So, for breakfast, just about every morning I make steel cut oatmeal, topped with organic or local honey, and some type of superfood like goji berries or raw cacoa powder. Or, sometimes, I’ll have a fried egg on Ezekiel Bread toast, drizzled with a bit of olive oil, and sprinkled with Himalayan pink salt.
Then I make my husband’s lunch before he heads out, which typically includes a sandwich using whole grain bread, and natural meats and cheeses. Or a pita pocket stuffed with chicken, kale and balsamic dressing. Plus, snacks like oranges, grapes and organic pretzels. For my lunch, I often make a large salad with poached chicken, goat cheese, vegetables, and a homemade dressing, like my favorite Maple Dijon Dressing. A vegan dish, like lentil soup. Or brown rice pasta with roasted beans and vegetables and a lemony white wine sauce. Then, for dinner, I pretty much follow our weekly menus.
But some days, when I’m short on time, or motivation, and it’s taking just about every ounce of energy not to cave in and order a pizza for dinner, I rely on my backup meals.
Backup meals are meals that come together quickly, have little cleanup, and include ingredients that I always have on hand. I typically have 3-4 backup meal options at any one time. Like my One Pot White Turkey Chili, Good Fortune Chicken Stir Fry, Tuscan Meatball Skillet with Artichokes and Spinach, and these Lime Roasted Root Vegetable Quesadillas.
These quesadillas are great because they use whatever root vegetables you have on hand- I had parsnips and Japanese sweet potatoes (which are actually white!) But, you can use beets, carrots, yams, or any other favorite root vegetable. Add in some lime and goat cheese to add zesty flavors and a creaminess that holds it all together. And you’ve got a quick, delicious, healthy, and best of all… frugal meal.
Lime Roasted Root Vegetable Quesadillas with Goat Cheese
Salt and Pepper
On a rimmed baking sheet, sprayed with non stick spray, add the cut up root vegetables and sliced onion. Drizzle with olive oil and top with lime zest and juice. Salt and Pepper as desired. Roast at 400 degrees for about 25 minutes, or until browned and caramelized. Then, in a grill pan, sprayed with non stick spray, make the quesadillas. Top a tortilla with the root vegetables, goat cheese, parsley, and a second tortilla. Cook until the tortilla is nicely browned and flip. Once done on the other side, remove from grill pan, and cut into fourths. Repeat the process for the other quesadillas.
Serves 4.
