Roasted Vegetable Platter with White Citrus Vinaigrette

veggie platter

Some nights you throw all your veggies into the oven to roast then for some crunch you slice up your cruciferous veggies like fennel and marinate in a tangy dressing. This is that meal and it’s oh so pretty and tasty. You could serve this at a party because it looks fancy!

Ingredients:

Fennel bulb, sliced

8oz sliced mushrooms

8 oz asparagus, ends trimmed

3 parsnips, sliced

Pinch salt and pepper

Dressing:

2 T. white balsamic vinegar

2 T. organic olive oil

2 T. juice of fresh orange juice

1 tsp. fresh orange zest

1/8 tsp pink salt and black pepper

1/8 tsp. dried thyme

Method:

1. Preheat oven to 400 degrees.

2. Line 2 baking sheets with parchment paper for easy cleanup.

3. Rinse and shake off excess water from mushrooms, clean and trim asparagus, slice parsnips.

4. Arrange onto baking sheets then spray with grapeseed oil and sprinkle with salt and pepper.

5. Bake mushrooms for 30 minutes, asparagus for 15 minutes, and parsnips for 30-40 minutes.

6. Set aside to cool.

7. Slice fennel and toss with ¾ of dressing. Allow to marinate for 30 minutes at room temperature.

8. Arrange roasted veggies on a large platter along with fennel. Serve with dressing on the side for dipping.

9. Enjoy!

Yield: 4 servings as appetizer/snack

Strawberry & Cucumber Salad with Minty Coconut Dressing

It’s getting hot outside, especially in South Florida! You may already be craving cooling foods like salads and fresh fruit. Sweet strawberries and cooling cucumbers along with this minty fresh coconut milk dressing are sure to satisfy a sweet craving and cool you down all at once. Refreshing! I made the dressing with regular coconut milk but feel free to use light coconut milk.

berry-cucumber salad (800x642) Read more

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To Snack or Not To Snack

Some people typically eat 3 squares a day and some choose to eat several small meals per day. At one time or another we all find ourselves reaching for a snack. The key is to eat healthful snacks, most of the time (remember the 80/20 philosophy?); ones that will help power us through the day.

If you are going to be away from home at the office or on the go all day, it’s important to plan out your snacks and bring healthy ones from home so you don’t find yourself in need of a snack and then be at the mercy of vending machine food, convenience store fare, or fast food.

Here are a few suggestions for healthy snack swaps:

  • For something crunchy, instead of chips reach for carrots, apples
  • Instead of a candy bar, reach for dried fruit and nuts or Larabars in a pinch
  • In place of ice cream, try applesauce topped with chia seeds and cinnamon
  • If you want a salty treat try feta cubes with olives and grape tomatoes
  • A satisfying sweet treat could be sliced fruit dipped in almond butter

Sometimes we snack when we are bored or lonely. It’s important to recognize the difference between true hunger and emotional needs. Eating out of emotional needs will often lead to eating things like candy, chips, and ice cream. This can lead to unwanted weight gain if done excessively.

If you know you turn to food when you are bored or lonely, be sure to have a backup plan. Make a nourishment menu, which is a list of activities that feed your emotions and make you feel great. You can place it on your fridge or in the cookie jar as a reminder!

Ideas to write on your nourishment menu:

  • walking your dog
  • calling a friend
  • journaling
  • taking a hot bath
  • reading a great book

All of these will make you feel great and can provide you with the nourishment you truly need. No cookie can be more satisfying than connecting with a friend or walking your dog through the neighborhood.