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INGREDIENTS

Half the roast veggies and chickpeas from the Cleanse Bowl Day 7 that you have reserved.
3 – 4 Broccoli florets, blanched
3 – 4 cherry tomatoes, halved
A small handful of mesclun salad or rocket (optional)
75g of smoked salmon
½ cup of spinach leaves
1 tablespoon of fresh herbs, roughly chopped (basil, parsley or coriander)
Himalayan Salt
Cracked Black Pepper

To serve
Bestow Vinaigrette.

Suitable for:
Breakfast | Lunch | Dinner

METHOD

The idea with this grand finale meal is to use any greens or veggies that you may have left to make a power salad!

Add the broccoli, cherry tomatoes, mesclun or rocket (if you are using this) and spinach leaves to the reserved roasted veggies and chickpeas, mix gently. Plate up and top with the salmon, serve with chopped fresh herbs and Bestow Vinaigrette.

Season to taste.

NOTES

Meals are all about getting a variety of texture, flavour and nutrients. For us the focus on skin health means we are looking for key nutrients like Vitamin A, B, C, water, EFA’s and Zinc. This dinner is a great example of the combining foods to make sure you are getting a range of these nutrients. 

INGREDIENTS

¼ of a buttercup pumpkin, chopped into chunks
1 medium sweet potato, peeled, chopped into chunks
1 carrot, peeled and chopped into chunks
1 can of chickpeas, drained well
2 tablespoons of olive oil
1 teaspoon of tamari
¼ cup of long thread coconut
1 teaspoon cumin seed
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
Himalayan salt to season
Cracked black pepper to season

To serve
Bestow Lemon Vinaigrette
¼ of an avocado
½ a cup of spinach leaves

Protein swap
You are more than welcome to add any plant or animal based protein to this recipe.

Suitable for:
Breakfast | Lunch | Dinner

METHOD

Preheat oven to 200 degrees celsius and line a baking tray with baking paper.

Place chopped buttercup pumpkin, sweet potato, carrot and chickpeas in a bowl. Add olive oil, tamari, coconut, cumin seeds, pumpkin seeds, sunflower seeds, chickpeas, and salt and pepper to taste.

Stir well and spread evenly out on the tray. Place in the oven and roast for 20-25 minutes, stirring once after 10 minutes.

Serve half with Bestow Lemon Vinaigrette avocado and spinach. Reserve the other half for dinner tonight.

NOTES

This dish is full of colour and crunch from the roasted chickpeas and coconut. We find that doing a one pan meal like this where you mix a range of veggies together is so easy for lunch and then to have the leftovers for dinner or the next day. A splash of tamari gives a taste hit and brings something different. Pair this with some healthy fat from the avocado or salmon and then of course a bunch of leafy greens and you have a complete meal full of the key nutrients needed for skin and overall health. 

INGREDIENTS

Makes 4

FOR THE BASE MIXTURE

3 eggs
1/4 cup of almond milk
1 tin of wild salmon, drained and mashed (95g)
1 small zucchini, grated
1 tablespoon of chopped fresh herbs (basil, parsley or thyme)
Himalayan or sea salt and pepper
2 cherry tomatoes, halved

FOR THE FILLING PER EGG CUP
2 – 3 chunks of roast sweet potato
2-3 broccoli florets, chopped

TOPPING
2 spring onions, sliced

Suitable for:
Breakfast | Lunch | Dinner | Snack

Vegetarian and other options 
We have added wild salmon to this although you could also use another animal protein such as cooked shredded chicken. For a vegetarian option you could use extra vegetables such as mushrooms or onion. This recipe is unable to be made vegan, because of the eggs. We would recommend choosing another breakfast such as the Buckwheat Granola Clusters instead as you will have plenty of that on hand.

METHOD

Preheat the oven to 180 degrees celsius.

Whisk the eggs and milk together. Add the salmon and zucchini and mix. Season with salt and pepper.

Line your muffin tin with baking paper muffin liners or grease with olive oil. Place the sweet potato, broccoli and half the spring onion in the bottom of each muffin tin. Spoon in the egg mixture.

Add fresh herbs, the remaining spring onion and half a cherry tomato.

Bake for 20 minutes.

NOTES

These make a great change to a sweet breakfast. Starting the day with a savoury, high protein breakfast like this is sure to set you up well and keep you sustained throughout the morning. High in vitamin A, these egg cups are a great skin friendly breakfast! Remember you can also use cooked shredded chicken or other vegetables instead of the salmon if you prefer.

CARRY-OVER NOTES
The Bestow way is to make once and eat twice!

Place in an airtight container and freeze. Defrost on Day 4 and serve 2 for breakfast on Day 5 and the remaining 2 for Day 6 breakfast.

  • January 11, 2018