Get My Go-To Guide
To Journaling
Sign up now to get the behind the scenes how-to of my personal journaling practice, complete with rituals and prompts that will keep you grounded and strengthen your gut intuition in no time.
Today I’m sharing a super yummy recipe for Balsamic Roasted Veggies from my dear friend Meghan Telpner’s new book: UnDiet: The Shiny, Happy, Vibrant, Gluten-Free, Plant-Based Way To Look Better, Feel Better, And Live Better Each And Every Day!
The thing I adore the most about Meghan is that she wears color (unlike me who you’ll rarely find out of black white or gray), and everything that she does reflects that, including this book! I mean, just look at those veggies – how could you not want eat those all up?
Balsamic Roasted Vegetables from Meghan Telper’s The UnDiet Cookbook
Prep Time: 15 minutes
Cooking Time: 40–45 minutes
Serves 4–6 as a side
4 beets, peeled and cut into 1/2-inch cubes
4-5 loose cups Brussels sprouts, ends cut off, outer peel removed, and cut in halves or quarters
3 cups shredded cabbage
1 large yellow onion, coarsely chopped
5 cloves garlic, crushed or finely chopped
1/4 cup coconut oil, avocado oil, or organic ghee
1 tsp sea salt
1/4 cup balsamic vinegar
3/4 cup walnuts, coarsely chopped (optional)
Make It Like So
Purchase your copy of The UnDiet Cookbook today for more colorful recipes like this one!
Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.
Sign up now to get the behind the scenes how-to of my personal journaling practice, complete with rituals and prompts that will keep you grounded and strengthen your gut intuition in no time.