Coconut Oil Roasted Vegetables

I wanted to say thank you to my readers for saying such nice things yesterday!  It is important, to me, to respect all types of diets no matter what the reason people choose to eat the way they do.  I, myself, am a vegetarian, but I am a food lover and I appreciate all types of cuisines.  My blog is about my adventures in dairy free living with a little gluten free/soy free thrown in since those are the issues I deal with on a daily basis with my family's needs!  That being said...

I am trying to embark on a healthier lifestyle.  I have always worked out and watched my diet, but I am starting to learn more about the benefits of a more well rounded diet.  I grew up in the era of Jane Fonda and low fat diets.  I am starting to get the hang of using a little more oil in my diet.  I completely understand that some oils are good for you, but I grew up with the "fat free" fad.  My aunt has always been a fan of coconut oil.  I remember her telling me for years how great this stuff is for your body.  I still have a hard time just slathering on the stuff, but I am starting to take baby steps into the fat arena.  I still think moderation is the key for me because of how my body reacts to fats.  I think everybody is built differently and different approaches to diet are key to each person achieving their health goals.  Besides, I HATE slick food.  I do not like the texture of greasy food.  So, for me...a little goes a long way!

(Quinoa with oven roasted carrots and broccoli)

Now, on to the benefits (look here for details)...hair, skin, stress relief, weight loss (!), fights heart disease (runs in my family), aids in digestion (boy do I need this), strengthens the immune system (always good), fights infections, it is even good for your bones since it aids in the absorption of calcium.  I have really been focusing on why things are good for you.  What does it mean for your body when you eat them.  While I have baked with coconut oil, I have not really cooked with it before now.  I loved this meal!  It was so simple and so good for me!  This was my meal to go along with the pulled pork dinner the boys had.  I actually roasted the broccoli to get rid of the meat smell in the house as a joke.  Trust me, it worked.  Nothing stinks up your house like roasting broccoli, but it was so worth it!  I loved the texture of the broccoli.  It was kinda crispy on the flowery edges and tender on the inside.  The carrots...oh my gosh...were divine!  The coconut oil gives the roasted vegetables such a nice flavor (without a coconut flavor) and texture!  Definitely give coconut oil a try!

Oven Roasted Vegetables

4 medium carrots
2 broccoli stalks
1 TBSP coconut oil (melted)
salt and pepper

Preheat the oven to 400 degrees.  Peel and slice the carrots on a bias.  Cut off the florets of the broccoli and peel and slice the stalk.  Place the vegetables on a sheet pan lined with parchment.  Evenly coat the vegetables with coconut oil, salt and pepper.  Roast for 30 minutes.  Stir and roast for another 15 minutes or until desired tenderness.  Serve up with your favorite protein.