You Can Be the One Who Brings a Healthy Meal to the Potluck Dinner
As November launches, the countdown to Christmas has already begun. Ahh!
For most of us, this means long lines, more time in traffic and more holiday parties.
Boo. Boo. And Yay!
I sure do love a good holiday party. Oh I hope there’s lots of dancing! Oh how I love to dance!
I know for sure what there will be a lot of though… Food.
Delicious food, over-processed food, prepackaged food, preservative laden food, genetically modified food… You get the point.
This is not to say that there is not a place for eating things that aren’t good for you.
On the very rare occasion, that you see me eating a McDonald’s Filet-of-Fish, know that I am enjoying each (toxic) bite immensely while having fond memories of sharing this sandwich with my grandmother as a child.
Long story short- I try to be intentional about what I’m eating.
It’s really about knowing when to splurge and knowing when to show up with some seasonal nutritious food. So, when I’m not bringing my “Famous Carrot Cake” to a potluck – I bring something uber healthy and delicious.
Seasonal vegetables are all the rage.
Though I initially made this recipe because it was what I had on hand- after trying the combination I knew it would be a new and healthy winter favorite. Plus it’s just so pretty. And I always try to roll with in-season produce.
The only real time involved is in peeling and chopping of the vegetables. So it’s not as fast as picking up a cake from the bakery, but it’s showing up for people you love with a small donation of time. I believe this is the love ingredient people can taste in home-made meals.
As a side note, I enjoy listening to an online sermon, audiobook or music while chopping. By learning and chopping I’m making great use of my time. Then I toss all the ingredients in the oven or on the stovetop and cook for desired tenderness.
This gluten-free, dairy-free, paleo, vegan, vegetable dish pairs easily with a free range chicken breast or a grass fed steak. I often enjoy it as a simple vegetarian meal and usually- I do not miss the meat.
Below is my simple but savory recipe. If you try it please share your results in the comments below. If you have not tried it – why not?
*Organic Roasted Sweet Potatoes, Beets and Asparagus
- 2 Sweet Potatoes
- 2 Beets
- 1 Bushel of Asparagus, or Green Beans
- 1/4 White or Yellow Onion
- Coconut Oil, Grass-fed Butter or Ghee
- Fresh Garlic
- Pink Mineral Salt & Pepper
Peel and chop the sweet potatoes and beets. Chop asparagus removing funky portion at the bottom (usually an inch or two). Add onions. Press fresh garlic on top. Finish with salt and pepper.
Voila! Yay, you! I’m quite sure you’ve inspired others with your proactive health care- keep up the good work!
Want me to make a favorite recipe healthier? Leave your suggestions in the comments below.
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