Roast vegetables, good for snacking or for healthy supper.

In healthy eating, I always follow one rule. It makes it easier for me to come up with recipes and cooking. At the beginning I choose a vegetable and think what I can prepare for it. What meat or cheese or other ingredient will match.  Thanks to that rule, I eat 5 portions of vegetables and fruit without any problems during the day. This time I prepared baked vegetables: carrot, parsnip and sweet potato.

Ingredients:

• 2 large carrots
• 2 large parsnip
• big sweet potato
• salt, pepper, chilli, ground cumin
• 2 tablespoons of olive oil

Method:

Peel the vegetables or if you like, leave the skin. Cut into chips. Season with salt, pepper, chilli and ground cumin seeds. Drizzle with olive oil. Put the baking paper over the tray. Add vegetables and put in the oven for about an hour (180ºC). You can stir after half an hour.

Lunch in 15 minutes. Butternut squash, mascarpone and pecan nuts penne.

To do something healthy, wholesome for the whole family, you don't have to spend the whole day in the kitchen. On Sunday we went swimming. On the way home I realized we have almost nothing in the fridge and we were very hungry. Fast cooking is achievable but you need to follow one rule. Think and decide what will take most time and what can you do in the meantime. That's why I cooked pasta first Then in the meantime I prepared sauce, mix together and the lunch was done in 15 minutes. And how to do it? You will find tips below in the recipe.

Ingredients (2 large portions, or 2 medium portions + a small for baby)

• penne pasta (200g) - I had lentil pasta 
• mascarpone (250g)
• onion
• 3 cloves of garlic
• 1cm ginger
• small butternut squash
• spoon of butter
• spoon of rapeseed oil
• salt, pepper, sweet pepper
• 2 tablespoons of chopped pecan nuts (remember that small children are better served ground nuts)
• 2 tablespoons grated parmesan

Method:

Cook the pasta. Stir from time to time, so it does not stick to the bottom of the pot.

In a large pot, melt the butter, add the oil and then finely chopped onion. When it softens add chopped garlic and ginger. Grate the butternut squash and fry it with onion and garlic. Stir until it softens. Add mascarpone and spices. Mix with penne.

At the end you can sprinkle with grated parmesan cheese and chopped pecan nuts.