Honey Roasted Carrots & Beets
SERVES: 6 (2⁄3 cup each) Prep Time: 15 min. Cooking Time: 40 min.
CONTAINER EQUIVALENTS (per serving): 1 Green 1 1⁄2 Tsp
3 cups 1-inch cubes, raw, peeled beets (approx. 4 medium beets)
3 cups 1 1⁄4-inch pieces, raw, peeled carrots (approx. 6 medium carrots)
4 tsp. olive oil
2 Tbsp. raw honey
2 tsp. finely chopped fresh rosemary
1⁄2 tsp. sea salt (or Himalayan salt)
1⁄2 tsp. ground black pepper
1. Preheat oven to 375o F.
2. Combine beets, carrots, oil, honey, rosemary, salt, and pepper in a
2 1⁄2-quart (or 3-quart) casserole dish; mix well. Cover with aluminum foil.
3. Bake for 35 minutes, stirring every 10 minutes, until tender-crisp.
4. Remove foil; mix well. Bake, uncovered, for 3 to 5 minutes or until tender.
TIP:
Cut carrots slightly larger than beets so they roast evenly.
NUTRITIONAL INFORMATION (per serving): Calories: 91
TotalFat:3g SaturatedFat:0g Cholesterol:0mg Sodium:357mg Carbohydrates:15g Fiber:4g Sugars:10g Protein:2g
GLUTEN FREE
VEGETARIAN
PALEO-FRIENDLY
Source: Fixate on Beachbody on Demand
Slow Cooker Sweet Potato, Apple & Turmeric Soup
Ingredients:
1 medium yellow onion, cut into 2-inch pieces
3 garlic cloves, peeled and smashed
2 pounds sweet potatoes, scrubbed and cut into 2-inch pieces
1⁄2 pound russet potatoes, scrubbed and cut into 2-inch pieces
1 pound apples, cored and cut into 2-inch pieces
1-3 teaspoons kosher salt (to taste)
1 teaspoon turmeric
32-oz vegetable stock (can substitute chicken stock)
1 tablespoon apple cider vinegar
1 cup coconut milk (from a can)
Freshly ground black pepper for serving
Instructions:
1. Place the onion, garlic, sweet potatoes, russet potatoes, apples, salt, turmeric and stock in a 6-quart slow cooker, stirring to combine. Cover and cook on high for 3-4 hours or low for 5-6, or until the vegetables are very tender.
2. Uncover and add the apple cider vinegar and coconut milk. Using
an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth. Taste and add additional salt or vinegar if you like.
Makes 6-8 servings.
Serving Suggestions: Top with Smokey Maple Roasted Chickpeas and/or cooked chicken sausage, freshly ground pepper, fresh sage, and/or a drizzle of extra virgin olive oil.
Notes: I left the skins on the apple and potatoes because it make prep easier, and keeps all the good stuff found in the skins in the soup.
www.realfoodwholelife.com
Source: http://www.realfoodwholelife.com/blog/slow-cooker-sweet-potato-apple-and-turmeric-soup
Veggie Bake
Original Name: Faith Bake
(Makes 4 servings, 2 1⁄2 cups each)
Total Time: 1 hr. 15 min. Prep Time: 20 min. Cooking Time: 45 min.
4 medium beets, chopped
2 cups chopped yams
2 tsp. olive oil, divided use
1⁄2 tsp. sea salt (or Himalayan salt), divided use
1⁄2 tsp. ground black pepper, divided use
1⁄2 tsp. garlic powder, divided use
1 cup chopped zucchini
10 medium asparagus spears, trimmed, cut into 1-inch pieces
4 cups cooked quinoa (or brown rice), warm
2 Tbsp. toasted sesame seeds
1. Preheat oven to 425 F.
2. Combine beets, yams, 1 tsp. oil, 1⁄4 tsp. salt, 1⁄4 tsp. pepper, and 1⁄4 tsp. garlic powder in large mixing bowl; toss to blend.
3. Place beet mixture in large baking pan. Bake for 30 minutes, stirring after 15 minutes.
4. While beets are baking, combine zucchini, asparagus, remaining 1 tsp. oil, remaining 1⁄4 tsp. salt, remaining 1⁄4 tsp. pepper, and remaining 1⁄4 tsp. garlic powder. Set aside.
5. Add zucchini mixture to beet mixture; mix well.
6. Continue baking for 15 minutes, stirring after 8 minutes. Remove from oven; allow to rest for 10 minutes.
7. Serve on top of quinoa; sprinkle with sesame seeds.
CONTAINER EQUIVALENTS (per serving): 1 Green 3 1⁄2 Yellow 1 Tsp.
NUTRITIONAL INFORMATION (per serving): Calories: 404 Total Fat: 9 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 374 mg Carbohydrates: 72 g Fiber: 12 g Sugars: 7 g Protein: 13 g