I’m not sure if it’s the steady stream of holiday cheer that comes through my earphones all day long, the massive amounts of yoga I’ve been doing, that giddy excitement of starting a new workout program, or my new daily routine, but lately I’ve just felt on top of the world.
Since I’ve gotten back from my Thanksgiving break with my family, I’ve woken up with more ease, felt rejuvenated after oil pulling while I take my morning shower and use my lavender body wash, used my new Ninja (!) blender, and have retained my energy all day long until well into the evenings when I down some blackstrap molasses, a glass of organic, pure pineapple juice and bust out my P90X3 or go to my yoga class of the day.
Now, I know my morning and evening routines may sound a little silly to most people, but I can honestly say that I have experimented quite a bit over the past few months with keeping my energy levels up naturally, determining the right amount of food to eat throughout the day, how to start my day, and how to keep motivated to stay peppy and feel alive after I leave work for the day, because, after all, life doesn’t just end when work is over (quite the contrary, actually)!
Ever since I’ve started oil pulling, packing a larger lunch, and downing molasses and juice before my evening workouts, I’ve felt more present, energetic, and awake than I ever have throughout entire week days. Not only has oil pulling noticeably whitened my teeth and given me fresher breath, I’ve also experienced a boost of morning energy after I spit out my daily dose. Not only does blackstrap molasses have iron, magnesium, and potassium, when combined with my pineapple juice, it satiates my stomach and gives me that early evening prep I need to kick ass at any workout!
Because of all these little, quite eccentric (to some) daily rituals I’ve incorporated into my life, I decided to get simple with dinner a few nights ago, and make something seasonal, warm, and flavorful. I happen to have too much squash on my hands after my mom basically shoved them at me this past month, along with leftover Thanksgiving herbs and brussel sprouts, so I made this simple yet savory dinner.
for the veggies:
- 1/2 medium butternut squash, cubed
- 1 carton fresh brussel sprouts, halved
- 1 tbsp. fresh, chopped rosemary
- 1 tbsp. fresh thyme
- 1 tbsp. fresh chopped sage
- 1 tbsp. olive oil
- salt & pepper to taste
for the vinegarette:
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. water
- 1/2 head roasted garlic
- 1 combined tbsp. rosemary, thyme, sage
- 2 green onions
- salt & pepper to taste
Preheat your oven to 400 degrees. Chop a head of garlic in half, lengthwise. Drizzle some olive oil over the exposed cloves and wrap tightly in aluminum foil. Bake for about 20 minutes, or until you begin to smell the garlic and the cloves are soft. Let cool and set aside.
While garlic is cooking, put your cubed squash and halved sprouts on a cookie sheet in an even layer. Drizzle with 1 tbsp. olive oil, chopped herbs, and salt and pepper, and toss with hands to coat everything. Stick in the oven and cook for about 25 minutes or until squash is tender and brown and sprouts have crispy edges.
Once garlic has cooled. place in a bowl with balsamic vinegar, olive oil, water, herbs and salt and pepper. Put in blender or mini chopper until mixture is smooth and a bit thick. Toss in green onions.
Take veggies out of the oven and serve atop your favorite grain. Top everything with vinegarette and garnish with leftover herbs/green onion.
This dish was just what I needed to warm me through, fill me up, and get back to my roasted veggie lovin’ roots after a whirlwind weekend and a new routine of “fancy” concoctions.
P.S. I served my veggies atop couscous, but you could also use rice, quinoa, pasta, polenta, or even mashed potatoes and it will still taste good, I promise!
Any one else an oil puller or molasses gulper and feel the same peppy effects?