How colorful can you make your plate? Personally I love all kinds of veggies and every day I make it a priority to get in at least 6 fistfuls of veggies a day. How are you doing with that?
I love left over roasted veggies of any kind! Yesterday my mom and I stumbled upon a small Farmers Market where I purchased an assortment of root veggies. What a BUSY DAY it turned out to be!
It started out with a 5K race where I finished 2nd in my age group. It was definitely not my fastest 5K, but it wasn’t intended to be. My legs were probably not the freshest since I ran both Thursday and Friday but we’ve been having some amazing weather here so taking advantage of every day I can. Soon however, the weather is about to take a turn for the worst so yesterday seemed like the perfect day to take in a 5K with a friend! I averaged an 8:06 pace, which isn’t a PR, but it was a fun race. And yes, my mom was there to cheer me on too?.
After we grabbed a quick cup of Jo at The LOCAL BLEND Coffee Shop. I will definitely go back. We shared a pastry and we both had the biggest cup of coffee we’ve ever had in their beautiful Pottery mugs. All their food and drinks are served with hand made pottery by local artists.
As we were leaving the coffee shop we noticed a sign “FARMERS MARKET TODAY”. Although we didn’t have much time to spare since I needed to get home for my 26th annual open house for my business, my mom and I love checking out local markets….so we did! SCORE!
I loaded up my bag with parsnips, turnips, carrots, celeriac root, sweet potatoes, yams, and yukon golds.
I recently saw a recipe for steamed root veggies using an Instant Pot. It was the perfect day to try this since I was busy most of the day with visitors off an on during my open house. When I had a break, I would clean up the veggies and throw them in my instant pot on the steamer plate with a cup of water. I used the steam button and set timer for 12 minutes. Easy Peasy!
When we were ready to eat, I whipped up a cashew cream sauce in my VitaMix. You can serve this with any sauce, or just fresh herbs if you’d like, but we really enjoyed it with the cashew sour cream sauce. Again I am not Vegan, but I do love eating plant based meals a few times a week. What I don’t do is live such a rigid lifestyle so as not to enjoy a variety of foods. I am all about an 80/20 lifestyle!
My husband and I enjoyed a colorful dinner and great conversation and he couldn’t resist asking me, “Did you lead anyone the wrong way this morning in your race??”
STEAMED VEGGIES – INSTANT POT
INGREDIENTS:
- 4 -5 lbs of assorted root vegetables (squash, potatoes, sweet potatoes, carrots, whole onions, turnips, parsnips, etc.)
- 1 cup of water
- Fresh herbs for garnish
- salt and pepper to taste
DIRECTIONS:
- Wash and scrub the skins of a variety of root veggies.
- Plug in the Instant Pot and place the steamer basket in the bottom of the stainless steel pot. Add 1 cup of water to the bottom of the pot.
- Fill the pot with the various cleaned root vegetables, placing them on top of the rack.
- Put the lid on the Instant Pot, and twist it to the LOCK position. Be sure to move the lever to the SEALING position.
- Select the STEAM setting and set timer to 12 minutes. Let it manually release.
- The veggies will keep warm until you’re ready to eat. Turn off the Instant Pot and serve immediately or refrigerate for meals throughout the week. When ready to eat, season to taste and serve with your favorite sauce. I made a homemade cashew sauce.
[reminder]Do you ever run a race for fun? Are you training for upcoming races? Do you eat Vegan occasionally?[/reminder]
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