I hope you're having a great week so far!!
Are you working out?! Hopefully you have done 1 of the exercise routines 2 times this week...it's not too late if u haven't started yet :D
Since I've been hanging out in the hospital with my daughter this week, food has been on my mind...lol! So today I'm posting a recipe! Woot Woot!! I don't have photos making the dish but I've made it and it's DELICIOUS! U won't be disappointed!! The recipe is from "The Every Girl's Guide To Diet And Fitness Book."
SPICY, CRISPY, CREAMY, TO-DIE-FOR ROASTED VEGGIES
2 medium zucchini, sliced into rounds
2 medium summer squash, sliced into rounds
1 large red bell pepper, cut into 8 pieces
1 large green bell pepper, cut into 8 pieces
1 large yellow bell pepper, cut into 8 pieces
1 extra-large onion, cut into large chunks
2 small, thin sweet potatoes, cut into rounds
10 garlic cloves (optional)
1/2 cup olive oil
Salt and pepper to taste
Crushed red pepper flakes (optional)
Preheat the oven to 450.
Combine all the vegetables and the garlic (if included) in a large mixing bowl.
Add olive oil and toss the vegetables to coat.
Spread vegetables out on a large baking sheet. Make sure they aren't too crowded; use 2 baking sheets if necessary.
Bake for 25 minutes, then stir vegetables. If using 2 baking sheets, swap their positions so the sheet that was on the bottom rack is now on the top. Continue cooking another 20 minutes or until vegetables are soft and caramelized. Sprinkle with salt and pepper and crushed red pepper (if included).
This recipe is delicious, healthy, AND easy to make!!
If you make it, I'd love to hear your comments!
Keep exercising this week! Remember if you're not sweating, you're not working hard enough :D
Sweat Sweat Sweat...lol!
Don't forget to drink lots of water too!
See you on Friday!!
Pamela Stewart, NASM Certified Personal Trainer and Weight Loss Specialist