Clean and Affordable…eating healthy doesn’t have to be expensive!
Keep your meals light on the stomach and the wallet by taking advantage of the fresh and delicious summer produce available now! Whether you buy from the local farmers markets or at a nearby grocery store, there are many affordable produce options to use for healthy and satisfying meals in the summer months.
We are loving many of the recipes from this month’s Clean Eating magazine, but especially their foil pouch dinners! It is a great solution for quick and easy meals that taste good and work well for both casual weeknights and dinner parties!
“Steamed Summer Vegetables Provençal”
Serves 4, takes 20 minutes to make, 25 minutes to bake.
- 1 medium red and orange bell pepper, stem and seeds removed sliced into ½ inch strips
- 1 small green zucchini, cut in half through middle and sliced into ¼ inch strips
- 1 small yellow zucchini, cut in half through middle and sliced into ¼ inch strips
- 2 ears corn, husks removed, sliced into ½ inch thick rings through core
- ½ medium white onion sliced into ½ inch strips
- 1 cup navy beans (if you are buying in a can be aware of sodium content and additives, otherwise soak and boil dried navy beans to include in this recipe)
- 1 ½ tsp dried Herbes de Provençal blend (typically includes thyme, bay leaf, fennel, rosemary, basil, tarragon, mint or marjoram and lavender)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp white balsamic vinegar
- Sea salt and fresh ground black pepper, to taste
- 4 oz Goat Cheese crumbled, optional
- Preheat Oven to 350F
- Add bell peppers, zucchini, corn and onion in a large bowl
- Add beans, herbs, garlic, oil and vinegar to vegetables, toss to combine and season with salt and pepper
- Prepare 3 foil pouches dividing vegetables evenly into center and rolling sides in to seal vegetables and liquids in while cooking.
- Place pouches on baking tray and roast for 25 minutes or until vegetables have softened slightly.
- Divide vegetables evenly into 4 servings (about 1 ½ cups each)and top each serving with 1 oz cheese if desired.
This recipe came from the July/August issue of Clean Eating