Lupin with Beets, Carrots and Zucchini

Ingredients

• 2 zucchini, washed and chopped into 1 inch cubes
• 2 medium red beets, peeled and chopped into 1 inch cubes
• 2 medium carrots, peeled and into small pieces
• 1 ½ tablespoon Carrington Farms’ Garlic flavored liquid coconut oil
• Carrington Farms’ coconut oil Cooking spray
• Dash of salt
• Dash of pepper
• 1 Tablespoon Grated Parmesan cheese
• 1 Tablespoon Everything But the bagel spice
• 1 cookie sheet
• 1 13x9 baking pan
• 8 Tablespoons Carrington Farms Lupin flakes

Directions

1. Preheat oven to 375 degrees.
2. Spray cookie sheet and baking pan with cooking spray.
3. Peel and dice beets and carrots and dice Zucchini.
4. In a single layer, place carrots and zucchini on cookie sheet and place beets in baking pan.
5. Drizzle 1 T coconut oil on carrots and zucchini and a pinch of salt and pepper. Drizzle 1/2 T coconut oil on beets and a pinch of salt and pepper. Toss well.
6. Roast vegetables in preheated oven for 45 minutes, tossing 1- 2 times while cooking. After 45 minutes, remove the carrots and zucchini from the oven and set aside. Toss the beets again and continue to cook them for an additional 10 minutes. When done, remove from the oven and mix beets in with the carrots and zucchini. Set aside.
7. Add Lupin Flakes to 1 cup water and mix well. Microwave on high for 6 minutes. Remove from microwave and stir in Everything but the bagel spice and Parmesan Cheese (feel free to add more cheese or seasoning to taste).
8. Serve vegetables over Lupin flakes for a protein and fiber packed meal. Enjoy!
9. (Serves 2-3 people)