Week of Nourishing Lunches

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EBOOKS https://tishwonders.co.uk SOCIAL MEDIA: instagram.com/tishwonders CONTACT: [email protected] RECIPES: Ackee fried rice (4-6 servings) 350g basmati rice 250g ackee 1 scotch Bonnet (deseeded) 350ml coconut milk 250ml water knob butter 1 white onion 2 inch thumb ginger 3 juicy garlic cloves 3 cardamom pods (seeds) 2 cups butternut squash 1 red pepper 4 spring onions 5 sprigs fresh thyme 1/2 tsp. turmeric coconut oil sea salt & black pepper Beetroot & mackerel salad Rocket Beetroot Feta Tinned mackerel Pumpkin seeds Dill Honey and mustard dressing: Honey Mustard Olive oil Lemon juice Salt Stuffed chicken sweet potatoes (Serves 1) 1-2 roasted sweet potatoes 1 chicken breast 100g beluga or puy lentils 1 small onion 3 roasted jarred peppers ½ tsp. harissa paste 1 tbsp. Cajun seasoning Olive oil Salt Extras: Sour cream Jalapeño Cheddar Coriander Chickpea and olive shakshuka (Serves 2) 250g chickpeas 250g plum tomatoes 3 eggs Handful parsley 80g kalamata olives (any black olive) 1 red onion 2 garlic cloves 1 tsp. cumin powder ½ tsp. smoked paprika 1/8 tsp. chilli flakes Salt & pepper