I think the title says it all…….
A great tip when trying to eat healthy on a budget is to buy veg that is in season and locally produced….it’s cheaper and also it’s great to eat with the seasons and actually appreciate the fruit and veg that is at its best right now. So that’s exactly what I did….I bought a tonne of sweet potato, butternut squash, apples and the likes and decided to just roast up a big batch and pic away at it during the week. This evening I paired the mix with some lemon and dill salmon and it was perfection….especially on a cold day like today.
1 sweet potato 1 package of peeled and chopped butternut squash (ye I am WAAAAY to lazy to peel a whole butternut squash myself.... literally the most frustrating activity ever) 1 apple 2 large carrots 1-2 onions 1 Parsnip a bunch of brussel sprouts 1/2 a package of cabbage and leeks I had leftover Salt and Pepper Lemon Juice Honey Coconut oil
1. Roughly chop up all the veg into chunks…the key idea here is a ‘rough’ chop so literally go mad and the faster you can make the whole process the better. Lay the veg out on some tin foil
2. melt some coconut oil in the microwave and mix with honey
3. Pour some lemon juice and season the veg with salt and pepper
4. Pour the coconut/honey mixture over the veg and mix it all up. Just make enough to evenly coat all the veg…..you don’t want them swimming in oil
5. Bake the whole thing at 180 degrees for 40 mins or so. Keep an eye on it and mix from time to time to avoid burning. If you want you can even cover the veg with tin foil for half of the cooking process.
2 salmon fillets 1 lemon few sprigs of dill finely chopped salt and pepper
1. Place the salmon fillets in some tin foil and fold up the edges
2. Slice up half a lemon or so and place the rings on top of the salmon
3. Squeeze the rest of the juice over the salmon. You may need to add more lemon juice depending on the size of the lemon
4. Sprinkle the dill over the salmon
5. Either seal the tin foil or just get the edges as close as possible so there is only a bit left open
6. Bake at 180 for 18 minutes