Ensuring
your body receives the proper amount of nutrients can be tough in
today's busy world. An easy way to make sure you're getting everything
you need is to whip up a batch of celebrity nutritionist Kimberly
Snyder's east-west baked vegetables. Veggies help maintain your weight,
provide you with plenty of energy, contain a wide variety of vitamins
and minerals, and keep you fuller, longer! "The huge selection of fresh
vegetables in this dish means you'll get a dosage of zinc, potassium,
manganese, iron, and calcium," explains Kim. "These are all necessary
for shiny hair, strong nails, and healthy bones." The delicious dish
also uses tamari—a soy sauce that doesn't contain wheat or gluten like
regular soy sauce does—and
coconut oil,
which is cholesterol-free. Cook it on the weekend so you have enough
leftovers for side dishes and lunch for the rest of the week!
East-West Baked Vegetables
Ingredients
-
3 to 4 carrots, peeled and cut into chunks
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2 large sweet potatoes, cut into chunks
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1 small cauliflower, cut into 1/2 inch florets
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2 large zucchini, cut into 1-inch cubes
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5 cups bok choy, chopped into 1-inch pieces
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3 stalks of asparagus, cut into 2-inch pieces
-
3 Tbsp fresh parsley
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1 ½ Tbsp fresh rosemary
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1/4 cup low sodium tamari (look for one labeled gluten-free)
-
2 Tbsp coconut oil
-
High quality sea salt (optional)
-
Freshly ground black pepper (optional)
Directions
Preheat oven to 350 degrees. Mix together all of the vegetables and
rosemary, and place in a glass ovenproof casserole dish with a lid. In a
separate bowl, mix together the tamari and coconut, then pour over the
vegetables. Cover and bake in the oven for about 55 minutes, or until
the vegetables are tender. Season with sea salt and pepper to taste.
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