I have been a very slack blogger this week – I didn’t have any more recipes ready that I’d tested enough times to be ready to share so I just decided to only share the one I was happy with (that one was excellent) thus I’ve been a little quiet on the blogging front. But next week I’ll have 3 delicious new recipes for you and I can’t wait. For now, here’s a couple of meal plan ideas to keep you inspired in the kitchen for the next week.
It’s been so lovely to see so many of you make my recipes lately so please keep tagging me in your social media posts when you share them as I love seeing your creations – it’s so cool!
This week may not have been full of new recipes but it was certainly busy. I had the most amazing Wednesday at Boundary Bend with my friends from Red Island Extra Virgin Olive Oil learning so much about how the oil is made and how to taste and smell the difference between a good quality oil and a not great oil. Did you know that the ‘light’ varieties are actually lower in the beneficial antioxidants that Extra Virgin Olive Oil is renowned for? We also ate amazing food prepared by Chef Kevin O’Connor and eaten amongst the olive groves. it was such a magical day and has left me so inspired. And I ate so much Extra Virgin Olive Oil I feel like I extended my life years in that one day haha.
But for now let’s get to those meal plans…
Plan A
Day 1: Roast Pumpkin Spaghetti – autumn food at it’s best.
Day 2: Salmon and Mushroom Ramen with a Ponzu Broth. I want to eat this everyday because it’s just the perfect food for these cooler times. comforting without being heavy.
Day 3: Black Rice Bowl with Fried Tempeh, Just look at those beautiful colours!
Day 4: Chicken and Orecchiette Soup with Parmesan and Lemon, this easy to make and nourishing soup can also be frozen for future work lunches.
Day 5: Fish Saag with all the Extra Greens – I know, fish twice in a week sooo crazy. If you choose sustainable seafood it can be an environmentally and health friendly choice of protein for your body. Any firm fleshed white fish will work in this curry.
Plan B
Day 1: Miso and Ginger Tofu Curry – this curry is just so warming and delightful.
Day 2: Pumpkin, chickpea and Tahini Salad – the chickpeas help make this a filling salad.
Day 3: Creamy Vegan Mushroom and Thyme Soup, Can’t go a week at the moment without eating mushrooms!
Day 4: Black Rice Bowl with Fried Tempeh, an easy colourful meal
Day 5: Roast Pumpkin Spaghetti – end the week with the perfect bowl of pasta.
This weeks bonus recipe: I need to get into bliss balls for some on the go snacks again and these lemon delicious ones are seasonally appropriate!
