Roasted Vegetables

Roasted Vegetables

Deliciously seasoned vegetables with an incredible seasoning blend that can be a side for any lunch or dinner option. I make these roasted veggies on meal prep day so that I have enough for a few days. These fly out of my fridge when the kids are all home.

3 Large Carrots, sliced into fries
1 Large Parsnip, cut into fries
1 bunch Radishes, stems cut and halved
1 Rutabaga, peeled and cut into fries
3 cloves Garlic, smashed
2 sprigs Rosemary
1-2 Tbsp. Avocado Oil
Salt and Pepper


1. Preheat the oven to 375 degrees Fahrenheit. Take the leaves off of one sprig of rosemary and roughly chop them. Smash or roughly chop the cloves of garlic.

2.Toss the veggie fries and halved radishes in a bowl with the garlic, rosemary leaves, whole sprig of rosemary and the avocado oil. Sprinkle with salt and pepper. 

3. Line the vegetables in a single layer on a parchment covered sheet pan. Roast at 375 degrees for 15-20 minutes. Carefully flip the vegetables over and roast for an additional 15-20 minutes or until golden.

4.Enjoy as a snack or with your favorite meal!



The best kale and avocado salad ever and it’s healthy and quick. It is Golden Goddess approved- who knew eating healthy could be this easy?


5 cups thinly chopped Lacinato Kale
1/2 cup sliced Radishes
2-3 Campari Tomatoes, sliced
1 Carrot, peeled into ribbons
1 Avocado, thinly sliced
1/2 cup Brussel Sprouts, thinly sliced



Juice from 1 Lemon
1 tsp. Dijon Mustard
1/2 Tbsp. Honey
2.5 Tbsp. Olive Oil
1/4 tsp. Garlic Powder
Salt and Pepper


1. Add all dressing ingredients to a blender and blend until smooth. Add salt and pepper to taste.

2. Pour half of the dressing over the kale and massage the kale with your hands. Allow the kale to marinate for 10 minutes. Add in the remaining salad ingredients and the rest of the dressing. Gently toss the salad together and allow it to marinate for an additional 10 minutes before enjoying.



Save your self time and by throwing all these ingredients into one pot without compromising on taste. Enjoy!


1/2 Tbsp. Sesame Oil
1/4 cup Coconut Aminos
1 Tbsp. Honey
2 Tbsp. Coconut Milk
1 Tbsp. Rice Wine Vinegar
2 tsp. Lime Juice
1 Tbsp. grated Fresh Ginger
3 cloves Garlic
2 Tbsp. Sesame Seeds
2 Tbsp. Creamy Peanut Butter
1-2 Tbsp. Water (as needed, to thin)
Pinch of Salt
Squeeze of Sriracha or Pinch of Red Pepper Flakes (to taste)


Chicken and Vegetables:

1 lb. Chicken breast, cut into 1” cubes
1 Large Red Bell Pepper, thinly sliced
1 Large Carrot, thinly sliced
1 medium Zucchini, halved and cut into moons
1 Tbsp. Avocado Oil


For Serving:

Jasmine Rice or Cauliflower Rice
Sliced Green Onions


Combine all marinade ingredients in a high speed blender and blend until smooth. Start with 1 tablespoon of water and add more if needed to thin the marinade and to get it to blend. Add salt and heat to taste.

Pour half of the marinade in a bowl and add in the chicken. Mix the chicken in the marinated until well coated and refrigerate for 30-45 minutes.

Preheat the oven to 350 degrees Fahrenheit. Toss the peppers, carrots and zucchini in the avocado oil and a pinch of salt. Line a sheet pan with parchment and arrange the vegetables on the sheet pan. Intersperse the marinated chicken cubes between the vegetables on the pan.

Place the pan in the oven and roast for 10-15 minutes. Gently toss the vegetables and flip over the chicken. Pour the reserved marinade on top of the chicken cubes and any left on the vegetables.

