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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