Parmesan Roasted Cauliflower 

We love cauliflower in our house and this is such an easy weeknight side dish.  It’s lightly browned, caramelized, and cheesy!

Toss the sliced cauliflower in butter.  Sprinkle with salt and pepper and arrange in a single layer on a baking sheet.

Place in a 400 degree oven for 20-30 minutes.

Remove from the oven and sprinkle with Parmesan cheese (I was obviously a little heavy handed with my cheese measurements!).

Add the chopped parsley to the cauliflower and roast it in the oven again for about 5-10 minutes or until the cheese melts and it forms a light brown crust.

Remove from the oven and serve it immediately.


1 head cauliflower; cut into florets
2 tablespoons melted butter
Pinch of salt
3 light dashes of ground black pepper
1/2 cup Parmesan cheese
1 teaspoon chopped parsley leaves


Toss the sliced cauliflower with the butter. Season with salt and black pepper. Place the cauliflower in a single layer on a baking sheet.  Roast until almost tender about 20-30 minutes. Remove from the oven and sprinkle the grated Parmesan and chopped parsley leaves on top of the cauliflower.  Roast again until the cheese melts and slightly crusty, about 5-10 minutes. Remove from oven and serve immediately.

Recipe adapted from: Bon Appetit

Related Recipes:

Roasted Lemon Parmesan Asparagus

Roasted Cauliflower and Mushroom Quinoa

Grilled Cauliflower “Steaks”

Grilled Zucchini and Squash with Lemon Salt

We are loving grilled veggies this summer and this grilled zucchini and squash recipe is one of our favorites!  The lemon zest really brings out the flavor of the vegetables and keeps the dish from tasting salty.  It’s like adding lime and salt to a margarita…it just works!

Start by cutting off the tops of the squash and zucchini and slice them into spears.  Place them into a large ziploc bag. Add the olive oil, 1 teaspoon salt, pepper, 1 Tablespoon lemon zest, and the juice of two lemons.

Seal the bag and make sure to mix everything up well.  Let sit for 15-20 minutes.

While the veggies are marinating, preheat your grill to medium to medium-low heat.  Place the zucchini and squash on the grill and turn as needed.

Remove from grill after all three sides are cooked.

Place the remaining lemon zest and Parmesan cheese on a cutting board, add 1 teaspoon salt, and chop the salt, cheese, and lemon zest together until you have lemon salt.

Sprinkle the lemon salt over the grilled veggies.

Serve and enjoy!


3 whole Zucchini (medium Sized)
3-4 whole Squash (mine were small so I used 4)
1/4 cup Olive Oil
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
3 whole Lemons, Zested
1 teaspoon Kosher Salt (additional)
2 Tablespoons Parmesan cheese (grated)


Chop off the tops and bottoms of the zucchini and squash and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini and squash are coated. Set aside for 15 to 20 minutes to marinate.

Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini and squash on all three sides until nice and tender, being careful not to burn them. Remove the zucchini and squash to a plate as it gets done.

Pile up the rest of the lemon zest, Parmesan cheese, and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt, cheese, and zest together until it becomes…well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled veggies and serve.

Recipe adapted from: The Pioneer Woman

Related Recipes:

Lemon Grilled Asparagus

Grilled Chipotle Cauliflower

Simple Grilled Brussels Sprouts

The Friday Five

1.  When I was in LA, I ate my weight in acai and pitaya bowls.  When I got home, I did a little research and placed an order with Pitaya Plus.  Here is my first attempt.  It was SO good!
They arrive frozen in single serving packs…just blend and add toppings.
2.  I realized this week, that I have been buying Aloha Orchid candles for at least 10 years.  It’s safe to say that I love this scent of orchids, jasmine, and gardenia.
And, now you can buy them in beautiful mercury glass.
3.  I just finished reading The Girl on the Train.  When there’s a lot of hype around a book I get nervous to read it, but I loved it!
4.  The Kinvara 5 was my favorite shoe ever.  Thankfully the Saucony Kinvara 6 is just as awesome!
5.  Garmin announced their new Forerunner 225.  It has all of the great features of their other GPS watches, plus a built heart rate monitor (no more chest strap!) and activity tracking (steps, calories, sleep, vibration alert when you’ve been sitting for too long).  They’re taking pre-orders right now.  Click HERE to read a thorough review.
Happy Friday and Choose Joy!!! 

Zucchini Noodles with Sun-Dried Tomato Sauce

This is the perfect warm weather ‘pasta’ recipe!  The simple sauce is sun-dried tomatoes, fresh tomatoes, basil, and garlic. I served mine over zoodles (zucchini noodles), but you can also use traditional pasta. Bonus: the sauce doesn’t even require cooking…just blend, toss, and serve!

If you are using traditional pasta, cook according to package instructions.  For “Zoodles”: Use your spiralizer to slice zucchini into pasta ribbons.

Heat oil in a large skillet on medium heat, add the noodles, and saute for 3-5 minutes.

Remove from heat.  The zoodles will release water while they cook.  Make sure to drain them well.

For the sauce, add sun-dried tomatoes, fresh tomatoes, basil, garlic, parmesan cheese, and *olive oil to a food processor or blender.

I opted for vegan Parmesan cheese, but traditional is great too!

*If your sun-dried tomatoes are stored in oil, just omit the olive oil.  Mine were dry.

Puree to a pesto-like consistency.

