After Holiday indulgences, we decided to become reacquainted with VEGETABLES, and had this healthy lunch on Sunday while watching football.  All the veggies were roasted at 425.

Carrots and Yam were roasted about 30 min. with just EVOO, salt & pepper.   Zucchini was roasted 20 min. with sliced sweet onion and several cloves of garlic.  Parmesan cheese sprinkled on top for last 2 minutes of cooking.

The neat little beige pile is bulgur wheat.  I cooked this 15 minutes in low-sodium chicken stock.  You could use water or veggie stock instead. Use 1-2 ratio – 1 cup of wheat / 2 cups of liquid. (I made twice as much so we could have leftovers)

Carrots and wheat are topped with a bit of dry roasted almond slivers (from TJ).

It felt good to do something healthy.  Our New Year’s resolutions only took 2 weeks to implement.  Not too bad.


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