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Hey, let’s do a little meal prepping for the week!

This week's live cooking show really highlights the trend of convenient one-pan meals.

Begin your grocery list with these items:

1 lb. protein (shrimp, chicken or turkey sausage)

2 cup portions of vegetables; root veggies such as sweet potato, beets, butternut squash cubes, small summer squash, zucchini, bell pepper, broccoli or cauliflower. Brussel sprouts make a great addition but should be blanched for 2min in boiling water before roasting.

2 tbsp infused olive oil

Season with your choice of spices. I recommend a blend to highlight the flavors you love.

For example, Mediterranean or Italian blends low in sodium or a simple garlic blend. Roasting brings out the natural flavors so well that, even in a pinch, a little salt and pepper would do.

Roast in 400-degree oven for 25-35 minutes or until desired roast is achieved.

Serve immediately with a grain such as quinoa or rice. This recipe lends itself well to meal prep so making a little extra will have you ready for the week.


Use the roasted vegetables and proteins as the perfect addition to a hearty winter salad.

Roasted chickpeas are a must. They provide protein and fiber, and make the perfect substitute for croutons.

The addition of pomegranate or sunflower seeds gives the dish a great crunch.

Top with a vinaigrette as a healthy fat, but be mindful to go easy. The roasted veggies will provide a little oil as well.


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