Something about the whole season of Fall just makes me hungry! I even read an article that however much you weighed last week is the skinniest you’ll be for the rest of the year. We have Halloween, followed by Thanksgiving, followed by Christmas and really you’re fighting an uphill battle if you want to eat healthy this time of year.
I have been trying to do a good job eating reasonably healthy this season as well. I would like to lose about 25 pounds to be back to a weight I can really feel comfortable with. I’m upping my workouts but as we all know, what you eat is about 80% of the battle. That said, I put a whole bunch of fresh vegetables on my grocery list and revisited a recipe I ate all the time last winter.
Is there anything better than roasted veggies? I mean, seriously. When I found out Val had MSPI (milk soy protein intolerance) I had to completely reformulate the way I ate. I am very grab and go when it comes to food, but I found myself having to pay very close attention to nutrition labels and eat very simple food. I love comfort food though, and texture, warmth, and flavor are key for me when I am reaching for food to eat. This tasty salad combines all of those qualities with hot and cold and I am in love! Better yet, it’s so simple to make.
- 6 Rainbow Carrots
- 12 Brussel Sprouts
- 1/3 each of yellow, red, and orange pepper
- 1 Sweet Potato
- Tessa Mae Organic Creamy Ranch Dressing
- Coconut Oil
- Black Pepper
- Sea Salt
- Wash, peel, and dice vegetables. Put in a container with coconut oil and spices. Shake to coat the vegetables evenly. Bake at 350 degrees for 30 minutes. Top fresh spinach leaves with the roasted vegetable mixture. Top with Tessa Mae's Organic Creamy Ranch Dressing. Enjoy!
The recipe here feeds two for lunch with plenty of leftovers for next time. I like that I can refrigerate the roasted vegetables and all I need to do is pop them in the microwave again next time I want to eat this. It really doesn’t get much easier!
This is one of those recipes that tastes like an indulgence but it is super healthy. What do you think? Would you eat it? What’s your favorite fall recipe?
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