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Fall Veggie Bake

11/12/09


If you enjopyed my tips for seasonal eating and are looking for a quick and delicious recipe to put them into practice, look no further.

Last night I realized I had some lovely and colorful root vegetables left over from my last CSA share: beets, brussel sprouts, potatoes, garlic and carrots.

So I diced them up, threw them in a bowl and coated them thoroughly with extra virgin olive oil, sea salt and pepper.

Then I put them in a shallow baking dish and baked for about an hour at 375. The final product is sweet and satisfying when served with your favorite fish, chicken, meat or tofu dish!

4 Comments
Cooking & Recipes// Uncategorized

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Comments

  1. John Lannon says

    November 17, 2009 at 2:11 am

    Are those chioggias? Can't beet those.

    Reply
  2. Goddess Alexandra says

    November 12, 2009 at 5:16 pm

    Yummy! Looks delicious. Thanks for reminding me I need to do this too! 🙂 XX
    Alexandra 🙂

    Reply

Trackbacks

  1. On-the-go Flavorful Fall Snack: Roasted Winter Squash Seeds - Marissa Vicario says:
    January 4, 2022 at 9:45 am

    […] Earlier this week I used Kobucha squash to make a Fall Veggie Bake. […]

    Reply
  2. Four Ways to Refuel Your Fall | Where I Need to Be says:
    September 24, 2012 at 8:51 pm

    […] Not sure where to start? Google the ingredient “+ recipe” or try this easy Fall Veggie Bake. […]

    Reply

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Welcome! My name is Marissa and I’m a lover of all things health and wellness.As a NYC-based board-Certified Wellness Coach and Healthy Living Expert, I share my own health secrets, get-fit tips and the cooking expertise that has inspired countless women to change their relationship with food and turbocharge their health to become holistically hot in a way that’s fun and fearless.
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Pasta has a bad reputation for being high in carbs Pasta has a bad reputation for being high in carbs. First of all, there's absolutely nothing wrong with carbs or pasta, but did you know you can also get a good hit of protein with your pasta?

These are some of my favorite higher protein pasta alternatives:

1. Egg Fetttuccine - hear me out on this one. It doesn't offer more protein than a serving of regular white pasta at 8 grams but there's something that sets it apart for me and that's its denser, chewier texture. I choose this over white pasta often especially with tomato-based sauces. Bump up the protein content with chicken or shrimp which pair well with this.

2. Red Lentil Pasta - Even my daughter is a fan of this one. It clocks in at 25 grams of protein per serving and it's also high in fiber. 

3. Yellow Pea Pasta - I love this one for a macaroni and cheese-style recipe (or a dairy-free version made with butternut squash). It has 17 grams of protein and is also fiber-rich. 

There are many more high protein options like whole wheat, chickpea and black bean pasta, but these three are my faves. Have you tried any of these? If so, what did you think?
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After a long IG hiatus when I became a Mom, I felt After a long IG hiatus when I became a Mom, I felt lost here on this platform, but in March, I re-committed to it. I decided I could continue playing small so everyone would like me/ I wouldn't offend anyone or I could take up the space I was meant to so I could reach and help more people. Spending more time and energy here has had some incredible and unexpected returns including growing my audience, landing new brand partnerships with @adidas and @madewell to name a couple and making virtual connections with supportive women with whom I have things in common and who are also showing up here in a big way for their own reasons. 

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