Client: “But, Lauren, a salad without croutons is so damn boring. What do you want me to eat? Just lettuce?”
Me: “No…. I want you to eat a salad full of vegetables, protein and instead of croutons, roast up cubed sweet potatoes, parsnips, yams and squash....They are just like croutons but better and healthier.”
Flat out, those lovely crunchy pieces of baked stale bread, aka croutons, are not a healthy addition to top your salad off with. If you are trying to cut back on your gluten intake, have inflammation, digestion issues or are trying to loose weight, guess what…those croutons have to go. I do not apologize. They are NOT YOUR FRIEND.
The good news is that I have a delicious swap for you. Say hello to my Root Veggie Croutons. They are yummy, yummy and I promise that they will make your taste buds dance and your healthy, holistic body happy.
Here is how you make them and best of all, while they cook, you can answer your emails, talk to clients and conquer the world! Just make sure to set a timer so you don’t forget about them in the oven and burn them to a crisp!
Roasted Root Veggie Croutons
Prep Time: 15 mins
Cook Time: 30 mins
2 Cups Butternut or kabocha squash
1 Sweet Potato or yam
2 Tablespoons Coconut oil
1 Tablespoons Cumin
½-1 Teaspoon Chili powder
1-2 Teaspoon Italian Herb or Garlic-Spice (Whole Foods 365 Brand)
2 Teaspoons Salt
Pre-heat oven to 400.
Line a baking sheet with parchment paper and spray with oil.
Cut vegetables into 1-inch cubes. Place in a bowl. Toss with oil, cumin, chili powder and herbs/spice mixture.
Place on baking sheet and roast for 35-45 minutes or until golden brown.
Add these to your seasonal salad or garnish a bowl of soup with them in place of croutons!
I even eat them as a snack attack!