Oops. This week’s menu plan is late again. We’re in the midst of a very sad event in the family at the moment, and we’ve spent a lot of time just worrying and hoping. My Nanna is particularly hurting, so I took T over to cheer her up, and I made her George Calombaris’ Pumpkin Soup with Virtual Bacon Dust (or, my tweaked version of his recipe, anyhow) from In the Mix for late lunch/early dinner. T got to play piano with his Great-Nanna… She actually sat on the piano stool, with T sitting on her walker next to her, and played piano for him and with him! It was so heart-warming to watch the magic, and I’d like to think that we helped her forget, just for an afternoon, everything else.
Given all the turmoil in my world over the last few weeks, I want to experiment. I want to get in the kitchen and just cook. Concentrate on nothing else but churning out delicious, time-consuming, and forget-inducing meals. That’s the ideal scenario. But in reality, I can’t spend hours and hours in the kitchen. I have a little-big-boy to prevent from ruining the house pay attention to. So, mostly new stuff but (hopefully) quick stuff. At least, during the week. I will allow myself the luxury of making gnocchi on the weekend. And you might notice an increase of sweet stuff (i.e. CHOCOLATE!) on the menu this week – entirely warranted under the circumstances.
Here goes…..
Monday
breakfast: CADA with sheep’s milk yoghurt
lunch: zucchini slice (no bacon, sprinkled with virtual bacon dust instead!) and veg sticks
dinner: pumpkin soup with virtual bacon dust (from In the Mix)
Tuesday
breakfast: banana ‘ice cream’ smoothies
lunch: zucchini slice with veg sticks
dinner: chicken goulash soup
Wednesday
breakfast: CADA with sheep’s milk yoghurt and juice (hopefully carrot, beetroot and ginger juice)
lunch: GF pumpkin scone loaf and veg sticks with hommus (freeze extra scone loaf in wrapped slices for lunchboxes)
dinner: sushi slice
essentials: coconut milk, GF bread, trial run of these scrumptious cookie dough truffles ready for Easter!
Thursday
breakfast: CADA with sheep’s milk yoghurt and juice
lunch: zucchini slice with veg sticks
dinner: lamb meatballs with tomato and tamarind sauce (meat on the menu cookbook) plus roasted paprika purple potatoes
dessert: pear and choc cake with vanilla syrup
essentials: this amazing no-cook refrigerator oatmeal (probably one choc banana and one raspberry vanilla)
Friday
breakfast: no-cook oatmeal
lunch: GF pumpkin scone loaf plus veg sticks
dinner: salmon pot pies (hopefully GF and DF)
essentials: salmon patties (to freeze for lunches)
Saturday
breakfast: green smoothies
lunch: GF mini pizzas with raw veg salad
dinner: tomato and olive gnocchi bake
dessert: chocolate chocolate chip spelt hot cross buns
Sunday
breakfast: no-cook oats
lunch: salami & cheese, plus raw veg salad
dinner: kale and taleggio risotto with virtual bacon dust (can you tell I just love this stuff? I’m not afraid to admit that I sneak a pinch every now and then…)
Well, that’s all folks! I hope you’re all having a wonderful week. 🙂
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