Manic Overflowing

I am happy to be sitting down! Today has been a doozy.

Work was super busy this afternoon, just as I expected. I had a bunch of last minute things to get ready, copied, stapled, etc, that need to be mailed out tomorrow, so most of my afternoon was spent finishing those up and getting the rest of the packets ready.

I took a quick break around 4 for a little shot of protein:


Hard boiled eggs are some of my favorite snacks! They’re easy to carry in my lunch box and the perfect little snack when you’re not super hungry but need a little something.

More work followed and I was working right up until 5 pm.

Nick has his crazy biking/kayaking/running race on Saturday, so he’ll be training some more this week to get ready for that. I know we’ll run 2-3 times, but we were trying to figure out the schedule for the week, which proved to be harder than I thought.

I decided to let him do a bike ride tonight and we’ll run tomorrow – I just had too much to do tonight after being gone all weekend.

I’ve got one load of laundry done (and will be folding that as soon as I’m done blogging my awesome dinner), I made a dish for my lunches this week, made dinner, and packed the rest of my lunch.


Nick’s parents gave us a pork loin to bring home, so I took half of that, made a spice rub and roasted it in the oven.

For the spice rub, I used:

  • 1 Tbsp of jerk seasoning
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp garlic powder

I rubbed it all over the pork, then popped it in a 425 degree oven for about an hour or until the internal temperature is 155-160.

While the pork was cooking,  I cut up a ton of veggies I needed to use and got started on my lunch dish + laundry.


I did one sheet pan with red onions, rutabaga, and orange and yellow peppers.

The other sheet pan had asparagus, 2 yellow squash (for lunches) and cremini mushrooms. We also had just some simple quick cooking barley on the side, topped with a little cilantro to bring out the flavor of the coriander on the pork.

I love roasted veggies!  This was also my first time trying rutabaga – and Nick’s! We both loved it. It’s kind of sweet, but not as sweet as a sweet potato – hard to describe, but I really liked it!

I was hoping to do this meal on the grill, but it just didn’t work out for tonight since Nick needed to do his bike ride. It was still very tasty – I don’t have roasted veggies much in the summer since we do grill so much, so it was a nice reminder of what fall is bringing in a few months  :)

What’s your favorite veggie to roast?

I think mine are a tie between asparagus, broccoli, and butternut squash. Yum. I could make a meal out of just that!


  1. Can’t beat roasted garlic and brussels sprouts, I say :-)

  2. Broccoli, asparagus, sweet potato, and brussel sprouts. Can never go wrong there!!!!! I love your snack. Eggs are the best ever!

  3. I love roasted brussels sprouts! But you can’t beat butternut squash when it’s in the form of fries :) Your dinner looks super yummy, and I hope you have a relaxing night!

  4. I love roasted zucchini, or zucchini on the grill. Yum! But I’m a big fan of so many veggies… broccoli is lovely too and brussel sprouts although sadly I have them very rarely. I also looove cauliflower roasted or fried in a pan until it gets slightly brown and crispy. Mom used to make that for me when I was a kid and I loved it!

  5. Hard boiled eggs are my absolute favourite snack too! Great minds… And you’re right, it’s an excellent protein shot!

    I’ve never had rutabaga – but it sounds nice! I love roasting sweet potato and butternut squash the best :-)

  6. I love roasted broccoli, any kind of potatoes and brussels sprouts!

  7. I love roasted beets and butternut squash. So earthy and tasty! Roasting veggies is one of my favorite parts of fall/winter, though I almost never crave them in the summer. So strange!

  8. i always forget how absolutely yum hardboiled eggs are!

    i think my favorite veggies to roast are sweet potatoes and onions (not together, haha!). love me some caramelized, roasted goodness!

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