simply roasted fennel

Yesterday morning I tried something new – my Magic Bullet!!!

I found one at Target after hearing rave reviews at the Bridal Shower I attended on Saturday afternoon.  I have so many problems with my blender that I knew this would be perfect for my morning smoothies, and for travelling since it is very compact!

This morning, I made an old favorite to see how the Bullet compared to my Cuisinart blender.

It was awesome!  I whipped up a Chocolate Cherry Bomb Smoothie is no time.  Well, it took a good minute to mix it up (the bullet advertises that it will make smoothies in 10 seconds), but my smoothie contained frozen banana and frozen cherries and it cut those down in no time!

Perfectly smooth and delicious.

Along with my smoothie, I tried something else new…

Yes, you read right – Chocolate Almond Butter & Chocolate Hazelnut Butter!

I had to try them out, so I spread them each on 1/2 of a whole wheat pita.

This was a great breakfast.

And, for lunch – another Black Bean Burger (these are really, really good!) over lettuce with Roasted Fennel!

How to Roast Fennel

1.  Cut the long stalks off of the fennel so that you are left with the bulb, then slice the bulb into sections.

2.  Place the chopped fennel bulbs onto a baking sheet and brush with olive oil, just until coated.  Then, drizzle with balsamic.

3.  Bake in the oven at 400°F for 20-25 minutes or until slightly caramelized.

It comes out great!  Slightly sweet and caramelized with a hint of licorice.

For a late afternoon snack, I had Honey Greek Yogurt with Sliced Strawberries.

I met Emily after work for some tea at my favorite TeaLuxe!  The iced flavor of the day was Chai, so of course we both go that!

I was home late for dinner, so I didn’t feel like much.  I just mixed up another smoothie – Chocolate Peanut Butter Banana and defrosted a Non-Dairy Amy’s Bean Burrito.

Hit the spot.

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