This last week has been a hectic mess. I feel like I’m always running from one thing to the next at the moment with never enough time to just relax. And i’m probably not even that busy I just really treasure time when I can slow down and that’s not happeneing right now. So that’s may aim for the week ahead. Take it slowly and breathe a little more. While moving into a new house and cleaning the last one… I like setting achievable goals ha.

This coming week I’m also doing Meat Free Week. I’d love any support you can give so please head on over to my fundraising page and help me raise money for Bowle Cancer Awareness and in particular for Sustainable Table – suhc a great cause. It’s also the last week of me teaching full time for a couple of weeks thanks to holidays…. then I’ll do another 6 weeks full time then back to part time so i can actually action some amazing ideas I’ve had for this blog. There’s also some exciting news coming tomorrow!

That means that this week my eating habits will be reflected in Plan B, the vegetarian one. I’m looking forward to getting away from meat for a week and going completely vego – yum yum yum.

PLAN A

Day 1: Roast Pumpkin Spaghetti. I can’t get enough of this recipe. It’s so tasty I just want to eat it every day.

Day 2: Smoked Salmon Salad. The weather is slowly getting more mild but make this salad now while the citrus fruit is super yummy.

Day 3: Rosemary Grilled Chicken and Pomegranate Salad with all the good things thrown in. This salad has candied pecans, blue cheese, roasted vegetables – all the good stuff.

Day 4: Broccolini, Ginger and Coriander Fritters. Simple and delicious fritters for an easy week night meal.

Day5: Lamb and Beetroot burgers: It’s the end of the week, make these super delicious gorgonzola stuffed lamb burgers.

P

LAN B

Day 1:  Hangover Noodles – amazing when you’re hungover or just hungry.

Day 2:  Cheesy Polenta with Fried eggs and Greens. This is my ideal comfort food. Perfect any time of the day.

Day 3: Roast Pumkpin Spaghetti – roast the pumpkin until it’s super sweet and caramelised and then pair with acidic tomatoes for a delicious sauce.

Day 4: Tofu and Kale Creamy Korma Curry – serve this with green cauliflower fried rice to get even more vegetables into your life.

Day 5:  Soy Braised Shiitake Mushrooms with Greens and brown rice… I might actually do these with szechuan green beans this week though…

And dessert this week is definitely going to be this double chocolate and banana cobbler for the housemates!

HH. x