Roasted Veggies in one pan, Easy and Healthy

They say: Eat your veggies, especially when life tells you your age is creeping up on you! Age is just a number so Relax.

How many times have you sat down in the kitchen undecided on what to cook for dinner? We as humans do this all the time. It’s hard to be out all day after working, come home and wonder how to remain healthy when you are tired and the last thing you want to do is stand behind the stove and cook?  It’s easy to stock your freezer with foods that take minutes to make in the microwave but are loaded with chemicals. You will never find this in my freezer! You also are not in the mood to go out to eat. So, What’s your options? Help!

I was lucky becuase I grew up in a large family and my dad would make lots of food at once because feeding lots of kids you have no choice. Thank goodness for my Dad’s sheet pans!  Take a look, i normally prepare foods that cook at the same time so they cook at the same time. Again, my laziness but helpful ideas.  The only thing you need is to cut up the veggies, pop on any herbs, olive oil, anything you like and in the over it goes! Fresh veggies and extras for a few days. That’s where the salad comes in with chicken meatballs, plain chicken or any protein you prefer.

Root Vegetables—Composition, Health Effects, and Contaminants

Reference: https://pmc.ncbi.nlm.nih.gov/articles/PMC9735862/#fn-group1

Root vegetables are known all over the world, but they are being less and less consumed by individuals. The main purpose of this article was to summarize the benefits, health effects, and threats associated with the consumption of carrot, celery, parsley, beetroot, radish, turnip, and horseradish. They are characterized by high nutritional value due to their richness in dietary fiber, vitamins, and minerals. One of their most important features is their high content of bioactive compounds, such as polyphenols, phenols, flavonoids, and vitamin C. These compounds are responsible for antioxidant potential. Comparison of their antioxidant effects is difficult due to the lack of standardization among methods used for their assessment. Therefore, there is a need for a reference method that would allow for correct interpretation. Moreover, root vegetables are characterized by several health-promoting effects, including the regulation of metabolic parameters (glucose level, lipid profile, and blood pressure), antioxidant potential, prebiotic function, and anti-cancer properties. However, due to the type of cultivation, root vegetables are vulnerable to contaminants from the soil, such as toxic metals (lead and cadmium), pesticides, pharmaceutical residues, microplastics, and nitrates. Regardless, the low levels of toxic substances present in root vegetables do not pose health risks to the average consumer.

So, find a way to make cooking veggies easy and yummy for yourself while saving time.

Once again, I am not a Dr., nor am I a Nutritionist ,so, this is my own personal opinions and not advise.