Category: TikTok

Just like pretty much everyone else out there, I hated vegetables as a kid. I was not a fan of really any type of vegetables. Lucky for me my parents never tried to feed me brussels sprouts so I didn’t have the hate for brussels sproutts that a lot of people have, but in general veggies were not my thing.

But when I grew up, became an adult, and eventually figured out how to cook, what I discovered were roasted veggies, and this is my favorite way to make pretty much any type of vegetable – brussels sprouts, asparagus, broccoli… just anything is good when you chop it up, sprinkle it with salt and olive oil, stick it in the oven (I like to go for 450 for half an hour to an hour) but then you get these tasty, caramelized, oh so delicious veggies, and it’s my favorite way to eat them now.

Roasted vegetables

Ingredients

• raw vegetables (asparagus, brussels sprouts, broccoli, carrots, cauliflower, etc.)
• olive oil
• kosher salt

Cooking Directions

1. Preheat the oven to 450F. Line a baking sheet with parchment paper.
2. Chop the veggies into equal, bite-sized pieces. Place on baking sheet. Drizzle with a good bit of olive oil, and sprinkle with kosher salt.
3. Roast 30-60min, checking every so often and turning your baking sheet if needed. Veggies are done when they’re tender inside, nice and caramelized on the bottom, but not burnt.

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Life often feels like a series of stops and gos.

Especially here in the time of covid.

Feeling motivated, have good ideas, energetic for once? Let’s gooooo!

And then you remember.

We’re in the middle of a pandemic.

Everything’s terrible.

And energy? Who has energy these days?

So be kind to yourself. Remember that everything’s a good bit more challenging these days.

And if you’re like me, take advantage of those rare bursts of energy when you get them, for they are few and far between!

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This is my breakfast every morning!

It originally started as a Texas-inspired breakfast taco, but has evolved into “not really a taco” scrambled eggs on a tortilla.

But still tasty!

Breakfast “Taco”

serves 2

Ingredients

• 2 tbsp olive oil
• 1/4 red onion, diced
• 1/2 lb baby spinach
• 4 eggs
• 2 whole wheat tortillas
• 2 oz shredded mexican cheese
• guacamole
• salsa
• fried shallots or tortilla chips

Cooking Directions

1. Heat the olive oil in a nonstick pan over medium heat. Add red onions and cook, stirring occasionally, until starting to brown.
2. Add spinach, cover with a lid and let wilt.
3. Put the tortillas on two separate plates. Warm each tortilla for 15 seconds in the microwave, then top with the shredded cheese.
4. Once the spinach is completely wilted, remove the lid. Break the eggs into the pan, then scramble, breaking apart the spinach.
5. When the eggs have set, remove from the heat and split between the tortillas.
6. Top with guacamole, salsa, and fried shallots or tortilla chips.
7. Enjoy!

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I’m one of those people who LOVE candy corn. I don’t have a huge sweet tooth so I can’t eat a lot, but I gotta have it every year!

This year, I wanted to make something with candy corn – and these monster bars were the perfect idea!

They’re simple as can be, and were loved by everyone who tried them (even my mom, who picked around the candy corn!)

Monster cookie bars

slightly adapted from Half Baked Harvest

Ingredients

• 1 1/4 cups old fashioned oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup canola oil
• 1 large egg
• 1/2 tbsp vanilla extract
• 1/3 cup semi-sweet chocolate chips
• 1/3 cup peanut butter chips
• 1/3 cup candy corn

Cooking Directions

1. Preheat the oven to 350 degrees F. Line an 8×8″ baking dish with parchment paper.
2. In a large mixing bowl, mix the oats, flour, brown sugar, granulated sugar, baking soda, salt, canola oil, egg, and vanilla. Mix until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips, peanut butter chips, and candy corn.
3. Press the dough into the prepared baking dish and press extra candy corn in the top. Transfer to the oven and bake 18-20 minutes or until the edges are set and the bars are golden. Let cool and then cut into bars.

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