I’ve been loving the mild weather this week but it looks like next week is looking like it’s ready for Autumn vibes. So that’s a great excuse to roast a chicken, make a big batch of dahl or roll up some enchiladas. Right?

Autumn is one of my faborutie seasons. I love that Melbourne has actual seasons (even if it can bring all 4 in a day sometimes) as it means both the fashion and the food change. It’s time for pumpkin and cauliflower and roasts and slow cooked things and PUDDINGS I’m steering clear of the puddings at the moemnt but I know it’s going to happen soon and I’ll be sharing them with you!

For now I’m sharing these ideas for the week ahead!

Plan A

Day 1: Pumpkin Dahl with Tomato and Spinach, this makes enough for your lunches for the week too!

Day 2: Roast Chicken with Zucchini and Leek Stuffing served with Za’atar, Oregano and Garlic Roast Potatoes. This chicken is next level juicy and an ideal flavour combo with those crispy potatoes.

Day 3: Cauliflower, Pomegranate and Haloumi Salad, so tasty and so pretty.

Day 4: Roast Chicken Noodles, the easiest and yummiest noodles using all your leftovers – so you can have a waste free week!

Day 5:  Mussel, Fennel, Chilli and Zucchini Linguini, mussels are a sustainable protein that’s super good for you and this is an easy way to eat them!

Plan B

Day 1: Cauliflower, Pomegranate and Haloumi Salad, haloumi makes everything wonderful.

Day 2: Quick Vegetarian Enchiladas, these are such an easy and delicious meal.

Day 3: Pumpkin Dahl with Tomato and Spinach, autumn is really starting to make itself known and this is ther perfect food for it.

Day 4: Sundried Tomato and Roast Capsicum Pesto Pasta, this is full of flavour and quick to make.

Day 5: Fried Tempeh, Black Rice and Avocado Bowl, this is such a delicious bowl full of great textures.

I can’t go past having some home made healthy soft serve this week so banana, peanut butter and raspberry chia jam parfaits it is!

HH. x