I’m bracing myself for the many feasts and treats of the holiday season.
I decided that maybe a bit of healthy(ier) eating these few weeks leading up to Christmas would ease the guilt of my impending over-indulgences.
This week has been particularly torturous; hardly a day goes by without someone showing up with a tray or basket of goodies at the office – ‘tis the season, after all!
I’m trying to do better at home; something I’ve been doing lately is roasting vegetables… lots of vegetables.
It’s amazing for quick weeknight meals, especially during these cold grey nights, dinner is not only a breeze, it’s healthy(ish) and delicious as well.

This whole wheat roasted vegetables pizza is an easy one to make; I use homemade whole-wheat pizza dough.
I make the dough ahead of time and divide them in portion sizes, it freezes for up to three months.
I let the dough thaw in the fridge over night, and when I get home, stretch it out, add a bit of pesto and the roasted vegetables and then bake for 10 to 15 minutes.

So this is what I’ve been eating most nights for the past few days, sometimes it’s quinoa and lentils, or roasted purple potatoes or bulgur wheat… but always with roasted veggies.
Last weekend I made a huge pot of coconut carrot soup, that with a side of roasted veggies is the ultimate comfort food; rustic and warming.
Like I said, I’m bracing myself for the many feasts or treats of the holiday season.

Recipe:
Whole Wheat Pizza Dough
Roasted Vegetables
Pesto