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RECIPES:
Monday – MISO MUSTARD HONEY SALMON BITES, QUINOA COCONUT (serves 2)
Salmon bites –
300g salmon fillets (remove skin)
1 tsp. miso paste
1 tsp. honey
1 tsp. Dijon mustard
¼ tsp. chilli flakes
1 tsp. dried parsley
1-2 garlic cloves
3 tbsp. olive oil
2 tbsp. lime juice
1 tbsp. tamari
1 tpsp. rice mirin
Salt & pepper
Coconut lentil quinoa –
150g quinoa
70ml coconut milk
70ml water
2 spring onions
Salt & pepper
Couple sprigs fresh thyme
Chard –
200g chard
30ml bone broth
1 tbsp. extra virgin olive oil
Salt & pepper
Sweet potato of choice
Tuesday – BAKED CHICKEN THIGHS, BONE BROTH RICE, ROASTED VEGETABLES (serves 2)
Chicken thighs –
4 chicken thighs
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. dried oregano
½ tsp. smoked paprika
¼ tsp. cayenne
1 tbsp. lemon zest
Lemon slices (from lemon used for zest)
Extra virgin olive oil
Salt & pepper
Bone broth rice –
250g rice
350ml water
150ml coconut milk
Knob butter
1 tsp. cumin seeds
Salt
Roasted vegetables –
Peppers
Asparagus
Plantain (garlic powder, thyme, oregano, chilli flakes, smoked paprika, cinnamon, salt, pepper & olive oil)
Wednesday – WILD GARLIC SARDINE LENTIL PASTA (serves 2)
400g cherry tomatoes
200g tinned sardines
150g pasta
handful wild garlic
120g cooked beluga or puy lentils
3 garlic cloves
1 shallot or small white onion
1 tbsp. chilli red pesto (add ¼ tsp. chilli flakes for regular red pesto)
1 tbsp. capers (1 tsp. of brine)
20g parmesan (optional)
salt & black pepper
extra virgin olive oil
Thursday – COCONUT BUTTER BEAN ONE POT (2 – 3 servings)
150g cherry tomatoes
400g butterbeans
1 yellow pepper
200ml coconut milk (add a touch of water if needed to thin out sauce)
3 thyme sprigs
1 white onion
3-4 garlic cloves
1 tsp. cumin seeds
¼ tsp. black mustard seeds
10-12 curry leaves
1 tsp. curry powder
½ tsp. turmeric
salt & pepper
Friday – RED LENTIL SWEET POTATO SOUP (serves 2)
150g red lentils
1 medium sweet potato
1–2 carrots
1 medium onion, chopped
1 leek, sliced
Handful fresh parsley
1 tbsp. lemon juice
3 cloves garlic
1 tbsp. fresh ginger
1–2 tsp. fresh turmeric
1 tsp. ground cumin
1 tsp. ground coriander
700ml chicken broth (I used 500ml bone broth and 200ml water)
extra virgin olive oil
salt & black pepper