Don’t be afraid to experiment with roasting veggies that you normally eat raw or steamed! Blasted broccoli tossed with olive oil and garlic is a revelation-the crispy flowers taste almost fried. Cauliflower carmelizes into tender nuggets that are super tossed with curry. Fennel turns into licorice flavored sweet onions, and if you’ve never had a parsnip you’ll weep once you taste the sweet apple carrot flavor that roasting brings out.

Olive oil, salt, pepper and a 400° oven is all you need to roast any meat, chicken, fish or vegetable to perfection.
Potatoes (shown) for 45 minutes and turn. Make them in bulk to have throughout the week. I added chopped, fresh rosemary to these. Potatoes are more starch than vegetable so they will not give you the nutrients you need you need from our vegetable friends, but keep the skins on because they are a rich source of fiber and it makes prep even easier.
Shrimp (raw, peeled)for 5 minutes (no turning necessary). Roast shrimp in bulk and then reincarnate it later in the week: salad topping, reheated over pasta, sautéed with garlic.
Chicken for 30 minutes. Make extra for future meals.
Vegetables for 45 minute, turning as needed. The goal is to bring out the natural sugars in vegetables for caramelized flavor.
Fish (salmon, halibut (shown), orange roughy, tilapia, etc) about 15 minutes, no turning necessary.

Eggs-speaking for myself if not all cardiologists-we were wrong, and I’m sorry. In the seventies we didn’t understand that our bodies made cholesterol out of saturated fat. Instead we blamed high human cholesterol on food that was high in cholesterol, and that put you in the public health pillory-(you too shrimp). In fact, most of the cholesterol in our bodies is made by our own livers from saturated fat that we eat. So if you need to lower your levels of bad LDL cholesterol-concentrate on decreasing your intake of foods high in saturated fat like cheese, butter and ground beef.

Chopped spinach, egg whites, a pinch of shredded cheese and then microwave in an egg poacher for two minutes. No oil needed.

Get creative, add any veggie you have on hand. I find that it’s easier to get veggies in the morning within some egg white concoction then to eat raw. Shredded lowfat cheese is another flavor savor, but also my vice. I limit where I can, but find that if I add a smattering (pinch, dusting, sprinkle) of cheese to eggs or a salad, I am delighted not deprived.
I added the garnish of cilantro for show, but loved it with the eggs. Note, the small plate to tell my eyes that I’m getting a lot of food.