Back today with a super simple one, but one to write home about! Seriously! It’s the little things, the simple things!
I often get questions from you guys about what sweeteners you should be using as alternatives to sweetening your dishes with white or brown sugar! I’ve written a full blog post all about my go-to sugar alternatives (The Nitty-Gritty on Healthy Sugar Alternatives & Substitutes a.k.a. Nobody-Said-You-Couldn’t-Curb-Them-Sugar-Cravings-Just-Curb-‘Em-Wisely! , BUT I wrote it before I found out about… drumroll please… YACON SYRUP!
Now, maybe you know, maybe you don’t, but I am a LOVER of all things maple. It’s definitely a weakness of mine (& Not such a bad one at that, to say the least!). But, with the discovery of yacon syrup, MAPLE SYRUP HAS GOT SOME COMPETITION BABY a.k.a. YACON IS ‘BOUT TO GIVE MAPLE A RUN FOR ITS MONEY!!!!
It’s a delicious, caramelized-tasting, low glycemic sweetener alternative to maple syrup & honey. It kind of tastes like a mix of maple syrup & brown sugar… YES, YOU GET THE BEST OF BOTH WORLDS. Bonus? IT CONTAINS PREBIOTICS!! PREBIOTICS, no. IT’S NOT A TYPO. Probiotics are one thing & prebiotics are another. They are basically the “fertilizer” for the good bacteria ALREADY lining your gut, which make it excellent for improved digestion, immunity & optimal gut health. It also helps increase calcium absorption, which in turn boosts bone health & bone mass.
Why on earth am I rambling & ranting away about yacon syrup? Because these veggies are sweetened with yacon & let me tell ya, THEY ARE A HIT!
- baked to perfection!
- with just the right amount of citrus, flavour & caramelized sweetness!
What’s also great about them is that they’re made with simple ingredients that you most certainly have in your pantry (Okay fine, maybe not the yacon syrup, BUT GO GET IT – YOU’LL THANK ME LATER & so will your gut!!!!!).
BTW, these babies also contain raw organic apple cider vinegar, which I like to add in anything & everything from marinades to sauces to dips to even some baking recipes! I do that because:
#1: I actually like the taste (believe it or not) &
#2: More importantly, because SOME APPLE CIDER A DAY KEEPS THE DOC AWAY (I know, the saying is for apples… BUT WHATEVER, you all catch my drift). Apple cider vinegar provides a host of health benefits, such as: detoxifying the body, helping cure nausea, relieving heart burn, migraines, sinus pressure, infection & allergies, reducing glucose levels, combating bloating, lowers blood pressure & cholesterol, helps balance the body’s pH, reduces inflammation & clears skin!
And last but not least, another star in this show (KAY, IT’S NOT A SHOW, but ya know) is the DIJON MUSTARD! It actually slows aging, lowers cholesterol, improves immunity & can help control the symptoms of asthma, relieves muscle pain & helps with rheumatoid arthritis, reduces constipation, fights skin infections & stimulates hair growth. NOT BAD, RIGHT?
- 1 bunch of asparagus (chop the ends)
- 1 small pint of cherry tomatoes (whole)
- 2 medium zucchinis (sliced into rounds)
- The juice of two lemons
- 1/2 tbsp. Yacon syrup
- 1 tbsp. Organic apple cider vinegar
- 1 huge tbsp. Raw organic old-fashioned Dijon mustard
- 1/4 tsp. Celtic sea salt
- 1/4 tsp. Black pepper
- 1 tsp. Minced onion
- 1 tsp. Garlic powder
- Preheat oven to 400F & line a baking sheet with parchment.
- Prepare the marinade in a small bowl & whisk until all ingredients are combined.
- Add your veggies to a large bowl & pour the marinade over them. Toss until all the veggies are fully coated.
- Place the veggies on the baking sheet & try not to pile them.
- Bake for 25 minutes at 400F & then broil on high for 5 minutes to get them crispy & browned on the outside.