A WEEK OF NOURISHING AND BUDGET FRIENDLY MEALS

This month’s YouTube episode explores how we can prepare food on our day off to help us be nourished throughout our week. I am sure you will agree that meal prepping one dish and then eating it receptively can get boring. I love cooking a variety of items that can be mixed and matched to build dinners. This adds variation to my week that gets me excited about dinner and helps me save time and money. To watch the full episode and see step by step my recipes watch HERE.

I hope you enjoyed watching the episode! See below for the recipes…

Rainbow Roast

A classic all time favourite of mine, essentially roast vegetables. I roasted carrots, parsnips and sweet potatoes but I encourage you to use whichever vegetables are seasonally growing near you. I chopped my vegetables after washing them. On a large baking sheet I dressed them with olive oil, salt, pepper, thyme and cumin seeds. I roasted them at 375 fahrenheit / 190 celsius for 45 minutes turning the vegetables twice while they cooked.

Crispy Chickpeas

Drain two cans of chickpeas, rinse and dry thoroughly. Once dry lay them out on a baking sheet add olive oil, salt, pepper, cayenne and paprika. Cook at 375 fahrenheit / 190 celsius for 45 mins. Turn them half way.

Maple Tofu

Dry your tofu thoroughly and chop into slices. Heat olive oil in a pan, fry the tofu for about 5 to 6 mins on each side. While its cooking in a small bowl mix together 1 tbs soy sauce, 1 tbs mustard and 1 tbs maple syrup. Add this to your tofu and fry for another 2 minutes until the glaze begins to make the tofu nice and crispy.

Sunflower Parsley Dip

In a food processor or blender add 2 cups sunflower seeds, olive oil as needed, 2 cups parsley, salt and pepper to taste, juice of 1 lemon. Blend until smooth and creamy add water as needed to thin and help the consistency.

Kale Salad

Remove the stems from one bunch of kale and chop into bitesized pieces. In a large bowl add olive oil, lemon, salt and pepper to your kale and massage the kale. Key here is to really make sure the oils have absorbed into the kale, making it more digestible and delicious to eat.