. Bake for 20-25 min
  7. Enjoy


Make sure you check out all the amazing ladies and their awesome recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂

Make sure you join us next week for some cauliflower recipes!

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