Whole 30 Day 12 – Cooking like a Caveman

What better way to celebrate the beautiful weather this weekend than with a little grilling action?

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I can’t lie. The only time this little grill gets used is when the Significant Other is in town. I know, I know. It’s so easy to use and blah, blah. But because it involves more than pressing the “on” button, it’s too much work for me.

Lazy, much?

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Anyway, since my Significant Other is really a caveman at heart, and I happened to have a freezer full of meat to use up, guess what’s on the menu for dinner for the next couple of days?

Not that you’ll hear me complaining. I love me some red meat.

So, while the Grill Master was outside enjoying the lovely April sunshine hitting my balcony and discussing the merits of BBQ with the neighbors, I was inside making vegetables.

Remember the shrimp stir fry the other night? And how I said that stir-fry is one of my favorite ways to use up leftover vegetables in the fridge?

Meet my other favorite way.

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Hellooo, roasted vegetables. Holy yum. I have to admit, I only really discovered roasting vegetables a couple of months ago, and even then it was limited to roasting asparagus and making sweet potato fries. And then it expanded into brussels sprouts. And then carrots. Once I figured out you can pretty much roast any vegetable?

Dude. It was so over.

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So the plan last night was to roast the lovely golden beets I bought at the market last week and had no earthly idea what to do with. (Yes, that was a complete spontaneous purchase that I really didn’t think through.) However, when I took a look at my crisper drawer, I also found some broccoli, a mix of red and yellow pepper strips (made for lunches earlier in the week but never eaten), and a couple of really sad looking carrots. So, I said to myself, “why not?” and tossed them all together with some olive oil, salt and pepper, and some creole seasoning and threw them in the oven.

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The rest, as they say, is history. I may never eat my vegetables any other way!

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All it takes is 30-45 minutes at 375 degrees (give or take, depending on how crunchy or soft you want your veggies). You can season them any way you like – my personal favorite is simply salt, pepper, and a hint of paprika, but every now and then I play around with spices to see what happens. I’ve never actually met a combination that I don’t like.

Dig in!

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Now, get outside and enjoy your weekend!

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One thought on “Whole 30 Day 12 – Cooking like a Caveman

  1. Yummy! Looks delish! Will and I had a date night out with some SERIOUSLY unhealthy, yet utterly amazing, Italian food! This week I’m back on the wagon though! 🙂

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