Undressed Skeleton — Tonight for dinner, Jeremy and I took the veggie...

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Tonight for dinner, Jeremy and I took the veggie route. We made roasted vegetables and a side salad. We have been working out hard in the gym, and need to keep our bodies full of healthy food for energy. The salad was very simple. It consisted of: iceberg lettuce, hard boiled eggs, croutons and light honey mustard dressing. I cooked up some chicken on the side for Jeremy’s salad. He must have appreciated it, because he did the dishes without being asked. Such a great boyfriend :) 

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I love cooking roasted vegetables. It’s an easy fix. I like the fact that there are always left overs for the next day. I go for quantity when it comes to food, so I don’t feel guilty going back for seconds. I don’t feel deprived after piling up my plate with roasted vegetables. 

For my roasted vegetables:

  • 10 Red Potatoes
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • 3 Medium Squash
  • 3 Medium Zucchini
  • 4 Tbsp Extra Light Olive Oil
  • 1/8 Tsp Pepper
  • 1 Tsp Garlic Powder
  • 1 Tsp Italian Herb Seasoning
  • 1 Tbsp Low Sodium Soy Sauce

Cook in oven for 1 hour on 350 degrees. Stir every 15 minutes. 

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