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Hi. I'm Sara!

I am extremely passionate about all things health - while not letting it take over your life.  I love efficient workouts, easy healthy meal ideas and all kinds of tips and tricks to help you become a stronger version of yourself

Hope you stick around for a while & check out all the good stuff!

Rosemary Roasted Root Veggies + Eggs

Rosemary Roasted Root Veggies + Eggs

Here's the thing with me and breakfast lately.  We're kind of on a break.  I've been diving into the world of intermittent fasting and am so fascinated by the concept.  So I've slowly been moving my way into eating later and later in the day.

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My husband however is a little newer to the lifestyle and is just in the beginning stages.  So when it comes to meal prepping I need to find something that works for both of us. A meal that he can enjoy at 9am as a more traditional breakfast and a meal I can enjoy later in the day to break my own fast.  

Enter savory roasted root veggies topped with eggs.  It's hearty enough to keep you satisfied and "breakfast" enough that it works as a meal for both me and the hubs despite the differences in our schedule.  

Golden Beets are full of vitamins and minerals, not to mention antioxidents.  Zuchinni adds a lot of fiber for very little calories which will have you feeling satisfied, not over stuffed.  The sweetness of the Japanese sweet potato and roasted beats is balanced out with the savory notes of rosemary and garlic.  And the fried egg is the cherry on top.  It what the meal and makes it "breakfast" enough for the hubs.

This dish is packed with micro nutrients, tons of flavor, and is so filling you won't find yourself hungry again an hour later.  The best part, it's best made in bulk.  Hello one day of cooking {and dishes - woof} a week.

So without further ado, let's get into the recipe. 

 

Rosemary Roasted Root Veggies + Eggs

  • 4 medium zuchini
  • 4 medium Japanese sweet potato
  • 6 medium sized golden beets
  • 1/2 yellow onion
  • 1/2 red onion
  • 4 cloves garlic
  • 2Tbsp Fresh rosemary chopped  {I had mine frozen}
  • Fresh Ground Black Pepper
  • Olive Oil
  • Coconut Oil
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Preheat Oven to 425 degrees.

Wash and chop all the veggies into bite sized peices, about 1inch cubes.  I leave all the skins on mine, only removing the very tips as needed.  If this does't suit you feel free to peel before you chop but you will get a larger array of micronutrients with the skins on.  

I tossed the sweet potato and beet with olive oil rosemary and pepper and the zucchini with just olive oil.  Spread out the veggies on two baking sheets.  

Spread out on a baking sheet in one layer - pop both baking sheets into the oven and cook everything for 20 minutes.  Remove the zucchini and continue to roast the potato and beet for an additional 25 minutes. (45 total) 

While the veggies are roasting chop onions, and peel and chop garlic.  Sauté onions in coconut oil on low medium heat until translucent, about 10 minutes.  Add in chopped garlic and Sauté for another 5 minutes.  

Mix roasted veggies, onions and garlic into a large bowl or reusable container if you're going to the meal prep route.  

Dish about about 2 cups of veggies per serving and top with a fried egg {I like mine over easy} and enjoy. 

Ditch the Diet and Focus on Strength Gains

Ditch the Diet and Focus on Strength Gains

Unleash Your Inner Rockstar - POUND® fitness at The Movement Lab

Unleash Your Inner Rockstar - POUND® fitness at The Movement Lab

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