A simple side dish packed with color, fiber, and nutrients — perfect for any meal. Roasting brings out natural sweetness in the vegetables.
Ingredients:
1 cup carrots, chopped
1 cup Brussels sprouts, halved
1 red bell pepper, chopped
2 tbsp olive oil
1 tsp thyme
1/2 tsp sea salt
1/4 tsp black pepper
Instructions:
Preheat oven to 400°F (200°C).
Toss all vegetables with olive oil, thyme, salt, and pepper.
Roast 25–30 min, stirring halfway through.
Serve warm.
AIP-Friendly Variant: Omit black pepper; focus on fresh herbs like rosemary or parsley.
Mindful Eating Note:
Take a moment to appreciate the color, aroma, and warmth — a simple reminder that eating can be joyful and grounding.
Tag: veggies
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Roasted Veggie & Herb Medley
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Zucchini Noodle Pesto with Grilled Chicken
A fresh, satisfying dinner that’s light yet nourishing. Homemade pesto adds flavor and healthy fats without dairy.
Ingredients:
2 medium zucchini, spiralized
1 cup fresh basil
1/4 cup pine nuts
2 cloves garlic
1/4 cup olive oil
1 tsp sea salt
2 chicken breasts, grilled and sliced
Instructions:
Blend basil, pine nuts, garlic, olive oil, and salt to make pesto.
Toss zucchini noodles with pesto.
Top with sliced grilled chicken.
AIP-Friendly Variant: Use pumpkin seeds instead of pine nuts and omit garlic if sensitive.
Mindful Eating Note:
Notice the fresh herbal aroma and tender zucchini — a meal that feels light, vibrant, and satisfying.