https://www.nothingbadadded.co/daily-dos daily 0.75 2021-03-24 https://www.nothingbadadded.co/daily-dos/blog-post-title-four-4s8bz monthly 0.5 2021-03-04 https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/604059a5071ab616be77e439/1614830024167/56599838_10218332330121260_2497814561147584512_n.jpg Daily Do's - Nothing Bad Added Wanna feel like this? Send me a DM on Facebook or Instagram to start a 6 months health and wellness program with me! https://www.nothingbadadded.co/daily-dos/blog-post-title-three-sshpp monthly 0.5 2021-03-04 https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/604056d63bc2506e2882503e/1614829310503/IMG_20201115_182409.jpg Daily Do's - Free Radical Free Cruciferous Veggies like Kale, Broccoli, and Cauliflower have high levels of antioxidants. Eat yo veggies! https://www.nothingbadadded.co/daily-dos/blog-post-title-two-fz4ck monthly 0.5 2021-03-03 https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603fcc344153f215370193a7/1614793802253/101535998_10222123864147241_7765567141960482816_n.jpg Daily Do's - Turmeric https://www.nothingbadadded.co/daily-dos/blog-post-title-one-d2tz8 monthly 0.5 2021-03-03 https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603facad2438a468e94d3823/1614785723335/Daily+Dozen.png Daily Do's - Dr. Greger’s Daily Dozen https://www.nothingbadadded.co/daily-dos/set-your-default monthly 0.5 2021-03-11 https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/60405f1a805221299f5bc35a/1614831410865/154390262_143932574253455_1048333417213196323_n.jpg Daily Do's - Set Your Default https://www.nothingbadadded.co/home daily 1.0 2021-04-20 https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/607e771c9c3a0e1e467db2d5/1618900776970/00100dPORTRAIT_00100_BURST20200425173539880_COVER.jpg Home - Who’s the Crazy Lady? Let me just start by saying, I love life, and I want everyone to love and embrace and cherish life like I do. That is the predominant reason I want to teach people what healthy living and a positive mindset can do! I grew up in Upstate, NY on a lake and have been outside skinny dipping and romping around since then. I played competitive soccer in high school, which got me a scholarship to play DI soccer at the United States Air Force Academy. I graduated, commissioned as an officer, and met the love of my life <3 (seriously he is the best). From there my husband and I got stationed in Europe and have been in Europe for 6 years, exploring and adventuring! We are headed back to the states soon, and that has triggered my push to become a health and wellness coach. I had the honor of playing on the Armed Forces Women’s soccer team for 5 years and cherished every moment of being out of an office, and getting paid to represent my country in tournaments around the world (Korea, China, Texas, Germany). Doing what I loved and getting paid for it made me realize my current job does not truly fulfill my dreams and aspirations. I want to be able to leave work everyday knowing I helped someone live the life they have always wanted to live — one filled with energy, life, vitality and vigor. So here I am! We have one life to live. Why not LOVE it. https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603be555dac1fa5637ede32d/1614538082905/IMG_20200706_190903.jpg Home - Changing your default New Year resolutions, 30 day challenges, dieting programs DON’T WORK! Change your defaults, change your lifestyle. Making small healthy changes will lead to life long changes. No more diets, failed resolutions, or on the wagon off the wagon trends. Learn more here https://www.nothingbadadded.co/recipes daily 0.75 2021-03-29 https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/60613d30aad1991a031c580d/1616985407849/PXL_20201115_174501370.jpg Recipes https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603c68bd775eed6fbdd75e26/1614571882838/PXL_20210118_175646397.jpg Recipes https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603c6b0ad432a3307f4a1829/1614572314540/IMG_20201129_183518.jpg Recipes https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/60581591552222411a223908/1616385430819/PXL_20210314_180951016.PORTRAIT.jpg Recipes https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/60581cabfabb522b0f4d127d/1616387248974/PXL_20201115_174526779.jpg Recipes https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/604a186748638940f78c3993/1615468691927/IMG_20201108_193856.jpg Recipes https://www.nothingbadadded.co/the-swiss-special