- 2 cups carrots (4 med carrots), sliced
- 1 Red pepper/1 Orange pepper/1 yellow or green pepper, cut julienne
- 1/2lb asparagus, ends trimmed
- 2 cups zucchini, sliced
- 1 cup yellow squash or any squash
- 1 medium onion, peeled and diced
- 1/2 red onion, peeled and diced
- 4 garlic cloves, finely minced
- 1 1/2 tsp kosher salt, 3/4 tsp black pepper (to taste), or Mrs. Dash!
- 1/4 cup olive oil or coconut oil
- 1/4 tsp red pepper flakes
So, now what to do with those leftovers? Here are some ideas.Tasty Veggie Wraps: Whole wheat flat bread or wrap, spread 1 Tablespoon of your favorite hummus, and leftover roasted vegetables. Add grilled chicken if you wish! Warm Your Heart Veggie Soup: Add 1/2 cups each of onion, carrot and celery into soup pot with 1 T. of olive oil/coconut oil. Cook vegetables 3-5 minutes until tender and add leftover roasted vegetables. Add 4 cups of organic chicken or vegetable stock and leftover vegetables. Option: Add 1 can of diced organic tomatoes. Heat for 5 minutes, add Italian seasoning or fresh basil, salt and pepper to taste. Another option, puree soup and top bowl of soup with a small dollop of greek yogurt! Side Dish: Add roasted vegetables to cooked quinoa or whole wheat pasta. Add fresh tomatoes (or dried tomatoes), fresh herbs, and a splash of olive oil and balsamic vinegar. So no excuses, try your favorite vegetable combinations and share your ideas. I love to cook and experiment with different recipes, so let me know if you have tried some other great ways to enjoy your vegetables.
If you love all my nutrition tips and recipes and are ready to kick your fitness up a level come join me in the YSF3 Gym to workout daily with three new workouts a week and a schedule to follow, its a program that will deliver results you can feel and see! Join us nowCheck out the following article that really brings it home, all the science-backing the health benefits of coconut oil. Here is a link to it http://www.well-beingsecrets.