OT - Tone-up Tuesday | StepTalk.org

Happy Vernal Equinox, STalkers!! Psssst... it's the first day of Spring.

What stage of Spring are you in where you live? Are bulbs peeking out of the ground? Are the crocus poking up out of the snow? Have your daffodils waned and you're already mowing the grass? Or do you still have almost 2 feet of snow on the ground and it's frozen solid? I know that some folks are itching to get planting. One of the best things about the start of the growing season is the harvest of fresh and healthy goodies (don't forget to wash off that fertilizer!).

We usually talk about workouts and weight loss. Today, let's talk about healthy recipes. Or healthier versions of recipes. I'm not a big fan of carrots (unless they're cooked in the dutch oven with pot roast!!), but I made a carrot recipe over the weekend that is pretty darn tasty. Plus, I found a dessert recipe for plantains and they smell like cinnamon rolls! Nom nom nom! Both of these recipes are vegan and I will definintely be making them again. Please share one of your favorites!! Mine are below in the comments.

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Garlic Roasted Carrots

Garlic Roasted Carrots

24 baby carrots, tops trimmed to 2 inches
2 tablespoons olive oil
2 tablespoons balsamic vinegar
5 cloves garlic, minced
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped parsley leaves (optional)

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place carrots in a single layer onto the prepared baking sheet.
Mix together olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste.
Pour evenly over carrots and gently toss to combine.
Place into oven and bake for 35-40 minutes, or until tender.
Serve immediately, garnished with parsley, if desired.

NOTE: If your carrots are more than 1/2 inch across, you will need a longer cooking time or your carrots will be crunchy. Slice them in half long-wise OR get "preemie" baby carrots (they're about as big around as a pen/pencil). I bought a BAG of baby carrots - no top trimming needed.

Anti-Canada has all four

Anti-Canada has all four seasons, but there aren't any "stages". You just jump from season to season. We're still in winter, but I say we'll be well into Spring by Easter.

Hmmm...healthier recipes. I'll have to think on that one...

By stages, I meant that in

By stages, I meant that in some areas, the first of the spring flowers have come and gone while other areas cannot see the ground for the snow.

Sweet Caramel Cinnamon Baked

Sweet Caramel Cinnamon Baked Plantains

2 ripe plantains, yellow/black
2 Tbsp coconut oil melted
1-2 Tbsp unrefined organic coconut sugar
1 tsp ground cinnamon
1/4 tsp fine grain sea salt

Peel the plantains by cutting off the ends and cutting two lengthwise slits in the peel, then carefully opening up the peel.
Preheat the oven to 350 degrees. Cut the plantains into rounds, about 1/4 inch in thickness.
Put the plantains in a bowl and toss with the melted coconut oil. Line a large baking sheet with parchment paper, and spread the plantains in a single layer onto the parchment.
In a small bowl or measuring cup, combine the coconut sugar, cinnamon and salt. Sprinkle the mixture evenly over the plantains.
Bake in the preheated oven for about 25 minutes, turning once after about 15 minutes. Check them often to make sure they don't burn.
Remove from oven, let cool, and serve warm!

NOTES:

This recipe is Vegan AND Paleo.

The peel can be tough to remove so you may need a paring knife to removed peel that “sticks” to the plantain.

Great recipes - thank for

Great recipes - thank for sharing. We are still dealing with frigid weather and snow in the forecast, fun, fun.

Here is a simple recipe I like for breakfast "sweet potato toast":

You slice a sweet potato into thin slices and roast.

Once done, take a piece of potato, butter it, top with a fried egg and a thin slice of avocado.

Add sea salt and pepper.

Yummy, gluten free breakfast.

AJ, that sounds yummy! Thanks

AJ, that sounds yummy! Thanks for sharing.

YUM Ajanie - I saw that

YUM Ajanie - I saw that recipe on My Fitness app. I will have to try it now.

Anika - we are about to have our 3rd Noreaster. NJ in March - you just never know what your gonna get. My day lillies have started to come up as well as daffodils.

SO and I just decided last night to till the garden area and plant tomatoes (nothing better than Jersey 'maters) only. We plant brussel sprouts for the critters and they leave the rest alone. We didnt start the plants like we normally do, but SO has a friend with a commercial greenhouse and she is giving us 5 plants.

The carrot recipe is a must try as well.

Classy, we received 2 feet of

Classy, we received 2 feet of snow in mid-November. It's nothing for there to be 2-4 feet on the ground in April and patches of snow still melting in mid-May. But, I love snow!!!

You don't eat the brussel sprouts?? I once planted flowering kale (about 20 years ago). It grew to 6 feet high and was absolutely beautiful! One morning, I walked outside to see stalks. Just the stalks. Turns out I had planted a delicious treat for the deer!

Homegrown tomatoes are the best! Hot house flavor...meh.

I am the only one that likes

I am the only one that likes brussel sprouts so I will pick off half dozen and leave the rest for the deer.

My DH loathes brussel sprouts

My DH loathes brussel sprouts. When I cook them, I have to air out the house before he gets home. This is my fave recipe:

Brussel Sprouts

2 strips thick-cut bacon, cut into small pieces
2 Tbsp butter
1 lb Brussel sprouts, bottoms trimmed off and quartered

Cook bacon in a large skillet over medium-high heat until crispy.
Remove bacon to a paper towel-lined plate.
In the same pan, melt the butter over medium-high heat.
Add the Brussel sprouts and cook, stirring occasionally, until sprouts are golden-brown, about 8-10 minutes (longer for large sprouts).
Season with salt and pepper, to taste, and toss bacon back into pan.

I do them the same way. On

I do them the same way. On Thanksgiving I will onions and capers.

You can have aaaaaaaall of

You can have aaaaaaaall of the capers. I've yet to meet a caper I liked!

I feel for you and all teh

I feel for you and all teh Nor'easters. We haven't gotten anything but this one is gonna hit us tonite. There go my daffodils and forsythias for the spring.

HUNKER DOWN! With wine.

Hot toddies, hot chocolate

Hot toddies, hot chocolate spiked with peppermint schnapps...

Sweet Potato Bacon

Not the HEALTHIEST recipe, but it's not as fatty as pig bacon!

Sweet Potato Bacon

2 sweet potatoes, washed and sliced thin lengthwise
3 Tbsp butter
⅓ cup brown sugar
Salt and Pepper to taste

Preheat oven to 250 degrees. Spray a cookie sheet with vegetable spray, and set aside.
Wash and dry the potatoes. Cut each end off of the potatoes to give them a more rectangle look when they're sliced. Begin slicing them into thin strips lengthwise.
Melt the butter in a shallow dish. Dip each potato slice into the butter, coating both sides, and place on the cookie sheet. Generously sprinkle with salt and pepper on both sides. Rub half of the brown sugar over each potato slice, flip, and rub the other side with the remaining half of brown sugar.
Bake for about an hour or so, flipping the potatoes until they become caramelized and crisp.
Remove to a cookie sheet lined with parchment paper.