Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Create Flavor by Roasting
Roasting vegetables like peppers, eggplant, and squash before pureeing into a soup adds a smoky, rich taste.
Or combine flavors and textures in salads by mixing raw, crispy vegetables like lettuce and cucumbers with soft, roasted peppers or onions.
Recipe of the Day: Grilled Root Vegetable Salad With Bacon And Chives
This delicious vegetable dish is made heartier by the addition of bacon and the smoky flavor of the grill.
It makes a great side dish for a potluck or buffet.
Makes 8 servings
2 pounds mixed root vegetables (like sweet potatoes, squash, rutabagas, or turnips), peeled and cut into 1/2-inch-thick slices
1 medium yellow onion, cut crosswise into 1/2-inch-thick slices
1 red bell pepper, roasted, peeled, and diced
6 (1/2-ounce) slices nitrite-free turkey bacon, cooked and crumbled
1/4 cup chopped fresh chives or scallions
*Use as many organic ingredients as possible.
Prepare a medium fire in a charcoal grill or preheat a gas grill to medium.
Lightly coat the grill rack (off the grill) with cooking spray and place over the hot fire.
Lightly coat the top of the root vegetables, onion, and roasted pepper with cooking spray.
Arrange all the vegetables on the oiled rack.
Grill the vegetables until tender, turning once, for about 10 minutes total.
Remove from the grill and let cool for 5 minutes, or until cool enough to handle.
While the vegetables are grilling, combine the cooked bacon and chives or scallions in a medium bowl.
When the vegetables are cool enough to handle, cut them into 1/2-inch chunks.
Add to the bowl and toss gently to combine.
Per serving: 80 calories, 2 g total fat (0 g saturated), 10 mg cholesterol, 180 mg sodium, 14 g total carbohydrates (6 g sugars), 4 g fiber, 4 g protein.
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from Flavor First by Cheryl Forberg, RD