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SWEET TURMERIC ROASTED VEGETABLES

March 4, 2019 by Sarah Baade 3 Comments

Sweet Turmeric Roasted Vegetables - Slice Of Honey Blog

Throughout college I spent my summers working at YMCA residential summer camps. While working at Camp Cosby, we would have snacks for the staff who had a little time off in the evenings. Leftover desserts from dinner, potato chips, I even learned to love cheesy toast (literally just sandwich bread with a slice of cheese on it, toasted up in the oven). Since my specialty in the kitchen was baking, I made a blackberry cobbler one evening – made from fresh blackberries we had picked that week. It was such a treat to have a made from scratch dessert but it wasn’t the most impressive snack we had that summer. There were two staff members from New Orleans who whipped up some fried chicken for us like it was no big deal. I watched them gathering spices and I was amazed by how they knew exactly what they needed and/or knew which spices would go well together. I had never seen someone my own age put a dish together like that without a recipe. Not only that, it was some of the best fried chicken I’ve ever had.

Sweet Turmeric Roasted Vegetables - Slice Of Honey Blog

Fast forward 15+ years and I’ve become more confident in exploring spices and using my pantry to the best of my ability. I love roasting vegetables but I’ve been needing to get out of a flavor rut with them. I’ve been wanting to try and incorporate turmeric so I just went for it, adding some additional spices and a little bit of honey. Guys, I shamelessly ate the ENTIRE pan of vegetables!!! Sure, these experiments don’t always turn out on a first go or even a fifth go but when they do it totally makes up for the frustrating moments that can happen in the kitchen. I hope you are encouraged by this recipe to explore your pantry or spice rack and try something new.

SWEET TURMERIC ROASTED VEGETABLES

Sarah Baade
Lightly sweetened with spices and honey, you'll love these roasted vegetables!
Print Recipe Pin Recipe
Course Side Dish

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 3 carrots, peeled and cut into 1/2" slices
  • 1 Tablespoon olive oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons honey
  • 1 teaspoon sesame seeds

Instructions
 

  • Preheat oven to 400°F.
  • Place cauliflower and carrots in a large bowl and drizzle with olive oil. Stir until vegetables are evenly coated with oil.
  • In a small bowl, mix turmeric, cinnamon, coriander and black pepper. Add spices to vegetables and stir until evenly coated. Spread vegetable mixture onto a sheet pan and roast in the oven for 20 minutes or until vegetables are for tender, stirring halfway through cooking.
  • Drizzle vegetables with honey and sprinkle with sesame seeds.
Keyword Roasted Vegetables, Sweet Turmeric Roasted Vegetables, Turmeric, Vegetables

Filed Under: Recipe, Sides, Uncategorized Tagged With: Easy Recipe, Easy Side Dish, eat healthy, Healthy Food, healthy side dish, Side Dish, Vegetables, Vegetarian, Vegetarian Recipe

POMEGRANATE BLUEBERRY SMOOTHIE

November 24, 2018 by Sarah Baade 1 Comment

Pomegranate Blueberry Smoothie - Slice Of Honey Blog

I went, I ate, and I ate some more. I swear I tried to take small portions so as to have room to try every side dish. I didn’t succeed. The problem (truly the ONLY problem) with spending Thanksgiving with friends who love to cook is that you can’t possibly eat as much as you would like to. Every single dish was delicious. I walked away with a happy heart, a full belly, and arms full of leftovers to take home. Now that our leftovers are dwindling, I need a break from the comfort food. Did I really just say that?!? I love those traditional holiday dishes but moderation is a must.

Pomegranate Blueberry Smoothie - Slice Of Honey Blog

In order to give my body a day or two of recovery, I’m trying to keep things lighter and healthier. I’m also embracing pomegranate season for this delicious smoothie.  Pomegranate has become one of my favorite smoothie ingredients. Part of the allure could be that fresh pomegranates are hard to come by through most of the year – you want what you can’t have. But I actually really do love the flavor and find that they add a natural sweetness without the tartness that some other fruits can bring to a smoothie.

Pomegranate Blueberry Smoothie - Slice Of Honey Blog

Tips:

  • You can portion out the fruit and spinach ahead of time, place them in a bag in the freezer. When you’re ready to make your smoothie, empty the contents of the bag into your blender and add the almond milk, flax seed and chia seeds.
  • See video below for my method of removing seeds from pomegranate.

POMEGRANATE BLUEBERRY SMOOTHIE

Satisfy your sweet tooth with a healthy option.
Print Recipe Pin Recipe
Servings 2 smoothies

Ingredients
  

  • seeds from 1 large pomegranate
  • 1 frozen banana
  • 2 cups frozen blueberries
  • 2 cups spinach (loosely packed)
  • 1 cup almond milk
  • 1 Tablespoon ground flax seed (optional)
  • 1 Tablespoon chia seeds (optional)

Instructions
 

  • Place all ingredients in a high-power blender and blend on high until smooth. 

Filed Under: Entree, Healthy Option, Recipe, Uncategorized Tagged With: Blueberry, breakfast, Drinks, eat healthy, Fruit, Healthy Food, Pomegranate, Smoothie, Vegan, Vegan Recipe, Vegetarian, Vegetarian Recipe

Blueberry and Pesto Quinoa Bowl

January 18, 2018 by Sarah Baade Leave a Comment

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Alright, it’s confession time. I absolutely ate my way through the holidays. I mean, I went all out with sweets and wine and homemade Chex mix (because we all know the homemade stuff is at least a million times better than the stuff that comes in a bag). No treat went uneaten. I’m not even sure what got into me because moderation with food is typically not a challenge for me.  But I did it, and I did it joyfully!

What’s done is done and now it is time to get back on the wagon of eating a balanced diet. I ate salads all last week for lunch because I actually do love vegetables but I was bored by Friday. I was eating the same mixture of ingredients that I always reach for when making a salad. I need some variety if I‘m going to stick with eating healthier. As usual, I also want to make this easy on myself so I looked through my fridge and pantry for ingredients I already had on hand. This quinoa bowl gave me a change of pace in terms of both texture and flavor but was also incredibly easy to make.

Blueberry and Pesto Quinoa Bowl - Slice of Honey Blog

Tips:

  • To make this an even faster recipe, feel free to use a premade pesto from the store rather than making the one included in this recipe.
  • You can absolutely portion this out ahead of time for lunches. Just hold off on adding the pesto until you are ready to eat it.

Blueberry and Pesto Quinoa Bowl - Slice of Honey Blog

Blueberry and Pesto Quinoa Bowl

Serves 2

Bowl Ingredients:

4 cups raw baby spinach

1 cup cooked quinoa, cold

2 Tablespoons pepitas

½ cup feta crumbles

¾ cup fresh blueberries

 

Pesto Ingredients:

1 ½ cups basil leaves

2 Tablespoons pine nuts

1 ½ teaspoons garlic, minced

¼ teaspoon salt

1 Tablespoon fresh lemon juice

 

Directions:

Place spinach in bottom of a large bowl. Top with quinoa then pepitas, feta and blueberries.

For the pesto, combine all ingredients in a blender until smooth. Drizzle pesto over quinoa bowl as desired.

Blueberry and Pesto Quinoa Bowl - Slice of Honey Blog

Filed Under: Healthy Option, Recipe, Uncategorized Tagged With: balanced diet, blueberries, Cheese, diet, eat healthy, feta, Fruit, healthy diet, Healthy Food, healthy side dish, Lunch, new years diet, quinoa, quinoa bowl, salad, Side Dish, spinach, Vegetables

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