Gratitude: Five for Friday

As this week winds down, here are a few things I’m feeling gratitude for today. …

1. Jane Goodall and all the work she does for the animals. She’s the real deal, and she’s my hero. She recently spoke at the USF Sun Dome in Florida. That would have been amazing to see.

2. Jimmy Fallon’s thank-you notes. They make me smile every time.

3. The Vosges-Haut Chocolat boutique inside O’Hare International Airport in Chicago. I always go shopping here every time I’m passing through. If you haven’t tried Vosges, you must. It’s delicious! Also, the company uses organic ingredients when possible and is committed to green manufacturing practices, packaging and more.

4. Pilates. Never fond of gyms or “exercising” in general, Pilates has been a game-changer for me. It helps not just in overall health but also in my cancer recovery. My sis Charlotte swears by it, too. I practice twice a week now at Full Circle Pilates in San Anselmo (it’s practically my new home away from home).

5. Innovative thinkers: I just love this idea of biophilic cities, where urban landscapes are designed to merge effortlessly with nature. The article states, “In biophilic cities, there is more focus on well-being and health.” Sounds good to me!

Wishing you a wonderful weekend. What are you grateful for today?

{Photo credit: orca_bc via photopin cc}

 

 

The culinary trick I can’t live without

This is probably obvious to everyone else out there but me, but recently I discovered the art of roasting vegetables. I can’t believe I’ve gone all these years without doing this!

I’m a vegetarian, so eating veggies is already a huge part of my daily diet. But it seems I’ve always blended, baked or sautéed them. Now that I’ve discovered roasting, it’s my new favorite kitchen trick.

Here’s my super easy process (beware—it’s addicting):

  1. Line one or two cookie sheets with parchment paper.
  2. Preheat oven to 350 degrees F.
  3. Chop all your favorite veggies. If you do potatoes, make sure they are super thinly sliced.
  4. Coat everything with 1-2 tablespoons of oil, pepper, a pinch of salt (optional), and 3 garlic cloves, minced. You can use a bowl or a gallon Ziploc bag for easy cleanup.
  5. Place the veggies in a single layer on the cookie sheets and bake 20 minutes or so until done.
Roasted cherry tomatoes

Roasted cherry tomatoes

That’s it! Once roasted, they’re so versatile. You can sprinkle them inside tortillas, top pizzas and pasta, stir into scrambled eggs or just enjoy alone—whatever works for you.

Here’s a delish recipe for Garlic Roasted Cherry Tomatoes from The Novice Chef blog (see my sis Char’s take in the photo above).

Want to know the best kind of oil for healthy roasting? Check out this great article.

Do you roast veggies? Any tips, tricks or recipes to share?

{Lead photo credit: Dylan Parker via photopin cc}