Monday —
Breakfast
Leftover Baked Oats (VE)
Lunch
Leftover Corn Wrapped Enchilada + Green Salad (VE)
Dinner
Kung Pao Vegetables + Cauliflower Rice with Spring Onions and Tahini (VE)
Tuesday —
Breakfast
Breakfast Broth - Detox Cleanse Turmeric with Ginger, Miso + Seaweed (VE)
Lunch
Chickpea Niçoise Salad (VE)
Dinner
Creamy Green Brown Rice Pasta (VE)
Wednesday —
Breakfast
Mixed Mushroom Hash + Tahini (VE)
Lunch
Cucumber, Melon + Mint Chilled Soup (VE)
Dinner
Vietnamese Chilli Tofu with Crunchy Vegetables (VE)
Thursday —
Breakfast
Scrambled Chickpeas with Avocado Tartare (VE)
Lunch
Tofu Satay Salad + Mixed Cabbage Slaw (VE)
Dinner
Grilled Sweet Potato Wedges with Charred Corn + Tahini Coconut Yoghurt (VE)
Friday —
Breakfast
Frozen Berry Smoothie Bowl + Granola of the Month (VE)
Lunch
Raw ‘Burrito’ with Butterbean Hummus (VE)
Dinner
Shredded Jackfruit Corn Wraps with Butterbean Hummus + Red Cabbage Slaw (VE)
Saturday —
Breakfast
Aubergine 'Bacon' + Avocado + Sweet Potato Stack (VE)
Lunch
Green Goddess Bowl (VE)
Dinner
Miso Mushroom Koftas with Herby Wild Rice Salad + Tahini Dressing (VE)
Sunday —
Breakfast
Chilaquiles with Pico de Gallo, Avocado + Smashed Butter Beans (VE)
Lunch
Mixed Cauli-Rice California Sushi Rolls (VE)
Dinner
Summer BBQ Skewers with Homemade Greek Style Tzatziki (VE)
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 —
Dip of the Week
Butter Bean Hummus (VE)
Snack
Crispy Kale (VE)
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