Eating smart will not only make you smart, it’s the smart thing to do
James has joined forces with renowned chef and nutrition guru Omar Meziane to cook up a storm, for a brand new series on nutrition for JHTV.
Omar Meziane formerly head chef of Wasps rugby is now head chef for the Great British Rowing Team, as well as a consultant to the England Rugby Team. So he knows a thing or two about his chosen subject!
Launching tonight on JHTV at 6.30pm, Omar and James are going to be releasing over the coming weeks a series of cooking and nutrition shows highlighting the importance of good nutrition, in the hope of dispelling the myth that preparing fresh and healthy food is a complex, time consuming and convoluted process.
James and Omar’s mission is to clearly demonstrate this is very much NOT the case and that cooking a healthy meal is accessible and open to anyone interested in learning a few basic principles
This educational series which starts tonight at 6.30pm on JHTV will be packed with easy-to-create home recipes for a balanced and healthy lifestyle.
The boys cover off a series of meal plans – twelve in total covering the full day’s requirements – namely breakfast, lunch and supper.
Some of the delicious recipes on offer, which they will be showing you how to cook, together with detailing all the required ingredients are:
- Pork and Turkey Meatballs with Smoked Paprika, Whole Wheat Spaghetti with Chili and Parsley
- Roasted Cod with Butterbean and Sweet Potato Stew
- Steak and Avocado Burritos
- Salmon with Lime and Chili, Butternut Squash and Cous Cous Salad
Tonight’s recipe which can be served either as a lunch or supper dish is Cajun Turkey with Mexican Bean and Avocado Salad.
The ingredients shown are for a single serving. So just double or treble all the ingredients subject to how many people you are cooking for, although subject to taste, you may not want to quite pro rata the Cajun seasoning.
200g x turkey escalope
1 tsp. x coconut oil * we recommend you use our award winning natural single origin virgin coconut oil – Tagaloa
1 tbsp. x Cajun seasoning
½ avocado x (roughly chopped)
50g x haricot beans
50g x kidney beans
50g x chickpeas
1 x beef tomato (chopped)
1 x small red chilli
1 tbsp. x chopped coriander leaves
Place into a medium sized mixing bowl, the turkey breast, the coconut oil and add the Cajun seasoning.
Place the seasoned turkey onto a baking tray and place into a preheated oven at 180c for 10 minutes.
Meanwhile using another bowl, mix together the haricot and kidney beans with the chickpeas. Add in the tomato, chilli and coriander and toss well.
Once the turkey is cooked serve with the bean salad.
Add the chopped avocado to the finished dish *
* If you prefer your avocado more of a paste than rough chunks, you can add the avocado in with the tomato, chilli and coriander in the bean salad before you add the Turkey
Good luck. We really hope you enjoy the dish and find it simple to prepare and cook.
Don’t forget to make a diary note to watch next week’s show with Omar and James at 6.30pm next Wednesday evening the 28th October.
There are lots of recipes and nutrition tips on our JHTV YouTube channel: www.youtube.com/thejameshaskell
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