Roasted Baked Vegetables are a Great Accompliment with any meal and an excellent way of introducing more vegetables into your daily diet. I have been asked do you have to be a Vegetarian to be Healthy? My Answer is NO!!! But you do need to Eat Vegetables to Be Healthy!!!
By Reducing the Quantity of Animal Protein you Eat to that of 25% of your Daily Diet and Making the Rest of your Meal Vegetables. This will support a healthier tummy, bowels and improve your digestion. You suffer less from bloating, irritable bowel lowering your risk of diseases such as bowel and stomach cancer, Diverticulits and Chron’s.
A Healthier You means a Happier You!
Health Benefits of Increasing your consumption of Vegetables & Fruit Each Day!
Vegetables and fruits are an important part of a healthy diet, and variety is as important as quantity.
No single fruit or vegetable provides all of the nutrients you need to be healthy. Therefore it essential to include 4 – 5 different vegetables of different colours each day and 2 – 3 pieces of fruit. .
A diet rich in vegetables and fruits is known to lower blood pressure, reduce the risk of heart disease and stroke, prevent many forms of cancer, lower risk of eye and digestive problems, having a positive effect upon blood sugar, this helps with reducing your intake of sugary and processed foods. Eating non-starchy vegetables and fruits like apples, pears, and green leafy vegetables is known to promote weight loss when combined with exercise, eliminating packaged, processed bakery type foods, alcohol and soft drink . The inclusion of fresh vegetables and fruit because of their low glycemic levels helps to prevent blood sugar spikes that can increase hunger.
Begin with these Changes for a Healthier & Happier YOU!
Reducing the portion size of Animal Protein to the size of the Palm of Your Hand, as this is the size of your Tummy. This helps to improve your digestion. Trim off the fat, keeping meat lean this supports healthy heart and circulation.
Increasing the Vegetable portion of your meal: The vegetable portion of your meal should be – 75% A mixture of for example: Roasted, Baked or Steamed, Stir-Fried Vegetables : Your Greens just Steam or Blanch with Boiling Water. Often I include a small portion of raw vegetables that I make into a salad. For example: Baby spinach, with pine nuts, grated carrot, sliced capsicum, mushrooms, tomato and red onion.
Health Tip: Use Sweet potato instead of regular potato with the inclusion of pumpkin.
A Tasty and Nutritious Roast Baked Vegetable Recipe
I don’t think there is anything better than Baked Roast Vegetables, they can be added to a salad, enjoyed on toast or in a sandwich. Eaten hot or cold, they are YUMMY!
You can use any variety of vegetables that you have on hand but I will give you the list that I mainly use.
They make a great accompliment to any meal, can be included in a salad cold, and used in sandwiches or rolls.
I would suggest if you are doing this to have the roll and vegies in separate containers.
Put vegies into roll or sandwich just before you are going to eat.
What you need:
- 500 grams of pumpkin (any type that you prefer)
- 2 – 3 parsnips
- 1 large or 2 small sweet potatoes
- 1 large or 2 small red capsicums seeded and sliced
- 2 onions
- 4 – 5 cloves of garlic, peeled but you don’t have to slice unless they are large
- 2 Organic white potatoes
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- ¼ cup of Olive oil
- 1 tablespoon of coconut oil
- 1 teaspoon of freshly ground pepper
- 2 tablespoons of balsamic vinegar
What to do:
- Preheat oven to 475 degrees F (245 degrees C). Put half the olive oil and the tablespoon of coconut oil in a large baking pan in oven whilst preparing vegetables.
- Cut Vegetables into chunk size pieces whilst cutting onions into quarters and capsicum into slices.
- In a large bowl, combine all the vegetables – pumpkin, parsnips, sweet potatoes, capsicum, and white potatoes. .Mix Onion and garlic in with the vegetables.
- In a small bowl, stir together thyme, rosemary, other half of olive oil, vinegar, pepper. Toss vegetables through until they are coated. Get roasting pan out of oven and spread vegetables evenly on a large roasting pan.
- Put pan into preheated oven roasting for 20 minutes: Take out pan and stir vegetables over if possible, return to oven for another 20 – 30 minutes until vegetables are golden brown.
- Whilst the vegetables are baking, boil the kettle and about 10 minutes before vegetables are ready steam a couple of cups of broccoli or kale.
Serve with your favourite Meat or Fish dish or Just on their Own with Some Pine Nuts or Walnuts mixed through