Perfectly Roasted Parmesan Broccoli

If you're trying to add more veggies into your day, but don't enjoy them raw or steamed, I HIGHLY recommend that you try roasting them. Roasting gives vegetables a totally different texture and flavor. Unlike any other cooking method, roasting caramelizes the vegetable which gives it a naturally sweet flavor. And who doesn't like sweet?

Serve to any veggie skeptic and watch them change their mind.

Perfectly Roasted Parmesan Broccoli

Ingredients:

1 head of broccoli
Sea salt
Pepper
1 tablespoon grated Parmesan cheese
Lemon

Directions:

1. Preheat oven to 425 F.
2. Cut broccoli into florets, leaving about 3/4" of stem.
3. Coat a baking pan with foil. Spray with cooking spray. Add the broccoli and coat with cooking spray and salt and pepper to taste. Roast 25-30 minutes, or until tender and crisp.
4. Remove from pan and place in a large bowl. Add the cheese and a squeeze of fresh lemon juice and toss to combine. Serve while hot!

Serves: 1-2 veggie lovers

Indian Spiced Lentils with Greek Yogurt

I noticed this recipe on a few food blogs. The original recipe came from The Bengali Five Spice Chronicles Cookbook. I modified it slightly, and seriously could not get enough of it! It's basically an Indian spice explosion in your mouth. I had this as a side dish 3 days in a row. First, with roasted kale (YUM!!!) and vegetarian meatballs, then AGAIN with roasted mahi-mahi, and finally, it somehow ended up in my egg white veggie omelet (don't knock it till you try it!!).

Indian Spiced Lentils
Adapted from The Bengali Five SPice Chronicles Cookbook

Ingredients:

2/3 cup dried lentils
1 teaspoon tumeric
1/2 teaspoon salt
1/2 teaspoon cayenne pepper powder
1 teaspoon ginger paste
1 teaspoon garlic powder (the original called for 2 cloves finely chopped garlic but I was all out!)
4 cherry tomatoes, quartered (the original called for two chopped tomatoes, but this was all I had)
1/2 teaspoon cumin seeds
2 tablespoons plain Greek yogurt

Directions:

1. Place the lentils in a cooking pot with 3 cups of water. Bring lentils to a simmer.
2. Add the tumeric, salt, cayenne pepper, ginger paste, garlic, and tomatoes and simmer on medium-low heat for about 30-35 minutes. The lentils should be soft and easily mashed. 
3. Stir in Greek yogurt. Serve!