Today in SEMM we will focus on EAT. Have you ever eaten a rainbow? We mean, a rainbow of vegetables of course!
We’d like to challenge you to try a new veggie or two, this weekend.
We all have our go to vegetables. Let’s broaden the palate with a rainbow of colors.
We asked our members to start adding colorful vegetables into their diet and some of them shared their delicious rainbow recipes!
Lori batch cooks her vegetables every week. This is a beautiful display and she was kind enough to share her very simple recipe.
Sweet Potatoes, Carrots, Brussel Sprouts, Lemon and Olive or Avocado Oil – Lori Halbach
- I chop up my veggies into bite sized pieces, toss them in avocado or olive oil, put them on a cookie sheet with parchment paper and sprinkle with kosher salt. I add sliced lemon and add it to the top of my sweet potatoes.
- Bake at 400 degrees.
- They will start browning on the bottom, turn them and brown a bit more.
- Take them out of the oven and squeeze the roasted lemon on top of the sweet potatoes. The flavor is very different…super yummy!
Eating a wide variety of REAL foods including fruits and vegetables is not just about having a beautiful plate, it’s also a great way to ensure that we are not depriving ourselves of essential nutrients.
Lori’s recipe above proves it doesn’t have to be complicated either!
Use this graphic from Precision Nutrition to find some new veggies and give it a shot!
Fill half of your plate with these veggies and dive in! Tag us in your photo posts! @northglennhealthandfitness
There may not be a pot of gold, but you surely will find a plate of good health when you fill it with a rainbow of vegetables!
Come in and meet with a nutrition coach for additional tips and tricks!
Want to kickstart your nutrition over the next 28 days? Start a 28 Day Nutrition Kickstart and learn much more than the colors of the rainbow!