Roasted Asparagus with Almonds

We always are hearing how we need to eat more veggies!  Roasted Veggies are my all time favorite way to eat vegetables and this recipe doesn't disappoint.  Add some slivered almonds to the top and you have yourself a fancy side dish! 

Roasted Asparagus

Makes 3-4 servings 

Ingredients: 

1 bundle or package of Asparagus - about 30 spears 

1 tsp olive oil 

1 pinch Himalayan salt 

1 tsp slivered almonds 

Directions: 

1. Preheat oven to 350 degrees

2. Wash asparagus and trim ends off. 

3. Arrange asparagus in a single layer on a baking sheet.  Drizzle oil over and use hands to equally cover the asparagus.  Sprinkle with salt.  

4. Bake for 20 - 25 minutes or until tender.  Remove from oven. 

5. Sprinkle with almonds and ENJOY! 

This is a great side dish for every day!  Feel free to share with a friend! 

**If you are following the 21 day fix this recipe is 1 green for 8 spears of asparagus.  The oil and almond amounts are so small that I don't count them but if you want to get super specific then you can leave a little of your blue and tsp containers from earlier in the day.  

**If you are following the 3 Day Refresh, this is one of the yummy Dinner options!  Don't know what the 3 Day Refresh is, check it out here!!

Zucchini Bake

I love me some squash!!  I'm always looking for different new ways to make it and I really enjoyed this quick and easy side dish.

Zucchini Bake
Ingredients:
4 large zucchini squashes quartered lengthwise
1/2 cup shredded cheese of choice (I prefer mozzarella or parmesan)
1/2 tsp dried thyme
1/2 ts dried oregano
1/4 tsp garlic powder
salt and pepper to taste
cooking spray

Directions:
1) Preheat oven to 350.  Take a cooling rack and place on top of a baking sheet.  Spray with cooking spray.
2) Cut zucchini in half lengthwise and then in half again to quarter them lengthwise.
3) Take a small bowl and combine cheese, dried herbs, salt and pepper.
4) Place quartered zucchini on top of the cooking sheet/baking sheet combo.  Spray the zucchini with cooking spray and sprinkle cheese herb mixture on top.
5) Place in oven.  Bake for 15 minutes and then broil for 1-2 till crispy and golden brown.  Serve immediately and enjoy!

Lemon Garlic Brussel Sprouts

My husband and I LOVE brussels sprouts but I get sick of making the same recipe all the time.  A lot of recipes call for bacon or brown sugar, neither of which you should have much of.  I have been searching for a spin on brussels sprouts for awhile and I just tried this simple, clean and yummy recipe and had to share!  It would pair perfectly with grilled chicken or pork tenderloin.  

Garlic Lemon Roasted Brussels Sprouts

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

• 1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
• 2 - 3 cloves garlic, minced
• 2 Tbsp extra virgin olive or walnut oil
• 2 tsp fresh lemon juice, plus more for serving
• 1/2 tsp sea salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1/4 cup freshly grated parmesan cheese (optional)

Directions

• Preheat oven to 400 degrees. Add brussels sprouts, garlic, oil, lemon juice and salt to a large ziplock bag. Shake to toss ingredients.  Spread evenly on a baking pan.
• Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm and top with parmesan cheese if you chose.  

If you are on the 21 day fix or 21 day fix extreme this would count as 1 green and 1 tsp per serving.  If you added the optional parmesan cheese it would count as 1/4 blue.  Enjoy!!