Hello! This week’s meal plans are totally reflective of how I’ve been eating since I got back, loads of colour and vegetables.
I’ve been eating curries, noodles, warm salads and hummus and it’s been a nice change from my carb heavy European escapades!
Plan A
Day 1: Chicken, Cashew and Green Bean Noodles – the easiest and most delicious stir fry.
Day 2: Miso Sesame Roasted Pumpkin And Cauliflower Grain Salad, the sort of warm salad I can really get behind in winter.
Day 3: Roast Potato and Kale Salad with Baked Salmon, this also makes the best work lunches.
Day 4: Whole Roasted Romesco in Makhani Sauce, like a fancy curry.
Day 5: Slow Cooked Pomegranate Lamb, serve with roasted vegetables for a beautiful dinner.
Plan B
Day 1: Easy Lentil Salad, add any roasted vegetables you like to make this a warm winter dream.
Day 2: Satay Noodle Bowl with Crispy Salt and Pepper Tofu, the kind of dish that will make a tofu eater out of any carnivore.
Day 3: Grilled Eggplant with Hummus and Yoghurt Flatbread, a plate of joy!
Day 4: Whole Roasted Romesco in Makhani Sauce, this butter chicken sauce is incredible.
Day 5: Miso Sesame Roasted Pumpkin And Cauliflower Grain Salad, so much flavour and texture.
This week’s bonus recipe? A skillet brownie to warm you up!
HH. x
