I don’t get to cook as much as I would like to these days due to the fact that I spend the majority of my time in the library; however, I have been experimenting with meals that are quick and healthy, like quinoa pasta and roasted veggies.
I do not have celiac disease, but pasta is one of those foods I prefer eating gluten free because it satisfies me without making me feel too full. My favorite brand is Ancient Harvest, but there are tons of brands on the shelves these days that are just as good. And just because you’re short on time, that doesn’t mean you have to grab canned tomato sauce. Homemade sauce can be just as easy and quick to whip up and doesn’t have any of the preservatives sometimes found in pre-prepared sauce brands. All you have to do is heat up some olive oil and garlic and toss in grape tomatoes. After about 10 minutes, the tomatoes will soften and begin to take on a sauce-like consistency. Toss in some fresh basil and you’ll be good to go.
This time of year, brussels sprouts are my go-to vegetable. They’re nutritious, extremely versatile, and delicious. When I’m pressed for time, I roast them with a drizzle of olive oil, salt, pepper, and a generous sprinkle of crushed red pepper. Carrots and tomatoes are great veggies to roast as well!
For more ideas, check out Good Housekeeping’s guide for making the perfect oven-roasted veggies. Roasted butternut squash and sweet potatoes? Yes, please.
This is what happens when my family comes to visit.
Grilled polenta and vegetable ratatoille with frisée watermelon salad.
Fancy ice cream.
Baby kale, arugula, orange segments, sunflower seeds, shaved feta cheese, and quinoa salad drizzled with citrus vinaigrette.
Check out one taste at a time’s instagram for more!