Monday —
Breakfast
Baked Oats with Nut Butter + Blueberries (VE)
Lunch
Autumn Fridge Raid Salad
Dinner
Sweet Potato ‘Bravas’ with Chipotle Sauce + Steamed Greens (VE)
Tuesday —
Breakfast
Leftover Baked Oats (VE)
Lunch
Greek Salad Bowl with Marinated Tofu (VE)
Dinner
Sweet + Sour Chicken Noodles
Wednesday —
Breakfast
Classic Eggs + Avocado
Lunch
Roasted Beetroot with Boiled Egg + Dill
Dinner
Black Bean Burrito Bowl with Chicken
Thursday —
Breakfast
Avocado Breakfast Mousse with Cacao + Strawberry (VE)
Lunch
Roast Brussel Sprouts with Carrot Date Puree + Leftover Shredded Chicken
Dinner
Mushroom, Thyme + Truffle Pizza (VE)
Friday —
Breakfast
Ginger + Turmeric Golden Milk Smoothie (VE)
Lunch
Raw Super Bowl with Mango, Kale + Chipotle Dressing (VE)
Dinner
Chilli Prawns with Baked Coconut Rice
Saturday —
Breakfast
Sesame Pancakes with Raspberry + Tahini (VE)
Lunch
Shredded Kale Salad with Chicken, Beetroot + Sunflower Parmesan
Dinner
Baked Gigantes with Tomatoes and Seasonal Greens (VE)
Sunday —
Breakfast
Plant Cheese + Chive Omelette
Lunch
Leftover Gigantes on Toast + Green Salad (VE)
Dinner
Market Vegetable Bake with Garlic Tahini Dressing (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
Baba Ganoush (VE)
SNACK OF THE WEEK
Kale Chips (VE)
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