On the Menu: Pot of Veggies at the End of the Rainbow

It’s been quite some time since I’ve done one of these posts. This whole fall has been a whirlwind of activity between The Jeff Probst Show and other spin-offs from the book, activities with friends, and marathon training. This weekend has been a chance to catch my breath before the next round of craziness begins next weekend.

It’s funny – I never used to cook much. But now that I’m used to it, I’ve missed the extended time in the kitchen on Sunday trying out new (or at least not tried and true) recipes. I’ve been cooking my lunches the last several weeks (I have to, or I don’t eat) but I have been relying on quick and simple dishes. Today I passed on my usual yoga class to give myself the gift of time in the kitchen.

My sweet potato, oat, and protein powder concoction that fueled my marathon.

I am still on my sweet potato ban after marathon training. Don’t get me wrong, those little suckers are a perfect (and cheap!) carb source for gluten free endurance athletes but they do get old after a couple months of daily consumption. Besides, I’m ready to go back to my normal, lower carb diet. I definitely feel stronger and leaner when I limit the carbs a bit more.










I started off early this morning prepping for one of my favorite winter soups: Eat the Rainbow Black Bean Soup from Fat Free Vegan. This soup literally swallows veggies. It is so filling and hearty despite being low calorie.

These are just some of the veggies that go into this soup. When I kept chopping, I swear my slow cooker looked at me incredulously.










I decided to add some tofu this time to up the protein factor a bit more.

I’m hoping the vegetable content of this soup alone will scare off any rhinovirus that happen to be lurking around. I like to pretend that the common cold is uncommonly afraid of spinach.

The soup about halfway through its five hours in the slow cooker…yum!











Since I had the time this weekend, I ventured to Trader Joe’s – one of my favorite places to get groceries that unfortunately is an extra 20 minutes out of my way. I squealed in delight when I saw that they had in their seasonal shipment of brussels sprouts on the stalk. Yes, I got some strange looks. They are more labor intensive to prepare when they are sold this way but they are much cheaper and way cooler.

I just love the alien look of sprouts on the stalk!

I decided to keep it simple. After de-stalking (reminds me of defrocking and makes me giggle!) the little cabbages, I cut them in half and tossed them with balsamic, olive oil, garlic powder, and salt and pepper. I then roasted them at 400 degrees for just over 20 minutes until the leaves were perfectly crispy-black.








I have to admit. I have a strange addiction to these things. As I was attempting to pack them into five containers for my lunch, I kept sneaking bites. I ended up eating almost 1/2 pound of sprouts. Between those and my usual kale and spinach breakfast smoothie, I had more cruciferous veggies before 10:00 a.m. than most people probably eat in a week!

Here’s my addiction – roasted brussels sprouts. I love the sweet and salty crunch of the blackened leaves.

What’s for dessert, you ask? I usually just have an apple or some (gack!) sweet potato, but I decided to make something a bit more special this week. I like to that especially around the holidays as it keeps me from feeling deprived around all of the sweets that invade the school.

I decided to make the Grain-Free Carrot Cake from Ask Georgie. It. Is. Amazing. Stupendous. Unbelievable. Not only will I not feel deprived this week, but I bet others will be envious of my sweets!

Gluten and grain free carrot cake. Nuff said.










The craziness of the last few weeks has been wonderful and exciting but it feels amazing to be home and enjoying the restorative simplicity of preparing food that nourishes my body.

And now for some not-so-healthy veggie nachos and some NFL. Go Ravens and Falcons! Let those birds fly:)

Thank you for sharing!

6 thoughts on “On the Menu: Pot of Veggies at the End of the Rainbow

  1. everydayclimb – I'm a woman with lots of uphill climbing behind me. I'm a freelance writer and editor and a mortician by education (retired from it). I enjoy working online and writing my first Young Adult book.
    everydayclimb says:

    “I like to pretend that the common cold is uncommonly afraid of spinach.” I love it! Great post!

  2. 3kids2cats1divorce – Middle aged, stay at home mom to three teenagers, with two fat house cats lounging about. Estranged spouse has moved out to have a midlife crisis. I'm figuring out who I am, how to be a single mom, and looking for a job after 18 years at home raising kids. The kids and cats just want to be fed. Update January 2015: My estranged husband is now almost my ex-husband, just waiting for the judge to sign the papers. I've gone back to college and my youngest kid has started high school, which my local school board has deemed appropriate to start at 7-frickin'-o'clock in the morning. It's been almost three years since the midlife crisis blew up my family and I'm finally seeing the light at the end of that very long tunnel.
    3kids2cats1divorce says:

    I love your cooking posts! I’m not vegan, or even vegetarian anymore, but you inspire me to try new (and healthy) recipes. Thank you!

  3. wanderlustryramblings – Blogging has always been a cathartic experience for me. There is something about seeing your thoughts, dreams and desires in black and white. Writing down the multitude of thoughts passing through my mind every second almost gives the thoughts a sort of finitude. So here I have come to blog about the events and happenings that have affected my profoundly and will continue to affect my life as I endeavor to move on. I am also here to write about anything and everything that will help those like me seek solace in the understanding that they are not alone to ultimately begin to deal with their own pain and sense of loss.
    wanderlustryramblings says:

    Loved the post! Even though Im not vegan but irrespective of the dish it honestly feels amazing, almost therapeutic to cook a nutritious and delicious meal for yourself. I too never cooked much in the past but now find cooking any type of dish de-stressing. So happy cooking and bon apetit!

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