Hi everyone! Wow, do I feel out of the loop. I’ve only posted 3 times in the past 3 weeks! The blog has taken a lower priority as we got ready for our move.
If you have been following the past couple months, you’d know that my fiance and I have been planning to move to Fort Worth to be closer to his job. And now we’re here! And we unpacked in 4 days. We couldn’t believe that we had every single thing done in such a short amount of time. We both took off three days of work and spend every minute of those days unpacking so we could go back to work this week without anything to worry about.
We’ve been eating lots of take-out — having your entire kitchen packed in boxes doesn’t make cooking very easy ;) Lots of Panda Express, Panera, Dominoes, and Chili’s (not my pick…..). While I’ve enjoyed eating more indulgently, I can definitely feel my body asking for fruit and veggies!
Time to get back into my normal routine. I found a bootcamp here in Fort Worth that I’m trying out tomorrow morning. I also plan to start up running again, and also start photographing recipes again :)
I’ve really missed blogging, keeping up with my blogger friends and mostly photographing my recipes. I have a special area in our new apartment to keep all of my props and photo boards, so the next recipe that appears here will have been shot in our new place!
Today’s recipes is for a SUPER simple zucchini side dish. This is how I prepare zucchini 90% of the time. Toss with spices and roasted until soft. Can be served with virtually any dinner combo or cuisine– pasta, meat, Italian, Asian, Southwestern.
Everyone should know how to make roasted zucchini! Get some more Spring veggies on your plate with this simple recipe.
Here’s the instructions for roasted zucchini!
- 3 large zucchini
- Olive oil for drizzling
- Garlic powder
- Smoked paprika
- Salt and pepper
- Preheat your oven to 400 degrees F.
- Wash and slice the zucchini into small pieces.
- Place in a large bowl and drizzle with olive oil, a dusting of garlic powder and smoked paprika. Season with salt and pepper to taste.
- Place on a baking sheet and roast for 15-20 minutes, or until the zucchini is fork tender.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!