Transition into Spring with More Veggies!

Nobody puts baby in a corner…

Dirty Dancing reference. Did you get it?

I am by no means an expert on Ayurveda (a “sister science” to yoga) but I do enjoy reading about it and applying the principles to my life.
I don’t know about you, but when spring rolls around I start feeling restless and/or sluggish and overall just not my usual self. In Ayurveda that would indicate I have too much “kapha” and I need to balance that out.
Learn more about Ayurveda here, here, or here.
According to the laws of Ayurveda, in the spring we should transition our diets away from heavy, creamy, starchy, sweet or salty foods and toward more vegetables and astringic foods such as berries, leafy greens and grapefruit. We should also eat light meals every 4 hours and avoid snacking in order to keep our inner fire (metabolism) up.

I have posted the recipe below before but I am posting it again because it seems like a great lunch time meal to help us transition into spring.

In other news, my half marathon training is OFF. I’m so sad about that. As my mileage increased my ankle got more and more mad at me. I have really bad posterial tibial tendonitis in that ankle and I’ve gotten 2 steroid injections in it already (I know, that’s bad). Even foam rolling daily wasn’t enough to help. I was even using KT Tape and wearing compression socks. No luck. So, I stopped running since every time I take a step I feel a burning pain down my leg. And now I am getting acupuncture for it. That always surprises people when I tell them I get acupuncture, but acupuncture has helped me immensely with other injuries so I’m very hopeful it will help with this one!

Ok, here is that recipe! And I have lots of great stories to share this week. Have a good one!

Roasted Veggie Pasta Primavera

1 lb brown rice pasta
1 lb zucchini, cut in quarters the long way and sliced 1/4 inch thick
1 lb yellow squash, cut in quarters the long way and sliced 1/4 inch thick
1 lb asparagus, coarse ends discarded, cut into 1 inch pieces
1 red bell pepper, seeded and chopped into 1/2 inch pieces
1 red onions, sliced
2-3 cups cherry or grape tomatoes, sliced in half
12 cloves garlic
1 tablespoon oregano
1 teaspoon dried thyme
1/4 cup olive oil
2 teaspoons salt, or to taste
1 teaspoon black pepper
1/4 cup balsamic vinegar

Preheat the oven to 450. Line two large baking sheets with parchment paper.
Place all ingredients except for the pasta in a very large mixing bowl and stir to incorporate everything.
Spread the veggies out on the baking sheets and bake in the oven for 15 minutes.
That’s a ton of veggies, I know! Don’t be scared, it will cook down!
Now prepare the pasta according to directions. When it’s done, rinse and set aside.
Remove the veggies from the oven and stir/flip them. Bake for 15 more minutes or until your desired tenderness level.
When the veggies and pasta are done add everything back to that big mixing bowl, stir to incorporate and enjoy!

HUGE bowl of veggies. How healthy do you feel knowing you will consume 5 pounds of veggies?

Spread out in 2 pans.

It cooks down into a REALLY yummy, saucy pasta dish. The vegetables are bursting with flavor!


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