Roasted veggie love

After taking care of many errands and running two miles on the dreadmill (for speed work purposes) I came home and made a little post-run snack. Half a glass of skim milk mixed with some low-fat chocolate syrup. Plus a string cheese and a fruit strip. Yum!

I headed out with Adam to run a few more errands before heading home. It was “eat what you want” kind of night so I was on my own! I wasn’t sure and honestly, I just didn’t feel like the same old thing! It’s amazing how something seems to come to me even when I think nothing will. I am just grateful because a delicious meal was made!

All I wanted was roasted veggies.

I started with garlic.

My mom taught me this, cut the top of the garlic off. Leave skin on and place in tin-foil. Drizzle with EVOO, salt and pepper and wrap up into a tin foil ball.

Roast at 400 for at least thirty minutes, it could go forty.

Unwrap to find what I like to call, real garlic butter. Because there is NO butter!

The garlic is SUPER creamy and spreadable. I spread it on whole wheat toast. Maybe I will do that for breakkie too! Mmm..

I roasted three large organic carrots, organic broccoli, and onions. I apologize if this all repeats for lunch tomorrow because holy cow it was SO good!!! The onions were like crispy onion chips. Super sweet and yummy!

I also made my healthy spinach dip. You really should try it!

Dessert was frozen fruit. Peaches, blueberries, blackberries, raspberries and strawberries! Another new fave.

I’m off to bed and dream of roasted vegetables dancing in my head..