If you are living in the Northeast — congratulations on surviving the first blizzard of 2016! If not, did you have commiseration FOMO – and sense my jealousy?! Did you stock up on bread and milk, or did you make last-minute stops for zucchini, tomatoes, and garlic like us? (thanks, Mom). The internet was littered with memes like this one:
And Nick and I spent a good deal of time laughing and making fun of those people — until we ran out of [coconut] milk today after making smoothies, ice cream, and putting it in coffee (recipes to come!)
I’m not on “team snow” by any means, and this was a kick-in-the-pants way to start off my first winter after a mild, almost nonexistent, southern California winter last year. Poppy had some issues adjusting, but after the snow slowed a bit and she could see the squirrels again, she was back at it! Honestly, she’s doing better than I am.
For me, being stuck inside with Nick was an amazing change of pace. Not only did I have some company working from home, we got to cook some amazing meals together and he was super essential for cleanup help. Like my friend Sue once said: “Cleaning up after you cook is like driving home after a hike…” IT JUST SUCKS. You get to enjoy it while you are eating/trekking, but afterwards, UGH. just, ugh. You know that feeling.
BUT, I do love cooking, and the eating that comes along with it, especially the yummy zucchini “pasta” and my famous “pizza veggies” that we made this weekend. And I just finished cooking a yummy whole chicken for the week ahead, which will become broth in a few days. But the cleanup is always the worst part. I promise you — these veggies are worth it, and so easy — you will love the time saved from easy prep, you won’t mind the cleaning so much.
The recipe is included below… if you don’t have some of the ingredients — change it up! I love to opt for fresh herbs, spices, and ingredients, but I’m also a big fan of cooking with what you have. That’s actually how this recipe was created. We tossed the Pizza Veggies over spiraled zucchini, using a WonderVeg Spiralizer – it was AMAZING. Nick got it for me because I’ve missed eating pasta on my ketogenic diet. It’s such a simple contraption, but it is honestly one of the best Christmas gifts I’ve ever received. Let me know what “toppings” you choose, and how it turns out for you!
- 2 medium vine ripe tomatoes (or equivalent grape tomatoes)
- 1 cup of other veggies - anything you would put on pizza (bell peppers, mushrooms, etc)
- 1/8 cup Parmesan cheese (optional)
- 1 garlic clove, minced (or garlic powder)
- Salt (Himalayan or Sea salt are great options!)
- Crushed red pepper
- 1. Preheat oven to 350 degrees F
- 2. Dice tomatoes & chop veggies, and put into oven-safe glass or ceramic baking dish
- 3. Spritz with vinegar (or add ~1 tbs and stir)
- 4. Add garlic and other seasonings to taste (I usually do 2-3 shakes of each, with an extra shake for good luck of whatever my favorite is - in this case oregano!)
- 5. Stir.
- 6. Put into oven for 10 minutes.
- 7. Remove from oven and top with optional cheese & crushed red pepper, return to oven for 5-10 minutes, or until desired tenderness. Optional: broil to melt the cheese if you like it crispy.
- Eat plain or toss over veggies of your choice!
- Awesome on a low carb diet - can be paleo if you remove the cheese, which is definitely not key to the recipe! Eat plain, or toss on top of veggie "pasta" - spiraled zucchini, spaghetti squash, etc. You can always cook longer, I just prefer my veggies as uncooked as possible.