image source: heather christo
Let's face it, I love meat! Though, after following a very strict Whole30 type diet for 4 years, I find myself nauseous even thinking about meat! Four years I ate meat at every single meal - meat, veggies and some fruit. Breakfast was either beef stir fry or egg bake. Lunch was chicken brats with veggies, Dinner was veggies and steak or chicken or burgers. Meat was the only protein source I could digest without getting any symptoms.
The last 6 months I've been having these intense cravings that I couldn't figure out. I would eat and eat and eat but I couldn't figure out what the hell I was craving. So I'd eat some more food to try to figure it out. Well all that eating led to weight gain and an expanded tummy! Yikes! Meat was making me nauseous - even just the thought of it made me want to hurl. I noticed my cravings were for carbs and vegetarian sources of protein. Realizing these cravings and understanding that stuffing my face wasn't quenching those cravings I became aware that my body has yet again changed and my diet needs to change with it. I wasn't craving more food, I'm craving different nutrition sources!
One day I got bold and brave and decided to try some Ezekiel (sprouted) bread. And guess what?! I didn't have any symptoms! I could handle sprouted grains! And most importantly, my body wasn't screaming at me anymore. I needed grains! I then started trying nut butter and my body responded beautifully! It was time to start adding in grains and nuts!
Since adding these in, my body's screams aren't as loud. The cravings are still there, but not nearly as loud - and I don't expect them to go away immediately since it's been deprived of these nutritious foods for 4 years. The more I feed my body with these tasty and nutritious foods the quieter the cravings will get.
Fun fact: did you know that quinoa is high in antioxidants?! Antioxidants are critical in helping protect us from early aging and chronic dis-eases. Some antioxidants are made in the body, but the majority of them come from food - veggies, fruit, grains, legumes and nuts. These foods help protect us from oxidative stress and free radical damage.
Now, without any further adieu I'd like to introduce this protein filled, super food recipe that's FULL of antioxidants and oh, so tasty! Enjoy!!!
Roasted Veggie Quinoa Bowl
Prep time: 20 minutes
Cook time: 35 minutes
Total: 55 minutes
INGREDIENTS:
For the Quinoa:
2 ½ cups bone broth (see recipe here)
2 teaspoons Himalayan Salt
2 cups sprouted quinoa
1 tsp garlic powder
2 tsp dried oregano
¼ cup minced flat leaf parsley
For the Roasted Vegetables:
2 jalapeno peppers, halved lengthwise
1/2 butternut squash, peeled and diced
Red bell pepper, cored and diced
Yellow bell pepper, cored and diced
Zucchini, cut into bit sized chunks
2 tablespoons olive oil
kosher salt
For the Salad:
Shallot, minced
3 cups baby spinach
1 avocado
Dollop of hummus (optional)
Drizzle of balsamic vinaigrette
DIRECTIONS:
- Preheat the oven to 400 degrees.
- For the Quinoa: Bring the broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off. Add in the garlic powder, dried oregano and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
- While the Quinoa is cooking, add the butternut squash to a baking sheet, toss with olive oil and sprinkle with Himalayan salt. Roast for 30 - 40 minutes (or until you can pierce with a fork).
- After the squash has roasted for 20 minutes, add the jalapenos, bell peppers and zucchini on a cookie sheet and toss with the olive oil and sprinkle with himalayan salt. Roast for 15-20 minutes until everything is golden and tender.
- In a serving bowl, make a bed of baby spinach and then pile the quinoa on top and add the roasted vegetables. Sprinkle with the shallots, top with avocado, hummus, and drizzle with balsamic vinaigrette and serve.
*recipe modified from Heather Christo's Vegan Vegetable Roasted Quinoa Salad