Well this is all getting weird. How’s social distancing going in your part of the world? With work finishing on Monday ours has consisted of a whole lots of cooking experiments, daily local walks and Pilates videos. And too much wine…
I have loads of other recipe ideas to develop this week and am hopefully going to figure out how to offer online cooking classes due to dine requests.
But for now let’s just look at this week’s meal plans!
Breakfasts
My partner has been making loads of bread so toast is going to happen and these ideas will feature: 7 Ways to Reinvent Your Morning Toast
And Choc Coconut Chia Pudding!
Lunch
I’ve been making easy curries for lunch or eating leftovers.
1. Cauliflower and Chickpea Turmeric Curry, use any vegetables you have on hand in this one.
2. Mushroom ‘Carnitas’ Tacos with Fried JalapeƱo and Cashew Crema are great for lunch or dinner
Dinner
This Cherry Tomato, Pumpkin and Cauliflower Pasta Bake is a dream
2. Shiitake and Water Chestnut Dumplings, freeze any excess prior to cooking and you’ve got a delicious dinner at any time.
3. Thai Coconut Curry Mussels, you can use any quick cook vegetables in this and mussels are a great sustainable protein option.
4. Sesame, Miso, Ginger and Chicken Ramen because it’s delicious
Snacks
Gluten Free Banana Bread for the win.
