Kids just say the funniest things. My oldest told me that I should sit on the couch and relax all day while my husband cleans and cooks. I thought it was an awesome idea (except for the cooking part) … of course my husband didn’t agree with our daughter for some reason. =)
I haven’t been feeling very well lately and I know why. I’ve been eating too much meat. Achy swollen hands and feet, my back has been hurting, and my psoriasis is flaring. My system does much better on an almost vegetarian diet; it’s just been hard for me to completely eliminate meat. In an effort to re-stabilize my system I’m switching back to a mostly vegetarian diet for a while, except for fish.
I love this roasted vegetable recipe. Thyme and rosemary are wonderful spices to use instead of Italian seasoning. Feel free to add garlic cloves to the mix. Other vegetables can easily be substituted for what I have listed.
2 large peeled sweet potatoes
1 large sweet onion
32 oz whole mushrooms
1 yellow squash
1 zucchini
1 1/2 tsp Italian seasoning
1/4 cup olive oil
2 TBSP balsamic vinegar
generous pinch of sea salt
fresh ground pepper
Preheat your oven to 475 degrees.
Chop your vegetables into generous 2 inch cubes and place them in a large bowl.
In a small mixing bowl, combine the Italian seasoning, olive oil, vinegar, sea salt, and fresh ground pepper. Pour over vegetables and toss.
Spread vegetables evenly over a large (lightly greased) baking sheet.
Bake for 40 to 60 minutes, stirring every 10 to 15 minutes until all vegetables are cooked through and browned.
Serve over brown rice.
This meal is very filling… I don’t miss meat at all when I eat this!
Megan
