If you would have told my 15 year old self that I would one day be eating a plate of veggies for lunch and LOVING it...
I would say you are crazy!
Thanks to my mama, growing up I learned to eat my veggies. Putting aside my love of salads ( I do love salads ) I have a hard time eating the majority of veggies raw.
My friends did a "Whole 30" around the first of this year and I "kind of" did part of it with them.
If you aren't familiar with "Whole 30" it's basically eating sugar, carb and dairy free, cutting out all processed foods ( there is a little more to it but that was it in a nutshell for me )
When I say I "kind of" did it with them, I mean I had a once a week "cheat day", and bent a couple of rules along the way :) ( allowed myself oatmeal, occasional brown rice, and quinoa, and definitely didn't make it 30 whole days without graham crackers and milk ) But for the most part - stuck to the eating plan! HA
It was SO eye opening that although I considered myself to be a pretty "healthy eater",
I realized how much I relied on the handle of cracker chips in the afternoon, or the bowl of cereal for breakfast ( or dessert ) , etc.
Coming up with "snack ideas" was a lot harder and took lots more time!
This is when I started grilling and roasting vegetables daily.
The sweet potato fries satisfied my daily "salty" food chip craving and I started craving these vegetables!
Yes I will eat that entire pan by myself ^^
You want to know the craziest part?? It's only about 235 calories for the whole tray. ( not including small amount of olive oil you add )
I love it because it makes me feel like I'm eating a BIG meal, and it also fills me up!
I will always add a Protein to eat with it -- ( chicken, tilapia, salmon, etc. )
I buy everything at Costco in bulk. - this bag ^^ is so wonderful!
Peel and CUT the following..
1 Sweet Potato
1 Yellow Squash
1/2 Large Onion
1/2 Red Pepper
Toss in a baggie with a little olive oil.
Spread on a cookie sheet ( MAKE SURE TO SPRAY the cookie sheet or foil! They will stick! )
And top it off with kosher salt.
Bake at 425 degrees for about 35 minutes.
I wait for them to get really soft and then stick the oven on broil to lightly blacken everything, ( WATCH IT the whole time so they don't all burn to death! )
that's what makes them crispy! :)
On Sunday's I usually cut enough for the week and put it into baggies.
With kiddos and everything else going on in the week, I don't have time every day to be cutting veggies up and waiting for 35 minutes to eat HA so I have them all pre cut and ready to throw in the oven!
Makes all the difference!