Eat Your Feelings, Roasted Edition

Fall is for roasted roots and vegetables the hue of the Earth in all its vibrance. And, thankfully, the busiest time of the year calls for the easiest dinner preparation–coat in olive oil, salt and pepper and set in the oven. Repeat. If only I can lesson plan this way. To follow, food I fiddled with while adjusting to the myriad stress bombs exploding about.

(Above) Roasted carrot and pumpkin with a T.L.T. where the “L” is collard greens.

Lots of kale and a roasted fall veggie medley (squash, sweet potato, potato, apple, raisins, onion)

How to make a tomato irresistible, especially if they’re about to go bad. Get thee to the oven!

This is fall.

But then another obsession this past week: avocado toast. After I ordered delivery from Avocaderia in Industry City.

But I also had their delicious tacos–The Sweet Potatoes y Black Hummus… blue corn tortilla, avocado sliced, black bean hummus, chipotle sweet potatoes, cabbage, cilantro, habanero hot sauce, and a cashew crema… and the Nopal y Portobello… Blue corn tortilla, guacamole, roasted nopales, roasted portobello, onions, watermelon radish, cilantro, salsa verde. Really good.

Then I started making my own avocado toast. Pure yum.

Wasting time with a app I found on my school iPad… and some sweets I made. These are banana muffins so I put a banana stem in it before cooking. Don’t think I’d do that again…

This looks better.

And these are quite possibly the best version of chocolate chip cookies I ever did make! The Sam & Tylar Cookies, named after my colleagues who enjoyed them so much. And they enjoyed this version too. So nice to be able to share my treats again!

Wish I had another batch. I overshared. Teehee.