Last week I was enjoying fresh fruits, so this week I thought I would share my favourite veggie recipe, Oven Roasted Veggies! This recipe can be tweaked to the veggies that your family enjoys! We stick to Potatoes, Carrots and Onions. You could also use Sweet Potatoes, turnips and peppers!
Preheat oven to 325F.
Grease a 9″x13″ baking pan.
Cut your veggies into bite sized pieces – potatoes 1″ pieces, carrots cut in half. Toss them into the baking pan. (If you are adding peppers, they get added later).
Combine 1/4c. olive oil; 1 tsp. dried basil or oregano, or 1 Tbsp of fresh basil or oregano ( I actually just sprinkle Italian Seasoning over the veggies); 1 Tbsp lemon juice; 3 cloves of garlic, minced; 1 tsp. salt and 1/2 tsp of pepper. Pour over all the veggies. Toss to coat. Bake, covered for 45 minutes, stirring once.
Increase oven temperature to 450F. Add peppers to baking pan and toss. Bake, uncovered, for 20 more minutes, stirring once.
That’s it! I try to make extra, then the next day will fry them in a non-stick pan to crisp them up! Super tasty! Gemma loves these veggies!
The meal above includes a Blue Menu Salmon Fillet (6PP) that I cooked on the stove with 1 tsp of olive oil (1PP). I had 138g of the potatoes (3PP) plus carrots (0PP) and onions (0PP). I have to add on 2PP for the olive oil in the veggies. Therefore, the full meal was 12 PP that I fully enjoyed and that made me full!
So last week I didn’t exercise as much. I ended up with 15 Activity Points, whereas I have been doing closer to 30. I did eat well, without any indulgences. So, I was completely surprised to find out I lost 2.4 lbs!!! That made me super happy!!
