I have a confession: as I sit here writing to you about this healthy dinner I came up with while clearing out my produce bin for another week, I am snacking on my son’s leftover birthday cake from his party yesterday. It’s all about balance, right?!
It was a fantastic weekend inside and out. The skies were crystal clear and the sun was warm. My boys went for a couple of bike rides on the local recreational trail near our house, and I got lots of gardening done (that post is still to come). We also celebrated Logan’s birthday with family and his friends, and I made the traditional yellow cake with chocolate icing using this recipe from Allrecipes. It is so moist and delicious!
We had a ton of pizza, punch, cake and ice cream. By that evening I was more than ready for some vegetables in my life. I was sifting through the fridge and pantry to make my weekly shopping list, and I came up with a simple idea for dinner that would also let me use up some of the veggies in my produce bin.
I had half of an onion left, and a handful of baby carrots left in a bag. There were three red potatoes left in the pantry, and one more black bean burger in the freezer. I washed and chopped one of the potatoes, then set the oven to 425 degrees and sprayed a round cake pan with olive oil spray. I spread out the potato pieces and the rest of the baby carrots evenly in the pan, then popped them in the oven for 10 minutes.
Meanwhile I thawed the black bean burger in the microwave and cut up some of the onion. When the timer went off, I pulled the pan out of the oven, added the onion, then made a hole in the center and placed the black bean burger in it. A little salt on the veggies, then back in the oven for another 15 minutes.
I transferred it all to a plate, poured a little A-1 on the burger, and dinner was served!
I’m still amazed at how simple healthy eating can be. No planning, very little prep work, and I had a spontaneous dinner I didn’t have to feel guilty about.
Now my dessert, on the other hand…