Place back in the oven for 10 minutes or until the chicken reaches an internal temperature of 165 degrees.

Serve the chicken and vegetables with Jasmine rice or cauliflower rice, green onions, peanuts and more sriracha.


steak and broccoli salad

What is so nourishing about this recipe? This Steak and Broccoli Salad is the perfect summer meal that adheres to the Golden Goddess Plate- clean protein, healthy fats, loads of veggies and greens. The skirt steak is a great source of protein that helps to fuel and repair your body. It also supports a healthy immune system that encourages muscle growth and repair. The protein will also help balance your blood sugar levels and keep you satiated longer which ultimately will support weight loss.


3/4 lb. Skirt Steak
Salt and Pepper
1 Tbsp. Avocado Oil

4 cups Chopped Broccoli
1 cup Chopped Radishes
1 cup Shredded Carrots
1/4 cup Pumpkin Seeds
1 Avocado, ½ cubed and ½ sliced
1 Tbsp. minced Basil

1/4 cup Basil
1 Lemon, juiced
1/2 Tbsp. Red Wine Vinegar
1 clove Garlic, grated
1 tsp. Honey
3 tbsp. Olive Oil
1 tsp. Dijon Mustard
Salt and Pepper



Preheat your oven to 375 degrees. Once hot, place a seasoned cast iron pan in the oven to heat for 15 minutes. Once hot, set the pan over a burner set to medium-high heat and add the avocado oil. Season the skirt steak on both sides with salt and pepper and place it in the pan. Sear the steak on both sides for 1-2 minutes, then place the pan in the oven until it is done to your liking. Allow it to rest for 10 minutes before slicing across the grain.

Prepare the dressing by combining all dressing ingredients to a blender or food processor and blend quickly. Season the dressing with salt and pepper.

Add the broccoli, radishes, carrots, pumpkin seeds, the cubed avocado and minced basil to a large bowl. Toss the salad with the basil dressing. Top the salad with sliced avocado and steak.



Chicken Kale Caesar Salad

What is so nourishing about this recipe? This lighter version kale chicken caesar salad is gluten free, dairy free and a Golden Goddess approved.  Kale is a great source of  all three antioxidants- beta-carotene and vitamin C and E. Organic chicken is a quality protein that will support weight loss, a healthy metabolism, maintain a healthy immune system, curb your appetite and help sustain lean muscle. Let’s dig in together!



5-6 cups thinly sliced Dino Kale
3 Tbsp. Macadamia Nuts

½ lb. Chicken Breast, cut into cubes
2 Tbsp. Olive Oil, divided
½ Tbsp. Lemon Juice
½ tsp. Garlic Powder
¼ tsp. Turmeric
½ tsp. Thyme
¼ tsp. Salt
Pinch of Black Pepper
½ Tbsp. Honey (reserved)

2 Tbsp. Lemon Juice
1.5 Tbsp. Olive Oil
2 tsp. Tahini
1 tsp. Lemon Juice
1 clove minced Garlic
Pinch of Black Pepper
¼+ tsp. Salt


Preheat the oven to 350 degrees. Place a seasoned cast iron pan in the oven for 15 minutes to get hot.Toss all of the chicken ingredients together in a bowl except for the honey and allow to marinate for 10 minutes. 

When the pan is hot, place it on the stove top over medium-high heat. After heating for about 20 seconds, add the chicken chunks to the pan, making sure not to crowd them. Drizzle the honey over all of the pieces of chicken. Allow the chicken to sear for 1 minute, then flip them over for an additional minute. Move the chicken pieces around in the pan so that the browned bits at the bottom get picked up by the cubes. Add a tablespoon of water to the pan if you sense anything is burning and give the chicken a mix. Place the pan in the oven until the chicken reaches an internal temperature of 165 degrees. 

Mix together all of the dressing ingredients and add salt to taste. Add a small amount of the dressing to the kale and massage the dressing into it. Add the macadamia nuts and chicken and fold in the rest of the dressing. 




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