Seasonal Eating; Nourishing Winter Bowls

If you have ever talked to me about nutrition, you know I am all about seasonal eating! Aligning one’s diet with the changing seasons is believed to promote balance, harmony, and overall well-being. It’s winter here in the US….so let’s dig into some colorful veggies!

Serves: 4

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 carrots, sliced
• 1 sweet potato, cubed
• 1 red onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• Chopped parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts, carrots, sweet potato, and red onion in olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast for 25-30 minutes until golden brown.
4. Serve the roasted veggies over quinoa and garnish with chopped parsley.

Sweet potatoes are ‘complex carbohydrates’ which will help aid your postpartum recovery and give you the necessary energy to get through the sometimes long days and nights with your infant. Brussel’s sprouts are packed full of phytonutrients and are a good source of fiber (great for helping your body clear the hormones from your system as you adjust to no longer being pregnant!)

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