Our Favorite Way to Eat Veggies

One thing I hear from people all the time is, “I hate vegetables” or “I don’t know how to cook vegetables so I don’t eat them.” I am here to say, I hear ya and I can help. I used to detest vegetables and the only vegetable I would eat was Cesar salad which doesn’t really count!

My husband and I have perfected these veggies and we can eat them like candy. For real. The other night I was dipping them in warm marinara sauce and eating them like bread sticks. They are heavenly. We love putting them in our eggs for breakfast even!

We like them best cooked on the grill. I invested in a stainless steel grill pan which I now use for grilling vegetable, potatoes and fish. It works great on the grill but I also use it in the oven. I just place a silicone baking mat on top so stuff doesn’t drip out of the bottom of the pan.

How to Grill Vegetables that you will actually want to eat

-2-3 zucchini
-1-2 yellow squash/crookneck squash/summer squash (all the same thing)
-optional: cherry tomatoes cut in half
-optional: red onions, sliced
-optional: crushed garlic
-optional: asparagus cut into 1 inch long pieces
-1-2 tablespoons olive oil (or whatever oil floats your boat)
-4-6 tablespoons balsamic vinegar

First, slice the zucchini and squash. I find the “thick” setting on my mandolin is the perfect thickness which is probably about 1/8th of an inch. Place the sliced vegetables in a large bowl as you go. Add whatever other vegetables you want to roast to the bowl.
Next, drizzle a small bit of oil on the vegetables. Just enough to keep them from sticking to the pan. Not too much or they will turn out soggy. Next drizzle on balsamic vinegar. I don’t worry about having too much vinegar because it just cooks off. This gives the veggies a sweet taste! Then sprinkle with salt, pepper, oregano and thyme as desired.
Use your hands to mix everything up and then spread the vegetables out on a baking sheet prepared with parchment/silicone baking mat if baking in the oven or on a grill sheet if cooking on the grill (do not use parchment or silicone baking mat if using a grill).
For Grilling: Grill at 450˚F for 8-12 minutes flipping/rearranging every 4 minutes. It could take longer if the vegetables are really heaped on though.
For Baking: Bake at 450˚F for 30 minutes, flipping/rearranging after 15 minutes.
Either way, cook until browned and tender.

Here are the veggies sliced and seasoned, ready to go on the pan!

Here they are hot off the grill. Some will be almost crispy and others not so much. They are all good!

I finally got a standing workstation for my computer at work! I wanted to do this a year ago but a year ago I was in a boot and couldn’t stand! I’m really excited about this and I’ll do a post on it soon! Look how excited I am (it is too tall for me in this photo):

Rocco is so good. He’s really into burying things these days. Outside in the dirt. He’s actually really good at it now. He has this little scrap of fur (formerly a stuffed frog) and it is his #1 prized possession at the moment. It is so prized it frequently buries it in the garden. And then he digs it up, brings it in the house and shakes all the dirt off. It would upset me if I wasn’t laughing so hard at how cute and funny he is!
He has graduated to big rawhide chews. Here he is chewing a new rawhide (made in the USA of course) in a sea of toys. He is truly king of (his) toys! You can follow Rocco on Instagram. His username is Rocco_the_minpin (Rocco James).


Have a great rest of the week!


Easy Coconut Crusted Mahi Mahi

A while ago I posted a picture of this incredible Mahi Mahi I’ve been eating ever since I started the Whole30. We love it so much that we are still eating it even though our Whole30 is over. It’s also really easy to make. My husband made it all by himself last week and had it ready for dinner for me when I got home after working late. What a guy! He’s the best.
I had never cooked fish in my life-EVER-before this so I don’t know even know if this is proper cooking technique.

It tastes good all on it’s own-meaning, it doesn’t have to be drowning in sauce in order to choke it down. I like to eat it over a bed of spinach, topped with lime juice, salt, pepper and oil.

All my ingredients are loose approximations because I don’t measure anything out and it just depends on how many pieces of fish you want to make. But here it goes.

Easy Coconut Crusted Mahi Mahi
– Mahi Mahi, thawed. (I bought frozen ones from Costco)
– Almond flour (or coconut flour), about 1/4 cup
-1 egg
– Shredded unsweetened coconut, about 1 cup

First thaw the fish. I fill my sink up with hot water and place the bags of frozen fish in the water and prepare everything while the fish thaws.
Grease a grilling basket generously with oil and set aside.
Whisk 1 egg in a bowl large enough to fit a piece of fish in and set aside.
Place the flour in a large ziploc bag and set aside.
Place a bunch of shredded coconut on a dinner plate and set aside.
Now, preheat the grill to 400-450˚F. These could probably be baked too but I haven’t tried it!
Once the fish is thawed, remove each piece from it’s plastic bag and place the fish on some paper towels. Pat the fish dry. This step is very important I learned.
Next, place one piece of fish in the bag of flour. Seal the bag with quite a bit of air in it and gently shake the fish around to coat it in flour (like shake-n-bake, back in the day). Remove the fish from the bad and dip it in the egg. Last, the fish goes on the coconut covered plate. Coat the fish in coconut and then place it on the well greased baking sheet. Repeat this process for each piece of fish.
Grill for 4 minutes on each side. The coconut will be browned but not burned. Be careful when flipping the fish and be sure to really grease the pan or it will stick.

I hope this recipe is helpful! I have a few more recipes I’m excited to share! I just need to stop being such a dead beat blogger and post more!

Over the weekend I did my version of re-decorating. Really I just rearranged some furniture in what I call our “family room” but what is really meant to be a dining room. Before I moved things around my husbands desk was in the middle of the room, facing the wall. I decided the space needed to be feng shui’d because I couldn’t imagine that staring at a wall all day was very good for my his mental state! So I moved some things around, hung his surfboard on the wall, added a plant and then hung a shelf (thank you husband!) to display souvenir’s from one of his trips. And voila!

It feels a ton better and now the desk isn’t in the middle of the house.

And last, here is a picture of Rocco in his hoodie. It got cold here!

Have a great week!