Monday —
Breakfast
Berry Compote with Granola of the Month (VE)
Lunch
Leftover Plant ‘Parmigiana di Melanzane’ + Green Salad (VE)
Dinner
Greek ‘Spanakopita’ Pie (VE)
Tuesday —
Breakfast
Hot Smoked Salmon with Cucumber & Avocado on Toast
Lunch
Leftover Spanakopita + Green Salad (VE)
Dinner
Sirloin Steak with Herby Cauli-Rice + Kimchi Mayo
Wednesday —
Breakfast
Chia Pudding with Coconut, Cardamom + Lime (VE)
Lunch
Sweetcorn + Cashew Chilled Soup with Spicy Chilli OIl (VE)
Dinner
Cauliflower Aloo Gobi with Cumin Coconut Yoghurt + Coriander Chutney (VE)
Thursday —
Breakfast
Avocado Breakfast Bowl with Crispy Chickpeas (VE)
Lunch
Leftover Cauliflower Aloo Gobi (VE)
Dinner
Flakey Cod + Tomato Fried Rice with a Crispy Fried Egg
Friday —
Breakfast
Breakfast Juice - Pineapple and Celery (VE)
Lunch
Green Goddess Bowl (VE)
Dinner
Spicy Chicken ‘Popcorn’ with Homemade BBQ Sauce + Crunchy Coleslaw
Saturday —
Breakfast
Mexican Breakfast Scramble with Sriracha
Lunch
Kale Caesar Nori Wrap with Caesar Dressing & Tamari Enoki Mushrooms (VE)
Dinner
Corn Softshell Taco with Spicy Marinated Chicken, Avocado Hummus + Jalapeno Hummus
Sunday —
Breakfast
Paleo Pancakes with Mango Yoghurt + Coconut (VE)
Lunch
Mediterranean Salad with Sardines + Plant Parmesan
Dinner
Turkey Bolognese + Courgetti
Monthly 'Make-Aheads' —
Granola of the Month
Mixed Seed, Goji + Coconut Granola (VE)
Loaf of the Month
Keto Flax Buns (VE)
Weekly Sauces, Snacks + Condiments —
Dip of the Week
Kasundi (VE)
Snack
Crispy Chickpeas (VE)
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