Roasted Cabbage Wedges and Chipotle’s Cilantro Lime Rice

For my first culinary experiment I decided to try two different quintessentially healthy recipes from pinterest: Roasted Cabbage Wedges and a copy cat recipe for Chipotle’s Cilantro Lime Rice. I feel like I should warn you that there’s a very serious problem with these recipes… you may never want to eat anything else ever again. I really had no idea that ROASTED CABBAGE could taste so amazing. And it only has olive oil, a pinch of fresh fennel and salt and pepper on it. The brown edges were delicious, but, then again, so was the inside. And the rice?? Oh, the rice! The cilantro flavor with the complementary lime juice? It was clean and refreshing and filling and delicious. I loved it. So, grab your aprons, ladies and gentlemen, because you’re going to want to start making dinner. Without further ado, the recipes…

Roasted Cabbage Wedges (from

Serves 6

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds

Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes. Note: Though the recipe called for caraway or fennel seeds, I actually used a few pinches of fresh fennel instead.

Chipotle’s Cilantro Lime Rice (from

(Kudos to for all of the wonderful nutritional information they included!)

Serves 4 with 3/4 cup servings Weight Watcher Points: 4 pts (5 points plus points) Calories: 201 Fat: 3.4 Carbs: 37.4 Fiber: 0 Protein: 4.0 g

1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low andcover about 15 minutes. Shut off flame and keep covered an additional 5 minute. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

My finished (DELICIOUS) product:

(Sorry for the poor quality. I had to take a picture with my phone of my LCD screen on my camera since I left my transfer cable at home in San Diego.)


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