I find this diet to be pretty heavy in the food prep department. Because of that I end up eating fruit and vegetables in their raw natural state a lot of the time. But I love to cook and have found that my cooking skills are getting better on this diet. Here is a recipe I made up this week that made 3 delicious meals!
It all started with roasted vegetables that was a meal in itself. Then I made a salad and a soup! 2 more meals!
Meal # 1
Roasted Veggies - I could eat this every week, all winter.
You want to make a lot of this so you have left overs for the other meals.
On a lightly oiled cookie sheet with a lip add:
Large Butternut squash (peel with peeler and slice into 1.5 inch cubes)
2 onions (peeled and quartered)
Lots of baby potatoes (don't peel, dont usually need to be cut as they are already small)
Carrots - lots
Any other veggies you have on hand (I included Parsnips (GOOD!) and brussell sprouts)
Toss with olive oil (I used a very very small amount - like 1 Tablespoon) and course salt and pepper. (I was very light on the salt - 1/2 t)
Roast at 425 for 30 minutes or until tender. I roasted each vegetable in their own side of the pan and didn't mix them all together. When you serve it put the veggies all on a large platter but don't mix them together. Let them touch but keep them with their own kind. It looks rich and fancy that way. Serve with balsamic vinegar for dipping, salad and rustic bread. I served applesauce too.
Roasted Veggie Salad - there is something so yummy about the potato in this salad!
cold roasted potatoes, brussel sprouts, butternut cut into bite sized pieces
Balsamic vinegar (Amy's Green Goddess dressing is quite good here too)
Serve with toasted pitas and hummus
Butternut "Sausage" Soup - this was my favorite meal of all!
In a soup pot warm:
4 cups vegetable broth
left over butternut, potato, parsnips, carrot, onion and garlic (about 4 cups worth)
When warm blend in smaller batches until smooth. Return to soup pot and bring to almost a simmer. While it is heating, microwave 3-4 MorningStar Sausage patties (if you have meat lovers in the house maybe add an extra patty or 2) until they are warm. Break them up into small pieces and add to butternut soup. Serve hot with leftover roasted brussel sprouts and toasted whole grain bread for dipping.