BALANCED BOWLS / FULL RECIPES

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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:
90g flat leaf parsley
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

I am back sharing three balance Bowls the full recipes for these bowls can be found in the description of the video as with all of my balance Bowls the aim of these recipes are just to fuel your creativity fuel your imagination to hopefully get you motivated just to step

Into your kitchen and just create something for yourself this week even if it’s like the smallest dish it could just be one element from One Bowl but it will make all the difference all of what I share is just about connecting with your food and fueling yourself from the

Inside out so for more balance bowl recipes you can check out my ebook which is called balance bowls along with all of my other recipe ebooks over on my website before we jump into the recipes before I share some ideas with you and how to better yourself through cooking I

Want to give you another option that could really improve your everyday life in how you feel by introducing you to this week’s paid partnership from better help better help is an an online platform that connects you with a credential therapist who is trained to listen and give you helpful unbiased

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Like it’s the best fit which is super common by the way especially when starting therapy out there are options so you can choose to switch to a new therapist at no additional cost if you’d like to check out betterhelp you can click the link in my description or you

Can head over to ww. betterhelp.com slti wonders the link that you click will give you 10% off your first month with better help I just see it as there is nothing to lose if you’ve been thinking about therapy if it’s been on your mind it’s something that you want

To explore definitely head over to the betterhelp website and explore your options thank you once again to better help for teaming up with me on this video Let’s jump straight into these recipes let’s go so we’re going to kick things off the way that we are supposed

To we are going to get started with this honey and mustard salmon lemon and Herb roasted potatoes jug green beans Olive and tomato salad bowl every element of this bowl is so flavor packed and really just kind of Shines on its own in particular I love the J green beans it’s

This deep Rich spicy condiment that just goes so well with fish with meat J will bring anything to life ingredients include potatoes we’re going to make these like garlicky Herby lemony potatoes roast them they’re going to go so crunchy and so golden so for the spicy jug the start of the show we’re

Going to be using spices like cardamon and cumin and we’re going to be adding in chili and fresh coriander extra virgin olive oil lemon juice garlic all of it just listing the ingredients I’m sure you can just Envision how delicious jug is if you’ve never tried it so for

This bowl we’re going to be combining the jug with the green beans but honestly think outside the box if you don’t have green beans maybe you’ve got some carrots lying around roasted carrots would be so good jug will go with absolutely anything you just can’t go wrong with an olive and tomato salad

So we’re going to be combining some camata olives they’re probably one of my favorite variety of olives with Juicy sweet cherry tomatoes we’re going to be throwing a little bit of red onion in there too so for our very simple but effective honey and mustard salmon we’re going to combine the marinade

Ingredients which includes some extra virgin olive oil we’re going to throw some honey in there along with some mustard a splash of tamari and a good squeeze of lime juice or lemon juice whichever you prefer so we’re going to cover our salmon fillets making sure every little bit is covered and seasoned

Well if you want to you can leave it overnight just to deepen the flavor but if you want to cook it straight away it will still be delicious so when it comes to cooking the salmon it will really vary depending on the type of salmon that you’re using I’m using wild salmon

So it takes literally like 7 minutes for these pieces to cook um but just make sure your salmon is Thoroughly cooked can’t go wrong with roasted potatoes especially when you’re pairing it with salmon and tomato and olive salad and J green beans so for these potatoes we are

Going to parboil them to begin in some salted water to soften them up before they go in the oven we’re going to rinse the water drain the water well so I added in some sea salt lots and lots of dried herbs black pepper I placed in some garlic powder along with some lemon

Zest the lemon zest will do something extra to these potatoes trust me just drizzled with some good extra virgin olive oil and some whole garlic cloves skin on and just combined everything laying these potatoes out flat on a baking tray making sure they’re really flat so they all crisp up really well I

Plac them in the oven until they were cooked until they were cooked and looking something golden like this that garlic Hub and lemon combination let me tell you and then those whole garlic cloves just add a whole different layer of yumminess to these potatoes so for our cherry tomato and olive salad we’re

Just going to finally slice our red onions placing them in a bowl with the cherry tomatoes and calam mat olives a good glug of extra virgin olive oil we’re just going to place over some dried and fresh herbs just mix everything you’re really going to get the saltiness from the olives so you

