Roast veggie salad

Ingredients:

3 potatoes washed and cut into chunks

½ sweet potato peeled and cut into chunks

¼ pumpkin washed and cut into chunks with seeds removed

4 large mushrooms cut into pieces

¼ onion thinly sliced

2 garlic cloves chopped

Handful of pinenuts

Bunch of baby spinach

Meredith goats fetta

Olive oil

Herbamare salt

Preheat oven to 220 degrees celcius

Place potatoes, onion, garlic and sweet potatoes onto a large baking tray. Drizzle with olive oil and sprinkle with salt.

Bake for 25 minutes. Then add pumpkin, drizzle with more oil and salt and mix veggies around.

Bake for another 15 minutes and add mushrooms and pine nuts. Add another sprinkle of oil and salt. Bake for another 15 minutes or until veggies are soft.

Remove from oven and allow to cool.

In a salad bowl spread out spinach. Once veggies have cooled top spinach with beautiful roasted vegetables. Sprinkle goats fetta to your liking over the top. Pour a few table spoons of the garlic infused oil from the fetta over veggies.

Top with tuna for a quick meals or use as a side to meat or fish J

Lying In Bed Awake All Night? Vlog

How good is your sleep hygiene?

No I am not talking about showers and soap but something equally as important to make sure that you get the sleep your body needs!

So what's your nightly routine to get you to start counting sheep?

Dionne

Delightful Dill Scrambled Eggs

Sometime I find that I forget just how wonderful the simple things are. We get all caught up trying to create something new and impressive or having to constantly go out and try the newest cafes. Well I just made myself the most satisfying lunch I have had in a while. It is freezing cold outside and with very few ingredients in the house I thought ‘now what can I eat’? The thought of salad just made me shiver so I decided eggs were going to be the best option. I used to make myself my ‘Dill scrambled eggs’ all the time. Why did I stop? I wondered. Well I have noticed that I have completely been caught up in all the latest crazes. Albeit it has been summer but my breakfasts have mostly consisted of things such as green smoothies and chia puddings. Now, when I go out for breakfast I often order eggs but for some reason I just haven’t been making them at home. After consuming them just before I realised that there is something extra special about homemade eggs. So although it is extremely simple I have decided to share my recipe for dill scrambled eggs as I hope it will make you feel as satisfied and cosy as it did me.

Ingredients:

1 teaspoon dried dill or a small bunch of fresh dill

2 eggs

2 teaspoons chevre goats’ cheese

Salt

Milk

¼ avocado

Olive oil Toast (optional)

In a bowl crack the two eggs and whip for about 30 seconds. Add about ¼ teaspoon salt (I use herbamare). Add in a dash of milk (I use almond milk but whatever you have in the house will be fine) and continue mixing. Cut up the cheese into small pieces and add to egg mixture along with the dill and give a good stir. Place frypan on heat with oil to cover. Add eggs to fry pan and mix until cooked and dry.

Toast a piece of bread and spread with avocado and a sprinkle of salt. Place eggs on top of toast and enjoy as a nourishing breakfast, lunch or even dinner!