START TODAY! | FREE TRIAL
Think veggie forward with your dinner in the colorful plate. While only serving up produce in this one, you will still feel satisfied with tons of fiber and protein!
1 ½ POUNDS TRI COLOR POTATOES, QUARTERED
1 POUND BRUSSELS SPROUTS, CUT IN HALF
1 LARGE RED BELL PEPPER, CHOPPED
1 MEDIUM RED ONION, CHOPPED
2 MEDIUM ZUCCHINI, SLICED
2 MEDIUM CARROTS, SLICED
1/3 CUP non GMO CANOLA OIL
¼ CUP CHOPPED FRESH ROSEMARY
2 TSP SALT
1 TSP GARLIC POWDER
STEP 1:
Preheat oven to 400F.
STEP 2:
Place veggies in a large roasting dish, drizzle with oil. Top with rosemary, salt, and garlic powder. Stir to coat.
STEP 3:
Bake for 40 minutes or until the vegetables are lightly browned and tender.
Servings: 4
Nutrition per Serving: Calories 439, Total Fat 19g, Carbs 60g, Protein 10.5g, Fiber 12g, Sugars 11g
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.