daily 0.75 2021-03-03 https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603f0413096a146a1bc23f30/1614742578346/PXL_20210118_175703293.jpg The Swiss Special The Rosti 2lbs (roughly 4) white potatoes 2 tsps butter 1 large onion, chopped 2 garlic cloves, minced Salt, pepper, garlic salt to taste Instructions: Boil water. Once boiling add all potatoes (whole) and let boil for 5-7 min, or until slightly soft on outside. Remove from boiling water, let cool. Sautee onions and garlic in pan you are going to bake rosti in. Once potatoes cooled, shred them into bowl. Mix onion and garlic mix, add butter and seasonings. Transfer mix into pan you will bake rosti in ( I use cast iron frying pan) Place in over around 325 for 20-30 min or until potatoes brown at the top. https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603f049915f9fc31e457ed2b/1614742786209/PXL_20210118_175712213.jpg The Swiss Special Spiraled Butternut Squash Casserole 2 frozen bags of spiralized butternut squash (24 Oz) ¼ cup breadcrumbs 1.5 cups cashews ½ cup nutritional yeast ½ cup water ½-1 cup soy milk 1-2 tsp garlic salt Instructions: Defrost butternut squash While defrosting, make cashew sauce. Place cashews in food processor and grind until fully broken up. Place cashews in blender and add nutritional yeast, water, soy milk, and garlic salt. Sauce should be of milkshake consistency (a little more runny) Add more water or soy milk if not. Taste and add more garlic salt if needed. Combine cashew sauce and butternut squash in casserole dish. Sprinkle breadcrumbs over top. Place in oven at 350 (uncovered) for 20 min or until brown. Serve! https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603f056215f9fc31e45801fa/1614742907262/PXL_20210118_175708810.jpg The Swiss Special Egg Salad 12 hardboiled eggs 2 tbsp Dijon mustard 3 tbsp relish (make sure no high fructose corn syrup) ½ to ¾ cup plain Greek yogurt Salt and pepper to taste Instructions: Boil eggs- let cool Once cooled, peel eggs and add all ingredients together Mash and taste- add more or less ingredients to liking https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603f06515df8f052d2219c16/1614743252902/PXL_20210118_175706393.jpg The Swiss Special Easy Baked Veggies 3 cups brussel sprouts, cut in half 6 carrots, cut in thirds long ways Instructions: Cut Brussel Sprouts and carrots Place on sheet pan Drizzle oil over Season Place in oven on 375 for 20 min Remove when at desired consistency https://www.nothingbadadded.co/general-1 daily 0.75 2021-03-03 https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603f094ffe54ac4c0eae3024/1614743932321/IMG_20201129_171450.jpg The Spanish Flare - Veggie Paella 2 tbsp extra virgin olive oil 1.5 large onions chopped 3 pepper chopped (any color) 2 garlic cloves minced 1 14 oz can diced tomatoes w/juice 3.5 cups of veggie broth 2-3 bay leaves 2 tsp basil 1 tsp turmeric 1 tsp smoked paprika 1 tsp salt 1.5 cups short grain rice or barley 1 cup peas (frozen) 1 cup green beans (frozen work well) 1 package of morning side meat substitute Instructions: Heat olive oil, add onion, bell pepper, and garlic and cook until tender Add green beans, veggie broth tomatoes & seasonings. Cook for 7 min Add rice/barley, bring to a boil. Carefully move veggies around so rice/barley falls to bottom Reduce heat & cook on a gentle boil. Do not stir rice or barley. Leave uncovered for 20 min. Add peas and morning side meat substitute to top (do not stir). Leave for 10 min or until liquid is cooked off. Cover for 10 min or until toppings are thawed. Serve! https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603f0c4e15e4384af3982f1a/1615469184800/IMG_20201129_183513.jpg The Spanish Flare - Mushroom, Bean, Squash Mix Sauce 1 tbsp olive oil/ghee ½ onion (diced) 2 cloves garlic (minced) 1 14-ounce can of diced fire roasted tomatoes or sauce 1-3 tsp of adobe sauce (or any hot sauce to taste) ½ cup water ½ tsp cumin 1 tsp chili powder 1 tbsp maple syrup Mushrooms 5 large Portobello mushrooms sliced ¼ inch 1 tbsp olive oil/ghee Beans/Squash 2 cups of any squash (frozen works great!) ½ tsp salt, cinnamon, chili powder, cumin 1 15 oz can of black beans (drained) Instructions: Defrost squash (can bake for 20 min for better texture) Make sauce. Sauté onion and garlic. Add to blender along with remaining sauce ingredients. Sauté mushrooms with oil for 5 min. Add sauce. Bring to boil, then reduce heat until at a gentle