Eating Lean and Clean - Roasted Root Veggies

Roasted Root Veggies served with Zucchini, Garlic Cashew Soup

Roasted Root Vegetable Medley

Cooking smart for a healthy heart is what it’s all about. Your family will love this low-fat side dish full of beautiful flavors. If you love my Spicy Roasted Sweet Potatoes, you will also love this dish. Carrots, Yellow and Red Beets, Sweet Potatoes, and onions roasted together will make your taste buds sing.

Servings: 6 – 8

Prep Time: 15

Cook Time: 45 minutes @ 425 degrees

Method of cooking: Oven Roasted

Ingredients

• 2 medium size sweet potatoes
• 2 medium Yellow Beets
• 2 medium Beets
• 4 medium carrots
• 2 small white onions
• ¼ cup Extra Virgin Olive Oil

·         2 tablespoons agave nectar (substitute for agave nectar is “Pure Maple Syrup”)

·         1 tablespoon of fresh squeezed lime juice

·         4 cloves garlic (minced)

·         1 tablespoon fresh grated ginger

·         1 teaspoon cinnamon

·         1 teaspoon chili powder

·         1 teaspoon nutmeg

·         ½ teaspoon allspice

·         2 tablespoons fresh parsley (chopped for garnish)

Directions

Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil.

Prep veggies: Peel and clean veggies, then cut them into 1” (inch) chunks. All veggies should be cut the same size for cooking.

Combine olive oil, agave nectar, lime juice, garlic, fresh ginger, and spices in a large bowl. Add the vegetable medley, toss, and coat well.

Place seasoned veggies on a baking pan and spread them into a single layer to roast evenly.  

Roast the veggies in the oven, occasionally stirring, for about 40 - 45 minutes or until golden brown, tender, and caramelized. Remove from the oven and season with salt and pepper to taste, if desired. Place in a serving dish and garnish with fresh parsley.  

 

Zucchini Garlic Cashew Soup

Raw Cashews

Garlic

Olive Oil

Vegetable Broth

Fresh Herbs - Basil, Mint and Parsley

 Ingredients - makes two servings

2 ounces Raw Cashews

2 medium zucchini, cut into chunks

2 cups of water

4 garlic cloves

Himalayan salt or Bragg Liquid Aminos (to taste; this is optional)

Herbal seasoning blends or fresh herbs, like basil or dill (to taste; optional)

In a medium saucepan, add cashews, zucchini, and garlic cloves into salted water and bring to a boil.  Then reduce heat and let simmer for about 5 minutes or until zucchini is tender.

Add all ingredients to a blender and blend until smooth.  Serve and garnish. Enjoy!

 

Eating Lean and Clean for Two

Fresh Fruit and Yogurt with Honey – Breakfast or Dessert

 

Seasonal Fresh Fruit and Low-fat Greek Yogurt with teaspoon of honey

 

 Stir-Fried Veggies with Quinoa and side of Cucumber & Tomato Salad

Carrots, Broccoli, Red Peppers, Zucchini

Guilt-Free Holiday Side Dishes

Holiday dinners and parties are approaching us soon and this may be a tough time if you have diabetes.  The first thing you may say " What can I eat and what I shouldn't eat?"   Well for me; I eat all my favorite foods, the trick is balancing the foods you eat to meet your individual dietary goals and controlling your portion size. In the weeks to come, I will be featuring some " Guilt-Free Holiday Side Dishes"  that will help you get through the holiday making good choices.

Zucchini & Yellow Squash Ribbons with Fresh Herbs 

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Kale Greens with Season Tomatoes

 

Confetti Cabbage 

Cauliflower Gratin