Well life us getting a little repetitive in my corner of the world… I didn’t realise how much I realised on social engagements as a measure of time passing. At least these weekly meal plans let me know it’s another Sunday, hopefully they’re a weekly reminder for you too!
This week’s meal plans are about balance, the balance between indulging in the comfort food I’m craving and making sure what I’m eating is rich in nutrients. All the vegetables please!
Breakfast
1. This cacao nut crunch cereal with coconut yoghurt and banana please.
2. This Banana Chocolate Peanut Butter French toast is a dream and can be made vegan by using nut milk and some whipped aquafaba in replace of egg. The recipe is available in my Dessert For Breakfast Ebook (it’s only $3.95 if you’re in need of some new ideas, and there’s a preview available via the above link)
Lunch
1. Lentil and Haloumi Salad is super delicious, if I’m keeping it vegan I usually add a dollop of hummus instead of the haloumi.
2. Thyme Roasted Carrot and Goats Cheese Bruschetta. I make this on any bread, at the moment my clever baking enthusiast partner is keeping the house well stocked with sourdough! Use a vegan feta or cream cheese like this if you are keeping things vegan or dairy free.
Dinner
1. Chicken, Leek and Sundried Tomato Pasta Bake. Very into comforting pasta bakes right now, I usually freeze any leftovers for the end of the week when the fridge/pantry is getting bare.
2. Warm Cauliflower, Green Bean and Chickpea salad, this is also great for lunch!
3. Pita bread vegetarian Middle Easternish ‘Nachos’ are crispy and delicious.
4. Salmon and Mushroom Ramen in a Ponzu Broth, this is comforting and nourishing and everything I need right now.
Snacks
Let’s be honest, snacks are now just dessert:
Choc coconut nougat bites are one the cards because they’re vegan and I have loads of coconut flour to use up.
Tag @thehealthyhunter on Instagram if you make a recipe of mine and I’ll share your creations!
HH. x
