Goal: Prepare a healthy snack that you can enjoy between breakfast and lunch throughout your work week. Recipe: Roasted Carrots and Turnips -Set your oven to 400 degrees -Clean carrots and turnips with a peeler -Julienne carrots and turnips -Season vegetables with olive oil, salt, pepper, paprika, thyme, and whole cloves of garlic. Mix -Roast for 30-45 minutes or until desired crispness -Separate into multiple containers that fit nicely in your lunch bag. Example: 7:00 AM: 2 eggs fried in grass fed butter, large serving of spring mix with balsamic, olive oil, salt and pepper 10:00 AM: roasted carrots and turnips with a serving of hummus 1:00 PM: roasted chicken with cukes, peppers, and shredded cheddar with dressing (balsamic, olive oil, salt and pepper.)
