Roasted Veggies…

I mentioned in a previous post that we have been subscribing to our local farm to table program and we get tons of fresh veggies every week one very easy way to make them is to just cube everything up and roast it in the oven until they are golden brown or tender. I love doing this because I can throw them in and forget about them for like 30 minutes and finish doing other things or concentrate on the rest of dinner. I usually always cook everything on the stove top but this is so much easier and a super easy clean up if you use foil on your pan you just throw it out with no mess!

The great thing about roasting veggies is that it pretty much works for any type of veggie or you can combine them together which I love doing. This is a great way to eat tons of different colors and eat healthy. Obviously you can pair these with anything from fish to steak and they always taste amazing even if you just use salt and pepper. The combination of flavors are endless!

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Butternut Squash and Eggplant I served this over whole grain pasta with marinara, the most delish combination!

Make sure to eat your veggies!

xo Meg


What’s in the Box…

Recently my husband and I were shopping with friends in our cute little town and we saw a flyer for a farm co-op.  I have been interested in trying something like this for a while now but never have heard of a local place to get fruits and veggies.  This was so easy and everything is done online, we just went to the website and signed up and its only like $20 bucks a week.  Every week for the growing season you can pick up a box full of fresh fruits and veggies that are locally grown and picked within a day or two of the box being packed.  I love that we are supporting local farmers and it is a surprise every week when we get our box to see what was ripe that week.

Most of our cooking has revolved around the fresh fruits and veggies that we have been getting in our box.  I think that this is such an amazing way to get involved in your community and support local growers.  I think that the produce tastes amazing and I love knowing that it was freshly picked and didn’t have to sit on a truck and then in the grocery store for who knows how long.  Another great advantage to subscribing to something like this is being able to try new veggies that I would have never bought in the grocery store.  One of my faves has been the butternut squash, I don’t think that this is that crazy of a veggie but I have never had it before and I am obsessed with it!


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You should deff check out your local growers and farmers markets I am so happy that we found out about it in our area!

xo Meg

More tomatoes…

I found this recipe from The Eat-Clean Diet Recharged by Tosca Reno, I have so many of her books and I love them all! They offer such great advice on how to lead a healthier lifestyle.  She is such an inspiration and I love how she incorporates exercise and diet tips that will help you to make better decisions and lead a healthy active lifestyle.  If you have never checked out her books I highly recommend that you do!  She has many different recipes that go along with her healthy eating principles for all different diet types which I love.  She gives suggestions for vegans, vegetarians, and people who eat meat so its great for every one of all ages!

This is a recipe for gazpacho, I have never had this cold tomato soup before but like I said in my previous post I have been obsessing over tomatoes lately and had a bunch left over from the week so I decided to try this recipe out.  It is super simple and you only need a blender or food processor to make it!  You just throw all of the ingredients into the blender and blend away until you have a consistency that you like!  I decided to top my soup with half an avocado, balsamic, salt, and pepper.  It was pretty good although next time I think I would make it a bit chunkier.  Overall it is pretty tasty and is so low in calories only 109 per cup serving, so this would make a great appetizer or snack.


 4 lbs Ripe Tomatoes

1/4 c Extra Virgin Olive Oil

1/4 c Rice Wine Vinegar

1 c Juiced cucumbers

2 Cloves garlic

1 Orange or Red Pepper

1 T Sea Salt

1/2 c Fresh Basil

Ground Pepper to taste

*I only had about 2.5lbs of tomatoes so instead of juicing the cucumber I just cut it into chunks and threw it in whole, and I also skipped the rice wine vinegar and substituted balsamic when I served the soup.

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xo Meg