Fuel For Surfers-Big Dinners & Travelling Snacks

Recipe for Roasted Veggies & Avocado, chilli toasts  from Busylittlefoodie’s Grace Brady!

Summer is in the air! I’ve seen a few sunburned shoulders lately and more and more people getting outside in the air and under the sun’s rays. It’s fantastic. I started back running a little while ago to get fit outside again and raise some funds for the Colour Dash, a 5km fun run where me and five other girls get paint thrown at us and all money raised goes to the Irish Cancer Society. Here’s the link if you want to learn more, run in it or donate. Click here for more info.

What I’d forgotten about is that when you train that regularly you’re hungry ALL THE TIME!!! These two recipes are guaranteed to fill you up and take no effort, something essential when you’re hungry and tired. A tray of roasted veggies can be prepped in five minutes and left alone in the oven for 40 minutes while you relax. The avocado toasts are your quick go to when you need something to keep you standing before you have a proper meal. Seasonal, no fuss and super healthy.


Big dinners: Roasted Veggies
(feeds 4 or keeps for lunch and dinners for 1/2)


Surfing Recipes

Ingredients:
1 butternut squash (peeled and deseeded)
1 large sweet potato (peeled)
2 parsnips (peeled)
1 large beetroot (peeled)
2 tbsp olive oil
1 clove garlic (crushed but left in its skin)
salt and pepper
1 handful of fresh oregano
1 tbsp honey
 

Method:
Preheat oven to 190 C. Chop all of the beetroot into halves, quarters, then eights so that each piece of veg is about the size of your thumb. Pour oil onto tray and place veg on top with the garlic. Season with salt and pepper and roughly chopped oregano. Throw into the oven for 40 minutes. After 20 minutes, give the tray a quick shake. When you take it out, drizzle with honey. Serve with rice/burgers/chicken/hummus, whatever you like. Easy!


Travelling snacks: Avocado, chilli toasts (serves 1)


Surfing Recipes

Ingredients:
1 ripe avocado
1 tsp chilli flakes or piri piri flakes
salt and pepper
a drizzle of olive oil
a few sprigs of basil/mint/oregano
2 oatcakes/ rice cakes/crackers/slices of toast

Method:
This literally takes 2 minutes. Slice the avocado around its middle and take out the stone. Using a little spoon, scoop out the two halves from the skin into a bowl. To the avocado, add the salt, pepper, chilli and roughly chopped herbs. Mash to a paste with the back of a fork and spread onto the rice cake/cracker/whatever. Top with a little more chilli if you like a kick and season with more salt and pepper. Done!

Grace Brady
I’m Grace, the writer, photographer and foodie behind busylittlefoodie. I’m a food blogger, forager, food grower,farmer’s market lover, loose leaf tea obsessive who loves to surf, travel, be snap happy and love dearly.

Visit Graces Blog for more Great Recipes:

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