I have been frustrated lately with feeling tired and achy. I know my body is trying to tell me something, and I just need to pay more attention to the signs. Learning how to be in tune with your body and self-heal has always fascinated me. I am starting to read more and practice self-tune-up techniques. Being mindful of posture and body mechanics is key as well as being mindful of what you eat. This month I'm trying very hard to eat clean and see if I notice a difference in my energy and regular aches and pains.
If you're like me, finding time to prep food and cook can be challenging. Today, Sunday, I plan on roasting a variety of vegetables to have on hand for the week. They will be added to salads for lunches and served as sides with dinners.
Vegetables to use:
anything in your fridge--I'm using mushrooms, butternut squash, cauliflower, broccoli, parsnips, and brussel sprouts. After washing and chopping, I will pat the veggies dry and season them with olive oil, and a maple infused balsamic vinaigrette. I also add turmeric (great anti-inflammatory) and black pepper. Mix the vegetables in a large roasting pan so the oil and vinegar covers them. Set oven for 375 and roast for 30-45 minutes depending on your oven and quantity of vegetables in pan.
If you plan on storing the vegetables for meals later in the week, allow them to cool and then place in glass storage containers. Enjoy all week! Some ideas: brown rice bowl with roasted veggies on top, arugula and fried eggs with roasted veggies, grilled chicken, pork or steak with roasted veggies on side, baked quinoa, goat cheese and roasted veggies, options are endless! Share some of your creations.
Happy week ahead.
Best,
Donna
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