Quinoa, Sweet potato, Herbs and Barberries Fritters with Saffron and Orange Yoghurt

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My year of maternity is nearly coming to an end. As I’m writing this I only have two more weeks at home with baby Harry before he starts full time with the child minder and I full time at work. I have mixed feeling about this, part of me is really excited about getting back to work but the other part is dreading not spending the day with Harry and not being able to pick up Casper from school. But I know that both boys will be in good hands until I pick them up.
We have been eating really healthily ย during my maternity leave as I have had the time to plan and try new meals. This has left us feeling better and provided us with extra energy, well needed with a new baby. Eating health is a lifestyle that I’m not intending to stop, so going back to work will mean having to get super organised with my meal planning and do some food prep during the weekend. Without a plan it’s easy to opt for a take away or a bag of fresh pasta when you get back from work late and dying from hunger. But with everything easily available in your fridge, and a plan on the wall there is little chance of failure.
I will share my planning and meal prep ideas in a future post but now I would like to share the recipe for these fritters.ย They take a bit of work but are well worth the effort.
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Roasted Roots and Quinoa Salad

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I have been making many roasted vegetable salads lately. There are two reasons for this, first of all I love roasted vegetables and secondly they are great when you try to cook and have a unpredictable 8 month old baby to care for. I sometimes prepare the vegetables during his morning nap. This makes the dinner preparation so much easier. The salad can be served warm or cold, on it’s own or as a side with meat or other vegetable dishes.

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