It’s easy to get The Blaaahs this time of year.
“What exactly are ‘The Blaaahs‘,” you ask?
The Blaaahs is the highly scientific term (not really) for feeling run down, sluggish, under-rested, over-worked, and seriously lacking in the rejuvenating powers of sunshine and sand! Short of booking a plane ticket to Jamaica – not that I object to that idea – the best way to beat The Blaaahs is to fortify your diet with brightly colored, vitamin packed vegetables. Try this Rainbow of Roasted Vegetables for dinner tonight, and let me know if you feel a bit better tomorrow!
Ingredients (Serves 2 as a main dish, 4 as a side dish)
1 bright orange yam, sliced 1/2 inch thick
1 purple sweet potato, sliced 1/2 inch thick
1 cup shiitake or baby bella mushrooms, quartered
2 cups fresh green broccoli, cut bite size
1 small red bell pepper, cut bite size
3 tablespoons coconut oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Step 1) Preheat oven to 375 degrees. Spoon 3 tablespoons of coconut oil onto a large baking sheet with shallow sides, and place in the oven for 1 minute to melt.
Step 2) Remove baking sheet from oven, and use a metal spatula to spread the melted coconut oil all over the baking sheet. Place orange yam and purple sweet potato slices on baking sheet, then turn over with a spatula so that both sides are lightly coated with oil.
Step 3) Place baking sheet in oven and roast yams/sweet potatoes for 10 minutes.
Step 4) Remove baking sheet from oven after 10 minutes. Add broccoli to the pan, and turn over everything on the pan once more. Return pan to oven for another 10 minutes.
Step 5) After another 10 minutes have passed, remove baking sheet from oven again. Add mushrooms and red pepper to the pan, and turn over everything on the pan one final time. Sprinkle sea salt and pepper over all of the vegetables, and return the pan to the oven for a final 10 minutes.
Step 6) Remove pan from the oven after the final 10 minutes, and taste to see that the vegetables are done to your liking. (If not, feel free to return the pan to the oven for a few minutes.) Squeeze juice from 1/2 lemon evenly over all of the vegetables, and serve!