Jessica Worth is a qualified nutritionist, smoothie lover, an introverted extrovert, and all-round rad chick.
After ten years in the corporate world, Jess threw in the towel and pursued her passion for helping others and food, completing an Advanced Diploma in Nutritional Medicine.
Jess has very kindly created two recipes for us to share with you:
You can find her hanging out on the interweb as @jessicaworthnutrition on both Instagram and Facebook. Or hit up her website to read her beautiful blog and contact her to set up a meeting in real life.
Warm Pumpkin, Bean and Chicken Salad
GF, DF, paleo, RSF
Prep time + tidy up: 20mins
Cook time: 30mins for the pumpkin
1 small butternut pumpkin
2 chicken breasts
200g green beans
handful of kale
1/4 cup pumpkin seeds
2 TBS honey
2 TBS wholegrain mustard
2 TBS apple cider vinegar
1/4 cup olive oil
Preheat oven to 190 fan forced / 200 celsius.
Combine all dressing ingredients in a jar or bowl and shake/whisk until well combined. Set aside.
Slice pumpkin into 1cm thick pieces, drizzle with a little olive oil and roast on an oven baking tray for 20mins, turn over and back in the oven for another 10mins.
Slice chicken into 2-3cm thick strips, drizzle olive oil in a pan and cook the chicken on the stove top until brown and cooked through.
Boil water to blanch the beans. Sit beans in a dish covered in boiling water for about 3mins. Then drain and transfer to another dish filled with ice water for another 3 mins.
Meanwhile, roast the pumpkin seeds in a small pan until slightly browned (for about 5mins).
Rip the kale leaves into smaller pieces, drizzle with a little olive oil and massage for 2mins.
Remove chicken from the pan, and set aside for a few minutes. Add the kale to the warm pan and sauté for about 5mins.
Combine all ingredients and drizzle with the dressing.
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