Baked Winter Vegetables

Jan 10, 2024 02:23 PM Central
Leah Negrin
Recipes
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Baked Winter Vegetables

There's just something about having hearty, yummy vegetables to pair with a cozy dinner on a winter's night! This dish is completely customizable so feel free to change up or add any vegetables you'd like.

Ingredients:

Vegetables

1 large sweet potato, peeled and sliced
1 medium turnip, halved and cut into six wedges
1 large parsnip, peeled, cut lengthwise
3 carrots, peeled and cut
1/2 tsp salt
3/4 cup water

Seasoning

1/3 cup extra virgin olive oil
10 drops YL Black Pepper Vitality Oil
2 drops Nutmeg Vitality Oil
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp onion powder
fresh parsley

Instructions:

Vegetables: Place all vegetables into a glass baking dish. Sprinkle 1/4 tsp salt over all, add water and tent with foil. Bake at 350 degrees F for 45 minutes to one hour until veggies are fork tender. Remove from oven, drain water and transfer to a serving bowl.

Seasoning: In a small bowl, combine all other ingredients except parsley and mix well. Add to baked veggies and gently toss. Garnish with parsley and serve.

Makes 3-4 servings.

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Meet Leah Negrin

I am a bold, beautiful, sometimes timid, usually happy, essential oil, nutrition junkie. Although at 39 I feel as if I've had several careers over a lifetime (or at least sometimes when I look back at my resume that is what shines through). I've been a paralegal, an office manager, an administrative assistant, worked in commercial lending and have finally landed on nutrition.

My journey to nutrition started many years ago when my sister was diagnosed with celiac disease and food had to change for the family. From there, along my own health journey I’ve helped people not only figure out what to eat but how to do it so that it can work for them sustainably. For almost seven years I’ve been counseling people on their nutrition and weight loss journeys.

Finally getting some sunshine in Southern California *Photo credit Brittany Hassett

I am knowledgeable about what purpose food serves your body and I focus on finding sustainable options when it comes to food; this also led to my love of essential oils. I had the opportunity to attend a workshop where a registered dietitian spoke about using essential oils in her practice to help her patients. I was floored. I knew that #plantsheal but I didn't realize that others in the 'conventional' medical community thought that as well!! Learning that it was possible to incorporate these magical little bottles gave me a huge sense of hope.

Alina, myself and Caitlin (oily bffs) *Photo credit Anne Negrin

As I learned more about these oils I was diagnosed with increased intestinal permeability or as many of us know it, leaky gut. Leaky gut has been around for quite awhile but many of us are just learning what this is or why this is even more common these days than ever before. Many issues can be related to leaky gut including autoimmune diseases. Receiving this diagnosis just led me down a path further to learn about nutrition and how to best serve my body and take care of myself.

Enjoying a vegan ice cream cone in Budapest! *Photo credit to Michelle Owen

Since birthing our sweet baby boy at home earlier this year I’ve been incredibly passionate about helping other women too who are pregnant and new mothers with their nutrition. Eating healthy for your pregnant body and your postpartum self is a game changer for both mother and baby.