Dinners: Thai steamed fish parcels, chahchouka
Lunches: Buddha bowls, turkey meatballs with chilli beans
First, the chachouka – its a North African pepper and tomato stew and I wanted to to get this on first to slow cook down a little. I fried onions and red peppers off in a little oil with garlic and salt. I then added chopped tomatoes, Harissa and some cumin. I simmered it down until it was thick and everything was soft. When it comes to serving, I’ll reheat in a frying pan and crack some eggs on top too.
Next, turkey meatballs. Mixed turkey mince with oats, coriander stalks and seasoning and baked for 20-25mins until golden and cooked through. Flip them halfway through cooking. Made a really quick chilli beans to go with them. Good hot or cold for lunches.
Then Buddha bowls (I really hate that name!)
I roasted some sweet potatoes, boiled some eggs, spiralled some carrots, chopped some peppers, toasted some sesame seeds and made some sesame, soy and finer dressing for Jim and decanted some homemade hot sauce for me.
Last dinner to prep – Thai steamed fish parcels. Salmon fillet on some spring greens with ginger, chilli and coriander. I wrapped them in parchment and then in foil. They then stay in the fridge and can straight in the steamer.
Re: that bag marked “smoothie” at the front
I got mad fat over Christmas. Like my favourite skirt doesn’t fit anymore and I’ve been eying up doing the 10 day green smoothie cleanse. So, on Wednesday, whilst Jim tucks into turkey meatballs and then has a Scottish Burns Night feast, I’m going to try one day of it…