Monday —

Breakfast
Baked Oats with Nut Butter + Blueberries (VE)

Lunch
Autumn Fridge Raid Salad (VE)

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 Veggie Noodles (VE)
Wednesday —

Breakfast
Dip of the Week with Heirloom Tomato + Rocket on Toast (VE)

Lunch
Carb Free Vietnamese Tofu 'Bang Bang' Poke Bowl (VE)

Dinner
Black Bean Burrito Bowl with Mushrooms (VE)
Thursday —

Breakfast
Avocado Breakfast Mousse with Cacao + Strawberry (VE)

Lunch
Roast Brussel Sprouts with Carrot Date Puree + Walnut (VE)

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
Kimchi with Baked Coconut Rice (VE)
Saturday —

Breakfast
Sesame Pancakes with Raspberry + Tahini (VE)

Lunch
Shredded Kale Salad with Mixed Mushrooms, Beetroot + Sunflower Parmesan (VE)

Dinner
Baked Gigantes with Tomatoes and Seasonal Greens (VE)
Sunday —

Breakfast
Tofu Scramble with Turmeric + Kala Namak (VE)

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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