Another day, catching up on another movie – Jurassic Park.
One of the best things about having a non-standard to this area’s weekend is having the baller theater to ourselves.
Roasted Mustard Veggies
This dish was exactly what I was picturing when I picked my bottle of mustard oil up.
It’s simple, quick, keto, pantry-friendly and delicious. Plus: it can be dressed up a million different ways. I served with 2 fried eggs for a low-effort dinner one night.
gluten-free, vegetarian, vegan, keto, paleo
Roasted Mustard Veggies
10 ounces frozen veggies (I used a mixture of cauliflower, broccoli, and romanesco)
2-3 Tbsp. Fat of choice (I used coconut oil)
1 Tbsp. Mustard oil (can be found in Indian or middle-eastern groceries)
1/4 c. Slivered almonds
Sprinkle nutritional yeast or Parmesan (optional)
Salt & pepper
Preheat your oven to 200C.
While your oven is heating, line a baking sheet with tinfoil and spread your frozen veggies on top. Sprinkle with the oils and hit with salt and pepper.
Bake 20-25 minutes or until browned to your liking.
While the veggies are roasting, dry toast the almonds over high heat in a large pan. Set aside.
To serve, top the veggies with the almonds.
Makes a hearty main (with something light like eggs) for 1 or decent side for 2
June 16, 2018
June 15, 2018
Deadpool, even prepped and packaged for this market, was still rather great.
The “cursing” was inventive.
Also: yay, sneaky way to quarter work on French!
June 14, 2018
Selfie with my girl
June 13, 2018
Lights – another day, another (delicious) catch-up chat.
June 12, 2018
This cafe looks like Jasmine’s house
June 11, 2018
June 10, 2018
Celebrating iftar with friends during one of the last days of Ramadan
June 9, 2018
Indian with the hubbs
Gastography 