Carrot Thyme Bowl

The bright color of carrots isn’t just aesthetically appealing but also signals how healthy they are. Low in calories but high in the carotenoids (which help our immune system function) help our eyes and our bodies run smoothly.

INGREDIENTS:

4 MEDIUM CARROTS
8 OUNCES SLICED MUSHROOMS
2 TBSP EXTRA VIRGIN OLIVE OIL
½ TSP DRIED THYME
3 CUPS QUINOA, COOKED

DIRECTIONS:

STEP 1:
Preheat oven to 450F.

STEP 2:
Peel carrots if needed, cut into thick slices and toss in large bowl with 1 TBSP EVOO, thyme, salt, and pepper. Spread on large roasting pan.

STEP 3:
Cook for 15 minutes.

STEP 4:
Wash and dry mushrooms, toss gently in large bowl with 1 TBSP EVOO. Add to baking dish and roast together for 10-15 minutes.

STEP 5:
Serve on top of cooked quinoa or substitute brown rice.

Servings: 4
Nutrition per Serving: Calories: 567, Total Fat: 14.9g, Carbs 89g, Protein 20g, Fiber 11g, Sugars, 4g

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Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).

But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.

This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.

Learn more about Lindsay →

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