Its been a strangely colourless few days on the food front. This doesn't look great as far as a healthy diet goes, still, it has definitely been low cost!
Monday was a ham, leek and potato gratin to use up some of the ham hock from Sunday, very white and potatoey in colour, although I did serve it with broccoli, for a flash of green.
Soup day, on Tuesday, was pretty tasty but as it was actually just the leftover gratin blended up with some stock and served with cheesy croutons that was also a bit 'white'.
Wednesday was Cheesy Pasta! The girls had to eat early as there was a Bed Time Read event at school so this seemed like the perfect option, I did (through fear of scurvy) throw in some broccoli but the sauce just gained a few green speckles and then covered the stalks in a white blanket.
I get great satisfaction out of making pasta but have yet to try anything more adventurous than tagliatelle, spaghetti or lasagna sheets. It does, however, look like we should be able to collect our first nettles of the year next week (I have spotted them popping up here and there) so I plan to experiment with putting some into my pasta dough and going green!
In keeping with the "white theme" we have been using up all the black skinned bananas that I picked up for 50p (the lot) from the market. As well as banana bars and banana muffins they make superb, no refined sugar, ice lolly's. They are so sweet with their own natural sugar that you really don't need any other sweetener.
Easy Peasy Banana Ice Lollies (Clean Plates 5/5)
4 or 5 very ripe bananas (the blacker and mushier the better!)
400ml - 500ml Natural Yoghurt
You are looking at a ratio of about 100ml yoghurt : 1 Banana but this really is just a guide.
Blend the yogurt and bananas together until smooth.
Pour into ice lolly moulds, freeze until firm and remove the plastic mould!
Eat and Enjoy.
And next week the theme will be Green!
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