SWEET POTATO AND CHICKPEA CURRY

INGREDIENTS:
1 clove garlic
1 can chickpeas
1 large sweet potato
1 can coconut milk
2 Tbsp red Thai curry paste
Salt (if necessary)
Pepper (if necessary)

INSTRUCTIONS
Heat a large sauce pan over medium heat.
Add garlic.
Peel sweet potato and cut into about cubes.
Once hot, add a splash of oil to the pan and then add garlic.
Add curry paste and mix well.
Add coconut milk, sweet potato and chickpeas and stir well. Make sure all sweet potato cubes are well submerged in liquid so they cook fast.
Bring to the boil and once boiling reduce heat to constant simmer (medium low).
Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times.
Salt and pepper to taste if necessary, then serve over steamed white rice, add sriracha for spice.

CRISPY SALMON

INGREDIENTS:
4 salmon filets (about 1 pound total)
1/3 cup plain breadcrumbs
1/3 cup grated parmesan cheese
1 tablesoon garlic
2 tablespoons melted butter
Salt and pepper
Lemon wedges , to serve

INSTRUCTIONS:
Position a rack in the middle of the oven. Preheat oven to 400°F. Line a baking tray / sheet with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet; set aside.

Mix together the breadcrumbs, parmesan cheese and garlic in a small bowl. Pour in the melted butter; season with 1/4 teaspoon salt and 1/3 teaspoon pepper (or to taste). Using your hands (it's easier than using a wooden spoon), mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).

Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered.

Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork.

Serve with lemon wedges and a squeeze of lemon (optional). Team with a salad, steamed vegetables, rice or mashed potatoes.

WALNUT OATMEAL DATE BALLS

6 Medjool dates, pitted
1/3 cup old fashioned oats
1/2 cup raw walnuts

Blend in a food processor. Roll into small balls. Freeze