Nutri Eats

Ingredients

Roasted garlicy sweet potato

  • 4 Medium sized sweet potatoes

  • 2 Medium red onions

  • 1 Whole large bulb of garlic

  • 1 Large thumb size piece of fresh ginger

  • 1 Handful of fresh thyme

  • Olive oil to coat

Serves 2 - Takes around 40 minutes

Method

Drizzle some olive oil into a deep roasting dish, crush your garlic cloves with the flat side of a large knife, leaving the skin on, peel and finely chop the ginger, peel and quarter the red onion and add these spread around your roasting dish. 

Peel the sweet potato and chop into large chunks. Drizzle with olive oil and season with salt and pepper.

Sprinkle over the thyme being sure to get it in between the potatoes and onions too.

Roast in the centre of a preheated oven for around 30-40 minutes. You’ll know it’s ready when you can stick a knife through and it feels soft.

This is a great dish served with a zesty green salad or even as a side to a lightly grilled salmon or seabass, add the salad or some collard greens and you’ve got your balance right there, healthy too so yes, have the chocolate for dessert!

Ingredients

Sticky chicken thighs

  • 4 Large free range organic chicken thighs

  • 4 Large cloves of garlic

  • Large thumb sized piece of fresh ginger

  • Juice of half a lemon

  • 2 Teaspoons of paprika

  • 1 Teaspoon of turmeric

  • 2 Tablespoons of organic local runny honey

Serves 2 - Takes around 40 minutes

Method

Drizzle some olive oil into a deep roasting dish, crush your garlic cloves with the flat side of a large knife, leaving the skin on, peel and finely chop the ginger and add these spread around your roasting dish. 

Then add your chicken thighs with the skins on and facing up. Drizzle with a little olive oil and add the paprika and turmeric evenly over the top, squeeze over the lemon and throw that in too. 

Finally, season liberally with salt and pepper and put into the centre of a pre heated oven at 200 degrees.

After 20-30 minutes take the tray out and baste your chicken with the juices it has created, then pour over the honey being sure to cover the skins as much as possible. 

Put it back in the oven and watch the skins caramelise and go golden and sticky. That’s when you know it done. Check the juices run clear from the  chicken, if they need a little longer then turn the heat down slightly and put the tray into the bottom of the oven so the skins don’t burn.

Ingredients

Green fried rice

  • 250 grams cooked brown rice

  • 4 Spring onions peeled and chopped

  • 1 Handful of fresh spinach

  • 1 Handful of fresh kale

  • 1 Large handful of fresh edamame peas

  • 1/2 Green pepper sliced into thin sticks

  • 1 Large thumb size piece of fresh ginger chopped fine

  • 2 Cloves of garlic peeled and finely chopped

  • Rapeseed oil to drizzle

  • Dark soy sauce to drizzle

Serves 2 - Takes around 10 minutes

Method

Drizzle the rapeseed oil into a large wok on a medium to high heat. Throw in your garlic ginger and spring onion, make sure your garlic does not go brown, it will taste bitter. Once the onion has softened a little you can add the rice, stir through then add the kale and cook for a minute.

Now add the rest of you’re the ingredients; spinach, pepper and edamame peas. Mix well with the rice and let it cook for a minute or two more mixing as you go then splash in the dark soy, you can be liberal depending on your taste. You won’t need salt because you have soy but do season with black pepper. Stir it up and you’re ready to go! This is such an easy fast dish and it’s great with chicken or fish or you can add tofu, we quite like it on it’s own, it’s a good one to keep in the fridge and take for lunch.

Ingredients

Tray baked trout

  • 2 Large fresh trout fillets

  • 1 Large handful of cherry or plum tomatoes

  • 2 Cloves of garlic peeled and finely chopped

  • 1 Medium ripe lemon

  • Olive oil to drizzle

Serves 2 - Takes around 15 minutes

Method

Drizzle olive oil, twist of salt and pepper, the juice of half a lemon and the garlic into a shallow-ish baking tray.

Lay in your trout fillets and scatter your tomatoes over and around. Add a further drizzle of olive oil, a squeeze of the other half of lemon and season again with salt and pepper.

Bake in the centre of a preheated oven at 200 degrees for about 15 minutes. You want the skins to turn a little crispy but the flesh to be just done and flaky when you cut into them with a fork. That’s it, it’s very simple, really fresh and healthy. And you’ll get a lovely sweetness from the tomatoes which by the way will be piping hot inside so take care when bursting them open.

Subscribe to Our Newsletter

  • Facebook
  • Black Tumblr Icon

© 2019 by NutriNourish