A great way to get your veggies in and eat some color – you can make rainbow roasted root vegetables with whatever veggies you have on hand. Paleo, AIP, and Whole30 approved!
I’m probably beginning to sound like a broken record, but I’m going to say it again. And again. And most certainly again.
Doing the Whole30 and consequently adapting a paleo diet as changed my life.
I first decided to do a January Whole30 back in October hoping that a change in diet would improve my Raynaud’s symptoms. Little did I know, that I also had Celiac disease and a whole slew of autoimmune issues in my family.
As the months have passed, I have continued to eat a paleo diet for a few reasons:
- It makes me feel GOOD. Before, I didn’t realize that I felt sluggish or bloated or foggy because that was normal. That was simply my every day.
- I have done an incredible amount of research on autoimmune diseases – where they come from and why, how they are all connected (hint: it’s all about the gut), and what you can do to improve your symptoms.
The Autoimmune Protocol, or AIP, is a specific diet that many people have found success in healing their autoimmune symptoms. The AIP is like the Whole30, but on steroids – no grains, legumes, dairy, refined sugar, nightshades, eggs, nuts, seeds… and a few other things. Essentially you are removing any potential dietary cause of inflammation to the body.
And if you know anything about autoimmune diseases, you know that inflammation in the body causes your symptoms to flare.
Two leaders in the autoimmine wellness world are Mickey Trescott and Angie Alt. They recently put out a book – The Autoimmune Wellness Handbook which is a guide to living well with chronic illness. And Mickey published The Autoimmune Paleo Cookbook which includes over 110 AIP approved recipes meant to help manage your chronic illness.
I purchased both of these books a few weeks ago and have loved learning all this new autoimmune information.
Immediately, I was draw to these rainbow roasted root vegetables because I roast a huge batch of veggies each Sunday for meal prep. I did change around the veggies a bit based on what I had; but that’s the beauty of this recipe – you can use whatever root vegetables you want!
Are you struggling with autoimmune issues and symptom flares? I would love to help! Please leave a comment or email me (imhungrybynature [at] gmail [dot] com) if you would like to know more about how diet can improve your symptoms or if you just want someone to talk to. I know firsthand that going through this alone is difficult and am here for you.
Make these Rainbow Roasted Root Vegetables, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
And make sure you are following me on Instagram – I’m sharing paleo tips, gluten free tricks, and recipes every day!Print
- 8 medium carrots, cut into 1 1/2 inch pieces
- 4 medium beets (I used a mix of red and golden), cut into 1 inch cubes
- 1 medium rutabaga, cut into 1 inch cubes
- 3 Tablespoons grass fed ghee, melted
- Preheat oven to 400 degrees F.
- Combine carrots, beets, and rutabaga in a large bowl. Toss with ghee until coated.
- Transfer vegetables to two baking sheets, making sure not to overcrowd your pans. Sprinkle with salt.
- Roast for 40-50 minutes, until vegetables are soft and cooked through. Make sure to stir halfway through so the vegetables can brown on both sides.
Feel free to use whatever mix of root vegetables you would like. This would be great with sweet potato and parsnips as well!
Recipe was slightly adapted from The Autoimmune Paleo Cookbook.
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