boil while you prep the beans/squash Drain beans, put in bowl you will be serving dish. Add squash and remaining spices. Add sauce to serving bowl. Mix all ingredients together. Serve! https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603f0b5c6dac9b1eb77e9aac/1614744704378/IMG_20201129_183513.jpg The Spanish Flare - Garbanzo Bean Balls 1 large onion 2 cloves garlic 1-2 tbsp ghee/olive oil 2 15-ounce garbanzo beans 1 4-ounce can mild green salsa 1 tsp cumin 2 tsp chili powder ½ tsp salt/pepper 1 handful fresh cilantro ½ cup corn flakes or tortilla chips, crushed Instructions: Heat skillet with oil & add garlic & onions. Cook until translucent. Add cooked mix into large bowl. Add garbanzo beans and mash until only a few remain. Add remaining ingredients to get burger to mold. Based on consistency you may have to add more or less salsa and corn flakes Form into balls on cooking sheet and cook on 350 or until slightly crisp on outside. https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/603f0cdb1f090e06f6f0e96a/1615469184805/IMG_20201129_170236.jpg The Spanish Flare - Spanish Flare Veggies Choose any veggie (carrots, brussel sprouts, cauliflower, cabbage) Add cumin, chili powder and garlic salt to taste 1-2 tbsp olive oil Instructions: Put veggies in large bowl. Add seasonings OR put veggies on baking sheet and add seasonings & oil. Mix to coat. Once veggies are on baking sheet. Place in oven at 375 degrees. Bake for 20 min or until they are at your desired consistency. https://www.nothingbadadded.co/leafy-green-goodness-2 daily 0.75 2021-03-11 https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/604a1b0f07206408dc9e2ee0/1615469337159/IMG_20201108_193918.jpg Leafy Green Goodness 2 - Mushroom, Quinoa Jam 1 can garbanzo beans (drained) 4 cups cooked quinoa (2 cups dry) 16-20 quartered mushrooms 1 cup parm cheese ½ cup parsley 2 thinly sliced yellow onions 2 cloves garlic 1 can fire roasted tomatoes 3-4 cups spinach ¼ cup roasted pumpkin seeds Diced beets (buy pre-boiled beets, makes it easier) Instructions: Cook quinoa/roast pumpkin seeds (10 min) Sautee onions, salt/pepper to taste and garlic. Add mushrooms, spinach, parsley and garbanzo beans until mushrooms are cooked. Add fire roasted tomatoes. Bring to boil and simmer 10-15 min. Add quinoa mix Serve w/roasted seeds/beets https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/604a52d5b53b85611e091955/1615483619097/IMG_20201108_175748.jpg Leafy Green Goodness 2 - Beet Balls 6-8 small beets (pre-boiled) 1 cup walnuts 1 can white beans (rinsed) ½ to 1 cup oats (depending on consistency) ¼ cup flax seed (ground) 1 tsp dry rosemary 1 tsp dried thyme ½ tsp cinnamon 1 tsp cumin 1 tsp coriander 1 tsp garlic salt or just salt Instructions: Put walnuts in food processor/finely chop Cut up beets and put in food processor until finely chopped Add in above with rest of ingredients in large mixing bowl Mash and add in extra oats or flax to get a consistency that will form balls Taste and add spices as needed Place on cooking sheet/place in oven for 25 min at 350. Done when outside is crispy https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/604a5396b9e7010ac2bb1295/1615483839418/IMG_20201108_185803.jpg Leafy Green Goodness 2 - Spinach Topping for Everything! 2 onions diced 2 tbsp cooking oil 2 tbsps fresh chopped ginger 1 clove garlic 2 tsps cumin & coriander 1 tsp mustard powder 12 ounces frozen spinach 1 cup water 1 cup plain yogurt ½ cup cashews (helps if you soak beforehand) 1 tsp salt/alt sugar sweetener (I use honey) Instructions: Sautee onions, ginger, garlic, cooking oil, ginger, cumin, coriander, mustard powder for 15 min (slow cook it) Add water and spinach until boiling Place in blender with cashews and yogurt on top. Blend! Add in salt and sweetener to taste https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/604a54f87348b3108dfdb2f0/1615484163598/IMG_20201108_193915.jpg Leafy Green Goodness 2 - ROASTED Veggies Choose any veggie (carrots, kale) Garlic Salt 1-2 tbsp olive oil Instructions: Put veggies in large bowl. Add seasonings OR put veggies on baking sheet and add seasonings & oil. Mix to coat. Once veggies are on baking sheet. Place in oven at 375 degrees. Bake for 20 min or until they are at your desired consistency. https://www.nothingbadadded.co/general-1-1 daily 0.75 2021-03-29 https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/604a579f50662c1c4467a416/1615484890241/PXL_20201115_174531823.jpg