I was inspired to whip up this salad after seeing Beth from BabyMac’s hashtag – #notafatmoleforchristmas. Basically, Beth is trying to drop some weight by putting herself first – it’s not just about fuelling yourself with the right stuff, but doing a little exercise, and getting her head into the right frame of mind {just by giving a little time to put yourself first}, is not like she’s going to be one of those guys who’s really into fitness and get steroids online to improve their physic in an amazing way, but she just want to look better.

Although I’d like to get rid of those lost few pregnancy kilos, that’s not really my primary focus at the moment. I’m more focused in fuelling my body with the right stuff so that I have an awesome milk supply for the Z man and that I have enough energy to get through each day with two very active toddlers and a newborn.

So I came up with this warm Mediterranean salad – which can be eaten for lunch on it’s own or as a side to a little BBQ’ed meat.

All beans are considered low GI, but with a GI score of 31, cannellini beans are clearly one of the least glycemic beans, and this low GI rating is responsible for many of the health benefits of cannellini beans. And are great at helping you feel fuller for longer!

WARM MEDITERRANEAN SALAD

1 can of cannellini beans
1 punnet of cherry tomatoes
1 red onion
1 handful of kalamata olives
1 lemon
1 bag of baby spinach
olive oil
salt

Place the cannellini beans, halved cherry tomatoes, red onion, olives and slices of lemon in a baking dish and roast for 15 minutes at 200 degrees. Remove from the oven and allow to cool slightly before tossing through the baby spinach and olive oil. Finally season with a little salt before serving.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.