Monday —

Breakfast
Grain-Free Granola with Mixed Nuts + Orange Zest (VE)

Lunch
Jar Soup - Chickpea, Courgetti , Mixed Veg + Ginger

Dinner
Aubergine Puttanesca with Brown Rice Pasta (VE)
Tuesday —

Breakfast
Mashed Chickpea + Tomato with Dukkha on Toast (VE)

Lunch
Romanesco 'Rice' with Roast Harissa Carrots (VE)

Dinner
Creamy Quinoa + White Bean Risotto with Romanesco (VE)
Wednesday —

Breakfast
Crispy Kale + Avocado Breakfast Salad (VE)

Lunch
Broccoli + Chicory Salad with Preserved Lemon Dressing (VE)

Dinner
Cauliflower Schnitzel with Fennel Courgette Slaw (VE)
Thursday —

Breakfast
Turmeric Golden Milk Millet Porridge (VE)

Lunch
Miso Brussel Sprout Slaw (VE)

Dinner
Szechuan Roasted Cabbage + Pumpkin with Ginger Peanut Dressing (VE)
Friday —

Breakfast
Quinoa Bircher Muesli with Apricot Compote (VE)

Lunch
Smoked Tofu + Pak Choi with Ginger Peanut Dressing (VE)

Dinner
Singapore Style Curried Kelp Noodles (VE)
Saturday —

Breakfast
Grain Free Pancakes with Apricot Compote (VE)

Lunch
‘Lunch Style’ Shakshuka with Spiced Tofu + Dukkha (VE)

Dinner
Coconut-Cardamom Red Lentil Dhal (VE)
Sunday —

Breakfast
Buckwheat Crepes with Smashed Chickpeas, Rocket + Tomato (VE)

Lunch
Leftover Dhal Soup (VE)

Dinner
Miso Aubergine Pad Thai with Buckwheat Noodles (VE)
Monthly 'Make-Aheads' —

Granola of the Month
Grain-Free Granola with Mixed Nuts + Orange Zest (VE)

Loaf of the Month
Oat, Quinoa + Buckwheat Loaf (VE)
Sauces, Snacks + Condiments —

Dip of the Week
Hazelnut Chimichurri

Sauce
Ginger Peanut Dressing

Sauce
Apricot Compote

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