Welcome back! What a gorgeous way to start the week- this scene as I walked to Mum's & Bub's group today. Doesn't get much better than this!
I had to stop and snap this- it looked too perfect. Hubby later said the trees make it look like an archway :)
I have been increasing the food a bit these past few days, mainly due to- you guessed it- exhaustion. I did sleep last night, and have had an extremely wonderful, busy, productive day as a result. I even gladly walked to and from Mum's & Bub's group with a quick detour via the shops, came home, cooked, did laundry and socialised. Go me! Sleep does wonders for my personalty and productivity :)
To give you an idea of my diet, check out these two breakies...
Sunday morning: coconut pancake topped with natural yoghurt, berries and walnuts, and a sprinkling of cinnamon. Yum!
This morning:my gluten free banana cake, warmed, topped with natural yoghurt and a few too many warmed berries-
I spilled the frozen berries from the packet. How sad I had to eat them all :)
As Monday's are family dinner nights, I am constantly trying to come up with a variety of budget friendly, easy cook meals that please everyone. Tonight, I hit on a winner, so I hoped!
Ok, I cheated. I purchased bread flour. But I did mix it, prove it and bake it, so that counts, right? I also decided it needed to be an olive loaf (only had green) with some rosemary salt and drizzled with olive oil.
35 minutes of baking later and the result...Oh-My-Goodness. For those who aren't aware, I heart carbs beyond words, especially bread carbs , and this was heavenly! Crunchy crust, fluffy inside, salty top...I am a happy girl.
I felt so energised today, I could take a little time with dinner prep. Bubby was a happy girl- the playing in the morning wore her out, so she slept well. So here is my special family main for tonight...
Roast Sweet Potato, Onion and Fetta Tart
Serves 4.
Ingredients:
2 sheets puff pastry
1 red onion
1 medium sweet potato
2 eggs
1/3 cup cream
fresh thyme
100-150gms fetta
olive oil
Method:
Pre-heat oven to 180 degrees Celsius.
Add splash of olive oil to a small baking tray.
Trim onion of outer skin, cut in half and add to tray. Scrub- not peel, a sweet potato, chopped into wedges, and add also. Splash with a little more olive oil.
Slowly roast for 45 mins, to and hour, turning once.
Remove from pan, but leave juices and oil. Make sure sides of pan are oiled too- adding more if necessary.
Turn oven up to 210 degrees.
Defrost puff pastry sheets and cut into half to fit baking tray.
Place onion and sweet potato across the base.
Whip eggs and cream- gently pour over the veg.
Add fetta, crumbled or chopped.
Add fresh thyme, scattering across the top.
Fold outer pastry down gently onto the filling.
Bake for 35 mins, or until pastry is golden and base is set.
Tart with filling in place, but pastry still up on the sides.
Tonight's dinner, a vegetarian feast. I don't think hubby realised that!
The tart was served with a tomato and fresh basil salad, dressed with a little olive oil, rock salt and a hint of balsamic.
The ciabbata also went down a treat.
I was told this dinner was amazing :)
Yay!
I am getting it right at last. Fatigue certainly does put a dent in creativity at times. Then, you sleep and this happens.
I hope that has inspired some of you to get cooking. I am inspired to keep thinking up ideas and researching some more. I am also encouraged to exercise more- today's outing put me in such a good head space. As did making time early this morning for devotions while my sweet bubby slept. Sometimes, the simple things can make the big things work so much better.
There you have it, your lot for another day. Until next time, thanks for reading!
No comments:
Post a Comment