#mummychallenge: Cheap and healthy recipes

So, I did it. Finally. (After 2 days of trying). I managed to do my weekly shop online for £50. Pat on the back to me.

Matt’s been poorly over the last few days, so I’ve wanted to dish him up something super healthy. Full of vitamins, energy and virus-busting goodness.

So tonight’s meal was a super food salad. I found the recipe on Delicously Ella. I’ve been following Ella’s blog for some time, but haven’t got round to making anything from it. So tonight was the night.

The salad was Ella’s olive, pine nut and zucchini salad, accompanied by her baked sweet potato wedges.

I was so excited to make it. I’m on a bit of a health kick since coming back from Cornwall, where I drunk about a gallon of red wine, and probably a whole cow, and enough ice cream to start an ice cream van business.

It was really quick to make. And easy. I made it whilst in the middle of giving Marnie dinner. I even slipped her an olive or two. I’m not sure she was keen though.

The salad

Ingredients: Zucchini (courgette), avocado, cherry tomatoes, spinach, green and black olives, pine nuts, cider vinegar, olive oil, salt.

Toast the pine nuts for a few minutes until they start to turn brown and start smelling delicious.

Half or quarter the tomatoes, dice the avocado and slice the courgette and place in a bowl. Mix in the olives and spinach. Drizzle with the vinegar, sprinkle in a bit of salt and mix in the yummy toasted pine nuts. Once dished up on plate, drizzle with a little olive oil.

The wedges

Sweet potato, cinnamon, paprika, fresh rosemary, olive oil, salt.

Cut the sweet potato into wedges (all roughly the same size), place in a baking tray. Sprinkle over a tsp of cinnamon, tsp of paprika, salt and drizzle in olive oil and mix well so all the wedges are covered. Top with a few sticks of rosemary and bake for about 45 minutes – 1 hour @190c. Turning the wedges occasionally.

Simply dish up and enjoy. I added a heap of hummus for dipping. The whole meal was truly scrumptious.

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