Roasting Marshmallows? Not really...

I will roast just about anything: meats, fish, veggies, nuts, coconut, and even fruit. I probably learned it from watching episode after episode of Ina Garten’s “Barefoot Contessa,” and not only is it the easiest way to cook something, it is most often the healthiest and most delicious way that item will taste. It also makes me happy too, because I feel like roasting is a very earthy and cave girl way of cooking. Tonight I made a meal in which almost everything was roasted, and completely nutritious and satisfying. 

The chicken was roasted simply seasoned with pink sea salt, fresh ground pepper, and my favorite poultry grinder. I laid the chicken on a bed of sliced organic white onions and Meyer lemon slices, and then I laid more onions and lemons on top. If you have never had Meyer lemons, they are sweeter versions of the original, that still have a glycemic load lower than an apple. They are only available at this time of year, and almost exclusively grown in California. I wait for them every year! The onions and lemons flavor the chicken with no added fat and help prevent it from sticking to the pan, too. Not that there is anything wrong with good fats, but this roasted chicken is moist and delicious without it. Anyone on HCG Phase 2? Make it with skinless chicken breasts and it is totally "Perfectly on Protocol." This is really named “ POP Chicken,” so go ahead try it! If not on HCG P2, make it with literally any chicken you want: 375 until the chicken is 165 and no longer pink. Save the extra onions, and lemons if you want, to use in other dishes throughout the week.

Now I have been known to roast ANY type of veggie, and in fact, it is a staple at my house every week, and tonight I am roasting large batches of veggies to use all throughout the week. I like to roast all the veggies separate because they all take different times. I just keep them separate on the cookie sheet, and keep an eye on them, so that I can take the pan out of the oven and unload veggies as they are done. ALL veggies can be roasted at ANY temperature in between 375 and 500. That is a secret that chef’s keep to themselves, and I’m not really sure why: you can cook anything at any temperature, as long as you can be responsible for checking it to see when it’s done. All the veggies are tossed in a bowl first with some melted coconut oil, sea salt, and fresh ground pepper. 

I’m also prone to add some dried herbs, or one of my favorite seasoning grinders. All the spices I have contain no sugar or chemicals - just actual spices, dried herbs, and sea salts. The veggies are done when they start to turn black on the edges. This isn’t burnt! It’s flavor…. It’s the natural sugars coming out on their own.Speaking of natural sugars caramelizing on their own....

FOR DESSERT!

It seems like it took me too long after learning how to roast veggies that I figured out this delicious, simple little trick. If you love the burnt ends of a toasted marshmallow, you might like these simple healthy treats. If any moms out there try it on your kids, please let me know if they like it!

Roasted Apple “Faux Marshmallows”

3-4 Medium sized Organic Apple, diced
1 Tablespoon melted virgin coconut oil
2 Teaspoons Roasted Siagon Cinnamon
A few generous grates of fresh Nutmeg
Extra Credit: couple pinches of lavender sea salt (if you like salty and sweet!)

Toss together on a lined sheet pan (cookie sheet) and roast at 375 apples start to turn brown/black. This is not burnt, it is caramelization which makes it taste similar to a burnt marshmallow. Roast less time if that’s not your thing. :) They will be light and airy inside, and the cinnamon and lavender sea salt is dynamite. 

Stay tuned for my next blog, which will be a vegetable medley using some of the roasted veggies from this post to make an elegant, “company worthy” side dish, similar to the one pictured at the top of the blog. 

~ Katy