Thermomix Menu Plan – April 16th

Busy, busy, busy times await me over the next two weeks! We are moving next week, so I desperately need to start getting things organised. Plus I have assignments due in the next two weeks, exams to prep for, and I want to start making some kind of concrete plan (setting goals, finding a better system for storing paperwork etc) for my Thermomix business now that I have finished my 60 Day Program! Woohoo! Busy, but exciting. 🙂

I learnt my lesson a couple of weeks ago when I didn’t menu plan and found it really difficult and stressful. When you are very busy and stressed, it is very easy to give up on the menu plan – don’t make that mistake!!! In fact, when you’re busy and stressed, this is the most important time to be menu planning! Menu planning really does reduce stress, save time, and can even save you money.
I’m really excited about moving, I think it’s a great opportunity to make some changes. I will be reducing plastic even further, getting into a routine of soaking all my grains/nuts/seeds, reducing chemical cleaners by making my own, signing up to a community garden, and finally taking the plunge and trialling a CSA weekly fruit and veg box! I can’t wait!

So naturally, in this busy time, I will be relying on my menu plan to keep me organised and sane. For more inspiration for your own menu plans, head over to Quirky Cooking to see Jo’s always wonderful menu plan and other yummy menu plans linked up to Jo’s weekly menu plan posts.

Wednesday
breakfast: leftover raw superfood chia porridge with watermelon juice
(porridge made in TM the day before; juice made in TM)
lunch: okonomiyaki (from In the Mix) with veg sticks and raw cashew and herb dip (from Rawlicious)
(okonomiyaki prepared in TM; dip made in TM)
dinner: vegetarian soft tacos (pinto bean stew, raw corn and tomato salsa, guacamole, raw sour cream all served on spelt tortillas from Quirky Cooking)
(tortilla dough made in TM; guacamole made in TM; pinto bean stew prepared and cooked in TM)

Thursday
breakfast: GF apricot and cardamom flatbread, served with fruit and yoghurt
(flatbread dough prepared in TM the night before)
lunch: leftover tacos
(stew warmed up in TM)
dinner: lamb shank goulash with cos lettuce, spaetzle, and melitzanosalata
(spaetzle dough made in TM; melitzanosalata made in TM)
Friday
breakfast: CADA with sheep’s milk yoghurt and green smoothies
(CADA made in TM; green smoothies made in TM)
lunch: sage and chestnut soup with GF bread (from GF cookbook) and veg sticks
(soup prepared and cooked in TM – including pre-cooking the chestnuts; bread dough made in TM)
dinner: brown rice sushi slice
(brown rice cooked in TM; mayonnaise made in TM; fish steamed with the TM, then mashed with mayo in the TM)

Saturdaybreakfast: cheese and mushroom omelette with fresh OJ
(cheese grated in TM; OJ made in TM)
lunch: leftover soup with GF bread and veg sticks
(soup warmed in TM)
dinner: vegetarian tapas
(most elements prepared with TM, some done completely in TM)

Sunday
breakfast: CADA with sheep’s milk yoghurt and green smoothies
(CADA made in TM; green smoothies made in TM)
lunch: trio of dips (TM 2012 calendar) with GF bread and veg sticks
(dips made in TM; bread dough made in TM)
dinner: GF veg pizzas
(GF pizza base from Quirky Cooking made in TM; tomato paste made in TM; mushroom bechamel sauce made in TM; cheeses grated in TM)

I hope you all have a delicious week! 🙂