Roasted Vegetables
Contributed by: Felicia Drury Kliment of Eat Right For Your Metabolism
How the Right Foods For Your Type Can Help You Lose Weight
With all of the conflicting diet strategies out there today... low fat, high protein, low carb... there is only one thing that is for sure: dieting is not one-size-fits-all.
What may be one person’s diet miracle could be another’s diet disaster. Why? According to nutritionist, Felicia Drury Kliment, author of Eat Right For Your Metabolism (McGraw-Hill; May 2006); all digestive metabolisms are not the same and metabolic type must be taken into account when creating a diet plan. Attempts to eat "healthy foods" or just decrease portion sizes will continuously fail if one’s diet does not match their metabolic type.
In EAT RIGHT FOR YOUR METABOLISM, readers will learn about the three basic metabolic types--meat-eater, grain-eater, and omnivore and how to customize an eating plan for each type. Kliment provides easy, do-it-yourself methods of determining metabolism type along with extensive meal ideas and recipes for each eating plan.
With the help of Eat Right For Your Metabolism, readers will learn how to:
- Shed pounds and maintain an ideal weight without dieting or drugs
- End unhealthy food cravings, bingeing, and yo-yo dieting for good
- Prevent heart disease, diabetes, cancer, arthritis, and autoimmune diseases
- Conquer insomnia, depression, headaches, acid reflux, IBS, and chronic fatigue
Whether they just want to lose weight or to take the leap to a healthier, life-enhancing way of eating, readers will get everything they need to determine their metabolism type and their best eating plan.
Felicia Drury Kliment is a nutritional consultant in private practice and the author of the acclaimed book The Acid-Alkaline Balance Diet. Visit her website at www.eatrightforyourmetabolism.com.
Ingredients:
- 6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well.)
- 1/4 cup pure olive oil
- Salt and pepper to taste
Directions:
Preheat oven to 425 F. Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.
Serving Size: Makes 6 Servings
Nutritional Information: Per Serving: 155 calories, 9.22 g fat, 1.52 g protein, 18.8 g carbohydrate, 3.25 fiber, 0.0 mg cholesterol, 656 mg sodium
