Eating well makes you feel good, have more energy and recover quicker. Being consistent will help you run better and live a more energetic, happy life. Here are two recipes we love making this time of year. For more info on Nutritional Coaching, Lindsey is here to help you thrive.
Lindsey’s Simple Roasted Vegetables
2-3 medium sweet potatoes, diced
2-3 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.
Damian’s Lentils
1 cup yellow lentils
3 cups water or veggie stock
1/2-1 T cumin (depends on how much spice you like)
1/2 T ground ginger
1 Dash cinnamon to taste
Sea salt and pepper to taste
Cook on a stovetop, using 3 cups of liquid (water, stock or combo) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes.
When finished cooking, add spices. Be sure NOT to add sea salt until after lentils are finished cooking as the lentils will remain hard if you do so. You can leave these a bit chunky or blend until smooth and creamy. If you like them on the creamy side you can also add a touch of soy or almond milk.
Happy Running,
Lindsey & Damian
www.WholisticRunning.com
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