Easy Oven Baked Mixed Root Veggies

by hartteuser Leave a Comment

Looking for an easy and fast way to enjoy some root veggies? Then try my delicious Easy Oven Baked Mixed Root Veggies Recipe!

What I love MOST about this recipe is how fast it is to make!

This recipe also fits in with those looking to reach their ideal weight while eating delicious food.

Helps you sleep well by carb loading with the added Yam Fries too.

Easy Oven Baked Mixed Root Veggies Recipe

Yield: 6 servings

Prep time: 20 -30 min

Bake time: 25 min

INGREDIENTS

YAM FRIES – First Tray

4 Yams, peeled and cut into fries

1 tbsp coconut oil + 1 tbsp Parmesan cheese

1 large garlic, crushed + Himalayan salt

MIXED VEGGIES – Second Tray

1 tbsp coconut oil
1 large onion, chopped

1 cup Brussels Sprouts, chopped
1 large beet, sliced

2 pieces garlic, crushed + Himalayan salt

1 cup cabbage, cut into chunks
1 cup cauliflower (any color), cut into chunks

1 cup broccoli, cut into chunks

DIRECTIONS

Preheat the oven to 395 Degrees C

On your 1st tray, make your yam fries:

YAM FRIES: Place sliced yam into a big bowl, and toss in coconut oil, freshly grated Parmesan cheese, crushed garlic, and salt. Use hands to mix, then place evenly on baking tray.

On your 2nd tray, make your mixed veggies:

MIXED VEGGIES: Place onions, Brussels sprouts, and beets into a big bowl, and toss in coconut oil, crushed garlic, and salt. Use hands to mix, then place evenly on baking tray.

Bake for about 20 min.

In the meantime, in a bowl mix the remaining mixed veggies (cabbage, cauliflower, broccoli) with a little coconut oil and salt.

After the 20 min is up, open oven door and place the remaining mixed veggies overtop the first mixture

Keep the yam fries separate, on its own tray.

Bake for about 5 more minutes.

Place in individual serving bowls.

Top with chicken, salmon, or favorite seafood for a complete meal.

Best extras to add: freshly squeezed lemon or lime juice, Herb mixture: thyme, oregano, rosemary and/or basil+ smoked chili pepper to taste, sliced black olives, extra virgin olive oil, balsamic vinegar (just a splash) and freshly grated Parmesan cheese.

Simple. Easy. Nourishing.

Love how Fit n Healthy Feels!

For more, healthy recipes to keep YOU Fit n Healthy, check out my book The Fit ‘n Healthy Plan – The Healthy Diet & Lifestyle Plan Made Easy!

Please be sure to share this recipe with anyone else you know who is looking to get Fit n Healthy!

Best Lentil Vegetable Soup – with Kale!

by hartteuser Leave a Comment

When the cold weather hits – think Best Lentil Vegetable Soup – with Kale! Fall is the time when our ‘underground’ vegetables come to life. Hhmm, colorful squashes, fall carrots, delicious potatoes and yummy, sweet kale….this is the optimal time to ‘chow’ on these! One of my favorite ways is to marry fall vegetables with lentils, add in some protein, and voila’ you have a ‘one bowl wonder‘. Now you’ve got your Best Lentil Vegetable Soup – with Kale!

Seriously folks, this Best Lentil Vegetable Soup with Kale is simply delicious!

CC BY by snowpea&bokchoiSOUP.

Kale and Lentil Soup with Fall Veggies

Yield: 6 – 8 servings

BEST LENTIL VEGETABLE SOUP WITH KALE
INGREDIENTS

1 tbsp coconut oil
1 large onion, minced
2 carrots, finely chopped
2 celery sticks, chopped
1 cup zucchini, grated
1 yam, washed and finely chopped
1 cup lentils, ideally previously soaked and sprouted, rinsed
1 tomato, chopped
2 cloves of garlic, crushed
½ tsp mixture of: thyme, marjoram and/or basil plus smoked chili pepper to taste
Pinch of freshly ground pepper (black)
2 tsps Himalayan or Celtic salt
6 cups water or chicken broth
1 bunch of kale or Swiss chard, finely chopped and stemmed
¼ cup lemon or lime juice

DIRECTIONS
In a stockpot, heat coconut oil over medium heat. Add onion, carrots, celery, zucchini and yams; sauté, stirring often until tender (about 5 minutes). Add lentils, tomato, garlic, herbs, salt, pepper and water. Bring to a boil, reduce heat, simmer uncovered until lentils are tender (about 20 minutes). Skim off any scum that may surface.

Option to simply add previously cooked lentils.

Add kale or Swiss chard to soup and cook until leaves are wilted and tender, about 5 minutes. Puree half of the soup and add it back in. Mix in lemon or lime juice.

Serve alongside protein of your choice: My favorite: Last night’s cooked chicken topped with a generous portion of organic Parmesan cheese.

BEST LENTIL VEGETABLE SOUP WITH KALE

Simple. Easy. Nourishing.

Love how Fit n Healthy Feels!

For more, healthy recipes to keep YOU Fit n Healthy, check out my book The Fit ‘n Healthy Plan – The Healthy Diet & Lifestyle Plan Made Easy!

Please be sure to share this blog with anyone else you know struggling to get Fit n Healthy!