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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