Scroll to Info & Navigation

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! 


  • 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 


  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! 

Recent comments

Blog comments powered by Disqus


  1. franklysweetie reblogged this from thecleanbeautyblog
  2. katequitsugar reblogged this from thecleanbeautyblog
  3. superjadee reblogged this from thecleanbeautyblog
  4. afaithfuljourney reblogged this from thecleanbeautyblog and added:
    This is a fantastic recipe for Lenten Fridays, delicious and nutritious. Makes about three servings, which also fits a...
  5. bluepony0628 reblogged this from thecleanbeautyblog
  6. unefoispourtoutes reblogged this from thecleanbeautyblog
  7. b-epic reblogged this from thecleanbeautyblog
  8. ilovebk-n-fluffy reblogged this from thecleanbeautyblog
  9. tnbiscuits reblogged this from thecleanbeautyblog