These vegetable cups are a great way to use up fresh produce in your fridge. As they can be eaten cold they are perfect for a picnic or road trip. And you can change up the ingredients to suit what you have an abundance of.
Finally, the rules changed and I could buy my new fitness tracker. This happened late on a Tuesday night and I wanted to go and get my Polar Ignite on the Wednesday morning. I was concerned that the shop staff would not have been made aware of the changes. So, I sent a direct message to Total Sports to facilitate the purchase. Straight away I got a response saying they they would check if it was available at the store I was going to. And they offered to ask the team to reserve it for me. I gave them my phone number and within 2 hours someone phoned me. The sales member at Somerset Mall called to let me know my fitness tracker had been set aside for me. This had been arranged by the area manager and I was really grateful.
Today’s inspirational recipe from Lavender and Lime ♥ Vegetable Cups ♥ #LavenderAndLime Click To Tweet
Within 10 minutes of the phone call I went into the store. I was ably assisted by someone I knew. The first thing I did was try the watch on to make sure it fitted. I then had to wait patiently to get home to charge it. And do the set up. As I mentioned before, this is my third Polar Fitness Tracker so the setup was easy. All I had to do was synch it to the app on my phone. And all my existing settings were loaded. It is really different to my old one. And I am slowly getting used to how it works. It has a lot more features including an onboard GPS. But the nicest thing to me is the round face which makes it look pretty on my wrist, rather than functional.
Click on the links for conversions and notes.
- 1 large sweet potato, peeled and cut into large chunks
- 15 mls olive oil, plus extra for sprinkling
- salt and freshly ground black pepper to season
- 1 red onion, finely diced
- 5 mls honey
- 5 mls paprika
- 1 x 400g tin butter beans, drained
- 6 sundried tomatoes, sliced
- 7 eggs
- 5 mls dried thyme
- fresh thyme to garnish (optional)
- Preheat the oven to 200° Celsius
- Place the sweet potato into an ovenproof dish and sprinkle with olive oil
- Season well and place into the oven to bake for 30 minutes
- Heat the rest of the olive oil in a large frying pan over a medium temperature
- Add the onions and sauté until soft
- Add the honey and paprika and season
- Cook until the onions caramelize then tip in the butter beans
- Season, add the tomatoes and stir gently
- Take off the heat and set aside until the potatoes have cooked
- Once the potatoes have been removed from the oven cut them into smaller pieces (about the same size as the butter beans)
- Add to the bean mixture and gently stir to combine
- Season to taste then divide the mixture into a lined or sprayed muffin tin *
- Place the eggs into a mixing bowl and add the thyme
- Season and then whisk until completely slackened
- Fill each muffin cup to the top with the egg mixture
- Place into the oven and bake for 25 minutes
- Remove from the oven and allow to cool slightly before garnishing with fresh thyme (if using) and serving **
This is my submission to the The Great Bloggers’ Bake-Off 2020 Summer Picnic.
Take a look at what was previously posted on Lavender and Lime June 15:
Have you had great service from someone recently that you want to give a shout out to?