Tag Archives: kitchen

Roasted veggies rule

Most vegetables taste better when roasted, if you ask me. Brussels sprouts especially benefit from time in a 400-degree oven.

And any technique that makes it easier to consume more veggies is A-OK with me.

That’s why I was eager to try Emily Bites Sweet & Spicy Roasted Cauliflower

The result was worth the (fairly minimal) work involved.

My Midwestern — read “wimpy” — taste buds could probably do with a little less spice, so when I make this recipe again, I’ll cut the sriracha to 1 teaspoon instead of 2. (I used 1 1/2 tsp and that was a tad on the “too hot” side for me.

Still, it was delicious — and a good-sized serving is just 3 #mywwblueplan Points.

Do yourself a favor and check it out.

Or, if you’re up for a different kind of adventure, try roasted radishes. They too are surprisingly tasty.

A must-try dressing

If you love pickles, I have the salad dressing for you.

I spotted this recipe for Dill Pickle Vinaigrette on @sinfulnutrition’s Instagram feed a few weeks ago — right after I dumped the juice from a big jar of pickles. Since then, I’ve been eagerly waiting to empty another jar of pickles so I can try it.

Last night was the night.

I had all the ingredients on hand (juice, olive oil, Dijon mustard, garlic and dried dill), so I dumped them in the empty pickle jar, tightened the lid and shook to combine.

This is where my doubts began to surface. As much as I love pickles, the dressing’s appearance gave me pause.

Would you eat that?

Its look made me so leery, I even told Almost Eagle he could put ranch on his salad instead.

But we both opted for the vinaigrette, and I’m glad. It was delicious!

The taste is light, fresh and — well, pickle-y. That’s a good thing. A very good thing … as long as you’re a pickle fan.

Even better? A 2-Tablespoon serving is only 1 WW Point.

Drop me a comment if you try it!

Doin’ time in the kitchen

Confession time.

I’d gotten so out of the habit of cooking for myself that one of the reasons I dragged my feet on committing to a low-carb diet was the amount of time I’d have to spend in the kitchen.

I mean, there are always a thousand things I’d rather be doing than cooking and washing dishes. Things like writing. Reading. Crocheting. Sleeping. Coloring in one of my grown-up coloring books. Catching up on the shows on my Hulu watchlist. Scrolling through my Facebook, Instagram and Twitter feeds.

You know, the important things. *Giggle. Snort.*

Okay — writing, reading and sleeping actually do fall into the category of important things. Everything else is just wasting time.

And meanwhile, as I snarfed down delicious but bad-for-me dinners from McDonald’s, Sonic, KFC and Long John Silvers, my health suffered and weight piled on.

I finally decided enough was enough. Taking a page from Low Carb Traveler Lynn’s book, I decided I can eat low-carb without spending hours in the kitchen. Sometimes her meals are as simple as nuts, deli meat and cheese — a real boon when it comes to long nights at the office.

It’s been working. I do spend more time in the kitchen than I used to, but not nearly as much as I’d feared. And the results — 12.8 pounds down since Jan. 1 — make it worth the effort.

Plus, I’d forgotten how good REAL food can taste. Take, for example, this morning’s omelet.


I sauteed 1/2 (packed) cup of zucchini in coconut oil, added 2 ounces of leftover sausage and two beaten eggs. The filling was 1/4 cup of cheddar, and I topped it with 1 T each of sour cream and picante sauce. All this for only 5.5 Net Carbs.

Delicious! Filling, too. I nibbled on some of my planned snacks in the afternoon, but probably more out of anxiety/boredom than actually needing food.

On another note, tonight’s sunset was particularly stunning.


I stepped outside for a few minutes to snap a picture. Couldn’t resist its beauty. (As usual, the picture doesn’t quite capture the magnificence my eyes saw.)

Why is it Arizona sunsets are so much prettier than the ones I grew up with in Indiana?

That’s all I have for now. Catch you later … when I’m not in the kitchen.