Rainbow Roasted Root Vegetables with Tahini Lemon Drizzle

There’s something grounding and joyful for me about a tray of roasted veggies fresh from the oven. The colors alone lift your mood, and each bite is packed with fiber, vitamins, and that caramelized flavor only roasting can bring. It is a family favorite and I’m sure it will be one of yours too!

Ingredients:

2 medium beets (gold or red), peeled and cut into wedges
4 rainbow carrots, peeled and sliced into sticks or chunks
1 small head broccoli, cut into florets
1½ cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried thyme or rosemary
Optional: drizzle of balsamic glaze for serving

Instructions:

Preheat oven to 400°F and line a large sheet pan with parchment.

In a large bowl, toss the beets, carrots, broccoli, and squash with olive oil, salt, pepper, and thyme until coated.

Spread the veggies out evenly on the pan. Roast for 25–35 minutes, stirring once halfway, until golden and tender.

Transfer to a serving dish and, if desired, drizzle lightly with balsamic glaze for a touch of sweetness. YUM

✨ Pro Tip: Roast extra and store in the fridge. They’re just as delicious tossed into salads, grain bowls, or as a side with your favorite protein the next day. Get creative and add other root veggies into the mix too!

Tahini Lemon Drizzle

This sauce is the perfect partner for your roasted veggies — warm, nutty, and grounding, with a hint of brightness to wake up your plate (and your digestion).

Ingredients:

3 tablespoons tahini
2 tablespoons warm water (plus more for thinning)
1 tablespoon fresh lemon juice
1 teaspoon maple syrup or honey
½ teaspoon grated garlic (optional)
A pinch of sea salt
A dash of cumin or smoked paprika (optional, for depth)

Instructions:

In a small bowl, whisk tahini with lemon juice, warm water, and maple syrup until smooth. Add a pinch of sea salt and, if using, garlic and cumin. Adjust thickness with a little more water until pourable.

Drizzle over warm roasted vegetables like carrots, parsnips, beets, or cauliflower — or spoon over grain bowls or sautéed greens for a satisfying, hormone-balancing meal.

Pro Tip: Tahini is rich in calcium and magnesium — two minerals that support hormone balance, muscle relaxation, and better sleep during this transitional phase.

Marvelous Minestrone Soup

This cozy bowl of soup is always a celebration for my body and mind. It’s packed with colorful veggies, hearty beans, and gluten-free pasta, it’s a simple way to nourish yourself inside and out. Full of fiber, vitamins, and antioxidants, it’s perfect for keeping your energy up and your immune system strong. Plus, it’s endlessly adaptable—swap in your favorite greens or whatever veggies you have on hand.

Pro Tip: This soup is a fantastic way to load up on veggies. Don’t forget to double the batch and freeze some for a quick, comforting meal on busy days!

Ingredients:

2 tablespoons olive oil
1/2 medium white or yellow onion, diced
2 garlic cloves, minced
2 medium carrots, sliced
1 1/2 cups green beans, trimmed and roughly chopped
1 small zucchini, sliced
1 15-ounce can diced fire-roasted tomatoes
6 cups vegetable broth ( I like to also add “Better than Bouillon” to give it a boost) 
1 teaspoons dried basil (or 2 tablespoon fresh)
1 teaspoons dried oregano (or 2 tablespoon fresh)
1 tablespoon nutritional yeast
1 pinch red chili pepper flakes (optional)
1 15-ounce can white beans or chickpeas, rinsed and drained
2 cups gluten-free pasta/ or regular if desired (See note)
1 cup curly kale or spinach, chopped

Fresh squeezed lemon, olives, etc

Salt and pepper to taste                                                                                                                                                                                                              

Instructions:

Heat a large pot or Dutch oven over medium heat.

Add water, onion, and garlic, stirring occasionally. Cook for about 3 minutes until fragrant.

Add carrots and green beans, season with sea salt and black pepper, and stir. Cook for 3–4 minutes until vegetables start to soften.

Stir in zucchini, fire-roasted tomatoes, vegetable broth, dried basil, dried oregano, nutritional yeast, red chili flakes (if using), and beans. Bring to a strong simmer .

Reduce heat to medium-low, add pasta, and simmer gently for about 10 minutes ( al dente) stirring occasionally. Adjust the heat as needed to maintain a simmer.

Add kale or spinach, stir and turn off the heat . The greens will wilt naturally and keep their green color!

Taste and adjust seasonings, adding more herbs, olives, salt, and pepper as needed.

Serve hot in bowls, garnished with fresh herbs, grated parmesan, and a squeeze of lemon.

Enjoy!

You may store leftovers in the refrigerator for 3 days or freeze for 1 month.

Note: GF pasta is does not reheat well. If you are using GF you may want to cook just enough separately and add to your portion of soup. Regular pasta will be fine to reheat.