BALANCED BOWLS / FULL RECIPES

Use my link for 10% off your first month of BetterHelp! #ad EBOOKS SOCIAL MEDIA: CONTACT: tishwondershealth@ Honey mustard salmon, roast lemon and herb new potatoes, zhoug green bean & olive tomato salad bowl Honey mustard salmon: 2 salmon fillets 2 tbsp. extra virgin olive oil ½ tsp. Dijon mustard ½ tsp. sea salt ¼ tsp. black pepper 1 tsp. Herbes du Provence 1 tsp. garlic powder 1 tsp. tamari ½ tsp. honey 2 tbsp. lemon juice 1. Preheat the oven to 180C 2. Combine all of the salmon marinade and drizzle over preferable washed salmon fillets. Roasted lemon & herb new potatoes: 250g new potatoes 1 tbsp. garlic powder 1 tbsp. Herbes du Provence 1 tsp. lemon zest ½ tsp. sea salt 1 tsp. black pepper 4 garlic cloves 2.5 tbsp. extra virgin olive oil Zhoug green beans: 200g green beans 2-3 jalapeño (remove and store seeds) 1 lemon 1 garlic clove 90g fresh cilantro 90g fresh parsley ¼ tsp. red chilli flakes ½ cardamom powder 1 tsp. cumin seeds 180ml extra virgin olive oil ½ tsp. sea salt Olive & tomato salad: 50g black olives 50g cherry tomatoes ½ small red onion 15g fresh parsley To serve: Salad leaves of choice Roasted red pepper dip flamed hispi cabbage w/ hazelnut gremolata, brown rice & egg bowl Roasted red pepper bean dip: 1 cup white beans 3 large3 red peppers 1 garlic bulb 80ml extra virgin olive oil 1 tbsp. chopped rosemary 1/3 tsp. smoked paprika 2 tbsp. cumin powder ½ medium chilli 4. tbsp lemon juice 2 tbsp. light tahini sea salt & black pepper Hispi cabbage w/ gremolata 1 hispi/ sweetheart cabbage sea salt Gremolata: 30g flat leaf parsley 2 tbsp. Lemon juice 1 garlic clove 90ml extra virgin olive oil 1/8 tsp. sea salt ¼ tsp. black pepper (or to taste) 30g roasted hazelnuts Brown rice 1 cup brown rice 2 cups water 1 tbsp. furikake or sesame seeds ½ tsp. sea salt To serve: Boiled egg Greens of choice Tuna, parmesan chickpeas, roasted sweet potatoes, salsa verde, kale & avocado Roast sweet potatoes: 1 medium sweet potato 1 tsp. cumin powder ½ tsp. cinnamon powder Salt 2 tbsp. extra virgin olive oil Parmesan chickpeas: 100g cooked chickpeas 30g parmesan (grated) 1 tsp. Italian mixed herbs 1 tsp. garlic powder 2 tbsp. extra virgin olive oil salt & black pepper Tuna: 150g canned tuna 20g dill 2 tbsp. yogurt ½ tsp. Dijon mustard ¼ red onion 2 tbsp. extra virgin olive oil 2 tbsp. lemon juice salt and black pepper Salsa verde 40g fresh basil 15g fresh parsley 2 anchovies 1 garlic cloves ½ small shallot 2 tbsp. lemon juice ¼ tsp. chilli flaskes 1 tsp. capers 50 ml extra virgin olive oil salt & black pepper Steamed kale: 70g cavolo nero