The Best Roasted Veggies Ever

Hey everyone! As I was planning my meal prep this weekend, I really needed something quick and easy. It's too beautiful outside to spend all your time over a hot stove. 

A lot of you have heard of the "undiet" that I'm following and the main component of it is LOTS & LOTS of veggies.  Roasting veggies is so very easy and they make them taste like CANDY :) 復復復 Who knew?

Check out my how-to below:

1. Preheat the oven to 400°.


2. Prep two cookie sheets with aluminum foil. I spray the aluminum foil covered cookie sheets with olive oil spray.


3.  Wash and cut your veggies to the size you prefer and arranged on your cookie sheet. Do not crowd the veggies. Give them room to breathe.  Spray the veggies lightly with olive oil spray lightly salt and pepper the veggies. You could also put your favorite low salt or no salt seasoning on the veggies.


4. Set your timer for 6 minutes and pop the veggies in the oven.


5. When the timer goes off, flip the veggies over and pop back in the oven for another five or six minutes. Some veggies will require less time such as kale chips. Some foods that you roast will require more time such as baby potatoes. The key is to monitor closely and check frequently So that they cook but don’t burn.


6. Happily enjoy!!!

Spicy Chicken Lettuce Wraps

These Spicy Chicken Lettuce wraps are what I prepped for my lunches this week to keep clean eating fun and delicious.

If you need a quick and easy lunch recipe, this is definitely it :)

You will need:
Makes approximately 6 lunches (I made 3 for myself and 3 for hubby)
~12 large lettuce leafs you can wrap (2 per lunch)
~2 pounds of chicken breast
~1 bottle of Hot Sauce (without preservatives)
~3 bunches of Asparagus
~1bag of shredded carrots
~1 Lime
~Cilantro
~Lunch containers with separate partitions to keep the ingredients fresh

To Prepare:
1. Marinate chicken in enough hot sauce to slightly cover chicken, grill and cut into strips
2. Wash Asparagus, break off hard end pieces, drizzle with olive oil, lightly salt and pepper to taste, and grill along with the chicken. Cut in half once finished
3. Peel off the lettuce leaves from the head and then wash and pat dry
4. Cut lime into half and then cut each half into thirds to get 6 slices
5. Cut a few sprigs of cilantro for each lunch
6. Assemble your lunch containers with 1/2 cup chicken strips, 1 cup of asparagus, 2 lettuce leaves, 1/3 cup shredded carrots, lime slice, and cilantro.
Optional: add a small ramekin of hot sauce for additional heat
7. When lunch comes assemble as shown, wrap like a burrito and Enjoy!