Christine Chowning

These Roasted Veggie are easy to make and store well.  I will make a batch for dinner and then use the leftovers for lunch the next day.  You can use any root veggies that you like.  Enjoy 1 small butternut squash, cubed 1 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 1 Yam 1 red onion, quartered  3 small Beets  1/2 Cauliflower   1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil ( I used rosemary infused oil) salt and freshly ground black pepper Preheat oven to 475 degrees F (245 degrees C). In a large plastic bag, combine the all veggies and onions. In a small bowl, stir together thyme, rosemary, olive oil, salt, and pepper. Add to vegetables an toss until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Here is my meal plan for the upcoming week if you would like to check out what I will be eating. KEEP IT SIMPLE!  You can find some of the recipes here on my blog.

Grapes  Low fat string cheese.  12 Strawberries  Raw unsalted cashews  Carrots  Cucumbers  1 tbsp skinny hummus.  2 whole wheat rice cakes (no salt added)  1 tbsp all natural pb (look at the label it should say dry roasted peanuts only)  1 tbsp raisins on top  1 cup plain greek yogurt, blueberries.  1/2 cup cottage cheese and a handful of fresh berries.  1 banana with 1 tbsp all natural almond butter  1 apple with 1 tbsp almond butter.  Roasted chickpeas Banana and nut butter Avocado, hummus on toast Nuts and raisins Cherry tomatoes Hard boiled eggs Oh and of course my favorite meal of the day.... SHAKEOLOGY!   It's either a meal or a snack each day!  Quick and easy, no thought required!  Just blend and Go! If you ever need help with meal planning please  email me  and I'd love to sit down with you and come up with some healthy alternatives!  This is my passion and...