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the live and be well coach
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Beet–Carrot–Parsnip–Fennel Extravaganza 

7/29/2015

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Picture
Prep time: 
10 minutes

Prep notes: 


Cooking time: 
45 minutes

Yields: 
6 people

Ingredients: 
5 small beets
3 big carrots
2 parsnips
1 fennel bulb
2 tablespoons olive oil
1/2 teaspoon sea salt 



Directions: 
  1. Preheat oven to 425 degrees.
  2. Scrub all your vegetables.
  3. Chop vegetables into 2-inch pieces and finely chop fennel bulb. 
  4. Lightly coat vegetables with oil and sea salt and transfer them to a baking dish.
  5. Bake covered for 30 minutes.
  6. Uncover and bake for 15 minutes.

- See more at: http://www.theliveandbewellcoach.com/beet%E2%80%93carrot%E2%80%93parsnip%E2%80%93fennel-extravaganza#sthash.qjXsCreT.dpuf
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Leave a Reply.

    As a mother of four/coach/queen of the last minute food prep, I am always asked for healthy recipes. To be honest, when I cook, I rarely measure. I love to cook (and teach) by intuition. Begrudgingly (and since this is more about you than me), I have provided some actual recipes; think of them as guides. I hope you join me for some intuitive cooking sessions (available by request) to learn how to PLAY with your FOOD and put the FUN in cooking! In the meantime, check out the categories below. Bon appetit!
    Warmly,
    jani

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