Moroccan Roasted Carrots

I don't like boring vegetables, these Moroccan Roasted Carrots are the cure. A sweet and spicy gluten free side!

I got like all serious a couple days ago about bullying (here) and well now I got carrots. Kinda feels weird to jump right back into food after pouring my heart out and letting you all see my sensitive underbelly.

But alas it's back to food, which is MUCH easier to write about.

I got the cure for your boring sides: it's gluten free, sweet, spicy, colorful and exotic.

It's some seXXXy veggies.

Moroccan Roasted Carrots. Ohhhh yeah! Carrots have never been more sexy!

These are roasted tri color carrots, tossed in olive oil and moroccan spice and then topped with feta, mint and pomegranate seeds! Seriously, how can this NOT be delicious?!

I actually ate these for dinner without anything else, but they would go great with some grilled chicken or streak, dontcha think?

They're seriously easy to make and look all fancy and shit!

Moroccan Roasted Carrots

by Sophia @ NY Foodgasm

Prep Time: 5 mins.

Cook Time: 20 minutes.

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Ingredients (6 servings)

• 1 pound carrots ( I used Heirloom multi colored carrots), halved and sliced
• 1 tablespoon olive oil
• 2 tablespoons Ras en Hanout (moroccan spice blend)
• 1/4 cup pomegranate seeds
• 1/3 cup feta
• freshly cut mint
• drizzle of honey

Instructions

Preheat the oven to 425º

Toss together your carrots with the spices and olive oil.

Bake for about 20 minutes or until slightly golden on the edges

Cover in the rest of the ingredients

Serve and ENJOY!

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Bourbon Spiked Vanilla Quinoa Pudding

Why would you waste your time with rice pudding when you could use quinoa and make it healthier?! This recipe also spikes it with a little bourbon for fun.

You guys... I realized I've never seen a recipe for quinoa pudding. So naturally I got on that shit STAT. I mean it's a no brainer. Why have I not made this before? It's just like a slight twist on the classic and you are adding all the nutrition of quinoa and it's health enough to call breakfast....

Right?

Easy Veggie Skillet Lasagna

You love lasagna, but you lack the time it take to make it. No problem, this lasagna comes together in minutes only messing up one skillet! Even better it's loaded with vegetables!

Lasagna, how I love these, but how I hate to build one! Yeah I am lazy sometimes and I have a FT job, so you think I will be making lasagna very often? Bitch please...

Yeah I am a realist when it comes to food and preperation.

So I have seen lots of these skillet lasagnas. But they like cut up the lasagna noodles and it all gets mixes together and it looks like a mess. So I set out to make my own that actually resembles lasagna but in a skillet.

I LOADED this up with veggies so you don't have to feel quite as guilty for ingesting so much cheese. Onions, Peppers, mushrooms and zucchini!

I kinda upped the cheese factor too with just a baby bit of burrata- the QUEEN of all fresh mozzarella! It makes my heart sing with joy and I kinda hum a happy song when I bite into a piece.

If you are not familiar, it's basically a little fresh mozzarella purse filled with cream and more fresh mozzarella scraps. It sounds weird, but it's amazeballs. I assure you!

This is EASY and sooo damn delish I know you will do yourself a happy little cheese dance!

Easy Skillet Veggie Lasagna

by Sophia @ NY Foodgasm

Prep Time: 5 minutes

Cook Time: 35 minutes

Keywords: entree healthy vegetarian Italian

Ingredients (6 servings)

• 1 tbsp olive oil
• 1/2 medium onions, sliced
• 1 orange bell pepper, sliced
• 1 zucchini, sliced lengthwise
• 1 cup sliced mushrooms
• 6 no bake lasagna noodles
• 1 jar tomato sauce (I used Trader Joe's 3-cheese)
• 8 oz. ricotta cheese
• 1 cup shredded mozzarella
• 4 oz. burrata

Instructions

1- preheat oven to 350º

2- In a skillet over medium heat, add olive oil.

3- Add the slices of zucchini and cook on both sides, about 2 mins a side.

4- Remove cooked zucchini slices, add in the rest of the veggies and cook until onions are slightly browned.

5- Remove vegetables and turn off heat.

6- Place down 3 no bake lasagna noodles, add sauce and vegetables.

7- Lay down the sliced zucchini and 3 more lasagna noodles and more sauce.

8- Add the cheese to the top ricotta, mozzarella and burrata.

9- Bake for 15 mins and then 5 minutes at 415º

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Quinoa Stuffed Plantains #HolidayDetox

A vegetarian take on the Latin favorite stuffed plantains, no meat? No problem! This is just as good as the original with just the right amount of spice. Perfect for an appetizer or a meal.

I promised I wouldn't just feed you a bunch of Greek food, right? I made good on this promise. I am bringing you a some Latin flava! Arrrrrrrrriba! ( I never could master the tongue roll though)

What is not to love about Latin culture- the food, the spices, the comfort, the music and plantains!