Monday —

Breakfast
Mixed Grain Porridge + Banana Date Puree (VE)

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

Dinner
Cabbage Okonomiyaki
Tuesday —

Breakfast
Heirloom Tomato with Lemon Smashed Avocado + Sumac on Toast (VE)

Lunch
Leftover Okonomiyaki with Green Salad

Dinner
Baked Pumpkin with Sun-Dried Tomato Pesto + Crispy Salad (VE)
Wednesday —

Breakfast
Green Ginger Smoothie Bowl (VE)

Lunch
Autumn Fridge Raid Salad

Dinner
Korean Bibimbap with Avocado + Broccoli
Thursday —

Breakfast
Classic Eggs

Lunch
Super Green Jar Soup (VE)

Dinner
Hawaiian Inspired King Prawn Salad with Pineapple + Red Cabbage
Friday —

Breakfast
Paleo Muffins with Coconut Yoghurt (VE)

Lunch
Leftover Hawaiian Salad

Dinner
Coconut Chicken Korma with Poppadoms + Cauli-Rice
Saturday —

Breakfast
Chilaquiles with Pico de Gallo, Avocado + Smashed Butter Beans (VE)

Lunch
Roasted Mixed Pepper Salad + Baked Walnuts and Creamy Yoghurt Dressing

Dinner
BBQ Steak with Rocket, Pomegranate + Chiummichurri with New Potato Salad
Sunday —

Breakfast
Rhian’s Dukkah Spiced Rolled Eggs

Lunch
Leftover Pepper Salad

Dinner
Imam Bayildi with Coconut Tzatziki (VE)
Monthly 'Make-Aheads' —

Granola of the Month
Date, Quinoa + Pistachio Granola (VE)

Loaf of the Month
Carrot, Ginger + Quinoa Loaf (VE)
Sauces, Snacks + Condiments —

Dip of the Week
Chimichurri (VE)

SNACK OF THE WEEK
Paleo Muffins (VE)
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