Monday —

Breakfast
Breakfast Cabbage ‘Burrito’ with Leftover Miso Squash + Smoked Salmon

Lunch
Green Gazpacho (VE)

Dinner
Chicken Chow Mein with Carrot Noodles
Tuesday —

Breakfast
Breakfast Juice - Beetroot and Apple (VE)

Lunch
Prawn Caesar Salad with Soft Egg + Mixed Green Beans

Dinner
Teriyaki Grilled Salmon with Soba Noodles + Ginger Dressing
Wednesday —

Breakfast
Cashew Cream + Granola of the Month with Blueberries (VE)

Lunch
Raw Super Bowl with Mango, Kale + Chipotle Dressing (VE)

Dinner
Smoky Seafood Paella + Tenderstem Broccoli
Thursday —

Breakfast
Baked Banana Oats with Cinnamon + Walnut (VE)

Lunch
Baby Gem Rolls with Minced Prawn + Peanut Dipping Sauce

Dinner
Grilled Courgettes with Lemon Aioli + Crunchy Bean Salad (VE)
Friday —

Breakfast
Ginger + Greens Smoothie Bowl (VE)

Lunch
Shredded Chicken + Butter Leaf Salad with Mustard Dressing

Dinner
Mixed Mushroom Stroganoff + Brown Rice Pasta (VE)
Saturday —

Breakfast
Sesame Pancakes with Raspberry + Tahini (VE)

Lunch
Leftover Mixed Mushroom Stroganoff + Cauil-Rice (VE)

Dinner
Market Vegetable Bake with Garlic Tahini Dressing (VE)
Sunday —

Breakfast
Crepe with Avocado + Za’atar (VE)

Lunch
Summer Fridge Raid Salad

Dinner
Plant ‘Parmigiana di Melanzane’ (VE)
Monthly 'Make-Aheads' —

Granola of the Month
Cacao, Walnut + Date Granola (VE)

Loaf of the Month
Carrot, Ginger + Quinoa Loaf (VE)
Weekly Sauces, Snacks + Condiments —

Dip of the Week
Lemon Aioli (VE)

Snack
Curried Nuts (VE)
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