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Paige’s Roasted Root Salad

Recipe By: Paige Alexander of “Food Fitness by Paige”
Featured On Tuesdays With Thomas 11/2/21

Ingredients:

  • Butternut Squash, trimmed and diced
  • Bunch of Radishes, trimmed and halved or quartered (optional: we used red peppers
  • Brussels Sprouts, trimmed and halved
  • Baby Potatoes, trimmed and halved
  • Parsnips, trimmed and diced (optional: we used red carrots)
  • Carrots, trimmed and diced
  • Red Onion, diced
  • 1/4 cup Olive Oil (for an SOS version, use Simply Lemon Balsamic)
  • spices to taste (we added pepper)
  • Arugula

Directions:

  1. Pre-heat oven to 425 degrees.
  2. Prepare all ingredients as listed above. Add all non-arugula ingredients to bowl or bag, toss until well coated.
  3. Spread on parchment lined cookie sheet and bake at 425 for 50 minutes or until golden brown, stirring half way through.
  4. Add Arugula to Salad Bowl, top with Roasted Vegetables and drizzle with Balsamic.
  5. Serve and Enjoy!

If you want to celebrate all things grown in the earth without getting dirt under your fingernails, then this is one to try. All the flavors, all the colors, all the nutrition just waiting for your belly. Add or subtract as desired, if you love one more than another then feel free to go heavy with that ingredient. This entrée has no rules, just let your cravings guide your way! 🙂

https://foodfitnessbypaige.blogspot.com/2021/10/roasted-root-salad.html

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Lemon Poppy Seed Mini Muffins

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com
Featured On Tuesdays With Thomas on 11/2/22

Ingredients:

  • 8 pitted dates, soaked in 1/2 cup plant based milk
  • 1 cup rolled oats, pulsed in a Vitamix until a coarse flour-like texture
  • 1 banana (very ripe)
  • 1 T. Vanilla
  • 1 T. Simply Lemon Balsamic
  • Juice of 2 lemons
  • 6 drops Young Living Essential Oil – Vitality Lemon (food grade)
  • 2 tsp. Baking powder
  • 1 T. Poppy seeds
  • 1 T. Chia seeds
  • 2 cups whole rolled oats

Directions:

  1. Pre heat oven to 350 degrees
  2. Soak 8 pitted dates in 1/2 cup plant based milk (set aside)
  3. In a food processor, Pulse 1 cup rolled oats until a coarse-like flour texture
  4. Add banana, Vanilla, Simply Lemon, lemon Juice, Essential Oil (Optional), Baking powder, and the soaked dates with the milk.
  5. Process until well mixed, then pour into a bowl
  6. Stir in Poppy seeds, Chia seeds, 2 cups whole rolled oats. Stir well.
  7. Drop into mini cupcake or brownie bite size pans (silicone is best-no oil needed). Sprinkle with poppy seeds
  8. Bake in a pre heated 350 degree oven for 20 min. check for doneness with a toothpick coming out clean (Note: If you make muffin size, they will need to bake longer.)
  9. Let them sit a few minutes until cool, they come out of the silicone better.
  10. If you would like, to serve, you could drizzle with the Simply Lemon Balsamic before serving.