Lately

Lots of fun projects lately between my internship, trying to cook more to prepare for my wifely duties;) and participating in Sally’s Baking Challenge. I have been reading her blog for years and it’s so fun to have a fun reason to bake each month!

I used to love to bake and had a baking blog back in the day. Then, I started to study nutrition and felt like I had to give baking up. I lived with all nutrition majors and we couldn’t have cookies and brownies just sitting around to tempt us!

I am SO glad that I have gotten over this and have started baking again. It brings me so much joy to bring a yummy treat to a friend’s house and share with others.

The pictures below:

Mason Jar Salads for a presentation at work

Sky high chocolate mousse pie!

Veggie omelet in a mug w/ hummus toast for work

1 pan dinner: lemon chicken with roasted broccoli

Salted Caramel Whoopie Pies from SBA.

Here’s to baking again and loving it!

Roasted Veggie Bowl

Well, it’s over! My dietetic internship, that is!

I finished on Monday and have now entered the studying, job-searching and wedding craziness!!!

Of course, with exactly a MONTH left until the big day, I am focusing more on my diet and upping the exercise. I made this roasted veggie bowl the other day and it was a filling and nutritious lunch for me to get-it-done. I added spinach and some Bolthouse honey mustard dressing to it for some extra pizzazz.

IMG_9194

Roasted Veggie Bowl

1/2 cup cauliflower, chopped

1 sweet potato, chopped

1 cup rice, cooked

1 cup raw spinach

2 tablespoons Bolthouse honey mustard dressing

olive oil

Preheat oven to 400. Coat a baking sheet with olive oil. Chop up veggies and spread into an even layer on the baking sheet. Sprinkle with salt and pepper. Roast for 15-20 minutes, until veggies are soft. Layer cooked rice in a bowl and put the roasted veggies, spinach and dressing on top. Enjoy!