Postpartum nutrition is all about choosing foods to heal, nourish and strengthen your body after pregnancy and birth. Regaining energy is a must for new mothers as is lifting mood and strengthening the body to deal with the demands of motherhood; feeding, carrying and caring for a baby. By choosing good quality food that contains plenty of vitamins and nutrients you will be amazed at how much better you will feel and how easier you will find it to cope. This simple dish is easy to prepare and takes 20-30 minutes to cook. I love the flavours and you can add a cooked chicken breast or fish for some lean protein to help boost muscle tone.
1 red pepper
1 yellow pepper
1 large red onion
1 large leek
1 sweet potato
2 tomatoes, on the vine
6 garlic cloves, peeled
2 teaspoons of ground coriander
handful of fresh thyme
handful of fresh rosemary
2 tablespoons of olive oil
How to make
- Preheat the oven to 200ºC or 390ºF.
- Peel the sweet potato then cut into chunks.
- Steam or part boil the sweet potato chunks so that they are very slightly soft and more tender, but not too soft.
- Halve and de seed each pepper then cut into chunks.
- Peel and cut the red onion into about 8 chunks.
- Top and tail the courgette and cut lengthways then slice.
- Peel the outer skin of the leek, wash and chop the end off and slice into thick slices.
- Cut each tomato into quarters.
- Take each garlic clove and keeping them whole (make sure they are peeled) bash with the back of a spoon to squash them.
- Place all the vegetables and sweet potatoes into a baking tray, making sure that there is space and they are not squashed.
- Scatter over the garlic cloves, then the coriander powder, sea salt.
- Pick the fresh thyme leaves from any stems and do the same with the rosemary.
- Scatter over the herbs.
- Drizzle over the olive oil and then mix it all up so the vegetables are coated in the olive oil.Carve and slice your chicken as desire and serve with your sweet potatoes and roasted vegetables. Enjoy!