Close

P3 Entertaining Menu: Roasted Veggie Salad w/ Herbed Vinaigrette | 135 cal | 4g protein | 7g fat | 11g net carbs

P3 Entertaining Menu: Roasted Veggie Salad w/ Herbed Vinaigrette | 135 cal | 4g protein | 7g fat | 11g net carbs

Everyone gets 3 free recipes from the P3tolife program! Just scroll down to see it. Enjoy this one.
Sign up for my free mini-course that shows you just HOW the P3tolife program is different from DIY P3 recipe searches on Pinterest.

P3toLife Program Testimonial

If not for P3 to Life, I would have been eating wildly from the first day of P3, uncertain of how to eat and going immediately back to my awful evening ice cream habit. P3 gave me structure which I really needed

I was only able to complete about 2 weeks of the P3 program before all the life events and emotional toll became too great to continue. HOWEVER, my weight has been very stable even though I didn’t finish the program. Every morning I think the scale will start an irresistible climb towards my old weight, and I’ll feel that old panic and despair, but it doesn’t happen.

I’m not particularly eating lightly, or eating low carb every day. I cut back when I feel I can, and I eat flour or sugar if I can’t resist, but I don’t stress about it and binge out of despair. I know my weight will adjust, so there’s nothing to freak out about. I’m more about to put down the fork than I used to be, and I’ve been more self-aware about my evening eating. I realized that I eat in the evening because I’m tired. My willpower is at low ebb, I want the “lift”of carbs, I want to shut off my tired/sad/nervous brain by numbing it with food, and because eating gives me an “excuse” to sit down and stop working for once.

I’ve been vaguely aware of some of this before, but since hCG I have more clarity and slightly more ability to act instead of re-act in the evenings. During the day, I have noticeably less interest in food and more awareness of fullness and satiety. Weighing every single day, and recording my weight in an app, is having a very good effect, and is something I never did before, fearing that to see the numbers would create despair and anxiety. I still have to push myself to weigh each day, but it’s really turned into a benefit. According to my app (Happy Scale), I’ve now weighed in over 100 times. 🙂

Despite the fact that I couldn’t complete the P3 program, I credit that with a great deal of my present stable weight. If not for P3 to Life, I would have been eating wildly from the first day of P3, uncertain of how to eat and going immediately back to my awful evening ice cream habit. P3 gave me structure which I really needed, and the dishes I tried were so good!

Thanks again, Rayzel, for all your efforts and concern for your hCG dieters. You’ve made a real difference in my life.

– Julie


Print Recipe
Roasted Veggie Salad w/ Herbed Vinaigrette
Roasted Veggie Salad w/ Herbed Vinaigrette
Votes: 0
Rating: 0
Rate this recipe!
Servings
servings
Ingredients
  • 1 1/2 lb green beans
  • 2 zucchini medium
  • 2 yellow squash
  • 2 cups cherry tomatoes halved
  • Olive oil spray such as Bertolli 100% Extra Virgin Olive Oil Spray
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tsp Swerve
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp dried basil
  • 1/4 tsp thyme
  • 3 tbsp fresh parsley finely chopped for garnish
Servings
servings
Ingredients
  • 1 1/2 lb green beans
  • 2 zucchini medium
  • 2 yellow squash
  • 2 cups cherry tomatoes halved
  • Olive oil spray such as Bertolli 100% Extra Virgin Olive Oil Spray
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tsp Swerve
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp dried basil
  • 1/4 tsp thyme
  • 3 tbsp fresh parsley finely chopped for garnish
Roasted Veggie Salad w/ Herbed Vinaigrette
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. PREHEAT oven to 425°F. Prepare 2 large baking sheets with olive oil spray. Trim the ends from the green beans. Cut the zucchini and squash in half lengthwise and slice into half-moons about 1/4” thick.
  2. EVENLY spread the green beans onto one baking sheet and the zucchini and squash onto another. Transfer to the oven and roast for about 30 minutes, until tender and lightly browned. While the veggies are roasting, prepare the vinaigrette by combining the olive oil, balsamic vinegar, Dijon mustard, Swerve, salt, pepper, and dried herbs in a small mason jar or plastic container. Shake vigorously until well combined.
  3. REMOVE the veggies from the oven and place in a large bowl. Add the halved cherry tomatoes and vinaigrette and toss until well combined.
  4. TRANSFER to a large, shallow serving bowl or dish and garnish with chopped parsley. Salad is best served warm or at room temperature.