You've GOT To Try These! DELICIOUS & EASY Baked Veggies You Will LOVE!| Plant Based| Starch Solution скачать в хорошем качестве

You've GOT To Try These! DELICIOUS & EASY Baked Veggies You Will LOVE!| Plant Based| Starch Solution

I can't stop eating these baked veggies, they are SO DELICIOUS and SO EASY! I have lost 27 lbs so far eating whole food plant based following the Starch Solution and these veggies I just can't get enough of! I've been inspired to get healthy and take the excess weight off at 54-years-young following a whole food plant-based, high starch (carbohydrate), low-fat lifestyle as recommended by Dr. John McDougall in his book The Starch Solution. I would love to have you along for the journey and maybe even join along! It's never too early or too late to get healthy! The time is NOW!!! If you find value in this video, please hit the LIKE button and consider SUBSCRIBING!!! My mission is to build a community of support and inspiration for other Starchy Sisters (and Brothers😊) wanting to live their most VIBRANT, HEALTHY, ENERGETIC life following a plant-based lifestyle 🌿💜🌿 Super Simple Baked Veggies from Starchy Shauna Ingredients: 1 Eggplant 3 Medium Zucchini 10 White Mushrooms (or 8 oz package) 2 Handfuls of Cherry Tomatoes (or 8 oz package) 1 Red Onion 1 TBSP No Salt Seasoning (I used Kirkland because I like the taste) 1 TBSP Italian Seasoning (I used Spice Island, but brand will do) 1/2 TBSP Umami Blend Original (I used Simply Organic) Sprinkling of Lawry's Garlic Salt (I've tried other brands, this is my favorite!) 1 TBSP Vegetable Broth Directions: 1. Preheat oven to 375 degrees. 2. Cut Eggplant ends off and cut into round slabs (about 1/2 inch thick), cut rounds in half, cut halves into thirds making triangle shapes (you can see video for exact cut). 3. Cut Zucchini into triangle chunks. 4. Cut mushrooms into fourths or halves depending on size (the pieces should not be too small). 5. Cut Onion in half and then into wedges (about 1/3 inch wide). 6. Place all veggies onto a large baking sheet. 7. Sprinkle No Salt Seasoning, Italian Seasoning, Umami Blend, and Garlic Salt over vegetables evenly. 8. Sprinkle Vegetable Broth over veggies. 9. Gently move veggies around just to coat most with some of the seasoning. 10. Bake for 25 minutes. 11. Check tenderness of vegetables (especially the eggplant), if not tender, place in oven for 5 more minutes. 12. Enjoy with a baked potato OR with your favorite rice and tofu cubes OR in a salad!