We’re settling into the latest changes here in Melbourne, and doing our best to look out for another through small changes in our own behaviour. I’ve finally got a working oven so lockdown is looking a whole lot more positive in my house.
I’m about to do something that might be a little crazy… I’m going to start a month long gut makeover tomorrow. Eek. No alcohol, sugar and wheat during these times seems daunting but my fructose sensitivity has got out of control. But I figure at least I won’t be missing out at any social events!
This does mean I won’t be doing vegan until 6 for this month thought. I’ll try to eat vegan as often as possible but with so many other limitations on my diet I feel like I’ll be setting myself up for hunger.
This week’s meal plans are as normal and then next week I’ll show you what I’ve been eating!
Breakfast
Chocolate and Coconut Porridge, super filling and brightens the dreariest of days!
Garam Masala Baked Eggs with Chickpeas and Spinach. The perfect brunch.
Lunch
Simple Red Lentil Dahl, so easy to make and you can keep leftovers in the freezer.
Vermicelli Noodle Salad with Ginger and Soy Mushrooms. You can prep this and eat it cold, it’s delicious warm though.
Dinner
Roasted Tomato and Red Pepper Tortilla Soup, thickened with corn tortilla and stuffed with shredded chicken, this soup is dreamy.
Israeli Cous Cous Salad with Sumac and Pomegranate Prawns this jewel toned salad is easy to make and something a little different to mix up your week.
Cauliflower and a Thyme Carbonara, my ideal comfort food.
Middle Eastern Vegetarian Nachos are always a fun time.
Dessert
Oaty Caramel Coconut Blondie with Dark Chocolate Chips, such a dream.
HH. x
