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.
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.
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.
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.