Emotional eating is a part of our food culture, and it’s hard to escape.
As emotional beings, it’s no wonder that our eating habits occasionally get tangled with the highs and lows of our feelings. The problem sets in when emotional eating takes precedence over thoughtful, healthful eating.
Remember this: Emotional eating temporarily relieves distress and then makes it impossible to attain what you really want.
1 parsnip, diced
1 zucchini, diced
1 red bell pepper, seeded and diced
2 tablespoons extra-virgin olive oil
sea salt and black pepper to taste
1 Butternut Squash, peeled, seeded and cubed
pinch of ground nutmeg
1 head cauliflower
1 tablespoon coconut oil
juice of 2 lemons
2 garlic cloves, chopped
½ cup pomegranate seeds (arils)
1 cup fresh parsley, chopped
1 (16 oz) jar pickled carrots, cauliflower, celery, pearl onions, and red peppers, chopped
Preheat the oven to 425° F and line two 18×26-inch rimmed baking sheets with parchment paper. In a large bowl, toss the parsnip, zucchini, and bell pepper with 1 tablespoon of the olive oil and a pinch of sea salt and black pepper and spread the veggies over one of the pans so they sit in a single layer.
In the same bowl, toss the butternut squash with the nutmeg, a pinch of sea salt, and the remaining 1 tablespoon olive oil. Spread the squash over the second baking sheet. Transfer both pans to the oven and roast for 17–20 minutes, until the vegetables are tender.
Wash the cauliflower, discard the leaves, trim and discard the stem, and chop into small pieces. Grate the pieces using the grater attachment of a food processor. In a large skillet, heat the coconut oil over medium heat. Add the shredded cauliflower and sauté for about 5 minutes, until tender. Season with salt and pepper. Remove from the heat.
Add the roasted veggies to the skillet and mix well. Stir in the lemon juice, garlic, pomegranate seeds, onion, and parsley. Mix until well combined. Set aside.
In a medium bowl, combine the tahini with the water and whisk until well combined. Add the remaining ingredients and mix well. Add more water, as needed, to reach a pourable consistency. Set aside.
Place a grill pan over medium-high heat and grease with olive oil. Grill each tortilla for a minute or two, just long enough to make pretty grill marks.
Fill each tortilla with the roasted veggie rice and drizzle with the tahini dressing. Serve with the picked vegetables.