Happy Sunday! This weeks meal plans are here and there’s some really delicious bowls of goodness happening. I’m trying to make sure I include at least 1 seafood recipe in the mix (for the non-vego plan) as I’m a big believer in the benefits of Omega-3 in your diet. There’s also a lovely range of different vegetables involved with enough cross over to not end the week with a whole lot of wilting herbs in the fridge. Winning on all fronts.

We’re gearing up to a super busy time of the year when social engagements reach max heights and healthy eating can go out the window. I’m trying to keep myself on track by sticking to a few key guidelines that still allow for me to be sociable and have all the fun this party season:

1. Eat 7 serves of fruit and vegetables each day. This is an aim, most days I smash this but other days I don’t and that’s okay.
2. Move every day, this can be anything. Even if it’s just that I walk somewhere I need to go. I’m also running 3 times a week, or at least aiming for that…
3. Eat 20 different types of fruit and vegetables a week. This includes herbs and things and is actually surprisingly easy to reach. Variety is good for the soul and your gut.
4. Have 4 alcohol free days each week. Alcohol is not so good for the gut, or my productivity.
5. Eat fermented foods every day! The kefir pikelets at the end of this post are such a tasty way to get this aim in. So if adding kraut to my eggs.
6. Eat vegetarian 3 days a week. Once again, this is an aim, sometimes it doesn’t happen but if that’s the case I at least try to make sure meat only happens once a day.
7. Have at least 1 grain free meal each day. This helps make number 1 happen!

And that’s it!

Now for this weeks meal plans…

Plan A

Day 1: Zucchini, Chilli and Garlic Pasta with Broad Beans and Lemon. This pasta is basically a celebration of Spring.

Day 2: Roasted Radish Chickpea and Avocado Salad. I usually serve this with soft boiled eggs, hot smoked salmon or a roast chicken (buy it cooked!). makes for an easy and delicious meal on warmer evenings.

Day 3: Mussels in a Thai Coconut Curry Broth – mid week meals just go fancy, without the effort! I can buy sustainable organic mussels at my local fishmonger and supermarket so hopefully you can too. Serve with rice for a more filling meal.

Day 4:  Broccoli, Ginger and Coriander Fritters – This is a delicious light dinner, perfect served with the cucumber side salad and yoghurt sauce.

Day 5: Eye Fillet Rainbow Rice Bowls – such a delicious and easy meal to make and the perfect way to end the week.

Plan B

Day 1: Golden Coconut Tofu Buddha Bowls. Coconut coated tofu is my favourite kind of tofu.

Day 2: Zucchini, Chilli and Garlic Pasta with Broad Beans and Lemon. This pasta is basically a celebration of Spring.

Day 3: Soy and Chilli Vegan Beetroot Poke Bowl. It’s poke but with pickled beetroot taking the place of raw fish. So it’s not really poke at all but you’ll love it.

Day 4: Broccoli, Ginger and Coriander fritters – This is a delicious light dinner, perfect served with the cucumber side salad and yoghurt sauce.

Day 5: Roasted Radish, Chickpea and Avocado Salad, serve with sourdough and soft boiled eggs.

And this weeks bonus recipe? Well you should be making these kefir pikelets this morning! They’re fluffy and amazing and you need to be eating them now.