Thursday Life joined Executive Culinary Artist and owner of virtual restaurant Ashebre Oji Jaja — in the kitchen— for a quick lesson on how to create healthy, delicious and visually appealing meals on a budget. The meals included a morning shake, vegetable omelette, guacamole, roast chicken sandwich, and fettuccine in pesto cream.

Fettuccine in Pesto Cream

Columns

Christianity against abortion

Richard Ho Lung 

March 30, 2025

There is a prophetic group of young people named Love March Movement (LMM) who are for the gospel of life and against the gospel of death. This young ...

{"xml":"xml"}{"jamaica-observer":"Jamaica Observer"}

Serves 1

Ingredients:

Caribbean Region, Latest News

Advocates condemn Trump memo targeting immigration lawyers

March 31, 2025

NEW YORK, United States (CMC) – Immigration advocates have condemned a Trump administration memo calling for sanctions, reviews and stricter oversight...

{"jamaica-observer":"Jamaica Observer"}

4 oz dry fettuccine pasta

5 cups water

Latest News, News

School administrators urged to continue sexual violence sensitisation

March 31, 2025

KINGSTON, Jamaica– Having impacted more than 500 upper-high-school boys across eight institutions in St Thomas, organisers of the ‘Echoes of Change: T...

{"jamaica-observer":"Jamaica Observer"}

3 oz heavy cream

3 oz milk

1 tbsp Ashebre’s Spicy Basil Pesto

Method:

In a sauce pan, bring water to a boil.

Add pasta and stir continuously to prevent sticking.

Cook for four minutes or until tender.

Remove from water and set aside to cool.

In a sauté pan, combine milk and heavy cream over medium heat until gently simmering.

Add pesto to cream and simmer until fully incorporated.

Add pasta and toss until fully coated.

Serve immediately with your choice of vegetables.

Vegetable Omelette

Serves 1

Ingredients:

2 eggs (beaten)

1 tbsp onion (diced)

1/2 tsp garlic (chopped)

1 tbsp bell pepper (diced)

1 oz cheese (shredded)

1/4 tsp Scotch bonnet pepper (chopped)

1 tsp coconut oil

Method:

Heat oil in non-stick sauté pan at medium heat. Add onion, garlic, bell peppers, tomatoes and sauté for 30 seconds.

Add eggs and allow to set. Flip eggs and sprinkle with shredded cheese.

Fold and serve immediately with your choice accompaniment.

Roast Chicken Sandwich

Serves 1

Ingredients:

3 whole wheat bread (sliced and toasted)

4 oz rotisserie chicken (skinned and shredded)

2 oz guacamole

3 lettuce leaves

6 slices of tomato

Method:

Spread each slice of bread with guacamole and place all the chicken on one layer.

Cover with the other slice of bread and add lettuce and tomatoes.

Cover with final slice of bread and cut in two. Serve immediately.

Guacamole

Serves 8

Ingredients:

1 avocado (peeled and diced small)

1 tsp onion (diced small)

1 tsp garlic (chopped fine)

1 tsp Scotch bonnet pepper (chopped)

1 small Roma tomato (diced)

1 tsp cumin (ground)

1 tbsp lime juice

1/4 tsp salt

Method:

In a bowl, combine all ingredients thoroughly. Cover and store in refrigerator until ready for use.

May be topped with shredded cheese and served with fried green plantains, fried breadfruit or your choice of accompaniment.

Ashebre’s Morning Shake

Serves 2

Ingredients:

1/2 cup banana

2 oz papaya

2 oz muesli

4 oz plain yoghurt

2 oz pineapple

2 cups milk

2 tbsp honey

1/4 tsp cinnamon

1 tsp vanilla

Salt to taste

Method:

Place all ingredients in blender and purée until smooth.

Serve over ice or store in refrigerator until ready for use.

Garnish with pineapple.