Week Of Nourishing Dinners

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Salmon, chickpea rice, chilli honey tahini drizzle, roasted cumin carrots - serves 2
Roasted cumin carrots
400g carrots
1 tsp cumin seeds
Salt & pepper
Extra virgin olive oil
Chickpea rice
200g basmati rice
120g chickpeas
Salt
150ml water
150ml coconut milk
1 tsp. butter
Salmon
220g Salmon
3 tbsp EVOO
1/2 tsp. honey
1 tsp. Oregano
1 tbsp. garlic powder
1 tsp. dukkah (optional)
1 tsp. tamari
2 tbsp. lime juice
Chilli honey tahini drizzle
2 tbsp. regular tahini
1 tsp. honey
1/4 tbsp. cayenne
1 small garlic clove (minced)
2 tbsp. lemon or lime juice
2 tbsp. water
Salt
Left over Dahl and chickpea egg fried rice;
Dahl
1.5 cup left over Dahl
Chickpea egg fried rice
1 cup left over rice
1 egg
3 spring onions
1 garlic clove minced
salt
pepper
Roasted sweet potato, steak & chimichurri - serves 1
Sweet potato
1 small purple sweet potato
1 tsp. butter
Steak
Ribeye steak
1 tsp. garlic powder
1 tsp. jerk rub
salt & pepper
chimichurri
1/3 cup flat leaf parsley
1/2 tsp. fresh chilli
1/3 cup EVOO
1/2 tsp. dried oregano
2 tbsp. red wine vinegar
salt & pepper
Optional
Rocket/ arugula
Tomatoes
Tuscan ‘Marry Me’ butter beans - serves 2
500g cooked butter beans
3 small shallots
3 garlic cloves
1 tbsp. butter
7 sun dried tomatoes (in oil)
1 tbsp. sun dried tomato oil
1 tbsp. dried oregano
1/2 tsp. ground paprika
1/2 tsp. chilli flakes
150/200ml broth
2.5 tbsp double cream
1/4 cup grated Parmesan
100g baby spinach
20g fresh basil
Salt & pepper
Optional
Cod
Purple sweet potato hummus salad - serves 1
Sweet potato hummus
1 small purple sweet potato
200g cooked chickpeas
1 garlic clove
2 tbsp. light tahini
3 tbsp. lemon juice
1/4 cup EVOO
1 tbsp. cumin
4 tbsp. water (add more if needed)
Salt
Salad
1/2 cucumber
60g cherry tomatoes
A few slices red onion
50g olives
1/4 tsp. sumac
2 tbsp. EVOO
1 tsp. lemon juice
Salt
Optional
Quinoa
Boiled egg