Menu Plan

 

 

Week 1

Friday
B - Baked beans
L - Wontons in broth
D - Chinese Chicken Wings/Tofu (Mums recipe) with fried rice

Saturday
B - Oatmeal with chia seeds
L - leftovers
D - Winter Lentils (Laura Calder - French Food at Home) with fresh cheese and brocollini

Sunday
B - Crepe Suzette
L - -
D - Roast chicken, creamy polenta and roast vegetables

Monday
B - Oatmeal with chia
L - Roast chicken sandwich/roast vegetable sandwich
D - Pumpkin soup with croutons and Lychee Kanteen

Tuesday
B - Baked beans
L - Pumpkin soup
D - Burritos

Wednesday
B - Avocado and tahini on toast
L - Brown rice bowl
D - Semolina gnocchi with a brown butter and almond sauce (Based on Maggie Beer recipe)

Thursday
B - Baked beans on toast
L - Brown rice sushi - tomago, pickled ginger and cucumber
D - leftovers

Week 2

Friday
B - Miso soup and brown rice
L - Sausage/Vegetable sausage sandwich
D - Dahl with naan (Food Safari)
Saturday
B - Baked beans
L - Miso soup
D - Lamb chops and roast vegetables

Sunday
B - Greek Eggs (Jill Dupleix - Lighten Up)
L - Mochi with sesame and ginger
D - Home made pizzas

Monday
B - Oatmeal with chia and blueberries
L - Melt
D - Prawn toast (based on a recipe from Practically Macrobiotic) with edamame and bean salad

Tuesday
B - Banana and nut muffin
L - Curried egg sandwich
D - Leftovers/Frozen meal

Wednesday
B - Avocado and tahini on toast
L - Salad box with cheese
D - Korean Calamari (Nigella Lawson - Nigella Kitchen)

Thursday
B - Peanut butter bread
L - Shopping day - out for lunch
D - Leftovers/Freezer meal