Budget friendly dishes

Many of us may be watching the pennies a little more at the minute due to the uncertainty of what the future holds. I want us to all to try and be the most  positive we can and keep our spirits up, our bodies correctly fed and our minds clear. Here are two easy recipes that just about anyone can create, including the kids. Who doesnt’ love budget friendly dishes?

Garlic Herb Roasted Potatoes Carrots and Green Beans 

 

This dish is an excellent go to side dish that pairs well with just about anything! And for us veggies this is just about all we need maybe a little broccoli and some beans to get our protein kick. If you eat meat I can imagine this dish goes well with a roast chicken.

Ingredients you will need: 

• Baby red potatoes
• Carrots
• Olive oil
• Fresh thyme and rosemary
• Salt and pepper
• Green beans
• Garlic

How to cook: 

• Preheat oven to 400 degrees.
• In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste.
• Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
• Toss green beans in bowl with remaining 1/2 Tbsp olive oil, sprinkle with salt.
• Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer.
• Roast until all of the veggies are tender and slightly browned, about 20 minutes longer.

  Top tips for roasting vegetables: 

• Cut each separate type of veggie about the same size as each other so they roast evenly.
• Use olive oil so they don’t dry up.
• Season. Vegetables really benefit from a light seasoning, fresh herbs, spices, garlic, shallots, onions are all great choices. And don’t skip the salt.
• Vegetables vary in roasting time needed. So that’s why here we wait to add green beans because they don’t need as much time as larger and harder potatoes and carrots.
• Use a fairly high heat when roasting vegetables so they can brown and get a little color. Also a dark pan encourages browning so use one if you’ve got i

Arame Avocado Salad

This delicious, plant based recipe includes sea vegetables, local produce and healthy, filling grains. Naturally full of iodine, vitamin C, manganese, and vitamin B2, did you know seaweed is a clean eater’s best friend!

Ingredients you will need: 

• 5 tbsp dried arame
• 2 cups cooked quinoa
• 1 cup cooked or 
BPA-free-canned adzuki beans, 
drained and rinsed
• 1 cup arugula or chopped kale
• 1 avocado, peeled, pitted and cubed 

• Dressing:

• 2 tbsp Bragg Liquid Aminos or reduced-sodium tamari
• 1/4 cup raw apple cider vinegar
• 1 tbsp toasted 
sesame oil

How to cook: 

• In a medium bowl, soak arame in ¾ cup water for about 15 to 20 minutes. Drain all excess liquid.
• Prepare dressing: In a large bowl, whisk together liquid aminos, vinegar and oil.
• To bowl with the dressing, add reconstituted arame, quinoa, beans and arugula; toss to coat. Top with avocado.

I hope you get to prepare and enjoy both of these recipes one for those colder evenings and the other for the hint of spring in the air. Check out more recipes from my past blogs. 

 

Stay safe everyone xx

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