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Diet and Lifestyle

Empowered Wellness

Mar 16

Roasted Vegetables

* 5 cups of vegetables, celery, onion, carrot, fennel, squash, etc., etc. * 6 cloves of whole garlic * olive oil * rosemary or sage * salt and pepper Preheat oven to 450 degrees.  Cut vegetables into uniform bite size chunks and put into a roasting pan or on a cookie sheet.  Toss in peeled […]

Mar 16

Barley and Peas

* 1-½ cups cooked barley * 2 cloves garlic, minced * olive oil * 1 box (about 10 ounces) frozen peas * 2 large sprigs of fresh tarragon or thyme (optional) * tomato paste * salt and pepper Add 1 Tablespoon of olive oil to heavy pot.  Add garlic and sauté (add a little salt […]

Mar 16

Vegetable and Barley Soup

* boiling water * 2 medium onions, diced * 2 cloves garlic, minced * 2 sprigs fresh rosemary or 1 teaspoon dry (optional) * olive oil * 3 ribs of celery, diced * 1 carrot, diced * 1 cup of frozen peas * 1 small tomato or a few tablespoons of tomato paste or sauce […]

Mar 16

Mediterranean Roasted Vegetables (Giambotta)

eggplant onion zucchini green pepper tomato (smaller cut than others) salt and pepper olive oil Preheat oven to 450*. Cut all veggies in big bite size chunks. Combine all veggies on a cookie sheet or roasting pan. Spray with olive oil in a spray bottle. Season with salt and pepper and roast together. Stir every […]