I am a very busy person. I'm resurfacing after a long hiatus (a whole 22 days!) during which time I've been a busy working bee and taking an awesome Summer vacay on the eastern shore with wonderful humans. A FAQ about me is that I manage two (yes, two) very exciting careers that I loooooove and am so blessed and fulfilled by. I work full time in Interior Design and manage my Wellness business on the side- which entails hanging out with a bunch of cool clients who inspire me daily. A lucky duck I am, but pretty dang busy. But I stay grounded and happy because I am what I eat; and what I eat is simple good food, like, 85% of the time. See? As a Health and Nutrition Coach, I'm not perfect either, but that's not what I'm aiming for.
I'm all about the quick, simple and delish. Because if it's not so, who the heck has the time?
Look at these bad boys that showed up in my CSA this week. I talk about my CSA a lot, because it's the best thing on earth and the delivery of such bounty every week never gets old; in fact it cheers me up big time.
In addition to being super interestingly freaky cool looking, these delicate, soft, fleshy-on-the-inside summer squashes are super good for you. THE go-to, primary beta-carotene food (yes, THE one for BC, not carrots) they're looooaded with a ton of dietary fiber (great for diabetics and blood sugar regulation), a bunch of B Vitamins and anti-oxidants (move over, Citrus!)- but they're mostly present in the skin, so leave them on.
I came home after a long day of being a busy bee and knew I had little to offer in the kitchen (as in creativity, willingness, time); alas, the freaky cool squash appealed to me so I took to them, right over to the oven for some easy breezy roasting. Try this as a side; you can roast the squash alone or mix with others like Broccoli, which is what I did to get this duper satisfying meal.
Roasted Summer Squash and Broccoli
3-4 Squash, sliced 2-3"
1 cup Broccoli heads (do away with stems), halved
1 big clove Garlic, minced
2-3 Tbsp Extra Virgin Olive Oil
1 teaspoon Paprika
1 teaspoon Turmeric (optional)
Sprinkles of Black Pepper
Layer veggies on baking sheet and massage with oil till evenly coated; sprinkle over spices. Bake at 350 degrees for 15-20 minutes until slight browning occurs. Let cool, sprinkle over black pepper and squeeze over a small wedge of lemon. Serve with some leftover grains (I used cooked Quinoa) and a side of other yummy veggies (I used String beans). And boom. Easy, quick and yum! The family was indeed happy.
I am here for all you other very busy bees who at times feel hopeless in the kitchen; trust me-- it's simpler than you think! Embrace veggies of all colors of the rainbow- even ones you've never heard of or seen before; chop them up and throw them into the oven with garlic. You CANNOT go wrong.