Monday —

Breakfast
Leftover Shakshuka + Green Salad

Lunch
Leftover Herby Skewers

Dinner
Tofu Fried Brown Rice with Coriander + Indian Tomato Kasundi (VE)
Tuesday —

Breakfast
Green Ginger Smoothie Bowl (VE)

Lunch
Leftover Fried Rice with Kasundi (VE)

Dinner
Imam Bayildi with Coconut Tzatziki (VE)
Wednesday —

Breakfast
Fried Tomatoes on Toast with Poached Eggs + Summer Beans

Lunch
Bloody Mary Prawn ‘Cocktail’ with Spicy Marie Rose Dressing

Dinner
Chermoula Salmon Skewers with Crispy Baby Gem Wedge Salad + Coconut Yoghurt
Thursday —

Breakfast
Cashew Cream + Granola of the Month with Blueberries (VE)

Lunch
Green Bean Salad with Shredded Chicken + Zhoug

Dinner
Market Vegetable Bake with Garlic Tahini Dressing (VE)
Friday —

Breakfast
Overnight Oats with Peach, Walnut + Cashew Cream (VE)

Lunch
Summer Fridge Raid Salad

Dinner
Chicken Laksa with Rice Noodles + Cucumber Salad
Saturday —

Breakfast
Breakfast Style Nasi Kuning with Cauli-Rice (VE)

Lunch
Summer Tomato Gazpacho with Quick Pickled Celery (VE)

Dinner
Courgette + Anchovy Brown Rice Pasta
Sunday —

Breakfast
Asparagus, Minced Prawn + Sweetcorn Omelette

Lunch
Mediterranean Salad with Sardines + Plant Parmesan

Dinner
Rose Harissa Crusted Cauliflower Steak + Walnut Sauce (VE)
Monthly 'Make-Aheads' —

Granola of the Month
Dried Fig + Almond Granola (VE)

LOAF OF THE MONTH
Oat + Quinoa + Buckwheat Loaf (VE)
Weekly Sauces, Snacks + Condiments —

Dip of the Week
Zhoug (VE)

Snack
Flax Crackers (VE)

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