I love vegetables! I am inspired by their colors, textures, tastes. You can do so many things with vegetables that make them the main dish instead of just being a side. I typically try to eat 3 or more vegetables for lunch and dinner and 1 or more vegetable for breakfast. This way I am fueling and nourishing my body with nutrients that help everything from my cells, to my bones to my brain be stronger, more hydrated and balanced. Try some of my favorite veggie based go-to meals that always taste so amazing and leave my body feel clean and nourished.
Spiralized Veggie Noodles
Seasoning: garlic powder, salt, and pepper
Pre heat your oven to 400F
Wash and cut off the ends to the vegetables
Follow the directions of your spiralizer to make think noodles. I use this Kitchen Aid attachment and love it!
Using only a smidge of olive oil, mix noodles evenly and season with garlic powder and salt & pepper
Place veggie noodles on a cooking tray evenly so that they have space to cook
Cook in the oven for about 15-20 minutes. I like to make sure they have s slight crunch to them so that they have some body and can hold a sauce.
Add your favorite protein and sauce and enjoy!
Pesto Spaghetti Squash
Spaghetti squash is a great staple in any week night meal. I also LOVE pesto and this meal feels like healthy comfort food.
5 garlic cloves
Chickpeas (or protein of your choice)
Salt & pepper
Preheat your oven to 400F
Cut the squash in half, scoop out the seeds and place off to the side
Add about 1 Tablespoon of olive oil to each half and season with salt & pepper
Place spaghetti squash on a cookie sheet and place in the oven for around 45 minutes. It is time to take the squash out when a fork can easily pierce through.
Meanwhile, wash the broccoli rabe well, cut off the ends and place in boiling salted water for 3 minutes (until it turns bright green and has softened)
Run the broccoli rabe under cold water and let it drain off to the side. Cute the broccoli into 1.5 inch chunks
In a sauce pan, add chopped garlic and olive oil and cook until the garlic becomes translucent.
Add the broccoli rabe to the garlic and olive oil mixture and sauté for a few minutes until the broccoli rabe is at your desired texture.
Remove spaghetti squash from the oven and let it cook. Use a fork to comb through the squash placing this pasta like fiber into a separate bowl. Then add the broccoli rabe, chick peas and then evenly mix the pesto.
Tahini Roasted Vegetables:
- whole broccoli head
- whole cauliflower head
- 1 can of chickpeas or ~2 cups pre-soaked/boiled and cooked chickpeas
- 2 tablespoons Extra Virgin Olive Oil
- Himalayan pink salt & pepper for seasoning
- 1/4 cup Tahini paste (I love this brand)
- 2 tablespoon soy sauce or Braggs Amino Acid
- 3 tablespoons freshly squeezed lemon juice
- 2 garlic cloves minced
- 3 tablespoons water (add more for thinner sauce consistency)
Pre-heat the oven to 400F
Wash and chop the broccoli and cauliflower into small florets.
Dry the vegetables and place in a bowl
Lightly drizzle the olive oil over the vegetables and coat evenly
Add salt and pepper
Evenly place vegetables on a cooking sheet and roast for about 30-minutes. Take vegetables out when they are browned with a slight crunch.
Meanwhile, on a separate pan, place cooked chick peas and roast until they have a crunchy flavor and start to dry out. This should take around ~15 minutes.
In a small blender, combined the ingredients for the tahini sauce and adjust the flavoring to your desire.
When the roasted vegetables and chick peas are done, place everything into a bowl and pour in the tahini sauce to coast everything evenly. Add additional salt and pepper to fit your flavor profile.
You can follow this same recipe with different vegetables and protein. For instance, try a different legume or use a chicken breast. I also love doing this recipe with butternut-squash and onions or brussel sprouts and sweet potatoes.