Roasted Carrots with Yogurt, Feta, and Pomegranate

How my symptoms showed up

• POTS: lightheadedness and fatigue earlier in the day, especially if I stood too long without eating

• Migraine: mild, diffuse head pressure without nausea or light sensitivity

• Lupus: baseline fatigue, no joint pain or active skin flare-up

Disorder safety check

Condition	Verdict	Notes
POTS	Helpful	Carbs + salt supported stability
Lupus	Safe	No obvious inflammatory triggers
Vestibular migraine	Generally safe	Savory, balanced, not overstimulating

Ingredients (1 serving)

For the carrots

• 4–5 medium carrots, peeled and cut into sticks

• Olive oil

• Salt and black pepper

• Optional: cumin or smoked paprika

For the base

• Plain yogurt (Greek or regular)

• Olive oil

To finish

• Crumbled feta

• Pomegranate seeds

• Optional fresh herbs (parsley or dill)

How I made it

1. Roast the carrots: Preheat oven to 425°F (220°C). Toss carrot sticks with olive oil, salt, pepper, and any spices. Spread in a single layer on a baking sheet. Roast 25–30 minutes, flipping once, until tender with caramelized edges.

2. Prepare the yogurt base: Spoon yogurt onto a serving plate and spread it into a thick, even layer. Drizzle lightly with olive oil and a pinch of salt.

3. Assemble: Arrange hot roasted carrots over the yogurt. Sprinkle feta evenly across the top.

4. Finish: Scatter pomegranate seeds over everything. Add herbs if using.