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Eggs and Roasted Root Veggies: Recipe 7 of 12

Welcome to Busy Women Mealtime Makeover! Whether you are one of the lovely busy ladies participating in the makeover or just interested in taking your meals up a notch – girl, do I have some rockin’ recipes for you! From now until June 1st, I’ll be featuring twelve new delicious makeover-friendly recipes. This week, we are focusing on eating more dark, leafy greens. (And if you want to join in and get the entire makeover PDF complete with meal plans, shopping lists and recipes, videos and photos of me cooking, weekly emails with additional recipes and kitchen tips and tricks and access to our online forum, you can totally start a few days late – click here and sign up!)
My friend and fellow health coach, Amy, loves to get in the kitchen and get creative with real food. She loves to cook especially with her 4-year old son. Read below.
Amy, why do you make healthy, real food a priority in your life?
I am busy, as a mama, a partner, a returning college student, a business owner and facilitator of The Growing Table, sometimes my only goal of the day is to make sure food gets on the table.  Getting a decent, healthy meal on the table happens with a heart full of gratitude because

  1. I love to eat.
  2. I love who I often get to eat with, two blue eyed boys.
  3. Especially when I eat alone, I honor the time, chew more, and my body thanks me!
  4. I love getting good ingredients. (Shout out to the local co-op!)
For my health, REAL, healthy food has become more than a priority but a need. I have chronic pain and fatigue and learning about whole healing foods, getting support, and eating one healthy meal at a time has become a saving grace.  I have more energy, more strength, and more peace.  Now the need has become a choice that I find empowering.

What is your favorite thing to make during the spring months?
For breakfast, nowadays, I get right up with the singing birds and make soft boiled eggs and spring roasted root veggies.  YUMMY!  I make sure I eat a sustaining meal right off for the spring morning which is filled with activities.
What is that one thing that busy people can do this spring to eat a little healthier?
If you are busy, ask yourself, “Am I making feeding myself a priority?” If the answer is no, it’s time for a shift. If you have a hungry child in front of you, you would feed that child, right?  So, why aren’t you feeding yourself?  If you are a client at The Growing Table, some of our sessions together are specifically on this work to develop a nourishing relationship with your body which means listening to our bodies needs, discovering some beauty in the everyday, and giving our selves permission to slow down.  “Love is all we have to do today,” is a guiding principle in my practice and I think food is form of expressing this love. When we explore our own wisdom, practice mindfulness, and other practical tools, our minds-bodies-souls are uplifted.  Our world is still filled with busy happenings and yet there’s more ease and freedom internally.
What is your favorite gadget in the kitchen?
My favorite gadget in the kitchen is another human.  I love cooking company; my four and half year old son makes “something special” from old spices and beans and whatever else I let him sneak by, he plays, mixes, sings, and uses all of his senses.  I enjoy making these special messes together.  It feels like a life lesson is being learned without much effort from me and not to mention it’s good quality time together.
The Growing Breakfast Table
Root Veggies from the farmer’s market or local co-op like potatoes, carrots, and beets
Extra Virgin Olive Oil
Sea Salt
Local eggs from local chickens
Directions for veggies:
Slice Root Veggies so they are all a similar size.
Drizzle Extra Virgin Olive Oil over the veggies.
Sprinkle Sea Salt on the veggies and put in single layer on baking sheet
Put veggies and baking sheet in a cold oven and then turn on oven to 400 degrees.
Bake veggies for 15-20 minutes.
Directions for eggs:
Fill small pot with water.
Bring water to a boil.
Place eggs in boiling water with spoon gently.
Take eggs out after 7 minutes.
Peel and enjoy with a bit of sea salt.
Serve it all on a beautiful plate, sprinkle your love and thanks, and enjoy!

Thanks Amy! 
Amy Lee Czadzeck, Chief Visionary Officer & Facilitator of The Growing Table retreats in the southern tip of the Adirondacks with her husband and son, both blue eyed babes. She is not a therapist, life coach, or magician.  She’s been told she’s an intuitive healer and a constant encourager of all things nourishing.  She is a “retired” Licensed Massage Therapist and Reiki Master and currently practicing Shake Your Soul® Dance Facilitator with enthusiasm and love of renewal of the mind-body-soul.
Amy leads others to venture into new territory, to drop doubts, to ground and manifest a sense of protection and strength. She enjoys engaging in life changing conversations at The Growing Table; a place to connect with others, receive guidance and inspiration, and be led to flourish your inner and global worlds.
You can reach Amy over at http://www.thegrowingtable.org.
**Check out all the Busy Women Mealtime Makeover recipes by clicking here.**

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  1. Love this idea! I loved roasted veggies and I dont know why I have never added them to my breakfast. However, makingthem fresh daily could get tough since I like ot be at work around the same time daily but I am thinking a larger batch would last a few days!
    Yum! I love getting veggies in my body in the morning but you can only do kale and eggs so many days in a row 🙂

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