Post by @annabellecassidy_

anti-inflammatory meal prep: episode 8 🥑🥬🍅🥒🍓 GOLDEN TURMERIC TOFU SCRAMBLE Ingredients (4 portions): 3 tbsp extra virgin olive oil, divided 800g (1lb 12oz) firm tofu, pressed and crumbled 3 tsp ground turmeric, 1 tsp ground cumin, ½ tsp cracked black pepper, sea salt 3 tbsp nutritional yeast (optional) 200g (7oz) baby spinach 1 large red onion, sliced 2 red peppers, sliced 4 garlic cloves, diced 400g (14oz) cherry tomatoes, halved Chives or parsley, chopped, to garnish Method: 1. Heat 2 tbsp of the olive oil in a large pan over medium heat. Add the crumbled tofu with the turmeric, cumin, black pepper and nutritional yeast (optional), and stir well to coat everything evenly in the golden spice 2. Cook for 5-6 minutes, stirring occasionally, until the tofu is heated through and lightly golden at the edges 3. Stir the spinach through in the final 2 minutes, just until wilted, then season with a pinch of salt 4. In a separate pan, heat the remaining 2 tbsp olive oil over medium heat. Sauté the onions and peppers for 5-6 minutes, until softened and lightly caramelised, then add the garlic and cook for 30 seconds more 5. Add the cherry tomatoes and cook for 2-3 minutes, until they just start to brown but still hold their shape 6. Divide the scramble and the onion-pepper-tomato mix into four containers side by side, without mixing. Garnish with chives and / or parsley and cool completely before refrigerating GREEN GODDESS CHICKEN SALAD WITH BROCCOLI SPROUTS Ingredients (4 portions): 500g (1lb 2oz) boneless skinless chicken breast, or 400g (14oz) firm tofu (for a vegetarian option) 4 tbsp extra virgin olive oil (2 for the chicken, 2 for the dressing) ¾ tsp sea salt, ¼ tsp cracked black pepper (for the chicken) 150g (5½oz) quinoa, rinsed 360ml (12fl oz) water or vegetable stock 300g (10½oz) green cabbage, finely shredded 1 cucumber, diced 4 spring onions, sliced 150g (5½oz) silken tofu, drained 1 small ripe avocado 30g (1oz) baby spinach, 20g (¾oz) fresh basil leaves (for the dressing) 1 shallot roughly chopped, 1 garlic clove, 1 tsp grated fresh ginger, 1 tbsp white miso paste, juice of 1½ lemons, sea salt and pepper (for the dressing) 60ml (2fl oz) water, to thin 40g (1½oz) pistachios chopped, 10g (⅓oz) basil leaves torn, 40g (1½oz) broccoli sprouts, to garnish Method: 1. Heat the oven to 200°C (400°F). Toss the chicken with 2 tbsp olive oil, the salt and pepper, and roast for 18-20 minutes until cooked through. Rest for 5 minutes, then slice. 2. Bring the quinoa and water (or vegetable stock) to the boil, reduce, cover and simmer for 12-15 minutes until tender and the liquid is absorbed. Spread out and cool completely 3. Blend the silken tofu, avocado, spinach, basil, shallot, garlic, ginger, miso, lemon juice and remaining 2 tbsp olive oil until completely smooth and vividly green, adding the water gradually until it pours and transfer to a jar 4. Toss the cabbage, cucumber and spring onions together in a large bowl to form the slaw base, add the cooled quinoa and top with the diced chicken, pistachios, basil and broccoli sprouts 5. Add and toss through the dressing, serve between four bowls OLIVE OIL DARK CHOCOLATE MOUSSE: Ingredients (4 jars, 250ml each): 180g (6½oz) medjool dates, pitted 60ml (2fl oz) extra virgin olive oil 80g (3oz) raw cacao powder 450ml (15fl oz) unsweetened almond milk 30g (1oz) unflavoured or chocolate plant protein powder 2 tsp vanilla extract, ½ tsp sea salt 100g (3½oz) pomegranate seeds, 30g (1oz) chopped pistachios, 150g (5½oz) chopped strawberries, to top Method 1. Soak the dates in warm water for 10 minutes to soften, then drain 2. Add the dates, olive oil, cacao, almond milk, protein powder, vanilla and salt to a blender 3. Blend until completely smooth and glossy, scraping down the sides 4. Loosen with a splash more almond milk if needed 5. Divide between four 250ml jars and refrigerate for at least 2 hours to firm up 6. Scatter the pomegranate seeds and chopped strawberries over each jar #antiinflammatory #antiinflammatorydiet #inflammationrelief