T and I made a very exciting discovery on the weekend – there is a new stall at our local organic markets….. A specialty cheese stall!!!! It is so difficult to find traditionally-made, preservative-free cheese on the northern beaches. Most of the stuff you get around these parts is big-company-processed, and many cheeses are laden with preservatives (especially deli cheeses, and these rarely have ingredients labels). The cheeses at this new stall are fantastic, and the woman running it is so friendly and helpful.
Also, they have traditionally-made, preservative-free buffalo mozzarella made from BUFFALO MILK! The vast majority of ‘mozzarella’ these days is made from cows milk. I am so happy to have found real mozzarella, at long last!
So, speaking of the coming week, here is our menu plan!
Monday
breakfast: CADA with sheep’s milk yoghurt and watermelon juice
lunch: half an avocado each with a teaspoon or two of balsamic vinegar in the little ‘bowl’ made by the seed (this is an amazingly simple and delicious snack); plus sauteed mushies, tomatoes and haloumi cheese
dinner: pumpkin risotto with cinnamon and bufallo mozzarella
dessert: GF, DF, naturally-sweetened (not even rapadura!) choc blueberry cake; this is a work in progress, recipe will follow soonish
Tuesday
breakfast: green smoothies with fresh fruit
lunch: beetroot salad and veg sticks plus a slice of the choc cake we made today
dinner: pork belly with purple potato mash (another great market find last weekend) and steamed veggies
essentials: zucchini slice to be frozen for lunchboxes; rice milk
Wednesday
breakfast: CADA with sheep’s milk yoghurt and juice
lunch: GF mini pizzas (using Quirky Jo’s GF pizza bases), homemade tomato paste, grated carrot, sulphite-free salami, and the star of the show, buffalo mozzarella! plus raw veg salad on the side
dinner: GF, dairy-reduced mushroom-y vegetarian lasagne
Thursday
breakfast: CADA with sheep’s milk yoghurt and juice
lunch: zucchini slice and leftover raw veg salad
dinner: steamed cheesy eggplant ‘pie’ (or something? this could go really well or really badly, haha)
essentials: oat milk
Friday
breakfast: green smoothies with fresh fruit
lunch: GF mini pizzas with veg sticks
dinner: moroccan chicken with steamed veg
dessert: another try with the GF, DF, naturally-sweetened choc cake (we’re having one of my friends and her two girls over for dinner, and she was devastated to miss out on this cake tonight!)
Saturday
breakfast: banana ‘ice cream’ smoothies
lunch: odd veggie soup (whatever is left in the fridge) and GF bread
dinner: tofu laksa
essentials: homemade rice noodles (!!!!) using the tips and recipes from this thread on the Thermomix Forum, to use in the laksa (if there are any rice noodles left, I will happily freeze them for a later meal!)
Sunday
breakfast: green smoothies with fresh fruit
lunch: poached eggs with veggie ‘soldiers’
dinner: salmon tikka (indian cookbook) with steamed veg and brown rice
I’d love to hear about what everyone else is cooking. What are your quick, go-to meals when you don’t have the time or the capacity to think about dinner?
Remember to stop by Quirky Cooking to see other fantastic menu plans. Menu planning saves money, time and stress – so get planning and start reaping those benefits! And if you are menu planning, post it somewhere online and link up to Jo’s page with me; inspiring others in the kitchen is amazingly gratifying, and you will be inspired in return!
Have a wonderful week, filled with yummy healthy food. 🙂
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