Hey everyone! Sorry I’ve been offline for a little while – I was basically having all the fun in Disney World. 🙂 I have never

Myself and James in Italy! AKA Epcot

been in my life and to be honest I wasn’t sure what to expect. I thought it might just be for kids and not really have much for adults but I was so wrong. IT WAS A BLAST! It was really nice to have James with me as he has been several times with his family and knew the parks like the back of his hand, so I basically had the best tour guide ever. We hit up all the parks and it really is difficult to say which was my actual favorite. They each have their own “main attraction” if you will. Epcot has the whole “walk the world” thing going on where you essentially walk past different countries all lined up around a lagoon. Magic Kingdom has the most rides (and the most iconic ones like It’s a Small World and Splash Mountain). Animal Kingdom was fantastic because of the amazing Safari ride they’ve got going on. Hollywood Studios has Star Wars, which they are adding to as well. Oh yeah, and we stopped over in Universal to tour the Harry Potter world they’ve got going on over there which was also amazing.

Epcot at night

While we were there, we totally indulged in all the food including hibachi, Italian, the iconic dole whip, and literally life

THE Dole whip

changing ice cream from the store in the French section of Epcot. I ate the ice cream too fast to take a picture, but trust me when I say it’s amazeballs. After several days of totally ignoring vegetables, I need a few days to cut the calories and be a little healthier. Enter some easy and healthy pan-roasted vegetables a la Ina Garten. While she does offer this as a healthier side dish, I made a major change to make it even more so. She cooks her vegetables in butter, but I switched it out for olive oil and reduced the amount of fat used from 4 tablespoons to 2.

 

 

This recipe is easy and super-fast. It’s done in less than 20 minutes making it perfect for lunch or dinner. The vegetables essentially both sauté and steam, making it a great healthy side dish. Important tip: before you start, make sure you heat the olive oil up for a few minutes in the pan. This is so the vegetables do not stick to the bottom of the pan. If you throw them in cold, it’s going to be a literal hot mess when you remove the lid to stir.

Heating up the pan

Since I swapped out the butter for olive oil, I felt like this recipe needed more flavor added to it. I added some garlic powder to it and it really made the vegetables taste delicious. You could also add fresh garlic and throw it in at the end when you toss in the celery, but I think the garlic powder allows for equal coverage with the vegetables.

Starting up

I didn’t include wine this week from Winc as I’m on the detox right now. I’ve been hitting up the yoga studio as much as possible to sweat out some of the bad stuff I ate. Today, I paired this side dish with some spicy and flavorful sriracha tofu I picked up from Trader Joe’s. You could also serve this with some healthy protein of your choice or use them to top a salad.

Time to chow down


Print Recipe
Pan-Roasted Vegetables
Adapted from Back to Basics by Ina Garten, Page 176
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a large skillet over medium-low heat. Once the oil is hot, add the carrots, parsnips, shallot, brussles sprouts, thyme, garlic powder and some salt and pepper to taste. Cover the pan with a lid or use tin foil and turn the heat down to low. Cook for 10 minutes. Add the celery and stir, recover and cook for 5 more minutes. If the vegetables aren't browned, remove the lid and cook for a few minutes more. Serve hot.
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