In an effort to get back to my healthy routine after two glutinous trips in June, I decided to order these portion control glass food containers on Amazon! I enjoy literally all kinds of food, and really like veggies… so it’s not a matter of eating healthy. It’s that I constantly am eating too much! I’m all about quantity, and feel like I have American’s crazy portion sizes to blame. I’ve wanted to work on my portion control/consumption for a long time, and these cool little glass containers are just the thing to get me started! They are oven, microwave and dishwasher-friendly, so super easy to use and re-use over and over again.

After sharing them on Instagram Stories, I received a flurry of direct messages requesting recipes I am using for these. I originally thought of doing one big post, but since each container meal I make features multiple recipes, that one post would’ve been insanely long! So with that, I’m going to be featuring two entire portion control container meals in each post I do. If you’re ever looking for my recipes on the blog, you can always click on “LIFESTYLE” in the main menu, and then click the “FOOD” category!

I’ll probably do one of these posts each month, as I try new recipes and share the successes with you! I already have a post lined up for August, so stay tuned for the next recipe roundup!




I re-discovered okra about this time last year and really got into making it a bunch. I’ve eaten okra my whole life, but had only ever had it fried! I decided to try roasting them and it was a game-changer… much healthier and so tasty! I’ve had a few people ask about how I keep it from getting slimy, and the truth is, that never really goes away. I personally don’t mind it. But, you could try broiling it for a few minutes at the end of cooking that should help crisp the edges up a bit!

INGREDIENTS: One package of fresh okra, olive oil, salt and pepper (to taste).

DIRECTIONS: Heat oven to 450 degrees. Rinse okra and trim each end only (this time I tried making them smaller and cutting them in half, which I do not recommend if you want them less slimy!!). Place into a medium-sized mixing bowl. Toss with olive oil and sprinkle with a generous amount of salt and pepper. Place the okra in one layer on a sheet pan. Roast in the oven for 15 minutes, shaking/stirring the pan every five minutes. I find that setting my timer for five minutes and repeating it two more times is the easiest way to keep track! Remove from heat and place directly into container.


One of my favorite dishes to order from Flower Child is the red chili glazed sweet potatoes. They are equal parts spicy and sweet, so I was eager to recreate something similar at home! I saw red chili paste at the store and decided to try my own hand at it – they turned out really delicious, but they didn’t taste anything like the Flower Child recipe! I did a quick Google search though, and found this – I made it last week and oh, boy, is it a match. I’ll definitely be making that a bunch.

INGREDIENTS: 1 head of cauliflower, 2 tablespoons of olive oil, 1 tablespoon of chili oil, Frontier Co-Op’s Mexican Seasoning (to taste), salt and pepper (to taste).

DIRECTIONS: Heat oven to 425 degrees. Rinse the head of cauliflower and cut up into bite-sized pieces (discarding chunks from the stem). Place cauliflower florets into a large mixing bowl. Pour olive and chili oil over cauliflower and stir until coated. Sprinkle with a generous amount of salt and pepper. At this point you can season with whatever herbs/spices you like! This time I tried Frontier Co-Op’s Mexican Seasoning, featuring chilis, garlic and onion – so good!


INGREDIENTS: 1-2 heads of broccoli (depending on their size), 2 large carrots, 2 tablespoons of olive oil, Frontier Co-Op’s Garlic ‘N Herb Seasoning, salt and pepper (to taste).

DIRECTIONS: Heat oven to 400 degrees. Rinse broccoli and carrots, and chop both into bite-sized pieces. Place broccoli and carrots into a large mixing bowl, coat with olive oil and season with the seasoning, salt and pepper. Pour veggies on a sheet pan in one layer and roast for 25 minutes.

PROTEIN – I added about half of a chicken filet (sliced) to each container. You could also try with fish or beef!




Ok, this was the first time I’ve made cabbage in a few years and WOW – it is so easy and so good!!!! I was surprised at how much flavor was packed into such a healthy green – I didn’t do anything but add olive oil and salt. So simple!

INGREDIENTS: 1 head of cabbage, 2 tablespoons olive oil, salt and pepper (to taste).

DIRECTIONS: Heat your oven to 400 degrees. Rinse head of cabbage and slice into 1/2 inch thick steaks. Using a brush, apply olive oil on both sides and place onto a sheet pan. Sprinkle with salt and pepper. Roast for 18-20 minutes until starting to caramelize/brown.


I love Brussels Sprouts in all varieties, but I found this recipe a few weeks ago and it was very flavorful and a great texture to throw in with the other roasted veggies I made!

INGREDIENTS: 1 bag of Brussels sprouts (1.5 pounds), 2 tablespoons of olive oil, 1 tablespoon of unsalted butter (melted), 1/2 teaspoon fine sea salt, 1/4 teaspoon of garlic powder, 1/4 teaspoon of freshly cracked pepper, 1/3 cup + 2 tablespoons of grated parmesan, 1/3 cup of Panko breadcrumbs, salt, pepper.

DIRECTIONS: Heat oven to 425 degrees. Rinse and trim the brussels sprouts and slice in half if they are on the bigger side. Place in a large bowl and drizzle olive oil and butter. Add in the salt, garlic powder and pepper. Toss gently until evenly distributed/coated. Add the panko breadcrumbs and the 1/3 cup of parmesan and stir until coating all the sprouts. Pour out evenly onto a large sheet pan and roast 18-23 minutes or until they are lightly browned and tender. Remove from the oven and sprinkle remaining parmesan cheese on the sprouts.


I love sweet potatoes in every way, shape or form. Even with just olive oil, salt and pepper – that’s the recipe below… BUT I more recently tried this recipe that recreates Flower Child’s Red Chili Glazed Sweet Potato recipe and I’m hooked. Definitely try that too!

INGREDIENTS: 1-2 medium/large sweet potatoes (depends how many people you’re cooking for!), 2 tablespoons of olive oil, salt and pepper to taste.

DIRECTIONS: Heat oven to 425 degrees. Peel and cube sweet potatoes into 1/2 inch pieces (err on the side of bigger – they shrink when they cook!). In a large mixing bowl, combine sweet potatoes with olive oil, salt and pepper until fully coated. Bake for 30 minutes, flipping the sweet potatoes with tongs every 10 minutes so they get evenly crispy/browned!

I’m trying to limit my consumption of meat to just one meal a day, so I didn’t include a meat protein in this one! You could really add anything to this selection of veggies though – very versatile group!


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