What’s the quickest way to get you to consume TWO pounds of carrots?!!
Make Roasted Carrots with Yogurt & Cilantro Sauce
I figured it out…
Roast them with cinnamon, salt & pepper.
Drizzle roasted carrots with a cilantro pesto, toasted pepitas and finish it with a creamy sriracha yogurt sauce.
Salty/ sweet/ smokey/ spicy/ tangy/ herby/ tender carrots!
Sorry/not sorry you ate 2 lb. bag of carrots!
A few of you may remember me talking about my 3+ year stint of being low carb in college. I knowwwww, I even shocked myself. I lived off of a lot of chicken, creamed spinach, salad and these Sausage Mushroom Pizza Bowls helped me get through some rough times. Rough times…as in OMG EVERYONE IS EATING PIZZA AND I WANT SOME, times. The low carb thing worked for me though…sometimes I consider going back but then there’s TOAST and I just can’t commit to a life without toast.
This recipe is super adaptable. If you’re not a fan of sausage & mushroom (that’s my preferred topping combination) then you can substitute whatever toppings your heart desires. Also! Throw some fresh spinach in the mixture too. Just sauté it at the very end with the sausage. The idea is that we take 8 oz. ramekins and create something like a little lasagna (sans the noodles) with them. I break this recipe up into four ramekins so you can freeze some or spread out your servings throughout the week.
Cheese, sausage, mushrooms, red pepper flakes and marinara combine forces and give you THE PIZZA BOWL. The only thing missing is the crust…but if you feel so inclined, serve with garlic bread or garlic twists. If you opt out of the carb game then you’ve got yourself a totally gluten free dinner option.
If you have to live without pizza, at least you can eat the toppings.
Here’s what this past week looked like:
Spent last weekend in Portland.
With two of my dear friends from college.
We ate our way through Portland (I’ll share more of that soon!)
One of the cool things we did was get our aura portraits by Radiant Human.
I have a red-orange aura.
: D
HA!
When I was a kid I spent a few years with these twins named Jenae & Jennifer. Their grandma used to pack their lunches and the two of them had cinnamon sugar tortillas almost every day. Took me awhile to weasel my way into getting them to share one with me and from then on I was hooked. I remember coming home from school and trying my hardest to recreate them. Master of the microwave, I was not. They always ended up crunchy because I didn’t know you could microwave something for less than a minute.
This snack is now a part of Cooper’s childhood. Sometimes he has it for breakfast and sometimes as an afternoon snack for school. If our tortillas aren’t pliable I pop them in the microwave for like 8 seconds to soften them up. I spread salted butter evenly on top and sprinkle cinnamon sugar lightly over the butter, followed by an extra dash of cinnamon. Then I roll them up like little cigars and cut them up. I find that cutting them into little bite sized rolls makes me think I’m eating mini cinnamon rolls…they’re doughy and delicious.
Cream of Spinach Soup!
I found out recently, after almost 9 years of marriage, that my husband doesn’t really get excited over soup. WHAT? I feel like we should have talked about this in our marriage prep class. That doesn’t stop me from making it…and making him eat it.
I’ve been on a soup kick lately and he’s been along for the ride. First with the Sidekick Tomato Soup and now with this Cream of Spinach Soup! Really, I think I just want a good excuse to eat croutons…Which he’s not super into and that’s fine because it means more for Cooper and I (we both have the crouton loving/crust on pizza is the best part gene).
Next up, I think I’m going to make a batch of Pasta Fagioli. The cold weather practically BEGS for it.
Even though this recipe has cream and butter in it, I feel like it’s gotta be good for you. LOOK AT THAT GREEN COLOR. With almost TWO POUNDS of spinach packed in, it’s practically a salad. A creamy dreamy warm salad/soup…with croutons 🙂
