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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