Healthy Chicks

{Roasted veggies make for a wonderful side dish or small dinner when paired with soup or salad}

The other day in yoga class, the teacher – as always – had us dedicate the practice to someone we love or care about. I habitually began to think of someone in my life who needs a little extra hug or warmth, and then it hit me. Why don’t I dedicate this practice to myself?

Then it got me thinking. How many of us really give enough credit, dedication or time for ourselves? In a fast-paced, highly competitive environment, it’s hard not to get wrapped up in the day-to-day stresses, leaving the one person who matters most (yup, that’s you) lost in the trenches. Trust me, many of us women are culprits of this, and that’s why a huge focus of my health counseling is on stress relief and taking care of yourself and your body.

Sometimes it’s OK to be a little selfish, to put yourself first, or to not let anything or anybody get in the way of your dreams. Let your dreams be your dreams, and by all means do whatever it takes to get there.

So as we unwind on this Thursday afternoon, remember to give yourself a little “me” time today. I’m not saying to go spend $200 on a haircut & blowout, but even something just a simple as shutting down your work phone when you get home to spend quality time with your husband, or taking a long, hot shower and appreciating the beautiful women you see in the mirror is enough. Love and appreciate your beautiful, wonderful, fearsome self, rather than comparing yourself or trying to please others all day long.

For starters, why not prepare something different for dinner tonight for yourself/roommate/significant other to enjoy? These Roasted Balsamic Vegetables are packed with nutrients and disease-fighting antioxidants, making them a wholesome side dish or meal. I fell in love with these vegetables the moment they hit my taste buds; the balsamic gives them a sweet, savory flavor like no other and the garlic & lemon adds a subtle kick.

Makes approximately 2 servings as a side dish

Ingredients:

• 4 broccoli florets, chopped
• 1 c. mushrooms, chopped (I used baby bella but any kind is fine)
• 10 brussels sprouts (or about 2 cups), halved
• 2 TB extra virgin olive oil
• 2 TB high-quality balsamic vinegar
• 1 clover garlic, crushed
• lemon juice
• Fresh parsley

1. Preheat oven to 375. In the meantime, prepare the veggies as mentioned above. When chopping the brussels sprouts, be sure to chop off the tip on the end, which can tend to be bitter.

2. Line baking sheet with foil or parchment paper, and lay the vegetables on top. Coat with olive oil, balsamic, and crushed garlic, tossing to be sure all pieces are covered fully.

3. Spritz with a squeeze (or two) of fresh lemon juice, and pop in the oven. Bake for 25 to 30 minutes, or until crispy. While baking, it’s helpful to toss the vegetables every 10 minutes to reduce burning and ensure all pieces cook thoroughly.

~Garnish with fresh parsley and serve alongside some lean meat or fish & brown rice for a well-balanced meal. If you’re looking for a lighter dinner, serve with salad or a big bowl of homemade Lentil soup, as I did.

If you could pick any combo of three veggies to roast, what would they be? Have you made time for yourself today? How do you pamper yourself?

Enjoy,