![]() Prepare the beets by washing them, poking holes in them with a fork, then covering with foil (similar to when baking whole potatoes). Put the butternut squash in a bowl, coat with olive oil, then mix until evenly covered. Prepare the butternut squash by peeling it, cutting it in half, scooping the seeds out with a spoon, then cutting into bite-sized pieces. Note: save time by buying butternut squash already peeled and diced. The goat cheese and fresh basil really finishes off this salad and makes it truly wow-worthy.ġ small butternut squash: peeled, cut in half, seeds scooped out, then choppedĤ oz goat cheese, crumbled (optional - buy goat cheese with dried cranberries) This salad takes a little prep work, but it is so worth it! There are some time-saving tricks that I will share with you here as well. Roasted Beet & Butternut Squash Salad with Goat Cheese ![]() Remove from oven and serve as is, or sprinkle with a little feta cheese and garnish with fresh parsley. Roast in the oven for 25-30 minutes, until the potatoes are soft. Lay the potatoes out onto the sheet pan in a single layer, being careful not to overcrowd them. Mix until the potatoes are evenly coated with the spices. In a bowl, combine the diced potatoes, olive oil, garlic powder, onion powder, smoked paprika, salt and pepper. ![]() Spray a sheet pan with non-stick cooking spray (optional to first cover with parchment paper.) Optional: crumbled feta cheese and fresh, chopped parsley red or baby potatoes, washed and diced into bite-sized pieces I like a lot of spice on my potatoes, but season your potatoes to fit your unique taste.ġ lb. Using a sheet pan (or two), this makes a large amount of spiced potatoes that can be served for a big meal or used in meal-prepping. This is one of my favorite go-to side dishes. It includes over 80 recipes for breakfast, lunch, dinner and snacks plus a complete 30-day meal plan. This salad can be served warm (with the quinoa freshly cooked) or cold after being stored in the fridge.įor everything you need to get started on the Mediterranean diet, check out my 30 Day Mediterranean Meal Plan. Remove the lid and fluff the quinoa with a fork.Īdd all the remaining ingredients and serve. Keep the lid on the pot and allow to simmer for 10-15 minutes, until all of the water has been absorbed by the quinoa. Once the water is boiling, add the quinoa, cover with a lid, and turn the heat down to a simmer. If you don’t have one of the ingredients, simply replace it with something you may have sitting in your fridge.Ĭook the quinoa by bringing 4 cups of water to a boil. This delicious salad takes about 10 minutes to prepare and is absolutely bursting with flavor! It is pretty versatile as well. Get it now for just $7.99 - the LOWEST price it will ever be! Get your copy here. My 30-Day Mediterranean Meal Plan is the exact plan I used to improve my health and eat intuitively. My goal for you is to experience these same incredible benefits. I was so ecstatic about my results that I put together all my recipes that I had used and developed at this time and started sharing them with others with the hopes that they would feel just as amazing as I was feeling.Įating a Mediterranean diet restored my physical and mental health. I started applying what I learned by following a Mediterranean-based diet and immediately saw great results!Īfter implementing a Mediterranean-based diet, I quickly noticed my energy levels drastically improve, I was sleeping SO much better each night, and my skin had become clear and glowing (yay for no more “adult acne!”) and I did all of this in a healthy, balanced way. In 2020, I decided to make the shift toward eating a more Mediterranean-based diet to support my health. ![]() As one of the healthiest diets in the world, the Mediterranean diet showed up repeatedly in my searches. However, I knew there had to be a way for me to feel better, so I started doing research on evidence-based ways of eating that supported long-term health. These were symptoms that had become a part of my every day and was something that I thought I would always have to live with. In 2018, I was struggling to make healthy food choices and experienced constant joint pain, brain fog, blood sugar highs and lows, and extreme fatigue every day.
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