Roasted Vegetables

One of the biggest problems my clients face is not being prepared during the week and having to grab something unhealthy and quick for dinner. 

That's where batch cooking comes in. Batch cooking is simply making extra servings of a meal to have throughout the week. 

You can get a big package of chicken or a whole one and cook it all at once.

Hard boil a dozen eggs at a time. They will keep until the expiration date on the carton. 

And veggies! This recipe will help anyone get more vegetable in their diet!

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​I am all about batch cooking. I do not have time to cook every day, nor do I care to! Once or twice a week I cook up a bunch of veggies that will last me for days. I'll use them for my breakfast and dinner all week long. (Lunch is always raw veggies.) ​

​One of the tastiest ways to cook vegetables is to roast them. You can do a whole bunch at once so it's a better use of your time. Plus, they taste scrumptious! Roasting brings out a sweet flavor to the vegetables. Way better than steaming!! 

The best vegetables to roast are, well...any veggies! Broccoli, cauliflower, squash, Brussels sprouts; they're all so yummy roasted. Each time you make these, change up the veggies and spices for a totally new dish.

They'll keep in the refrigerator for 4-5 days. If you happen to not use them all, you can freeze them for the future.

I love having some emergency food in the freezer. You never know what can come up during the week. Being able to defrost something during a hectic week is so helpful to keep you headed toward your goals.

The spices I usually use in this recipe are garlic and onion powder, and Italian blend. Use your favorites and make it your own. You also don't have to use coconut oil. You can use extra virgin olive oil or avocado oil. 

I hope you enjoy it!