Jessica Schindhelm
I peel and cube a butternut squash and buy a package of shaved Brussels sprouts and toss each separately in olive oil salt and pepper, and roast them on two different sheet pans at 425 for about twenty minutes. I do the Brussels sprouts a little longer to make them extra crispy. During that time i boil a pound of bow tie pasta and then toss that with a Tablespoon or so of butter. Toss with veggies, top with fresh Parmesan and you’re good to go with leftovers for lunch. Other option is 10-minute farro with canned black beans, pickled whatever, avocado, corn and tomato topped with whatever salsa and nonfat Greek yogurt. Put that all on top of some baby spinach and squeeze lime. Don’t even have to hear the beans if you don’t want to. Just drain and rinse.