WIAW #12: Oven-Roasted Broccoli

I'm going to start answering to "Cookie Monster."

It has been a super long time since I've photographed everything I've eaten in a single day. I think that's probably because when I was carrying our trio, what I ate in a single day was super scary. 

I ate a lot. And I got really big (50.5 inches in diameter, to be exact). But I made really big babies (for triplets, at least). So it was totally worth it.

Now that I'm feeding all three of them, I still eat quite a bit. I don't count calories. I don't always think before I put food in my mouth, unless it has to do with how much I can eat in a given timespan: How much longer will the babies be happy? What time are they going to wake up? When do we need to feed them again?

And, no, I have no idea when this is all going to catch up with me. All I know is that I have 10 more pounds of baby weight to lose before I'm back to where I was when I started. I guess if I think I'm going to get there sooner rather than later I should probably be eating more veggies.

And as you'll see, I probably should have eaten more vegetables yesterday.

Almost every day of the week  begins with oatmeal.

Breakfast: old-fashoined oatmeal (good for makin' milk!); yogurt; a hard-boiled egg; about half a cup of half caff mixed with milk

Snack: a cheese stick; a pb granola bar; water

Lunch: leftover Mexican pasta casserole (possibly making an appearance on the blog soon); unsweetened applesauce; honey-nut toasted Os cereal; water

Snack: baby carrots; water; lactation cookies; lactation cookies; lactation cookies;
a leftover piece of meatloaf (thanks, Momma!)

Dinner: salad; polenta cakes with tomato sauce, pesto, mascarpone, reduced balsamic; milk

When the husband and I are on our own - sans company to cook us dinner every night - I've been eating a lot of broccoli to meet my vegetable quota. The husband absolutely hates broccoli, so this dish is all me. I love it, and it is a super quick and easy way to get vegetables on the table.

Happy eating green, y'all!

Oven-Roasted Broccoli

Preheat oven to 400 degrees F. Wash and cut broccoli into bite-size pieces. Throw broccoli in a bag, drizzle in some good olive oil. Sprinkle some Italian breadcrumbs into the bag. Hold the end of the bag so you trap air in the bag with the broccoli. Shake the broccoli to disperse the olive oil and breadcrumbs, or just rub the bag so you get the broccoli pieces coated. Then spray a baking sheet with nonstick cooking spray. Spread the broccoli out and top with some mixed-up salt or any spices you like. Roast the broccoli for 10 minutes, stir, then bake another 2 to 5 minutes or until broccoli is to your desired tenderness.

Enjoy!