This time of year can be challenging when it comes to nutrition and preventing excess weight gain. Here are some tips to eating well and thriving this time of year:
- Focus on whole foods which are nutrient dense and relatively low in calories. This means you can eat a large volume yet maintain your weight while gaining energy and feeling better.
- Make your own meals. It doesn’t have to be difficult or time consuming! Check out our whole food, plant-based recipe down below.
- Make a large quantity so you have leftovers for future meals reducing the temptation to eat unhealthy snack or meals when you’re hungry or in a rush.
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Lindsey’s Simple Roasted Vegetables
3 medium sweet potatoes, diced
2 medium beets, diced
1 sweet onion, diced
1 lb brussels sprouts, halved
1 medium head of cauliflower, cut into florets
1 lb fresh baby bella mushrooms, diced
3-5 cloves garlic, chopped
1 T coconut oil
We usually make two pans of this recipe because it goes quick and everyone always has seconds on this.
Preheat your oven to 360 and do your chopping while it’s heating. Then line a baking sheet (or 2) with parchment paper. Spread the cut up veggies evenly in both pans except for the mushrooms. Sprinkle with freshly ground sea salt and pepper to taste.
Add the coconut oil sparingly. Since it’s usually solid at room temperature, it works best to put small chunks in 4-5 places across the pan. Bake veggies for about 1 hour, but be sure and stir every 20 minutes. This will help to spread the coconut oil evenly over the vegetables and prevent anything from burning. At about 20 minutes remaining add the mushrooms.
The fun thing about this recipe is that you can add whatever vegetables you like best. These are some of our favorite. Not much spice is needed as all of these veggies take on a lot of flavor on their own when roasted.
Lindsey Hintz, M.S. Nutrition for Sports Performance and certified in Plant-Based Nutrition