Tag Archives: Cheap

Herbed Pork with Roasted Veggies 

Fall is such an amazing season to experiment with thyme, rosemary and garlic and root vegetables! I love this recipe because you only need about a 1/2 the butternut squash and you can freeze the other half for a future recipe or soup! I always make this in a foil pan for easy clean up! This recipe is easy peasy and the pork is tender and delicious!



1 pound of butternut squash peeled and cut into about 2 inch chunks

2 parsnips cut into chunks

2 carrots cut into chunks

About a pound of baby potatoes halved (or russet peeled and quartered)

2 garlic cloves, minced

1 tablespoon fresh rosemary

2 tablespoons olive oil

1 1/2 teaspoon Salt

3/4 teaspoon pepper


  1. Toss veggies in a roasting pan with 2 tablespoons of olive oil, and salt and pepper to taste.
  2. Combine 1 tablespoon of fresh chopped rosemary (dried will also work) and 2 large cloves of garlic minced and 3/4 tsp of salt and 1 teaspoon black pepper and rub onto the roast.
  3.  Place roast in roaster with the veggies and cook at 450 degrees for about 45 minutes-1 hour or until a meat thermometer reads 160 degrees Fahrenheit.
  4. Allow meat to rest 5-10 minutes before slicing

DIY: Gluten-Free Flours

I decided that I could make my own flours for WAY cheaper than they are selling them in store, I simply purchase my certified GF quinoa and brown rice from Costco where you get large quantities for very cheap prices. The other thing you will need is a coffee grinder or a blender with a milling blade! (I have a nutribullet, it was 89.99 and it came with one and it mills all my grains perfectly)

Quinoa Flour, Brown Rice Flour, and Almond Flour 

For all of the above use as much as you like (I buy large costco size quantities so I make lots at a time)  and simply add these ingredients to a coffee grinder or a blender with a milling blade and grind all of these down until you have a fine, flour like consistency with each (ensure that everything is ground evenly so you do not end up with chunks of rice or quinoa in your baking). 

TIP: When making the almond flour ensure that you use blanched, slivered almond as this will be easier on your grinder and without the skins you will get a finer flour as the skins do not breakdown as well. 

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