Monday —

Breakfast
Leftover Breakfast Apple Crumble (VE)

Lunch
Prawns, Tomato + Courgetti with Avocado Dipping Sauce

Dinner
Plant ‘Parmigiana Di Melanzane’ (VE)
Tuesday —

Breakfast
Mexican Breakfast Scramble with Sriracha

Lunch
Summer Nori Wraps (VE)

Dinner
Smoky Seafood Paella + Tenderstem Broccoli
Wednesday —

Breakfast
Overnight Oats with Summer Berries + Quick Strawberry Compote (VE)

Lunch
Beetroot Gazpacho (VE)

Dinner
Teriyaki Grilled Salmon with Soba Noodles + Ginger Dressing
Thursday —

Breakfast
Breakfast Salad with Mango, Avocado + Leftover Salmon

Lunch
Mixed Roasted Veggies with Kale Pesto + Sunflower Seed 'Caesar’ Dressing (VE)

Dinner
Cauliflower Carbonara with Crispy Mushroom ‘Bacon’ + Brown Rice Pasta (VE)
Friday —

Breakfast
Hot Smoked Salmon with Cucumber & Avocado on Toast

Lunch
Tuna ‘Mayo’ Salad Bowl with Sweet Corn, Shredded Carrot + Crunchy Shredded Beetroot

Dinner
Raw Almond Paté with Summer Crudites + Rainbow Salad (VE)
Saturday —

Breakfast
Eggs Florentine with Hollandaise, Spinach + Flax Muffins

Lunch
Sesame Cucumber Noodles with Avocado + Pear (VE)

Dinner
Mushroom, Thyme + Truffle Pizza (VE)
Sunday —

Breakfast
Cauliflower Skordalia + Smoky Aubergine Bacon on Toast (VE)

Lunch
‘Lunch Style’ Shakshuka

Dinner
Herby Chicken Skewers with Pistachio Almond Yoghurt + Hasselback Beetroots
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 —

Snack
Paleo Muffins

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