Moody Veggie Plate

Have you ever tried to start a “diet” only to fail because your surrounding circle wasn’t on the same plan as you? I have to admit I’m the worlds worst. My wife has been pushing me ever since we had our little one that she wanted to eat healthier. Shed that last bit of baby weight. But here I am, no heavier than before since the little one ,was born; on my second bowl of pasta wondering what the issue is. So finally I decided enough was enough and it was time to support her in the way she needed by making something low calorie, vegetarian and delicious. It was a fan favorite, the leftovers heat up phenomenally and there’s no guilt when you’re done eating. It’s not easy to always be on the same fitness journey as your partner but if you’re striving for a healthy dinner, or you hear your family looking for the same, here’s a dish that’s certain to satisfy both parties. Moodiefoodytulsa’s current mood? Compromise 🙂
This plate features a rice cake with flambeed mixed vegetables and topped with Rosemary Asiago cheese. For the sides we have southern mini potatoes, baked artichoke hearts, and glazed carrots.

Glazed Carrots

Ingredients:

  • 1 bag carrots whole

  • 1/4 cup butter

  • 1/4 cup brown sugar

  • 1/4 teaspoon salt

  •  1 tsp cinnamon (optional)

Step one bring water to a boil and add carrots. Step two boil carrots for about 8-10 minutes or until you can stick a fork through them. Step three in a separate sauce pan add butter, brown sugar, salt, and cinnamon and melt down until in turns into a glaze. Step 4 add glaze to cooked carrots and enjoy!

Tasty Artichoke Hearts

Ingredients:
4 Artichokes
4 tbsp olive oil
1 tsp salt
1 tsp pepper

In this recipe I am only using the hearts for my dish and I discard the rest of the leaves. Step one, trim the tops of the artichokes so the oil will seep down to the hearts. Step two, trim off the thorns off the leaves so you don’t poke yourself. Step three, peel the leaves away from the center that way you can pour the oil and seasonings in the center of the artichoke. Step four, pour the oil and seasonings into the artichokes. Step five, wrap each artichoke in foil and set in a pan. Step six, place pan in oven at 400 degrees for 60 minutes and enjoy!

Mini Potatoes

 Ingredients:
1 bag mini potatoes
2 tbsp sour cream
3 tbsp Mexican four cheese
1 tbsp butter

Step one, boil bag of mini potatoes for 8-10 minutes or until you can easily stick a fork through them. Step two, add sour cream, cheese, butter and stir until each potatoe is covered.

Flambeed mixed vegetables

In this recipe I used frozen mixed vegetables (Bell peppers, onions, and carrots) instead of fresh vegetables. You might ask why did I do this, well I wanted to cleanout the freezer and show my wife I can turn these into flavorful veggies.

Ingredients:
1 bag mixed vegetables
2 tsp onion powder
2 tsp garlic powder
2 tsp paprika
2 oz rum
2 tbsp butter

Step one, add butter to the pan and add mixed vegetables. Step two, add onion powder, garlic powder, paprika and mix together. Step three, add rum and use a torch to light (Be careful to not catching anything on fire). Step four, as the vegetables are on fire use a wooden spoon then stir the vegetables around until the alcohol burns off. Step five, Enjoy!

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