We’re now past the year mark, 53 weeks worth of recipe combinations for you all – that’s an epic amount of choice right there. This weeks recipes are full of a variety of vegetable to brighten up your week.

There’s the usual eat everything Plan A situation and vegetarian plan B situation. There’s also 3 gluten free recipes in Plan A and 2 vegan recipes in Plan B – so a little something for everyone!

Plan A is actually almost pescatarian this week if that’s your jam! I have serious writer’s block today and can’t think of anything else to actually chat about here so why don’t we just get to the plans hey? Perfect.

Plan A

Day 1: Crispy Tofu with Broccolini and a Miso Broth, a light and vegetarian start to the week.

Day 2: Tandoori Salmon with Cauliflower Salad and Raiita, still one of my favourite ways to eat salmon.

Day 3: Crispy Prawn Souvlaki with Dill Yoghurt Sauce, the second ‘crispy’ thing this week but I couldn’t help it these are too good.

Day 4: Zucchini, Avocado and Feta Bruschetta, serve this with an egg and another side salad like this tomato and miso number.

Day 5: Chicken and Cabbage Fragrant Fried Rice, homemade take away food that’s full of vegetables.

Plan B

Day 1: Chickpea and Barley Salad with Parmesan Dressing. This is a great salad to ahve for lunches for the week!

Day 2: Crispy Tofu with Broccolini and a Miso Broth – light and delicious

Day 3: Pasta with a Crushed Pea and Basil Pesto, an easy way to increase the vegetable count in your pesto.

Day 4: Soy and Chilli Beetroot Vegan ‘Poke’ Bowl. Not really poke without the fish but a delicious buddha.glow bowl situation.

Day 5: Zucchini, Avocado and Feta Bruschetta, serve this with an egg if you want extra protein. Easy Friday night meal!

Baking project for the week: Choc Mint Cookies – they’re a dream.

HH. x