I have been cooking up veggies galore over the past two weeks. I spent a couple hours this past weekend making my faves. I keep them in big storage containers in the fridge and eat them for breakfast, lunch and dinner during the week. It is impossible to overdo it on veggies. They’re filling, nutritious and have quite a few health benefits. I always pair the veggies with a lean protein, such as eggs, turkey meat balls or chicken. I have a few faces that I’ll introduce you to next week.
One of my favorites is fennel. While I usually stir-fry it in a grill pan, I tried out a new and very simple recipe this weekend:
The fennel came out deliciously moist, fragrant and still had a little bite to it.
Take 2 fennel bulbs, cut the stalks off and half the bulb lengthwise, then cut into 1 inch wide pieces. Rub the pieces with olive oil and a little balsamic vinegar. Lay the pieces on a baking sheet and roast for 30-35 minutes at 400 degrees F.
Fennel is great for your digestion. It soothes gas and bloating. It is high in Vitamin C and with that boosts your immunity, fights free radicals, and helps strengthen your cells. It is high in fiber, potassium, manganese, folate and molybdenum. Fennel also contains rutin and quercetin, which give it a high antioxidant activity. Interestingly, fennel contains a phytonutrient called anethole. In animal studies anethole has been shown to reduce inflammation and prevents the occurrence of cancer by shutting down an important gene-altering molecule.