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CLEAN EATS: The Easiest, Healthiest Weekday Dinner

It’s been a while since I last posted about my I Quit Sugar journey. In summary, the update is that I have kicked my mid-afternoon Caramello cravings and developed an addiction to Pukka tea, and whilst I am not as super sugar vigilant as I was initially (I eat fruit a few times a week, and when I eat out I usually have dessert), sugar is no longer an accepted part of my diet but rather what it should always have been - a treat, to be enjoyed consciously and very occasionally. I’m much more aware of hidden sugar that creeps into sauces and low-fat ‘health food’ products, and it’s prompted me to generally eat ‘cleaner’ with a diet based on unrefined whole foods. 

Apart from being healthier, I have found that I taste food more - my taste buds are sharper and sweeter than they were previously. Sauces that I once thought of as ‘savoury’ now taste like liquid sugar. Which they are. My skin has cleared up enormously and I did lose some weight (about 2 kilos), mainly around the belly (hurrah!). 

All this is really just to introduce one of my go-to weekday evening meals that can be thrown together and is guaranteed to taste phenomenal. This isn’t so much a recipe as ‘things to throw together that taste really good’. It’s like a giant, delicious multivitamin.

The ingredients & quantities I’ve posted below are by no means prescriptive, just what I like and which fills me & my partner up. The beauty of this ‘recipe’ is that it can be easily mixed up to suit your taste - for example, I’ve used infused olive oils (lemon, garlic), thrown in whole cloves of garlic & some rosemary for a more ‘classic’ roast, thrown in some felafel balls or chickpeas for some added protein, and swapped ricotta for haloumi and added baby spinach & cous cous (this makes an excellent lunch to take to work the next day). 

If you have any healthy go-to weekday meals, please post them in the comments section below! 

Ingredients 

  • 1 x sweet potato
  • 1 x brocolli
  • 2 x carrot
  • 2 x zucchini
  • 1 x spanish onion
  • 180 grams x full fat ricotta
  • Olive oil
  • Spices to taste - I love a sprinkle of cumin, turmeric, salt, pepper & a little chilli 


'Method'

  1. Chop up vegetables into rough chunks and spread over a baking tray lined with baking paper.
  2. Slosh a good glug of olive oil over the vegies (be generous!), then sprinkle over herbs & spices.
  3. Pop into the oven (I heat mine to about 190 degrees celsius) and cook to taste - I usually cook mine for about 20 minutes so that they become soft & golden but still retain their shape.
  4. Pull the tray out of the oven, sprinkle ricotta over the top and pop back into the oven for another 5 to 10 minutes.
  5. Serve and enjoy! 

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    This is a fantastic recipe for Lenten Fridays, delicious and nutritious. Makes about three servings, which also fits a...
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