2 cups fresh spinach
2 cups water
1 cup frozen mango
1 cup frozen pineapple
2 frozen bananas
2 tablespoons fresh lime juice
1 cup frozen green grapes
1 cup coconut milk
2 tablespoons coconut flakes, unsweetened
2 sweet potatoes cubed
3 new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
2 summer squash, sliced 1-inch thick
1 (8 ounce) bag baby carrots
8 ounces mushrooms ends of stems cut off
2 cups chopped butternut squash
1 red bell pepper, chopped
2 cup broccoli florets
1 tablespoon thyme, chopped (1 tsp. dried)
2 tablespoons rosemary, chopped (2 tsp. dried)
1 teaspoon basil (optional)
3 teaspoons garlic, minced
1⁄4 cup olive oil
2 tablespoons balsamic vinegar
salt(a shake or two)
pepper (a shake or two)
oil a baking sheet. Preheat oven to 450 degrees F.
Place chopped veggies in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss with remaining ingredients to combine.
Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.
You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!