One of the biggest challenges my clients face is meal planning. “Oh, what do I make for dinner?” they lament. They get wary of coming up with new ideas and then resistant to the time commitment it takes to put nourishing meals on the table. Even if you “don’t cook,” …..
….try roasting root vegetables. All you need is a sheet pan and a spatula to retrieve the deliciousness when it’s done. And, if you’ve never tasted a rutabaga (and many of my New England friends have NOT), now’s the time. Consider red and golden beets, orange and purple carrots, turnips and rutabagas, even yams, potatoes and sweet potatoes for a variety of colors, flavors and nutrients (those little rascals vitamins and minerals and phyto… this and that that give you optimal energy and well-being).
Peel, chop, dice, slice, then toss with liberal amounts of olive oil and salt and pepper to taste. Roast at 400 degrees until fork tender – or just before that is my preference for a little crunch with the softness. Enjoy!