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Coach Dave’s Simple Vegetable Recipe

This post was last updated on Sep 11, 2018 @ 4:33 pm
Simple Vegetable Recipe | TheFitClubNetwork.com

Coach Dave's Simple Vegetable Recipe | TheFitClubNetwork.com

Coach Dave’s Simple Vegetable Recipe

As I mentioned in my previous post on what to eat after the Ultimate Reset, my post-Reset nutrition plan is to eat vegetarian three to four days per week and follow the 80/20 plan in both my fitness and nutrition. This simple vegetable recipe is an example of what I’ll be incorporating into my regular diet.

Many people struggle with making healthy food because they believe it’s time consuming and expensive and they don’t know where to start, especially if it’s a big change for them. This recipe shows you that cooking healthy is NOT difficult and can be done on a budget AND be delicious and healthy.

Simple Vegetable Recipe Instructions

Simple Vegetable Recipe | TheFitClubNetwork.comStep 1: Preheat the oven to 400 F. While it’s heating up, chop up your favorite veggies however you like. In this bath, I used about five carrots, one sweet potato, five or six baby zucchini, and one yellow squash. I also regularly use Brussel sprouts and onions.

Step 2: Put all the chopped veggies in a glass baking dish that you’ve coated lightly with olive oil.

Step 3: Prepare the sauce. I typically opt for something pretty light and oil-based here. Again, that helps with the veggies drying out too much and sticking to the pan. Today, I’ve got 2 tablespoons of coconut oil mixed with salt, pepper, garlic, and about half a teaspoon of Bragg’s Liquid Aminos for a little flavor.

Step 4: Pour the sauce over the veggies. You can either cook them immediately or let them marinate for about 45 minutes or, if you prefer, overnight. When you’re ready, bake them at 400 F for about 30 minutes.

Simple Vegetable Recipe | TheFitClubNetwork.com(Depending upon the veggies you use, it may take longer or shorter to cook them to the softness you want. The sweet potatoes take quite a while so you might want to steam them a bit before tossing them into the mix; the yellow squash cooks pretty quickly. There’s no right or wrong way here—it’s all about your personal preference. Obviously, the longer you cook them, the softer they will get…just pull a little out at a time and see how they are coming along as they cook.)

After they’re roasted, you can also broil them for a little while if you like them crispy. I love them done this way. Make sure you keep an eye on them or the broiler will burn them! I also pull out the Pyrex every few minutes to stir the vegetables. If you don’t do that, only the ones on top will be browned.

Step 5: EAT! On non-vegetarian days, I’ll pair this with a little lean chicken breast. Today, it was just a big bowl full of veggies!

I love this simple vegetable recipe because it is simple, cheap, and quick to make—but, most of all, because it’s HEALTHY and DELICIOUS. You’re getting tons of great nutrients from the veggies and some healthy fats from the olive and/or coconut oil.

Be sure and check out our other healthy recipes:

COOK MORE HEALTHY FOOD!

 

 

Author: Dave

Father, retired attorney, cyclist (road & track), skier, surfer, recovered triathlete, half of a dynamic coaching team and co-founder of the Fit Club Network. Living my passion as an entrepreneur helping people achieve their fitness and financial goals.

7 Comments

  1. Johan Van Aarde

    This looks good! I will have to try it.

    1. Dave Ward

      Right on. Give it a shot.

  2. Amanda Singley

    Yummy! Thanks for the recipe!

    1. Dave Ward

      My pleasure! Last night I just had them steamed, but it was pretty much the same deal, minus the coconut oil.

  3. Teresa Sweet

    This looks delicious!!

  4. Andrea Stephen

    Yum! I’ll have to try that! Thanks! 🙂

  5. Dave Consolazio

    This looks delicious! You can also pan-roast your favorite veggies with a bit of olive oil if you are in a hurry!

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