Tag Archives: recipes

Week recap and Meal Plan (week 11)

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We are repeating the meal plan from last week, as we ate mostly soup this past week. Why you might ask instead of the wonderful plan we posted…..well, Monday at breakfast, hubby’s middle back tooth broke and on Thursday had it extracted, ready for an implant in 6 months time. He is doing fine, thankfully.

So, here are the meals (once again) we are trying this week:

DAY BREAKFAST DINNER EXERCISE
Saturday Egg + Fruit ^Split Pea and Ham Soup (slow-cooker)
Sunday Oatmeal + Banana + Almond Butter + Soy Milk Creamy Vegetable Shepherds Pie 3-4 Mile Walk
Monday Granola + Fruit + Soy Yoghurt Eggplant, herb and feta patties + Salad
Tuesday Berry + Banana + Spirulina Smoothie Stir Fried Curry Brown Rice + Cashews *
Wednesday Oatmeal + Banana and Almond butter Tomato, Onion + Goat Cheese Tart (Gluten free crust) + Salad (replacing zPizza this week)  3-4 Mile Walk
Thursday Granola + Fruit + Soy Yoghurt Gluten-free Spaghetti + Broccoli, herbs + hazelnuts crumbs
Friday Berry + Banana + Spirulina Smoothie Vegetable Biryani *  3-4 Mile Walk

* Some ingredients will be pre-made/pre-cooked, for example a batch of brown rice

Now, hopefully my car is ok…..the engine light came on so, I am taking it to the mechanic this week. I am thinking I just need a new petrol (gas) cap as it keeps loosening. But who knows 😉

Stay tuned…Next week, I plan to start including a grocery list, we are keeping on track to spending ~$70-$80 a week on groceries.

New recipes for inspiration this week – week 10

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I have been so inspired for this week’s menu – look at this site for “Meat Free Week (March 18-25)” recipes. I was reading them out to my husband last night with my mouth watering. So, I am going to choose from this list all week (except Saturday). I will let you know my favorite and any changes I make to the recipes.

You may say a recipe every day … yes, I work full-time but….
My husband can not drive at the moment, due to a shoulder injury from playing soccer and thinking he was still a teenager ;-), and I will have to pick him and my son up by 3:30 pm every day. This will give me more time in the evening to cook 🙂 before I catch-up on work in the evening.

My major task over the weekend:
I do have to plant my indoor seeds this weekend for my summer garden – I am putting in  tomatoes, romaine lettuce, zucchini, cucumbers, bell peppers (planting a little later this year) and maybe some spinach. I am excited about my winter garden which now seems to be coming along (yes in Spring)….my photo’s the week are of, my first head of broccoli and cabbage which appeared this week.

Head of broccoli Head of Cabbage

So here are the meals we are trying this week:

DAY BREAKFAST DINNER EXERCISE
Saturday Granola + Soy Yoghurt + Berries Creamy Vegetable Shepherds Pie
Sunday Oatmeal + Banana + Almond Butter + Soy Milk Chargrilled Bell Pepper Tagliatelle (Gluten Free) or Fresh Tomato and Herb Pasta (Gluten Free) 3-4 Mile Walk
Monday Mini Breakfast Frittata* Eggplant, herb and feta patties + Salad
Tuesday Berry + Banana + Spirulina Smoothie Stir Fried Curry Brown Rice + Cashews * 3-4 Mile Walk
Wednesday Oatmeal + Banana and Almond butter Tomato, Onion + Goat Cheese Tart (Gluten free crust) + Salad (replacing zPizza this week)
Thursday Mini Breakfast Frittata* Gluten-free Spaghetti + Broccoli, herbs + hazelnuts crumbs  3-4 Mile Walk
Friday Berry + Banana + Spirulina Smoothie Vegetable Biryani *

* Some ingredients will be pre-made/pre-cooked, for example a batch of brown rice

Blueberry Muffins

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These blueberry muffins are a family favorite and they work for breakfast, snack or dessert. The recipe is from “Essential Vegetarian Cookbook” by Rachel Carter.

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Ingredients

3 cups flour
1 Tbsp baking powder
3/4 cup brown sugar
125 g butter, melted
2 eggs, lightly beaten
1 cup milk
1 cup blueberries
icing sugar (powder sugar)

Pre-heat oven to 415 degrees F (215 degrees C). Sift the flour and baking powder into a bowl. Add the brown sugar. In another bowl, lightly beat the eggs, add the milk and butter. Add the liquids to the flour mix and mix until just combined. Add the blueberries.

Spoon the batter into a greased muffin tin. Bake for 20 minutes or until skewer comes out clean. Place muffins onto a tray to cool. Serve with a coat of icing sugar.

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