If you know me at all, you know that I will eat all the chocolate and Ben & Jerry’s ice cream is the best way to win my undying affection. Strangely enough, I also love my veggies. Life is about balance, and this is how I justify my Ben & Jerry’s obsession.
Real talk: sometimes I forget to eat any vegetables all day. Then I wake up craving fresh fruits and veggies and feeling a wee bit guilty. Those are the days I make a veggie omelette in the morning, a huge salad for lunch, and an extra large side of vegetables with dinner.
This dish is one of my absolute favorites because it’s pretty hands off after prepping everything. It also satisfies my fry cravings, which I’ve been having a lot lately. But no fries for me for awhile *silently weeps*. Because while IIFYM allows me to eat almost anything, I’m currently cutting and have to choose between the occasional serving of ice cream or fries. And ice cream always wins.
But seriously, eat yo veggies.
- 2 pounds Brussels sprouts, halved
- 1 bunch asparagus
- 4-5 medium potatoes, cut into wedges
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon coriander
Preheat oven to 350F. In a large bowl, toss all the vegetables together. In a small bowl, whisk the garlic, olive oil, slat, black pepper, and coriander. Add this mixture to the vegetables and toss. Use your hands if you need to! Spread your vegetables on a cookie sheet or pan. Roast for 20-30 minutes, or until all vegetables are cooked thoroughly and have started to brown. Mix the vegetables with a spoon ever 10-15 minutes to avoid burning.
I hope everyone had a fantabulous week! Mine has been bonkers busy, but I’m realizing that it’s going to be this way up until finals. And not to be Captain Obvious, but it’s March 20th! Like, whoa. Current feels are: thank God this semester is almost over/ughhhhhh finals/SUMMER/already looking forward to next semester. There are no words to describe how much I’m looking forward to next year. My classes are on point (I will never say “on fleek” because seriously WTF), and I’ve got my AXiD sisters. Speaking of which, it was just Big Little Week and I’m dying to know who my Big is! Her gifts were perfect. One of them was Ben & Jerry’s Peanut Butter Fudge Core, which is a sure fire way to my heart.
Anyway, here’s how my week went down + some fun links, because I spend too much time on the interwebz…
First off, RIP all the money I spend on makeup from Nordstrom’s.
This dress is gorgeous. I want to rock is all summer long.
Lifting isn’t going to make you bulky, as explained by the beautiful bikini competitor Amanda Buccini.
I really want to watch Lust for Love even though it came out over a year ago.
Good underwear is expensive AF, people. Why?
I fell down a rabbit hole of movie review by Jeremy Jahns, who is hilarious. I really want to go watch the new Avengers movie with this guy.
Fries Before Guys!
I watched both seasons of Dollhouse in three to four days and want more… So sad Joss Whedon kept getting his shows cancelled. I would do sick things for extra seasons of Angel and Dollhouse.
If you’ve ever wondered if you could eat doughnuts for breakfast without blowing up to elephantine-like proportions, this would be the way. Except that my mind works more along the lines of, “Bakes means less fat per doughnut means more doughnuts for moi!” This is what I use math for. Aren’t you proud, elementary/middle/high school teachers? S’ok, I’m pretty proud of myself for whipping up these doughnuts.
Now, I’ve got to keep this short and sweet. There’s a chemistry paper that it’s going to write itself, no matter how much I wish it… And oh, how I wish it.
Go forth and bake!
Brown Butter Orange Poppyseed Baked Doughnuts
makes 2 1/2 dozen doughnuts
- 2 cups flour (I love using white whole wheat)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup poppy seeds
- 1/2 cup sugar
- 1/4 cup brown butter
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 1/4 orange juice
- zest of 1 small/medium orange
Preheat oven to 350F. Spray a doughnut pan with nonstick spray, and set aside.
Sift all the dry ingredients, except the sugar. In a separate bowl, mix all the wet ingredients, except the orange zest. In a small bowl, combine the sugar and zest. Use the back of a spoon to press the sugar and zest together- this will release more of the flavor. Now, mix all the ingredients in one large bowl. Fill each of the doughnut molds 1/2-1/3 of the way full. Bake for 10-12 minutes. Allow to cool in the pan for 1-2 minutes, and then transfer to a wire rack.