I love to eat different kinds of food. I’m not a ‘carnivore’ or vegetarian. I’m not a vegan or gluten free (because I don’t need to be). I’m not someone who just likes donuts or just salads. I love veggies with butter or oil. I love a good bowl of icecream with peanut butter and chocolate sauce or a bowl of yogurt with granola and fruit.
I LOVE veggies. I don’t ever want to give the impression that I don’t, and I also love ways of making veggies fun; I love roasting veggies in TONS of oil, cheese, balsamic vinegar, and spices. Oil and butter used to be two major fear foods for me, but now they make me excited about eating veggies.
I also love a good salad. I’m not of the opinion that you HAVE to have meat to have a good meal, but I love a good burger or yummy roasted chicken.
However, on the daily for lunch or breakfast, I don’t normally have meat unless it’s leftover (it’s just not a personal huge craving of mine.)
That’s what made me excited when Liz at I Heart Vegetables messaged me and asked if I could share a review of her new cookbook with you all. It’s called ‘The Truly Healthy Vegetarian’ Cookbook.
I decided to pick a few recipes out of it to make for myself/my fam, and then I would share them with y’all (maybe it would inspire you to try some?)
I decided to make the:
Spicy Breakfast Tacos
Maple Peanut Butter Cookies
Chocolate Chip Chickpea Cookies
The Chocolate Chip Chickpea Cookies? – They were DELICIOUS. I’m always a bit skeptical of beans in baked goods, but I have found some really good recipes that make the baked goods extra fudgy and moist (which I LOVEEE).
Then of course I had to try another cookie recipe. Which this was actually the first one I tried, and it was probably the simplest, delightful, chewy, peanut buttery cookie I’ve made. My weren’t beautiful, but they sure were tasty.
The thing that really stood out to me when I first got the PDF of Liz’s cookbook was how simple everything was. Right now our family is in a super busy season of our lives, and I’m finding ways to rest and relax wherever possible in order to fuel back up for what we need to do, and each of these cookie recipes didn’t take me more than 15″ to prepare and then 10-15″ to bake.
Then of course, one night, I was going to make the Pasta Primavera, but then I wasn’t quite up to putting in the time so Liz’s Spicy Breakfast Tacos came in SOOO handy; they came together in about 5-10 minutes, and my whole family loved them. I sprinkled some extra cheese and cilantro, and I loved that they were flavorful, but not too spic, full of different textures like beans and soft scrambled eggs, and I also loved the smaller size of the corn tortillas so I could fit more on a baking sheet to melt the cheese in the oven.
The next night I made the Pasta Primavera, and I can’t tell you how BEAUTIFUL it smelled in the kitchen with all those sauteed veggies, the aromatic garlic, and then when you add my favorite dinner carbohydrate: AKA: pasta, you have a total winner in my book.
And I still have a few more to make that I’m excited about: (I hope to use it all year long! I’m kind of a minimalist, so I really appreciated a PDF copy of the book)
Spicy Zucchini Baked Fries
Peanut Granola Bars
Ten Minute Green Beans
Let’s talk veggies now. I used to be afraid of any veggies that had ‘too much’ oil or butter because I would think about all the calories in it, but now I’m learning to embrace the calories.
That’s what my vegetarian friends have often taught me. They roast veggies generously with lots of oil, and they aren’t afraid of it. I’m not saying my omnivore friends are afraid of it, but that has just stood out to me about them, and I appreciate them so much for that example.
I’m ALSOO…. running a cookbook giveaway on Instagram for this cookbook: To enter go to this link!
Do you like veggies with butter and oil?
How do you get over the fear of adding fats to your veggies?