100 Days to Carnival: 6 Healthy Recipes To Get Ready For The Road 🇹🇹 Foodie Nation x Achsah Henry

Carnival prep starts now! Chef Ari teamed up with Achsah Henry to share six easy, healthy recipes you can actually enjoy while getting ready for the road; from refreshing smoothies to satisfying wraps, salmon, steak, and even a guilt-free dessert. Whether you’re a fitness lover, meal-prep pro, or just looking to eat cleaner before Carnival, these dishes are packed with flavour and balance!

Anti Bloat Smoothie 

Ingredients

1cup Papaya 

4tbsps Coconut milk 

1/4 cup Aloe Vera/Coconut water 

1tsp peeled Ginger 

1/4 cup Mango 

1cup ice cubes

Method:

In a blender put all above ingredients and blend until smooth. 

Add ice for a slightly sherbet textured Smoothie.

"Vegan" Tuna Spinach Wrap 

Ingredients 

1 cup Spinach 

1 cup soaked Quinoa 

1/2 cup water (extra if batter is too thick)

For the Tuna salad 

1 tin Chickpeas crushed 

2 tbsps Seaweed 

1 rib Celery finely cut 

2tbsps Purple onion finely diced

2-3tbsps low fat Mayo / whole greek yogurt 

1tbsp Capers

Small handful beansprouts 

1/4tsp Lime juice 

1/2tsp chopped dill

1tbsp fermented pimento sauce 

Method :

-Blend Spinach and soaked quinoa with pinch of salt with water until pourable 

-pour 1/2 cup portions into nonstick pan and cook on 2-3mins per side 

-For "Tuna salad" mix all ingredients together  

-In prepared wrap add healthy portion of vegan salad,roll and serve.

Garlic Lemon & Sumac Chicken – with tabbouleh, beetroot hummus & roasted potatoes

Serves 4

Ingredients 

-4-5 chicken breast cubed

-1/4 cup Lime juice 

-4oz yogurt

-2tbsps sumac 

-4 cloves Garlic minced 

-1/4 cup avocado oil

-1 medium - large beetroot grated 

- 12 oz Chickpeas

-1tbsp tahini

-1/4 cup bulgar wheat

-4-5 Tomatoes fine diced 

-1 Cucumber seeded and fine diced

-1/4cup finely chopped Parsley

-1 bag mini potatoes halved 

-1-2tsps fermented pimento sauce 

Method: 

* In a bowl mix yogurt,sumac,2 garlic Cloves minced & 2tbsps lime juice 

*Add chicken breast and marinade in fridge for 15-20mins . Overnight is welcome.

*While marinating, prepare potatoes. On a baking tray drizzle 1-2tbsps oil of choice  

*cut potatoes in halves and place flat side down on baking tray. Sprinkle with salt and pepper.

*preheat oven to 375 

*place chicken breast ontop off potatoes in baking tray and drizzle with 1tbsp oil

* bake for 25mins

*peirce potato with a fork to determine doneness and broil for 5mins

* boil unpeeled beetroot until tender 

*In a blender add Chickpeas,2garlic cloves,tahini,2 tbsps lime juice,oil as needed and peeled beetroot. Blend until smooth.Set aside.

*In small saucepan steam bulgar wheat. (Water to just cover bulgar)

*cut 2 Cucumbers in halves,lengthwise and scoop out seeds. 

*Fine dice Cucumbers,tomatoes and Parsley,add cooled bulgar to it and toss with 1tbsp lime juice,fermented pimento sauce and salt to taste.

*Plate all components 

Filipino Garlic Steak – with coconut rice & Asian beetroot slaw

Serves 4

Ingredients 

-1 large beetroot grated 

-1 large sweet red-yellow apple grated 

-1 large carrot grated 

-1/2 tbsp grated Ginger

-3 tbsps Lime juice

-1/8 cup shredded Coconut 

-1 cup mixed grains (red rice,quinoa,barley,buckwheat)

-1/2 cup Coconut milk

-8 cloves Garlic

-4tbsps Soy sauce

-1 tbsp fermented pimento sauce 

-3 6oz-8oz Steaks 

-2 tbsps coarse blackpepper

-1-2 Bayleaf

-1 tbsp cornstarch

-1 Purple onion sliced in rounds 

Method: 

*Grate raw beetroot,carrot,apple and ginger and toss with lime juice and set aside in refrigerator.

*Thinly slice chilled steaks and marinade in soy sauce,garlic,1/2tsp lime juice,coarse blackpepper and 1 garlic clove thinly sliced 

*In small saucepan toast coconut 

*In same saucepan bring to a boil,add mixed grains,1/2cup Coconut milk and 1/2 cup water and steam

*In large pan bring 2tbsps oil to temperature add 2clohes garlic thinly sliced,sear marinated Steak with bayleaf until browned add onion rounds and slurry of  fermented pimento sauce and cornstarch with water.Once gravy is created. Take off the heat.

*Plate all components 

Spicy Herb-Crusted Salmon – whipped sweet potatoes & steamed green beans/bodi

Serves 4 

Ingredients 

-4 6oz-8oz fillets Salmon 

-1/4 cup panko

-1 red hot pepper/Thai chilli

-2 tbsps chopped dill

-2 tbsp chopped Thyme

-1tsp chopped rosemary

-2 tbsps Lemon pepper 

-2 tbsps mayo /cottage cheese

-3 large sweet potatoes

-1/4 tsp Cinnamon

-8oz cottage cheese

-splash milk of choice or water 

-12oz Green beans/bodi

(Wax paper to wrap beans in)

-2 tbsps fermented pimento sauce 

Method :

*smear mayo/cottage cheese on Salmon fillets and sprinkle with lemon pepper 

* in a bowl mix panko,finely minced hot pepper and 2tbsps of all the fresh herbs. Crust Salmon. 

*place crusted salmon fillets on baking tray 

*In wax paper parcels add green beans,garlic,fermented pimento sauce and salt to taste.

*Add to baking tray alongside Salmon

* bake in a preheated 375 degree oven for 15-20mins 

*Peel and boil or steam sweet potatoes 

*In food processor blend with Cinnamon,cottage cheese and salt to taste.

*Plate and enjoy

Chia pudding (3 layer banana protein layer,chocolate mousse layer,crunchy oat layer)

Ingredients

1/2 cup Chia seeds 

1/2 cup Chocolate almond milk/milk of choice

2tbsps Protein powder

2 Bananas 

1 tbsp Cranberries 

1/4 cup Oats 

Pinch Cinnamon 

3tbsps shredded Coconut 

2 tsps brown sugar/agave/coconut sugar

*1tbsp butter if baking

Method: 

-In a blender mix 1 banana with protein powder and water until smooth. 

-Mix in Chia seeds and place at base of serving dish 

-Wash blender,then blend remaining Chia seeds and chocolate milk until smooth and add on top of  the banana layer and chill in the refrigerator.

-slice 2nd banana and top pudding

*bake granila: toss Oats,Cranberries,coconut,butter,Cinnamon and sugar in a bowl. Place on flat baking tray. Toast at 375 for 10-12mins until golden.

-Top chocolate layer with oat clusters and serve