Random thoughts today:
- Is it strange that I really want to go for a run just to listen to my newly-updated playlist? [I’m still waiting for the back to feel 100% before I get out on the road again. Come on, back!]
- I hope my professor didn’t realize that I was making dark-chocolate covered macaroons while listening to her lecture last night [I LOVE interactive internet classes that I get to take from home].
- I wonder if anyone would notice if I wore my Vibrams to my bureaucratic office job…
[Pretty sure that one’s a yes. I can’t wait to have a job where I can wear my uber-comfortable Vibrams all day.]
“Giving opens the way for receiving.”
The macaroons [yes, this is the third batch I’ve made in less than a week] are for 1) coworkers, 2) classmates, and 3) my Momma. They’ve all made comments about wanting to try them since I posted the recipe, so I figured I’d surprise them all.
I wasn’t sure how the dark chocolate experiment would turn out – as I used 100% dark chocolate mixed in with some other ingredients – so most of them are plain [which is totally not a bad thing!]. Immediately after trying a dark-chocolate coated macaroon, though, Ben and I decided that we would no longer need any other form of sweet in our household. (Okay, that may not hold true forever, but seriously, they are GOOD!) I’ll be sure to post the chocolate coating recipe as soon as I have the time to shoot some photos.
Everyone loves Happy Wednesday macaroons, right?
But don’t worry, I’ve also got something for you! : one of my favorite healthy recipes! [If you were really hoping for macaroons, just let me know – I’ll do a special delivery ]
I make these roasted veggies when I feel the need for a nutrition boost. I also make them when I’m missing Eugene [they’re actually wanna-bes of a convection-oven-roasted-veggie dish from one of my favorite vegetarian spots on campus]. I was addicted to these and would eat them for lunch at least three times a week with brown rice. One fateful day, they had run out early and my only other option was to attempt a recipe of my own.
It was a success.
[Ingredients – this recipe can be easily done with 100% local vegetables]
- one large sweet potato [I used Okinawan purples from a farm on `Oma`opio]
- two small beets
- one onion [Maui onions work great with this recipe!]
- one medium-sized head of cauliflower
- one carrot [straight from the yard!]
- three cloves garlic
- 1-2 Tbsp olive oil
- salt + pepper to taste
- thyme, basil, and cilantro [we have these fresh in our yard, but you could use a dried Italian blend – fresh cilantro makes this dish]
Chop vegetables into desired-sized cubes [I like mine to be small – about 3/4”], making sure to cube everything to approximately the same size so that it all cooks evenly.
Smash two garlic cloves with the side of a knife – leaving them intact for the cooking process – and mince the other [I like to do this so that I have garlic throughout].
In a mixing bowl, mix together all ingredients, coating the vegetables evenly.
Roast in the oven for 30-40 minutes (depending on how brown/moist you like your veggies), stirring every ten to fifteen minutes.
Allow the smell of garlic and fresh veggies to engulf the house [Mmm…], then top with fresh cilantro!
Enjoy! Some of the veggies will form a crunchy crust (my favorite part!)
Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts. Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!