Popular Conditions & Diets
Ingredients
8
Time
35m
Serves
4
Recipe by Carley Nadine
Ingredients
8
Time
35m
Serves
4
1 Tbsp
Sweet Potato
large
2 Tbsp
Parsnips
med
2 cups
Brussels Sprouts
1 1/2 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
Dried Thyme
minced
1/2 tsp
Meal Prep
Breakfast
High Protein
Sea Salt
minced
3 cups
2% Cottage Cheese
minced
4
Large Eggs
1
Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2
Scrub the sweet potato and cut it into 3/4-inch cubes. Peel the parsnips and cut them into 3/4-inch pieces. If the thick top end has a tough, woody core, cut it away. Trim the stem ends off the Brussels sprouts, remove any loose outer leaves, and cut each sprout in half.
3
Add the vegetables to the sheet pan with the olive oil, thyme and salt. Toss until evenly coated, then spread them out in a single layer with the Brussels sprouts cut side down. Use a second pan if they’re crowded.
4
Roast for 20 minutes. Flip the vegetables, then roast for another 10 minutes, until golden at the edges and a fork slides easily into the sweet potato and parsnips.
5
While the vegetables finish roasting, cook the eggs fried or poached, however you like them.
6
To build each bowl, spoon in 3/4 cup of cottage cheese, top with a quarter of the roasted vegetables, and finish with an egg.
Carley is a Toronto based Holistic Nutritionist and Wellness Consultant. She believes that health involves SO much more than just nutritious food and supplements-such as mindfulness, mindset, connection with nature and community. She believes deeply in educating and empowering people — especially women — to take their health and well-being into their own hands. So that they can live a happy, balanced and abundant life.
