And I’m back to making you all meal plans! I had a lovely break in Sydney last week and it was really nice to get away last minute and just put the tools down completely.

This week’s recipes continue to celebrate the emergence of spring, sunny days and cooler nights.

Plan A

Day 1: Sweet and Sour Prawn Salad. This delicious salad is light and fresh and made by that punchy dressing.

Day 2: Hummus with Grilled Chicken, Herb and Lemon Salad. Hummus bowl time is in order.

Day 3: Chilli Sesame Crispy Tofu Bun Bowls: bun bowls are one of my favourite dinners and this vegan option is so good.

Day 4: Snapper, Leek and Broccoli Orechiette – this is one of my favourite pastas and has everything I’m craving right now.

Day 5: Yellow Split Pea Dahl with Soy and Chilli Mushrooms: this dahl is easy, comforting and delicious.

Plan B

Day 1: Kale, Broccoli and Lentil Salad with Honey Mustard Dressing. The lentils in this salad make it lovely and filling.

Day 2: Chilli Sesame Crispy Tofu Bun Bowls: fresh and tasty bowls filled with golden tofu.

Day 3: Yellow Split Pea Dahl with Soy and Chilli Mushrooms: this dahl is great with rice or bread or by itself.

Day 4: Hummus Breakfast Plate – I eat this at any time of the day and top with whatever beg is left in my fridge.

Day 5: Basil, Charred Sweet Corn, Tomato and Buffalo Mozzarella Pasta – summer is basically here right? These are the ingredients I’m hoping to eat when I get back home to SUMMER (Not that Autumn has been in anyway cold in Cali).

This week’s bonus? It’s time for some Strawberry, Lemon and Basil Friands.

HH. x