Sunday FOOD Prepping!
When it comes to food the best way to keep yourself on track is to be organised! I made this awesome salad last week so I wanted to share the recipe with you all. If you prepare your food on Sunday you will have lunch for organised for the next few days 🙂
IMPORTANT NOTE:
Yes, I know the recipe has potatoes in it, but when you eat them cold they process in your body differently *.
Enjoy 🙂
ROASTED VEGGIE SALAD
INGREDIENTS
500g baby red rascal potatoes washed, halved
500g sweet potato, peeled, cut into 4cm pieces
4 garlic cloves, peeled
2 tablespoons extra virgin olive oil
1 large (185g) red capsicum, thickly sliced
1 large (180g) red onion, cut into thick wedges
1/4 cup toasted pine nuts
100g or 200g baby spinach leaves
***I’m going to add 500g Green Beans and 500g Pumpkin today to make it a bit bigger 🙂
DRESSING
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
2 teaspoons whole-grain mustard
2 tablespoons chopped fresh oregano leaves
METHOD
Step 1
Preheat oven to 220°C/200°C fan-forced. Place potato, sweet potato, garlic and oil in a bowl. Toss well to combine. Place mixture, in a single layer, onto a large oven tray. Season with salt and pepper. Roast for 20 minutes.
Step 2
Turn potato and sweet potato. Add capsicum and red onion tray. Roast for 15 minutes then add pine nuts to vegetables to roast for a further 5 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.
Step 3
Meanwhile, make the dressing. Place lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid. Shake well to combine.
Step 4
Place spinach, pine nuts, and vegetables in a large bowl. Pour over dressing. Toss gently to combine. Serve.
Let me know how you go!
Thanks,
Bridge X
When you eat cold potatoes
*The central benefit of eating cold cooked potatoes is in resistant starch — RS. A tasteless form of fiber, RS aids in weight loss due to its slow absorption rate in the small intestine. This causes most of the dietary bulk of RS to pass as excrement. When potatoes are cooked, then cooled, resistant starch forms tight crystals. These crystals are broken up when the potato is reheated. This slow absorption also gives you the feeling of satiety for a longer period, reducing food intake. Taken straight from (http://www.livestrong.com/article/317493-cold-cooked-potatoes-for-weight-loss/)
Recipe
Taken from (http://www.taste.com.au/recipes/warm-roasted-vegetable-salad/68616857-2ce3-4ad7-9954-a14d4d256787)
