09
Dec
09

savory roasted veggies with maple agave syrup.

I’m having the hardest time eating socially acceptable portions these days. I was in my element on Thanksgiving when everyone was eating monstrous, heaping plates of food and returning for seconds and thirds, but Nov. 27 hit and suddenly I look greedy. To be fair, those baked goods were not going to eat themselves. I usually budget for one or two sweets a day, but that week was lady balls to the wall. Chocolate peu de creme? Hit me. Pumpkin ice cream? You only live once. Now I’m feeling all kinds of tubby. Thanks, Thanksgiving.

I ran around my favorite lake a handful of times during my week-long stay, but a few miles weren’t much of a match for the lady balls on the wall. Gross imagery? I’m just trying to prove a point here.

Upon my return, I’ve been attempting to shed the excess with some healthy foods and way too much gym time. Running has been my main/only source of cardio these days, so I’ve been forced to up the ante with the treadmill. This past week, I’ve been increasing the incline for the last half mile on each tenth of a mile. By the time I get to .9 of a mile, I have increased the incline to 5 until I reach a mile. It’s considerably harder than it seems, and when I’m done my skin is a pretty shade of fuschia and my quads have had it. This has been going on for a couple of weeks already, so eventually I’ll be running on an incline for the whole mile(s). Believe it.

In the hopes of fast-tracking a Miss Fitness America-worthy body, I’ve decided that vegetables are my world. This past week, I loaded up on cauliflower, brussels sprouts, butternut squash, mushrooms and parsnips. My dad made this roasted vegetable dish with many of those for Thanksgiving, and he actually used maple syrup to flavor. Amaazing. I had about three helpings the first time we met.

I started my version with the aforementioned veggies, which I cut into pieces that are roughly the same size. You want them to cook evenly, so as not to confuse the toaster oven:

I tossed them in some olive oil, rosemary, salt and pepper, and then roasted them for 20 minutes at 400 degrees in the toaster oven. I then opened it, tossed them around some more, covered them in maple-agave syrup, and then roasted for another 20 minutes. They were insaaaane. Repeat for two nights.

On the third night I was a little bored with the formula, so I decided to make it more savory. I left out the rosemary, and instead used cumin and curry powder with the salt, pepper and olive oil. It’s pretty much the easiest recipe of all time. Maybe this is my 10 p.m. dinner speaking, but it really fills me up until breakfast. Also, there’s so many veggies that I can eat for days until they rot. Best poor man’s food ever.

See below:

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