ROASTED VEGGIE MEDLEY We looove roasted veggies! Not only are they super easy to prepare, but these bad boys are seriously tasty and packed with nutrients! In just 30 minutes, your oven can transform raw veggies into sweet, caramelized goodness that are delicious plain or seasoned. Our hot tip: whenever you’re roasting vegetables, always make extra so that you can keep them in the refrigerator for a quick snack or to toss in a salad later. Serves 2 INGREDIENTS 2 tablespoons melted coconut oil, divided 1 cup sweet potato, cubed, 2-inch 1 carrot, cut in half lengthwise and quartered 5 cloves garlic, unpeeled 6 broccoli florets 1⁄2 cup brussels sprouts 1⁄2 zucchini, quartered 2 tablespoons fresh lemon juice 1⁄2 teaspoon red chili flakes Black pepper and sea salt For serving: 1 cup cooked quinoa DIRECTIONS 1. Preheat oven to 350° F* (180° C). Line a baking sheet or roasting pan with parchment (baking) paper. 2. Combine the sweet potato and carrots in a bowl. Add the melted coconut oil and mix to coat well. Spread evenly onto lined baking sheet. Tuck the garlic cloves amongst the sweet potatoes and carrots. Place in oven and bake for 20 minutes. 3. Meanwhile place broccoli, brussels sprouts, and zucchini in a bowl and drizzle with the remaining 1 tablespoon coconut oil. 4. After 20 minutes, remove baking sheet from oven and add the broccoli, brussels sprouts, and zucchini. Place back in oven and roast for another 10-15 minutes, or until the veggies are just tender. Remove from oven. 5. In a large bowl, combine lemon juice, red chili flakes, salt, and pepper. Squeeze the garlic cloves out of their skins, and discard skins. Add the roasted veggies and toss to coat. 6. Serve half the veggies over 1⁄2 cup quinoa and store leftovers for the following day. Note: Feel free to eat as is, or top with marinara sauce, pesto, hummus, guacamole, or a sprinkling of tamari. ***Going plant based is easier than you might think, give these THREE recipes a try! If you love them as much as we do, join us for October 3, our LIVE Community Cleanse! THREE AH-MAZING RECIPES on the blog today: https://goo.gl/U4YN0Z #linkinprofile

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Simple Green Smoothiesのインスタグラム(simplegreensmoothies) - 9月15日 23時33分


ROASTED VEGGIE MEDLEY

We looove roasted veggies! Not only are they super easy to prepare, but these bad boys are seriously tasty and packed with nutrients! In just 30 minutes, your oven can transform raw veggies into sweet, caramelized goodness that are delicious plain or seasoned. Our hot tip: whenever you’re roasting vegetables, always make extra so that you can keep them in the refrigerator for a quick snack or to toss in a salad later. Serves 2

INGREDIENTS

2 tablespoons melted coconut oil, divided
1 cup sweet potato, cubed, 2-inch
1 carrot, cut in half lengthwise and quartered
5 cloves garlic, unpeeled
6 broccoli florets
1⁄2 cup brussels sprouts
1⁄2 zucchini, quartered
2 tablespoons fresh lemon juice
1⁄2 teaspoon red chili flakes
Black pepper and sea salt

For serving: 1 cup cooked quinoa

DIRECTIONS

1. Preheat oven to 350° F* (180° C). Line a baking sheet or roasting pan with parchment (baking) paper.

2. Combine the sweet potato and carrots in a bowl. Add the melted coconut oil and mix to coat well. Spread evenly onto lined baking sheet. Tuck the garlic cloves amongst the sweet potatoes and carrots. Place in oven and bake for 20 minutes.

3. Meanwhile place broccoli, brussels sprouts, and zucchini in a bowl and drizzle with the remaining 1 tablespoon coconut oil.

4. After 20 minutes, remove baking sheet from oven and add the broccoli, brussels sprouts, and zucchini. Place back in oven and roast for another 10-15 minutes, or until the veggies are just tender. Remove from oven.

5. In a large bowl, combine lemon juice, red chili flakes, salt, and pepper. Squeeze the garlic cloves out of their skins, and discard skins. Add the roasted veggies and toss to coat.

6. Serve half the veggies over 1⁄2 cup quinoa and store leftovers for the following day.

Note: Feel free to eat as is, or top with marinara sauce, pesto, hummus, guacamole, or a sprinkling of tamari. ***Going plant based is easier than you might think, give these THREE recipes a try! If you love them as much as we do, join us for October 3, our LIVE Community Cleanse!
THREE AH-MAZING RECIPES on the blog today: https://goo.gl/U4YN0Z #linkinprofile


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