Don’t need to add more salt but feel free to add more if you want to vibrant delicious and simple this is a great little side little side salad to compliment this bowl for this heavenly jug we are going to prepare it really really simple to do you can make it up

In a big batch that’s what I would recommend doing CU it’s so delicious once you taste it you want to put it on everything so we’re going to place all of our ingredients into a food processor I’ve never tried it in a blender but I’m

Sure it would work just as well so our fresh herbs including parsley and coriander along with the spices and some garlic lemon juice the jalapeno pepper some extra vagin olive oil and we’re just going to whiz everything until we get like a really deep vibrant green

Sauce looking just like this I chose to steam my green beans like I said any vegetable even roasted vegetables mixed with jug o will be so good so I simply steamed the green beans mixing them up with that jug and I used a lot of jug

Because as you can tell I like jug a lot so good so yummy it was then time to Plate up this whole Bowl so we’ve got that honey and mustard salmon with that tomato and olive salad those roasted lemon and her potatoes The Jug green beans I kind of grilled some lemon

Because I love like warm lemon juice just squeezed over everything and I added in a little bit of Rocket which is arugula if you’re in the states um and yeah just devoured this bowl honestly it was finished very very quickly the next Bowl is this roasted red pepper dip

Flamed hisy cabbage with a hazelnut gremolata which is just honestly one of my favorite things ever brown rice and egg Bowl I love the fact that you can just transform any meal any dish with a really yummy dip and with this dip of course you can make it up beforehand

This bowl will inspire you and give you ideas of maybe how to just yeah like prep in advance and just make things tasty in a really simple way so for that roasted red pepper dip of course we we’re going to need some red peppers and um we’re just going to roast them until

They are sweet and just oozing with flavor um we’re also going to be using some butterbeans as well of course you can make up like a hummus a roasted red pepper hummus but I love the way that butter beans work in this dip in particular and it’s just a bit different

From like a classic hummus also going to be adding in some chili some Rosemary we’re going to be using some cumin along with some other ingredients so my choice for protein for this bowl are eggs I’m going to soft boil my eggs but you can

Hard boil you can cook them any way that you want to and yeah we’re going to be needing some brown rice as well because that’s going to be like the base of this bowl to start we are going to prepare this roasted red pepper dip by simply

Chopping up our peppers and removing the seeds and place them on a baking tray so I like to keep the skins on for this dip I know that some people would be like no you’ve got to remove the Skins but I actually like it in this dip we’re also

Going to put a whole Bowl of garlic to roast I want that garlic flavor within this dip without that raw garlic taste if you know what I mean so roasting it and bringing Out The Sweet Tones of the garlic will make this dip perfect so once the red peppers and the garlic bulb

Are cooked the garlic Bowl may take a little bit longer um yeah we’re going to remove and we are going to make the dip so I grabbed my food processor you could probably do it in a blender as well and I placed in all of the ingredients including the butter beans the roasted

Red peppers all of the spices which really just make this dip the roasted garlic some olive oil some lemon juice and I chopped up that Rosemary to add in so I blitzed up everything until it was smooth and had reached my desired consistency and oh my goodness this one

Right here was something else if you’re serving It sharing style of course go ahead and serve it up make it look pretty you can top it with some leftover butter beans and just throw some herbs on top um and drizzle on some good extra virgin olive oil for our flamed hipy

Cabbage and hazelnut grala we’re going to start by chopping up our cabbage I’m using a pointed cabbage and I simply just chopped it into about six wedges I believe uh just will vary depending on how big your cabbage is so to soften the cabbage and just make sure that it’s

Cooked because the worst thing is like hard raw cabbage with the grilled line um yeah we want to steam our cabbage beforehand so I just put my cabbage to steam and then I heated up my griddle pan with a little bit of oil and simply just cooked my cabbage on each side

Making sure both sides had some good salt a grata can be added to any dish any recipe just to enhance it this has a little twist to it because we’re going to be adding in some roasted hazelnuts so to prepare the gremolata I placed my roasted hazelnuts on a flat baking tray

And just pop them into the oven so I chopped up the fresh parsley and I placed it in a bowl along with some finely chopped garlic some lemon zest sea salt black pepper olive oil and lemon juice just mixing and combining everything wow so once the hazelnuts had

Roasted and released all of their flavor I simply just chopped them up and added them into the gremolata so I chose to use some brown rice for this bowl you can use any rice of choice or any grain and you can go ahead and serve your bowl up so we have

