• Cherry Almond Cookies

  • Grilled Pimento Cheese Sandwiches

  • Whole Wheat Cheese Crackers

  • Berry Pom Smoothies

  • Kale and Lentil Soup

  • Toasted Almond and Farro Salad with Tahini Dressing

  • Bourbon Ice Cream with Salted Caramel Sauce

  • Lasagna Bolognese

Eat Your Veggies (And Like Them, Too)!

Don’t run away.

DSC_0461Calm down….come back…


Let’s talk about this. As much as some of you loathe them, we’re talking about vegetables today. According to the CDC website, they recommend that based on my age/sex/amount physical activity, I should eat about 2 cups of fruit and 2.5 cups of vegetables per day. Some people (kids, in particular) avoid green vegetables like the plague. Well folks, let me shake your world a little here. Brussels sprouts and broccoli can be both delicious and healthy simply by roasting them.

Roasting is a super easy process that will compliment just about any protein you serve throughout the week. Roasting brings out nutty, sweet, and in my opinion, irresistible flavors that aren’t present when vegetables are raw. Seriously, I start throwing back veggies like popcorn when they’re roasted. If you haven’t tried roasting your vegetables, please do (especially in the winter). You can roast just about anything including (but not limited to): broccoli, brussels sprouts, cauliflower, parsnips, carrots, potatoes, onion, beets, squash and more. Perhaps this is too vague of a post, but I feel like it’s something my blog readers need to know. Your weeknight sides will never be the same!

What’s your favorite way to eat your vegetables?

Roasted Brussels Sprouts
Prep Time: 10 min. Cook Time: 45 min.


2 lbs. brussels sprouts
1/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon black pepper


Preheat oven to 375°. Cut the ends off each brussels sprout and quarter them. In a bowl, toss the sprouts with the olive oil, salt, and pepper. Spread evenly on a baking sheet and place in the oven for 45-60 minutes until golden brown.

Roasted Broccoli
Prep Time: 10 min. Cook Time: 45 min.


2 lbs. broccoli crowns
1/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon black pepper


Preheat oven to 375°. Cut the stem off the broccoli stem and cut into thin 1/4″ medallions. Place all medallions in a large bowl. Pull apart broccoli crowns into pieces and add to the bowl. Toss with olive oil, salt, and pepper. Place on a sheet pan and bake for 45 minutes until edges are brown.

A New Obsession: Avocado Toast

My new favorite lunch obsession: avocado toast.


I’m a huge fan of avocado. I am automatically drawn to items on a lunch menu that feature avocado, I go crazy for guacamole, and I have been known to cut them right open and attack with a spoon. Lately, I’ve been super into avocado toast. Easy to make, healthy, and full of nutrients, it’s my new go-to recipe when I’m home on the weekends.

So far, I’ve tried it on whole wheat toast topped with cherry tomatoes and a sprinkle of parmesan (pictured above). I also like it on rye with pepper jack cheese.


Another delicious avocado creation is piled atop a toasted english muffin with melted cheddar or American cheese.


Mix and match toasts, cheeses, and additional toppings. Here is a basic recipe:

Avocado Toast
Prep Time: 2 min. Cook Time: 1 min.


1/2 avocado
1/2 lime, juiced
1 pinch black pepper
1 slice of cheese
Optional toppings: cherry tomatoes, toasted sliced almonds, parmesan cheese, etc. (the sky is the limit!)


Toast a piece of bread. While bread is toasting, mash the avocado in a small bowl with the lime juice and pepper. If using cheese, place the cheese on the hot toasted bread so it melts. Top with the avocado mixture and optional toppings. Devour.

Serves 1


$25 Target Gift Card Giveaway (Winner Announced!)

Content and/or other value provided by our partner, Target.

Thanks to all the fabulous folks who entered our Target giveaway! We are happy to announce that of all the valid entries, the winner has been selected thanks to random.org.


Congrats to: T2Nashville!

I hope you’re all enjoying a relaxing weekend emerging from post-Valentine’s sugar comas! Until next time….


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