Operation Veggie Monster

There are some people in this world that can eat whatever they want, whenever they want, and not gain an ounce. I am dating one of those people. While I may be tempted to make Mike deep fried Oreos and a Cherpumple, I want his interior to look just as healthy as his exterior does. While he’s a relatively healthy guy, his schedule is just as hectic as mine is. He forgets to eat a lot or just doesn’t have time- the other day I asked him what he had for lunch and he replied “fries and corn.” Headdesk. Therefore I have made it my mission to make sure he always has snacks and water, and a hearty dinner full of veggies!

I mentioned before that I used to not be very microwave savvy, but I’m going to be honest- the microwave has been a staple in meal prep as of late. Because I work part-time at the university I’m currently attending, they provide me with a lovely apartment. However, I do not have a real kitchen. I could either have a pseudo kitchen or a meal stipend, and I chose the stipend. There is a kitchen in my building and I would rather have free money to use at the hospital cafeteria to grab a cup of coffee or some greek yogurt between classes. I have a microwave, toaster oven (thanks to Mike’s sister), a blender, and a coffee maker. Oh and a full fridge. Le duh. I used to be opposed to microwaves and while I don’t think I would want one in my future big-girl house, I think they’re super for quick meals.

The toaster oven has been great for throwing together roasted vegetables. Autumn makes me think of roasted root veggies, so I’ve been making parsnips, carrots, and sweet potatoes pretty frequently.

Roasted Roots

  • 2 large carrots
  • 1 large parsnip
  • 2 small sweet potatoes
  • cooking spray
  • chili powder (to taste)
  • cumin (to taste)
  • garlic powder (to taste)
  • sea salt
  • pepper

Coat baking tray in cooking spray and preheat oven to 425°. Chop root vegetables in rounds or half-rounds, then toss with spices (I like a fair amount of spices, about 2 tsps of each). Place on baking tray and bake for 30-45 minutes. Enjoy! I like mine with sriracha and/or spicy brown mustard.

Onto the main course! As I mentioned, the microwave is your friend. I’ve made everything from rice to chicken (for Mike) in the microwave, and 99.8% of it has turned out fantastically. I figured if I can make rice in the microwave, why not pasta?

First, place the amount of pasta that you want in a bowl or container, and then add enough water to completely cover the noodles. Place the bowl in the microwave and cook in 3, 3 minute intervals. After each 3 minute interval, give the noodles a good stir. When the 9 minutes are up, drain the pasta and add whatever you like. 

I’m a big fan of using whatever you have in the fridge, so I added 1/4 cup crushed tomatoes, some hot sauce…

roasted red peppers (that Marissa made!!!)

Oregano, garlic powder, chili powder, and pepper

and lastly, some fresh mozzarella, about 1.5 ounces (again, from Marissa! Because she’s awesome)

Throw it back in your handy dandy wave of micros for 2 minutes

Viola! Doesn’t that look good? And it was so simple! Go ahead, give yourself a pat on the back.

pescatarian/health nut tested, boyfriend approved 🙂

(he even ate and loved the root vegetables! Win!)

What are some of your go-to meals during the week?

–Ariel