today marks day 17 of the WHOLE 30.  but really ~ my elimination diet has transformed into the SOBRIETY 30.  so i’ve been a little loose with the food, and focusing totally on not drinking.  i’m dealing with lots of emotions i haven’t addressed in a long time, but i’m finding that i have soon much more energy every single day.  better sleep too.

any doctor would say i’m doing just fine, drinking a glass of dry red wine here and there. but my body was rebelling for some reason.  it’s only been a couple weeks, but i can’t tell you how different i feel.  clearer.  more productive (something i love to be).  more hopeful for the future.

and i think i might actually like music again.

anyway, i might start the WHOLE 30 over in september, but i promise i won’t bore you another month of this stuff!

i’m back in kc, after taking care of my temporarily one-armed mom.  the last thing i made for her, at her request, was her all-time favorite roasted veggies recipe.

i thought i just had to share it.  isn’t it gorgeous?

these veggies taste like CANDY.

the trick to this amazing recipe is an idea my mom had:  put your onion on top of the veggies.

the onions will naturally flavor all of the veggies.  that onion juice is divine and powerful stuff!

here’s how to do it:

• chop and drop the following into a large bowl:  beets, potatoes, sweet potatoes, carrots, red peppers (or any root vegetables you love ~ try whole garlic cloves and parsnips, my personal fave).  season with olive oil, salt, pepper, and a seasoning mix you like.  i love herbes de provence, or a greek or italian seasoning mix.  mom had a rosemary garlic-type seasoning.
• spread out on a couple sheet pans lined with parchment paper.
• chop or slice an onion and do the same olive oil/seasoning treatment.  lay the onions on top of the root veggies.
• roast at 400 for 45 minutes.
• take the pans out, flip the veggies, and add chopped portobello mushrooms tossed in olive oil to the party, if you like mushrooms.  or tomatoes!  all those softer veggies that don’t need to be cooked for as long as the root veg.
• pop the pans back in for 10-15 more minutes.

this is a great way to get the mother-load of veggies in!  mother-load?  get it?

happy healthy eating and drinking, y’all!