Sheet Pan Spring Roasted Veggie Grain Bowl
Roast all your veggies on the same sheet pan to make for an easy-peasy, healthy dinner.
I may be going a little smoothie-crazy lately. But it’s easy to do when so much fruit is coming into season.
This is a smoothie Dave and I had for a refueling snack after a 5.5 mile run this weekend. I bought a couple of mangoes last weekend, and this one the last – it was getting pretty soft. I’ve also really been trying to be good about refueling within 45 minutes of a workout. Sometimes on a work day it’s just a granola bar. Sometimes it’s a banana. When I’m home and have the time, I prefer this method, so I can do fruit and yogurt and really get some protein involved. Because what I’ve found is that when feeling full, protein and fiber are what really keep me going, even when I’ve started the day 400-500 calories in the red because of a run.
And you know what? It worked. I didn’t feel the need to snack today (not that I didn’t have any snacks). Dave and I made a delicious flatbread for a late lunch, and our favorite standby veggie burritos for dinner (and I had seconds). But I didn’t eat a ton of candy or soda, as I am sometimes prone to when sitting at my desk. Victory!
Here’s what you need:
Clean and dice the mango, and then place it, followed by the orange juice, lime juice and yogurt into the blender. Add the ice last. Pulse the blender to puree until smooth.
With this recipe we made two 10-ish ounce servings at 171 calories per serving. It was the perfect post-workout snack!
It could also be really delicious with nondairy coconut yogurt. Just a thought!