Operation Nutrition

nutrition, fitness, motherhood, & everything in between

Tag: csa

Roasted Carrots

Hi friends, happy Tuesday! I hope you had a nice weekend. We spent time with family & we put up our Christmas tree! I know, I know….it’s not even Thanksgiving. Celebrating holidays has been so much more fun now that we have “S”.  It feels like we’re experiencing it for the first time along with her. Seeing her eyes light up when she saw the tree & other decorations was truly priceless. Hopefully, by putting it up so early, we’ll be able to enjoy it longer (and not feel like the holidays passed by so quickly).

We also picked up our CSA for the week. A few years ago, we were getting a weekly CSA, but then strayed away from it because we weren’t able to eat it all. I felt like we were wasting more than we ate. “B” and I figured we’d give it another try and really make an effort to eat every last fruit & vegetable. Not only does it help support local farmers, but it also is way less expensive than buying organic produce at the grocery store. Here is everything we got in our organic half share. All of this was $30.

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In order to make sure nothing went to waste, I planned all of our meals around the fruits & vegetables included in this week’s CSA. I’m excited because it is forcing me to make new recipes. It is also a way to ensure we’re eating enough veggies!

On Sunday night, I made a new-to-me recipe for roasted carrots. It was originally posted on the Food Network’s website. I pretty much followed the exact recipe & just made a few adjustments (since I was cooking a smaller portion). You can check out the original recipe here. It was super easy to make and was so delicious!

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Ingredients:

  • 10 medium to small carrots (we has a mixture of white, orange, & purple)
  • 1/2 tsp. pink Himalayan sea salt
  • 1/2 tsp. black pepper
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. fresh dill

Directions:

1. Preheat the oven to 400 degrees F.

2. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink a lot, so be sure to make the slices big).

3. Place carrots into a Ziploc bag (or bowl), toss them with the olive oil, salt, and pepper.

4. Transfer carrots to a sheet pan lined with parchment paper or a silicone cooking mat.

5. Bake for 30-40 minutes or until carrots are tender.

6. Enjoy!

I hope you have a great week!

Garden Pasta with Chicken Sausage

 garden pasta

Garden Pasta with Chicken Sausage

Servings: 6
Serving Size: about 1 cup
Calories: 300
Fat: 11 g
Carbs: 23.3 g
Fiber: 1.4 g
Protein: 24.8 g

Here are the ingredients you’ll need to make 6 servings:

  • 6 oz. uncooked pasta (I used Ronzoni’s Rotini)
  • 1 teaspoon olive oil
  • 8 oz. Italian Chicken Sausage
  • 1 small onion diced
  • 3 cups chopped spinach
  • 3/4 cups low-sodium chicken broth
  • 4 cloves garlic
  • 14.5 oz. diced tomatoes with basil garlic and oregano

Cook pasta according to package directions. While pasta is cooking, heat oil in a large nonstick skillet over medium to high heat.

Add sausage and onion to skillet. Cook for about 5 minutes or until onion is tender.

Add spinach and chicken broth to the skillet. Cook for an additional 5 minutes.

Add garlic and diced tomatoes to the skillet. Simmer for 3 minutes.

Top pasta with sauce and enjoy!

This dish is becoming a staple in my house. It’s a really fast meal to put together, it makes enough for lunches the next day, and it’s healthy.

Some of the ingredients I used for this recipe were from my local CSA share. If you are unfamiliar with CSA, CSA stands for “Community Supported Agriculture”. Basically, you receive a bag of seasonal produce that comes directly from local farmers. I cannot say enough about the freshness and flavor of the fruits and vegetables I’ve received. I feel as though I found a gold mine when I discovered Bear’s Honeypot (specialty food and cheese shop that provides customers with CSA shares).  If you’re interested in finding a CSA supplier near you, check out Local Harvest

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