What to do with those “end of the week” veggies!

If you’re anything like me, you probably have a whole lot of random veggies left at the end of the week that are about to go bad. I have a simple solution to this problem that i usually follow at the end of each week! You can use this “recipe” with any veggies that you have left towards the end of the week, meaning you don’t have to follow the specific ones i use for this post. This is just what i had left over from this week! Also, you can use any spices you would like–i am always switching mine up.

Now lets get into this super simple “recipe”!

So, first off, i start by cutting and washing all of the veggies i am using. After they have dried, i place them on a baking sheet that is covered with foil (you don’t have to use foil, i just prefer the easy clean up it gives).

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(This is what my veggies ended up looking like after washing and cutting!)

After this, i add some olive oil. I usually just eye ball it, but for the sake of this post i ended up measured it out. I ended up using 2 tbs of olive oil (again, you can use whatever kind’ve oil you would like, i just prefer olive oil).

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a heap of love is the only thing your veggies need 🙂

I then add whatever spices i am in the mood for and pop those babies in the oven! Today i used salt & pepper, and of course i added some cinnamon to my sweet potatoes for some extra flavor. (Little tip- cinnamon can lower blood sugar levels & reduce heart disease risk factors).

ALSO: I set the oven temp. to 425 and cook for about 20-25 minutes since the potatoes take a little bit longer to cook.

While this is cooking–i heat up some left over rice, corn, and kidney beans on the stove (this doesn’t have to be fancy i just happen to have left over rice and some canned veggies). *Tip: If you’re trying to eat vegan or vegetarian, the combination of beans, rice, and corn gives you lots of protein and energy.

Ta Da! The best part- everything is done cooking and has been plated. I usually top this off with some Sriracha or salsa! It might look a little random and messy–but hey! That is what end of the week veggies are for, right?img_1361.jpg

I hope this post gave ya a little inspiration on what to do with those stubborn veggies that are going bad. Eating good doesn’t have to be hard or expensive. Stay healthy!

xoxo, Jess

 

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Lemon Cupcakes w/ Blackberry Buttercream! (Gluten-Free)

Yummy Yum Yum…

A while back i attempted to make cupcakes for my brothers 21st birthday! Of course, i am the only gluten-free freak in the fam so i needed them to taste as normal as can be. Usually gluten-free breads and treats are a lot more dense instead of being light and fluffy. I found this recipe on Pinterest and decided to give it a go! The cupcakes ended up being a hit and my whole family loved them, and trust me – my family usually won’t attempt to eat Gluten-Free anything!

Ingredients:

Cupcakes:
  • 3 cups all-purpose gluten-free flour *(see note below)
  • 1 ½ teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temp.
  • 2 cups sugar
  • 4 large eggs
  • 2 Tablespoons grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 3 Tablespoons fresh lemon juice
  • 1 cup buttermilk
Fresh Berry Buttercream:
  • 1 cup (2 sticks) butter, softened
  • 6 cups powdered sugar (also called confectioners’ sugar)
  • 7 T. strained blackberry puree (made from about 1 ½ cup of fresh blackberries)
  • 1 tsp. pure vanilla extract
NSTRUCTIONS
Cupcakes:
  1. Preheat oven to 325°. Line standard muffin tins with paper liners.
  2. In a small bowl, whisk together flour, xanthan gum, baking powder & salt. Set aside.
  3. In the large bowl of your electric mixer, cream butter & sugar until pale & fluffy.
  4. Add eggs, one at a time, beating until each is incorporated, scraping down the sides as needed.
  5. Beat in the zest & vanilla.
  6. Add flour mixture in three batches, alternating with two additions of buttermilk & lemon juice, beating until just combined after each addition.
  7. Divide batter among lined cups, filling each ¾ full. I use a large cookie scoop/ice cream scoop to ensure equal sized cupcakes.
  8. Bake at 325° for about 25 minutes, or until a toothpick inserted in center of cupcake comes out clean and edges have just started to brown. Transfer tins to wire racks to cool. After about 10 minutes, remove the cupcakes from tins and allow to cool on wire rack.
  9. Buttercream:
  10. Using a blender or food processor, thoroughly puree the blackberries. Strain the pureed blackberries through cheesecloth or a fine strainer/sieve to remove the seeds. (Discard seeds) You will use 7 tablespoons of this puree.
  11. In a mixing bowl, beat butter on medium speed until fluffy, about 2 minutes.
  12. Slowly add 1 cup powdered sugar and beat until smooth.
  13. Add blackberry puree and pure vanilla extract and beat.
  14. Gradually add in the remaining powdered sugar, beating on low speed until combined. Then beat on medium high until light and fluffy, about 3 minutes.
NOTES
*I have tested this recipe with gfJules Flour and also Gluten Free Mama’s flour blends. If you use a gluten-free flour blend that contains xanthan gum in it already, then omit the additional xanthan gum listed in this recipe.
*Use raspberries instead for fresh raspberry buttercream.
Hope you love them!! Send me pictures of your yummy Gluten-Free cupcakes when they’re done 🙂