Roasted Veggies w/ rice & salad & Tahini Dressing

1/2 head – 1 head Cauliflower
2-3 sweet potatoes
3 carrots
3 Beets
2-3 Zucchini

** Adjust veggies to how large of a dish you want to make/how many servings **

1 TBSP Extra Virgin Olive Oil
2 Tsp Rosemary
1-2 Cloves garlic or 1 tsp garlic powder
Salt & Pepper

Preheat oven to 425 F. Chop up veggies, toss with olive oil and spices. Line baking dish with parchment paper (for easy clean up). Lay out veggies and cook for 25-30 mins. Flipping half way.

Serve over your choice of rice/ quinoa and some lettuce.

Dress with either:

Tahinni Dressing

¼ cup Tahini (or hummus if you don’t have tahini)
¼ cup maple syrup
1 tsp Garlic powder
½ cup water
Salt & pepper to taste

Or a balsamic dressing

1/4 cup balsamic
1/4 cup olive oil
1-2 TSP Italian Seasoning
Salt & Pepper


Chocolate Fudge Brownie Bites


This is NOT my recipe at all. It is a recipe from my favorite blogger/youtuber- Pick Up Limes! https://www.pickuplimes.com/single-post/2016/10/14/Chocolate-Fudge-Brownie-Bites

1 cup Walnuts, soaked for 5 minutes
1/2 cup Cashews, soaked for 5 minutes (OR alternatively you could use the same ratio of SESAME SEEDS!! Way cheaper, same result!)
1/4 cup cocoa powder
15 Soft medjool dates (soak for 10 minutes if they are hard)
1/8 tsp salt
2 Tbsp dark chocolate chopped (OPTIONAL)
1/4 cup – 1/2 cup shredded unsweetened coconut flakes (OPTIONAL)

** I would add 1 tsp of cinnamon! To also help slow the release of sugar and stablize blood sugar **

Toss all ingredients into a food processor and combine. Should turn into a dough like consistency. Then using a spoon or ice cream scoop, scoop out dough and form into little balls. Rollling into shredded coconut if you would like! Then refrigerate for at least 30 minutes.