It’s a day late but the meal plans post is here. I’m sure your not surprised as it’s always late when there’s a public holiday, I’m very predictable!
I’ve been a bit quiet on social media this week and using the time to listen to black voices, to reflect on any of my own biases, and especially on my own privilege. There’s going to be some uncomfortable times ahead for lots of people that are doing the same but that uncomfortable feeling is incomparable to what BIPOC deal with just living life. Especially in Australia, where Indigenous Australians are incarcerated at a shockingly higher rate than the white population.
I’m going to continue to use this space to share delicious food with you and encourage you to share it, and uncomfortable conversations, with your loved ones. Food is something that brings us all together, has the power to comfort, heal and help you get a glimpse of another culture. Let it do that for you, this is not the time to be silent.
With that in mind this week’s dinners are all perfect to make when you have friends coming over… or for your own family.
Breakfast
Zucchini and Potato Hashbrowns, you can make these today and heat then for breakfast before work
Sweet Potato Brownie Smoothie bowl, takes a little organisation to pre cook then freeze the sweet potato but it makes a super filling and delicious breakfast.
Lunch
Warm Cauliflower, Green Bean and Chickpea Salad is perfect warm or cold.
Miso and Ginger a Tofu Curry, super easy and so delicious!
Dinner
Pumpkin Sundried Tomato and Haloumi Pie, perfect with a big green salad.
Quick Vegetarian Enchiladas are filled with veggies and CHEESE
Mussel, Fennel, Chilli and Zucchini Linguini looks super fancy but is very easy! Plus mussels are a sustainable protein choice.
Crispy Chicken Ribs (baked not fried) are the perfect thing to share with friends. Serve with this fried rice (just leave out the chicken)!
Dessert
Any dessert served from a skillet is perfect for sharing: Mini Banana and Macadamia Upside Down Cake
HH. x
