Variety is the Spice of Life

Or, is it variety is the road the health?!?! We all can become creatures of habit, Foods that we like that we eat over and over and over again, makes things easy it's what we know. Our bodies on the other hand need to change things up, different foods have different combinations of nutrients that feed and fuel every part of us. We need to be fed mentally and physically with the foods we choose to eat, we also shouldn't just rely on supplements to give us what we need.

Eat food, food beaming with color, food loaded with texture, food bursting with flavor!! Try not to get in that mind set of only eating what is familiar, and what is easy, what is quick or what is pre-made. Buy all the fruits you love, all the vegetables you love, chicken, fish, beef, it's the variety that matters and what your body needs. Have fruit everyday, vegetables everyday, some type of grain everyday, protein everyday, don't cheat your body or your mind.

Don't take your food or meals for granted, food is more than just sustenance, it is enjoyment, a play ground for your tastebuds, a miracle to behold and ingest. Our food can be an opportunity to connect with ourselves, our source, our planet. Appreciate your food, appreciate yourself and appreciate your mealtime.

Variety for the soul!

Roasted Vegetable Salad

1 cup quinoa

2 cup vegetable broth

2 tsp himalayan salt

2 jalapeno peppers, cut in half lengthwise

1 sweet potato, peeled and cubed

1 red bell pepper, core and diced

1 zucchini cut into bite size pieces

2 tbsp olive oil

1 shallot diced

Baby spinach

1 avocado sliced

Preheat oven to 400 degrees

Cook quinoa as directed with veggie broth (instead of water) and salt, fluff with a fork.

While quinoa is cooking place jalapeno, sweet potatoes, zucchini, shallot and bell pepper on a cooking sheet, toss with olive oil and salt.  Roast for about 15 minutes until golden and tender.

Prepare a bed of baby spinach, place the cooked quinoa on top of the spinach then add the roasted vegetables and avocado.

Drizzle with sauce of choice (tapatio, sriracha, salsa, chalula…) or homemade aoli or dressing.

Roasted Vegetable Salad