That roasted red pepper dip we have the flamed hipy cabbage with a hazelnut gremolata brown rice topped with a soft boiled egg you can do a hardboiled egg or any style of egg that you like you can even fry an egg this whole Bowl it

Looks very simple and I feel like it is if you do a few things in advance it can be a really simple delicious beautiful balanced meal so this is my tuna parmesan chickpeas roasted sweet potato Sala Verde cow and avocado Bowl this is probably the most simple Bowl to piece

Together I cannot get over those roasted parmesan chickpeas everyone loves roasted chickpeas but add some Parmesan to them unreal Sala Verde is that type of condiment that you can honestly just add to everything I love all of the individual elements of this bowl this tuna recipe is a staple for my lunch and

Can be enjoyed in so many ways ingredients that we’ll need for this bowl include some cooked chickpeas I would really recommend getting like a tasty chickpea it will make all the difference when you’re roasting it so for our parmesan chickpeas of course we’re going to be needing some Parmesan

If you want to admit the parmesan you could probably add nutritional yeast if you want to keep it completely vegan but our really Speedy tuna component we’re going to be using some tin tuna we’re also going to be adding in some yogurt I love to use like a thick Greek yogurt

That’s just my preference if you want to keep it dairyfree that’s absolutely fine we’re going to be using some red onions some dill lots and lots of lemon juice black pepper olive oil the usuals yeah it’s all going in so for our Sala ver we’re going to be using some fresh herbs

Including fresh basil and fresh parsley also going to be needing some anies just for that kick for that punch we’re going to be using some fresh garlic lemon juice chili flakes and some Capers other parts of this bowl include some roasted sweet potatoes and we’re also going to

Steam some cow as well so starting with our roasted sweet potatoes and we’re just going to begin by chopping up our sweet potatoes into cubees into kind of like mediumsized cubes I say and then we’re going to season them up so you can place over some salt some

Pepper I added some cumin powder and a touch of cinnamon along with a swell of olive oil I placed the sweet potatoes into a preheated oven of 200° cus and I left them in there for about 25 to 30 minutes but our salsa verde very simple we’re just going to grab a food

Processor and add all of our ingredients including the fresh Basel parsley shots garlic anches salt pepper chili flakes lemon juice and extra virgent olive oil so we’re gon to Blitz everything I wouldn’t say until smooth I actually prefer like a texture to my S of Verde but obviously that’s just preference but

Yeah just Blitz until you’ve reached your desired consistency and if you do want it extra extra smooth I would say use a blender this vibrant green condiment is just in its own lane I could just pour this over everything it’s incredible so for our parmesan chickpeas we’re going to grab our cooked

Chickpeas we’re going to season with some salt some dried herbs some garlic powder and then we’re going to finally grate over that parmesan I like quite a bit of Parmesan you can use as much or as little as you want to like I said if you want an alternative to parmesan you

Could try using nutritional yeast although I haven’t ever tried it myself but I imagine it will work and um of course we’re going to be needing some extra virgin olive oil just to make sure everything gets crisped up in that oven look at me putting more parmesan on no

Surprise there so place your chickpeas on a lined baking sheet making sure they are fully flat so they get crispy and place them into a 200° oven you want to leave them in there for about 20 to 25 minutes until they are golden and looking something like this this

Lunchtime tuna combo is just a winner and it can be prepped it’s so great just to have prepped in your fridge you can add it to a sandwich you can add it to a wrap you can add it to a bowl you can literally add it to anything into a bowl

I’m going to combine some tuna along with some yogurt some Dijon mustard have to have Dijon mustard some red onion some dill some black pepper and some salt a good swell of olive oil and a good squeeze of lemon juice too so just combine everything well so here we have

It those golden sweet potatoes with those crispy Parmesan chickpeas along with that tuna that steamed kale that salsa ver to top and I’ve got some avocado on the side like I said this is the easiest Bowl I love the combination of the crispy Parmesan chickpeas with that tuna oh my goodness and those

Roasted sweet potato potatoes with that hint of cinnamon delicious so there we have it three balanc bowls to make you feel good to make you glow from the inside out let me know which bowl you will be trying out first which element you love which one you like the look of

Let me know in the comments for recipes similar to these you can check out my balance Bowl ebook I will see you all in my next video everyone take care see you Bye