Return the drained zoodles to the large skill and add the tomato sauce.  Toss to coat and season with salt, pepper, and additional Parmesan cheese.  Garnish with additional fresh basil and enjoy!


Zucchini Noodles:
4-5 zucchini
1 T olive oil

Tomato Sauce:

3 ounces (~1 cup) sun-dried tomatoes
1 cup fresh tomatoes (cherry or campari); halved
1-2 T olive oil*
1 cup fresh basil + more for serving
4 garlic cloves
2 T Parmesan Cheese + more for serving (I used a vegan Parmesan.)
salt and pepper to taste


Zucchini Noodles:
Using your spiralizer, slice zucchini into long noodles or ribbons.
Heat olive oil in a large skillet over medium heat.  Add “noodles” to skillet and cook for 3-5 minutes until they are slightly softened.  You can skip this step altogether and see the “noodles” raw as well!
Zucchini will release liquids, so when your zoodles are done cooking, drain well.

Tomato Sauce:
Add sun-dried tomatoes, fresh tomatoes, olive oil, basil, garlic and 2 Tbsp vegan parmesan cheese to a food processor or high-speed blender and puree into a pesto-like consistency.
If it has trouble mixing, add a bit more olive oil to help encourage it along. It doesn’t need to be finely pureed, just well mixed. I think a bit of texture is a good thing in this dish.
Add drained zoodles back to the skillet you cooked it in and add tomato sauce. Toss to coat and season with salt and pepper and vegan parmesan.
Serve warm with additional fresh basil and vegan parmesan cheese. Store covered in the fridge for up to a few days, though best when fresh.
This can be enjoyed hot, sightly chilled or at room temperature, making it ideal for picnics and take-along lunches!
*If your sun-dried tomatoes are in oil, omit the extra olive oil.

Recipe adapted from: Minimalist Baker

Related Recipes:

Pasta Fagioli

Vegetable Zoodle Stir-Fry

Roasted Lemon Parmesan Asparagus 

This simple roasted asparagus dish with fresh lemon juice, garlic, and parmesan has quickly become our favorite way to prepare asparagus!

Preheat oven to 400 degrees.

Line the asparagus in a single layer on your prepped baking sheet.  Drizzle with olive oil, and salt and pepper to taste.  I roll the spears around on the baking sheet to make sure they’re evenly coated.

Bake for 10-15 minutes.  Immediately top with garlic and fresh lemon juice and toss to combine.

Garnish with parmesan cheese and serve!  It’s really that simple and it’s really that delicious!


1 pound asparagus, trimmed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, pressed
Juice of 1/2 lemon, or more, to taste
2 tablespoons freshly grated Parmesan, or more, to taste (No judgement for using more cheese!)


Preheat oven to 400 degrees F. Line a baking sheet with non-stick aluminum foil or spray with non-stick spray.
Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 10-15 minutes, or until tender but crisp.
Serve immediately, tossed with garlic, lemon juice and Parmesan.

Recipe adapted from: Damn Delicious

Related Recipes:

Roasted Cauliflower and Mushroom Quinoa

Brussels Sprouts with Balsamic and Cranberries

Sweet Potato Pomegranate Salad


3 Per Pic

Thoughts on Thursday
Breakfast Club Run
OTF with Corrie
Post workout rolls
She’s bringing wine.
Blessed Good Friday
Treadmill.  Core.  Smoothie.
Rainy Day Roses
Awesome mail day!
Speaks the truth
Long run fuel.
Here it comes.
What’s your long run or race for the weekend?
Who’s tapering and how’s it going?
What are your Easter plans?
Have a wonderful Easter weekend and choose JOY!

BRICK Workout & I’m a Hero!

 Tuesday: St. Patrick’s Day!
I kicked off the day with a tough Brick Workout on the track!  Do you love my super-fancy graphics?!
The point of this workout is to run faster on tired legs.  I really had to dig deep and push.
4 mile Warmup and Drills
2 x 1600m at threshold pace (60 second rest)
4 x 800m at interval pace (400m recovery jog)
2 x 400m at fast pace (400m recovery jog)


I went to Perch for crepe and coffee after!!
Was it an Irish coffee???  I’ll never tell!
I met Jason for a quick dinner at Moe’s (yes, I cheated on Chipotle…shhh).
And we ran with the Fleet Feet No Boundaries group!  If you’re wanting to complete your first 5k or 10k…this is your group!!!
Fun mail from St. Jude because I’m running the Country Music Marathon as a hero!
Kicked off the day with a run through Percy Warner Park!
Birthday baking for a wonderful friend’s birthday.  Brown sugar oatmeal raisin cookies!
And for dinner, I made a one-skillet gnocchi…so good!  I’ll post recipes shortly!
Here’s a link to my St. Jude Hero Fundraising Page.  Please consider making a donation…no amount is too small!
Thanks to donors like you, no family ever receives a bill from St. Jude for anything, including treatment, travel, housing and food.
St. Jude is working to drive the overall survival rate for childhood cancer to 90%, by 2020. They won’t stop until no child dies from cancer.
Treatments invented at St. Jude have helped push the overall childhood cancer survival rate from 20 percent to 80 percent since it opened 50 years ago.
I hope you have a very Happy Thursday!!!
Do you ever use your races to raise money for charity?  Which one is your favorite?
What’s your favorite cookie?  Crunchy or chewy?
What did you have for dinner last night?