I have heard this line so many times, "I am eating really healthy and my diet is pretty good, BUT...
*Something is missing
*I still feel tired all the time
*I am still not losing as much weight
*I am not seeing or feeling the results
Does this sound familiar? Most of us are pretty tuned in to the ever- expanding world of nutrition, we read articles, and listen to blog posts or podcasts, shop at health food stores. With all the information we take in on nutrition it can be totally overwhelming, leaving us confused as to what foods are better than others, and what the next step is toward feeling our best physically.
The first thing that needs to be understood is that changing your eating habits and diet should be a way of life not just a temporary fix. While most of us think we are already doing everything we possibly can to be healthy, there can just be a few adjustments that need to be made that can change your whole reality. Removing old blocks and foods that aren't serving you, this opens us up for change, to actually try something different. Making the decision and creating that change does not mean that enjoying yourself and food will stop, quite the contrary. You will be filled with what you and your body need to be energized, alive and living the best version of yourself.
I would love to help you with that change, to create a lifestyle you can live with and feel your best.
Savor the change, food for thought and health!
Kale and Roasted Veggie Salad
Roasted Veg
1 Lb Fingerling Potatoes cut into rounds
3-4 Large Carrots cut into rounds
1 15 oz Can Chickpeas drained and rinsed
A Generous Drizzle of Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Tsp Dried Parsley
1 Tsp Dried Basil
1/2 Tsp Garlic Powder
Few Sprinkles of Dried Thyme
The Rest of the Salad
A Few Handfuls Lacinato Kale Sliced Thin
1 Cup Cooked Brown Rice
Sliced Jalapeño if desired
Sesame Seeds if desired
Dressing
4 tbsp Olive Oil
2 tbsp white wine vinegar
1 tbsp dijon mustard
2-3 cloves garlic mashed
Juice of ½ lemon
Salt and pepper to taste
Instructions
Preheat oven to 425 degrees F.
Prep vegetables - wash and dry carrots and potatoes. Cut both into rounds (disks), about 1/4 inch thick.
In a bowl, combine chopped potatoes, carrots, and chickpeas. Add in olive oil and spices, and mix well until everything is evenly coated.
On a baking sheet lined with parchment paper, bake vegetables + chickpeas for 45-50 minutes. When they're done cooking, remove from oven and let cool.
While vegetables are cooking, make dressing - combine all ingredients and whisk until well combined.
In a bowl, mix thinly sliced lacinato kale with juice of ½ lemon and massage the kale with the lemon juice (this process makes the kale a little easier to chew, but optional) mix the dressing in until kale is evenly covered. Then, add in roasted vegetables + chickpeas and brown rice. Mix well until everything is evenly combined.
Serve in bowls and top with sesame seeds (optional)
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