Cruciferous Curry - Curried Balls 1 cup cooked quinoa 1 15-oz can chick peas 2 med white potatoes (2 cups) small diced 2 tbsp ghee or olive oil 1 tsp sea salt 2 tsp curry powder 5 tbsp water 2/3 cup raw cashew 2 tbsp curry paste of choice 2 tbsp fresh ginger, minced 2 garlic cloves, minced 1 addl tsp of sea salt ½ cup chopped cilantro (optional) Instructions: Cook quinoa (I cook extra and keep the leftovers for lunch!) Add diced potatoes into skillet with oil, salt, and curry powder for 4 in on medium heat. Reduce heat and add in water. Cook until potatoes are browned on edges and tender (20 min) Add cashews, curry paste, ginger, garlic, salt, and chickpeas to food processor and combine until a dough is formed Put dough mixture, quinoa, and potato mixture in one mix bowl with cilantro and combine. Taste for flavor and adjust as needed Make into burger or balls and bake in oven for 10-12 minutes on 375 F https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/604a584d37a30870d95d911a/1615485020912/PXL_20201115_174522903.jpg Cruciferous Curry - Kale and Cauli Curry 1/2 cup water 2 onions 2 tbsp fresh minced ginger 2 cloves garlic 10 tsp green curry 1 tsp sea salt 2 tsp curry powder 2 14-oz can light coconut milk 1 cup veggie broth 5 cups chopped kale 3-4 cups chopped cauliflower Optional- 2 cans of chickpeas drained (if not making curry burgers, I would suggest adding this in for protein) Instructions: Sauté onions, ginger, garlic with water until onion is translucent Add garlic and curry paste. Cook for 2 minutes Add cauli, coconut milk, curry powder, salt, veggie broth. Bring to a simmer over medium heat Add Kale and let simmer for 10-12 min. Taste and adjust the flavors of broth as needed Serve over curry balls, curried barley, or rice/quinoa https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/60613f4d60b0890b877ec5d1/1616985946348/PXL_20201115_174534695.jpg Cruciferous Curry - Curried Rice or Barley 2 cups rice or barley/rice 1 cup of veggie broth (or whatever the recipe calls for to make rice) 1 cup slivered almonds ½ tsp cinnamon ¼ tsp ground cardamon ¼ tsp ground ginger 1 tsp turmeric 1 tsp salt 3 cups boiling H2O 1 cup frozen peas (optional) Instructions: Heat liquid using veggie broth and water ratio as directed on package (i.e if package calls for 3 cups of water, add 1 cup broth and 2 cups water) When liquid is almost boiling add in barley/rice. Stir for 2 minutes Add in all spices Cook barley/rice mixture until rice/barley is tender and all water is absorbed https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/60613f1f1052d72d0411270f/1616985907442/IMG_20201115_182409.jpg Cruciferous Curry - Curried Veggies Leftover Cauli, Kale, ½ head cabbage Olive oil to taste Curry paste to taste Salt to taste 1 tsp turmeric Curry powder Nutritional yeast to taste Instructions: Cauli Place in mixing bowl add olive oil, curry past and salt to taste. Add turmeric. Place on baking sheet and in oven for 20 min on 375F or until tender Kale Place Kale on baking sheet. Put oil over Kale with curry powder, salt and nutritional yeast to taste. Massage with hands, place in over for 20 min or until crispy Cabbage Place in mixing bowl add olive oil, curry past and salt to taste. Add turmeric. Place on baking sheet and in oven for 20 min on 375F or until tender https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/60613f61c2b09650233d4f36/1616986026694/PXL_20201115_174522903.jpg Cruciferous Curry - Kale and Cauli Curry ½ cup water 2 onions 2 tbsp fresh minced ginger 2 cloves garlic 10 tsp green curry 1 tsp sea salt 2 tsp curry powder 2 14-oz can light coconut milk 1 cup veggie broth 5 cups chopped kale 3-4 cups chopped cauliflower Optional- 2 cans of chickpeas drained (if not making curry burgers, I would suggest adding this in for protein Instructions: Sauté onions, ginger, garlic with water until onion is translucent Add garlic and curry paste. Cook for 2 minutes Add cauli, coconut milk, curry powder, salt, veggie broth. Bring to a simmer over medium heat Add Kale and let simmer for 10-12 min. Taste and adjust the flavors of broth as needed Serve over curry balls, curried barley, or rice/quinoa https://www.nothingbadadded.co/mamba-italiano daily 0.75 2021-03-22 https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/605818d8c26d96133b58a65c/1616386280102/PXL_20210314_181014270.jpg Mamba Italiano - Stuffed Mushrooms 12 baby Portobello mushrooms ¼ tsp garlic powder ¼ tsp