Anyone who has been to Reveille knows Beth Bielat, she is our very own Energizer Bunny! Beth is the head of our fitness program, she founded LifeBreath and leads sessions at Reveille, and she is an inspiration to so many. She seems to have endless energy and spirit and we always look to her for tips on how to stay healthy, active, and engaged in life. Beth shared one of her favorite fall recipes with us and we are thinking about adding it to the Thanksgiving menu! If Beth says it’s yummy and healthy, we’ll try it!
Cut up equal amounts of:
Carrots
Parsnip
Celery Root
Rutabaga
Baby spinach
Pinch of Thyme
6 Garlic cloves
1 Tbs. Olive Oil
Preheat 350
Clean peel vegetables
Cut into 2/2 in. dice and toss in garlic, chopped Thyme, olive oil and salt and pepper. Place on a baking sheet, cover with tin foil, and roast in oven until tender ay 350. Towards end of roasting, take off foil. While still hot, stir in baby spinach.
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