Mid-Week Power Bowl is always a favorite in our house, and likely because it is SO easy - it is simply leftovers!  Cooked quinoa, roasted sweet potatoes and broccoli - add anything else that you like to make it YOURS!

Butternut Squash is one of my Fall Favorites and when paired with cinnamon it gets an even richer, sweeter and more delicious flavor! Served in so many ways... it's time to get cooking!

Instead of frying, just roast these tasty little florets a high temperature for a crispy broccoli piece that has tons of crunch with a lot less oil.  Sometimes it’s just a matter of getting creative with our vegetables to keep things interesting!! This dish goes wonderfully with a drizzle of a mediterranean style dressing of tahini-garlic-lemon. 

I love this recipe (and any of my easy roasted vegetables and salads you'll see in this blog) because it takes virtually no time other than maybe 5 minutes to chop/wash a few items. Let's get cooking! =)

I always used to walk by these funny looking "white carrots"... until one day I picked them up and was forever changed.

Asparagus is in full bloom this spring!  Roast these beautiful green stalks and serve in multiple ways this week - as a side with fish/chicken, chopped up and added to scrambled eggs or thrown into a quinoa or cous cous salad. YUM - enjoy y'all

Curry Roasted Cauliflower - Roast for just 30 minutes and keep extra on hand all week for a side meal with dinner, toss in a spinach salad, or just enjoy as a snack... so delicious!

This is a staple in our household because I can use these sweet and tasty treats all week long in multiple dishes! Complex carbohydrates are excellent for long lasting fuel - whether you are looking to manage hormones, sustain long workouts, or fuel for your day to prevent hunger pangs in 1 hr of eating - fuel up with some hearty sweets & beets!