Do you ever have days where you CRAVE vegetables?
Cravings are an indicator of a physical or emotional need and in this case I truly think my body was lacking nourishment. So I listened to my body and made a big, nourishing bowl of quinoa and roasted veggies.
Roasted vegetables are delicious and full of nutrients.
Give this recipe a try and let me know what you think.
Roasted Balsamic Veggie Bowl
2 small sweet potatoes, peeled and chopped
1 head broccoli, chopped
2 cups brussel sprouts, trimmed and sliced
2 Tbs olive oil (or oil of your choice)
2 cloves garlic, minced
1.5 cups spinach
1/4 cup cooked quinoa
(note: feel free to roast whatever veggies you have on hand and adapt it to your preferences)
1/2 cup olive oil
1/4 cup balsamic vinegar
1 Tbs dijon mustard
1 Tbs grade B maple syrup
1 Tbs quality mayonnaise or vegenaise
Preheat the oven to 425 degrees.
Spread chopped sweet potato out on a baking sheet and toss with olive oil salt and pepper. Roast for 15 minutes.
After 15 minutes, add the additional veggies and garlic. Roast for an additional 30 minutes.
Meanwhile, cook quinoa on the stove according to package directions. Combine dressing ingredients in a jar and shake to mix well.
Serve roasted veggies and quinoa over a bed of greens with sliced avocado and a drizzle of creamy balsamic dressing.
Save your leftovers for lunches and snacks throughout the week.
Now that we’ve nourished your body with food, let’s move on to loving your body through exercise.
Today’s arm workout is a challenge!
Feel free to modify the exercises if you have sensitive wrists. It’s always okay to stay on your elbows.
Todays’ Check-In: show me what you’re eating! Snap a photo of a meal you’re enjoying today and use the hashtag #28daysofpilates.