Thermomix Menu Plans - April 9th - Homemade, Healthy, Happy

After a week off from menu planning, my menu plans are back in action. Last week was just ridiculous. Absolutely, mortifyingly ridiculous. I appear to have misplaced my brain – has anyone seen it around? Should be easy to spot – it will be making all the smart decisions I forgot to make last week. Including menu planning. I don’t know at which point I decided not to menu plan last week. But boy, did I regret that decision. I felt so disorganised and scattered and unprepared (although, that was kind of the general theme last week even outside of meal times…). But not planning meals definitely contributed to the general chaos.

Somehow, in all the general confusion (actually, I think it was an avoidance mechanism to get away from the chaos) I blogged THREE recipes! Cookie Dough Truffles, Raw Dark and White Chocolate Truffles (drooooool), and GF crackers. I feel like I need a serious pat on the back for this. *pat pat*

Anyway. I’ve finally got my wits about me (at least for the moment) and am menu planning again! Hooray!!!

Monday

breakfast: porridge and green smoothies

lunch: corn and salami soup with GF crackers

dinner: chicken tagine with preserved lemons and olives, plus leftover raw veg salads

Tuesday

breakfast: CADA with sheep’s milk yoghurt and green smoothies

lunch: GF pizzas with veggie sticks

dinner: Quirky Jo’s sesame salmon and veg with creamy tikka sauce

dessert: halva

essentials: quince paste (from In the Mix); tahini

Wednesday

breakfast: CADA with sheep’s milk yoghurt, plus orange and ginger juice

lunch: carrot falafel with tahini dressing (from In the Mix)

dinner: polenta chips and quick ‘baked’ beans

Thursday

breakfast: porridge with juice (depends on what fruit and veg we have left)

lunch: okonomiyaki (from In the Mix; I’ll bake them rather than fry, and freeze individually-wrapped for lunchboxes on the go), plus veg sticks

dinner: butternut pumpkin, parmesan and macadamia pasta

dessert: pastelli

Friday

breakfast: toasted muesli with sheep’s milk yoghurt and green smoothies

lunch: leftover carrot falafel with coleslaw with tahini honey ‘mayo’

dinner: lamb and apricot tagine with melitzanosalata (mashed aubergine)

Saturday

breakfast: tomato and oregano omelette with orange and ginger juice

lunch: revithokeftedes (chickpea balls) and veg sticks with tzatziki

dinner: steamed frittata with tomato sauce

essentials: pumpkin and citrus spiced jam

Sunday

breakfast: CADA with sheep’s milk yoghurt and fresh juice

lunch: creamy mushroom soup with GF bread

dinner: fish pot pies with GF pastry

dessert: moustalevria (grape juice pudding)

Lots of Greek items on the menu this week! I am a self-confessed cookbook addict. I love cookbooks that tell stories through wonderful words and stunning pictures – cookbooks that transport you to another place, a dream world. Among other cookbook authors, Tessa Kiros certainly fits the bill here. I bought her “Food From Many Greek Kitchens” cookbook recently, but have yet to try anything from it. This is the week! I’m finally going to give several of her recipes a go, converting and tweaking along the way of course.

Are you trying any new recipes this week? What are you cooking?
I hope you’re menu planning – last week really reinforced to me the power of menu planning. Head over to Quirky Cooking for some extra inspiration, and get planning! 🙂