Instagram: @jessbeautician
Twitter:   / jessbeautician  
Blog: http://jessicabeautician.co.uk/
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KITCHENWARE:
Oxo Good Grips whisk: http://bit.ly/2xyaPm1
Blue stoneware dishes: (similar: http://bit.ly/2eTTuJ4)
Chopping board: http://bit.ly/2wXCGsI
Denby Halo bowl: http://bit.ly/2fgfj6e
Joseph Joseph garlic crusher: http://bit.ly/2xXzpc8
SAGE kettle: http://bit.ly/2xYKHNw
Eaziglide casserole pan: http://bit.ly/2vRNnMb
Oxo Good Grips spoon: http://bit.ly/2wnnUtn
Denby Halo plates: http://bit.ly/2y3GxEG
Cutlery: http://bit.ly/2wY9Cl9
Glasses: http://bit.ly/2ffxE3d
Mugs: http://bit.ly/2eO5Kuo
Matcha whisk: http://bit.ly/2f3uUJs (15% discount with code: JESSICA15)
Oxo Good Grips grater: http://bit.ly/2fn3sU7
Blender: http://amzn.to/2xHidIk
Spatula: http://bit.ly/2x2GI3g

BREAKFAST - Banana Berry Bakes (Makes 2):
1/2 cup oats
1/2 cup almond flour: http://bit.ly/2h9Pk45
1 cup almond milk: http://bit.ly/2w0rhaj
1 tbsp ground flax
3 tbsp maple syrup: http://amzn.to/2gZbea5
1 tsp coconut oil: http://amzn.to/2frxDJG
1 banana
1 cup mixed berries (fresh or defrosted from frozen)
Preheat the oven to 180 degrees celsius then add the oats, almond flour, almond milk, ground flax, maple syrup and coconut oil into a bowl and whisk it together well. Divide the mixed berries between two ramekins, then slice up one banana, divide that between them too and then pour on the batter mixture. Place them in the oven for 30 mins on a lined baking tray. Once they're done, remove them and leave them to cool for a few minutes before serving.

SNACK - Garlic-Tomato Toast:
2 tomatoes
1 garlic clove
Small handful basil leaves
1/2 tsp olive oil
Salt & pepper
Bread/crackers: http://bit.ly/2eTOR1t
Finely chop the tomatoes, the basil and mince the garlic, then place those in a bowl with the olive oil, salt and black pepper and mix it together. Serve on toast, bread or crackers.

LUNCH - Fried Tomato Paste Pasta (Serves 2):
Wholewheat/spelt pasta: http://bit.ly/2xXU6VG
1 tbsp olive oil
1 tsp garlic granules
1/4 tsp paprika
3 tbsp tomato puree
1/2 tsp mixed dried herbs
Salt & black pepper
Small handful black olives
Fresh parsley
Cook the pasta in boiling, salted water, then rinse and drain. To the same pan, add in the olive oil, garlic granules, paprika and tomato puree, and fry that off for a few minutes. Next, add in around 4 tablespoons hot water and the dried mixed herbs, and continue to cook it off for a few more minutes. Add the cooked pasta back in, give it a good mix then add in the black olives and season it with salt and black pepper. Give it one last mix together and then serve it up with chopped fresh parsley over the top.

SNACK - Pulsin Goji Brownie: http://amzn.to/2f4kQQh and Vanilla Matcha Latte: http://bit.ly/2xZw0ud (15% discount with code 'JESSICA15')

DINNER - Lemon & Herb Risotto (Serves 2):
1 tsp olive oil
1 white onion
3 cloves garlic
Risotto rice
Juice of 1 lemon juice
1 tbsp lemon zest
1 tbsp thyme
1 tbsp parsley
1 tbsp rosemary
1 tbsp sage
1 1/2 pints stock: http://amzn.to/2xn5QE1
Salt & black pepper
First dice up the onion and add that to a pan with the olive oil on a medium heat. Fry those off for a few minutes, then mince in the garlic and fry them off. Next, add in enough risotto rice for 2 portions and cook that until the grains begin to go slightly see-through. Pour in the vegetable stock, season it with salt and black pepper then turn the heat up a little and place the lid on to leave it to simmer for 10 minutes. Chop the fresh herbs and then to the cooked risotto, grate the lemon zest and squeeze in the lemon juice. Add in the fresh herbs, give it a final stir and then serve with more fresh herbs on top.

DESSERT - Chocolate Coconut Pot (Makes 2):
100g creamed coconut: http://amzn.to/2xnyK73
1/3 cup hot (cartoned) coconut milk: http://bit.ly/2gZOSFo
1/2 bar Seed & Bean dark chocolate: http://amzn.to/2fgwVid
Take the creamed coconut in a blender, pour in the hot coconut milk. Break the chocolate into a bowl and melt it down over a pan of boiling water, then add that into the blender too. Add in the maple syrup (depending on which chocolate you use) and blend it up, pour it between two small ramekins and place them in the fridge to set for 30 minutes.

I'M WEARING:
Top - Whistles: http://bit.ly/2itd0RL
Bracelet: http://bit.ly/2jqrTnW
Beaded ring: http://bit.ly/2sGryhh
Nails - Ciate 'Couture': http://bit.ly/2fiTvH5