onion powder 1 tsp salt 1 T soy sauce (liquid aminos for Gluten-free recipe) 1 T lime juice 2 T balsamic vinegar water to dilute marinade red pepper flakes to taste 2 cups fresh spinach 5 T olive oil (2 T to cook spinach, 3 T for pesto) 1 medium onion 8 cloves garlic (4 to cook with spinach, 4 to process in pesto) ½ cup walnuts 1 cup fresh basil ½ cup fresh parsley Parmesan cheese (optional Instructions: Remove mushroom stalks Mix garlic powder, onion powder, salt, soy sauce, lime juice, balsamic vinegar and a little water. Pour marinade evenly over the mushrooms. Let sit while preparing the filling. Pour 2 T olive oil in a pan set at medium heat. Add minced garlic and onion. Sautee for 5 min. Add spinach to the mix and wilt, stirring constantly. Stir until the spinach looks bright green and glistening, without being soggy. Remove from heat and set aside to cool. For the pesto, blend walnuts, fresh basil, parsley, garlic and olive oil in a food processor/blender into a spreadable paste (cheese-eaters can blend some Parmesan cheese into the mix as well). Pack the spinach mix into the bottom of each mushroom, topping with pesto (garnishing with Parmesan cheese, if desired). Bake for 20 minutes @375 and serve warm or room temperature https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/60581aab4ace0a5fd4312c00/1616386739926/PXL_20210314_181008871.jpg Mamba Italiano - Roasted Red Pepper Spaghetti 4 (~119 g each) red bell peppers 2-3 Tbsp olive oil 2 medium onions (finely chopped) 2 cloves garlic (finely chopped) 1-2 Tsp Sea salt and ground black pepper (to taste) 3 cups unsweetened soy or almond milk 4 Tbsp nutritional yeast 3 Tbsp cornstarch or arrowroot powder (or other thickener of choice) 1 pinch red pepper flake (optional // for heat 12 ounces wheat spiral pasta Basil for garnish Instructions: Cut peppers in half place on sheet pan and put in oven at 475 F for 25-30 min or until charred Boil Cook pasta according to package instructions While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside. Transfer sautéed onion and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. be generous with your seasonings. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering. Combine and add more S/P if necessary. https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/60581ae24ace0a5fd4313516/1616387031747/PXL_20210314_181003342.jpg Mamba Italiano - Lentils and Marinara Lentils ½ cup dry lentils (French green lentils or regular brown lentils), or 1 ½ cups cooked lentils (leftover or from a can, rinsed and drained) 1 bay leaf ¼ teaspoon salt 2 cups vegetable broth or water Sauce 2 cups marinara sauce 2 cups mushrooms 1 onion sliced 1-2 tbsp oil 1 tsp garlic salt 2 tbsp tomato paste Salt and pepper to taste Oregano/basil to taste Instructions: Rinse Lentils, combine the lentils, bay leaf, garlic, salt and broth. Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes Sautee mushrooms and onions with oil and garlic salt Combine mushrooms, lentils and remaining ingredients. Let simmer for 10-20 min and add oregano, basil, salt and pepper to taste. https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/60581bf29d0803023bb8a0f0/1616387068973/PXL_20210314_181005992.jpg Mamba Italiano - Meatless Meatballs (loaf style) 1 cup cooked and cooled quinoa 1 15-ounce can black beans (rinsed, drained) 2 Tbsp olive oil 2 cloves garlic (minced) 1 diced onion 1/4 tsp sea salt (plus more to taste) 2 1/2 tsp fresh oregano or dried 1/2 cup parmesan cheese 2 Tbsp tomato paste 3 Tbsp chopped fresh basil 1-2 Tbsp vegan Worcestershire sauce Instructions: Cook quinoa (1/2 cup dried) Sauté onions and garlic with oil until onion is translucent. Add black beans and onions into mixing bowl. Mash black beans and onions together Add remaining ingredients. Taste and adjust as necessary Put meatballs on plate and bake for 20-30 min at 350 F or until brown and edges dry to touch. https://static1.squarespace.com/static/603bbd285646d67cf7bc7e90/t/605818a4bc125625fc80bb2c/1615469184805/IMG_20201129_170236.jpg Mamba Italiano - Spanish Flare Veggies Choose any veggie (carrots, brussel sprouts, cauliflower, cabbage) Add cumin, chili powder and garlic salt to taste 1-2 tbsp olive oil Instructions: Put veggies in large bowl. Add seasonings OR put veggies on baking sheet and add seasonings & oil. Mix to coat. Once veggies are on baking sheet. Place in oven at 375 degrees. 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