Roasted Rosemary and Garlic Almonds

Almonds make the perfect healthy snack and they are great on the go! Naturally the easiest way to snack on almonds is to eat them raw/natural. The key to roasting your own almonds is to never underestimate the baking time. This has happened to me more than once and it’s always so disappointing when you burn a batch..SO don’t let this happen to you. Once the timer goes off, take them out of the oven even if they don’t look roasted. They will continue to cook as they cool. These are savory in flavor and you don’t have to feel guilty since these are loaded with protein, fiber, healthy fats, and other nutrients. Enjoy!

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Roasted Rosemary and Garlic Almonds

Roasted Rosemary and Garlic Almonds

Ingredients

2 cups of whole (natural) almonds

2 Tbsp extra virgin olive oil

3/4 tsp sea salt

1/2 tsp granulated garlic

1 Tbsp finely chopped rosemary

Instructions

  1. Preheat oven to 300 degrees F.
  2. Combine all of the ingredients in a bowl and toss to coat all almonds. Arrange on baking sheet lined with foil. Bake for 20 minutes or until lightly toasted. Let almonds cool to room temperature.
http://kathrynskitchenblog.com/2016/07/roasted-rosemary-and-garlic-almonds/

Roasted Lemon Pepper Asparagus

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Asparagus is one of my favorite vegetables and I especially love it with lemons. This recipe is extremely quick and easy to prepare for any side dish or appetizer. Fresh lemons and asparagus pair so perfectly together. This fresh app is packed with all kinds of antioxidants so be sure to eat these greens!

Ingredients:
1 bunch of fresh aspsaragus (about 1 lb); ends removed
1 Tbsp olive oil
1/2 tsp lemon pepper
1 lemon; zested and juiced
Sea salt and pepper for taste

Steps:
1. Preheat oven to 400 degrees F. In a large bowl, toss the asparagus with olive oil, lemon zest and juice, and lemon pepper until evenly coated.

2. Sprinkle with a pinch or two of sea salt and pepper. Place in baking pan and roast for 8-12 minutes, or until the tips begin to brown and the asparagus is tender. Enjoy!

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Roasted Garlic & Parmesan Broccolini

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I try to get my greens in as much as I can during the day and the easiest is for dinner when I roast up my favorite veggies…whether its roasting brussel sprouts, asparagus, broccoli, or even broccolini garlic and parmesan cheese make anything taste delicious! Brocolini is a mix between broccoli and kale so you can imagine the health benefits you get out of this.

Yield: 4

Ingredients:
1 bunch of broccolini (about 1 lb)
1 Tbsp olive oil
3 cloves of chopped garlic
1 tsp salt
1/2 black pepper
1/2 tsp garlic powder
1/4 cup shredded or grated parmesan cheese

Steps:
1. This is super easy, you can do it with you eyes closed…Preheat oven to 400 degrees F. Grease a baking sheet with olive oil or use a silpat. Place washed broccolini on baking sheet and drizzle olive oil and with a pair of tongs or your hands, rub broccolini together to make sure they are coated evenly with oil. Then.. sprinkle garlic, salt, pepper, garlic powder.  Place in oven and bake for 15 minutes..sprinkle with cheese and bake for another 5 minutes until cheese is perfectly melted and enjoy! Delicious and nutritious 😉
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Simple Roasted Corn & Veggie Salad

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If you love to eat clean, this is the dish for you…This salad is really simple to make and all of the flavors fall into place once all the veggies are roasted and mixed together. This also makes GREAT leftovers for lunch or dinner for the next few days. If you want to add more protein, shredded chicken would be a great addition to this dish and even brown rice or quinoa!

Ingredients:
2 14.75 ounce cans of Del Monte Whole Kernel Southwest Corn with Poblano & Red Peppers
2 14.75 ounces can of sweet corn
1 14.75 ounce can of black beans
1 14.75 ounce can of fire roasted tomatoes; drained
1 zucchini; chopped
2 bell peppers; chopped
1 Tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
2 green onions; sliced for garnish

Steps:
1. Preheat oven to 375 degrees F. Rinse and drain corn and place on a lightly greased baking sheet. Sprinkle salt, pepper, an olive oil and let roast for 30 minutes. Do the same with the zucchini and bell peppers, but place in a separate baking sheet and roast for 40 minutes or until soft.

2. Drain black beans and tomatoes and place in a large bowl. Once corn, bell peppers, and zucchini are roasted add to large bowl. Mix until everything is combined and add more salt, pepper, and garlic powder for taste. Top with sliced green onions and enjoy!

Parmesan Roasted Tomatoes

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Yield: 4

Ingredients:
6 roma tomatoes
1/4 cup seasoned italian bread crumbs
1/2 tsp granulated garlic
salt & pepper to taste
2 Tbsp parmesean cheese

Steps:
1. Preheat oven to 350 degrees F. Slice tomatoes about 1/4 of an inch thick and put on greased baking sheet (grease with olive oil).

2. Sprinkle bread crumbs, granulated garlic, salt, pepper, and cheese on tomatoes. Roast for 25-30 minutes.