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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