I love them.
Really, I do. Someone once asked my friend Lindsey what they should get me as a surprise meal. Lindsey said “uhhh, vegetables?”
I’m trying really hard to expand my veggie horizon though. My go-to’s are always broccoli, zucchini, and cauliflower. Since being paleo however, it makes things more interesting if you take it more variety of veggies.
Things I’ve cooked this week:
- Sweet potatoes. With butter and cinnamon. Holy moly. I’ll tell you the best way to cook them at the bottom of this post.
- Brussels sprouts. I want to like these, I really do. But they are bitter and gross. I even coated them in an almond butter-coconut milk heavenly sauce…and still, no.
- Cabbage. Ew. I think to make cabbage edible you have to cook the living heck out of it.
What I’m planning on trying to cook myself soon
- Bok choy
- Spaghetti squash (if I can ever find the darn thing)
I really can’t tell if it’s making me feel better yet or not. Buuuuut I did PR my back squat by TEN POUNDS! After months (no, seriously, months) of being stuck at a back squat max of 155lbs, today I did 165lbs.
I won’t give my PR to the fact I’ve eaten paleo for a whoppin’ 4 days.
But, ya know, paleo and new shoes? Ha! And now for a public service announcement:
PERFECTLY COOKED SWEET POTATO: Bake sweet potato at 450′ for 20min, then decrease temp to 350′ and bake for one hour. The skin will have pulled away from the potato so they are super easy to peel and the potato will be perfectly cooked. I promise. Leave skin on potato if you plan to refrigerate and eat later. This concludes your public service announcement.
It’s April, people. APRIL. Today it was freaking cold and rainy, as if it were December. I like clothes. I do not have room for parkas AND sundresses in my small closet. So, nature, pull yourself together already.