The other day, I saw some of the most beautiful veggies at the co-op: bright yellow cauliflower and vivid green romanesco. I grabbed one of each, along with some red bell peppers and a red onion, with the intention of roasting them all together.
Romanesco is part of the Brassica oleracea family, along with both broccoli and cauliflower. It’s high in Vitamin C and low in calories. It even has a few grams of protein per cup! (I felt a cold coming on this week, so I wanted to load up on my Vitamin C-rich foods. Bell peppers have a lot of Vitamin C, too.) Plus, it’s the most amazing-looking vegetable! I loved cutting off the pointy, cone-like florets.
Here’s the mix, with some Wegmans Basting Oil, salt and pepper:
After roasting:
I ended up eating my roasted veggies all week for BREAKFAST, of all meals! (Yet again, in my disorganized food-buying and preparing plus unplanned eating out and leftover situation, I managed to end up with more food than we had nights to eat at home together. Right now, we both pretty much have evening activities every night of the week, so we’re rarely home to sit down together for dinner, yet I don’t feel like we can start the week without food prepared in the fridge, yet I hate making real ‘meals’ if we can’t eat them…it’s a vicious cycle of preparing, me eating the food I made, Andrew eating out, me freezing leftovers…repeat.)
OK, back to roasted veggies for breakfast. Why not? Eating leftovers for breakfast is something I started doing during both the Paleo Challenge and my Whole 30 experiences, and it’s really a great way to make sure you’re getting enough protein in at breakfast. As a dietitian, I recommend everyone get approximately 15-20 grams of protein at each meal, including breakfast. However, we all know how easy it is to skip breakfast or just grab a bagel (maybe 4 grams protein) or a bowl of cereal (maybe 8-10 grams protein, including the milk). I sprinkled a large portion of the veggies with some parmesan cheese, Wegmans Tuscan seasoning and topped the whole thing with two eggs (14 grams protein, 7 g per egg) over easy, so the yolks spilled out over the veggies. Delish!
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