Meal Plan 29th June - 5th July 2015

Wowza! Last week, while I was in Vegas, it was actually the last week of the 'Whole Life Challenge' I was participating in for 8 weeks, which was fantastic! Absolutely loved it, to say the least! You really can change your lifestyle habits, it just takes a bit of work, patience, commitment, and organisation (I may have missed some?!); now that I have finished, I really believe that my habits have changed, yes I would still like to eat chocolate, but I don't believe the cravings are still the same, yes I would like to enjoy dairy from time to time, but I don't think I will eat as much as I was eating before - I lived on natural yogurt!

Unfortunately, I was meant to do another fat test before I left for Vegas, but we ran out of time, I will still do one this week (or maybe next?!), but I'm unsure h
ow good the results will be after a week in Vegas... ekk..... I will keep you posted, Im a little nervous!!

So this week.... Only four meals for us this week... we have another wedding this weekend, and I think that takes out Friday and Saturday night... quite possibly Sunday too, so will only plan for Monday through to Thursday, but I will give you a delicious vegetarian meal to try... Check it out below!
Click to enlarge...

Recipes


Beef Chow Mein

(click on the title to send you to the recipe)



Duck with bacon, & walnut & orange 
I am making this recipe up, I am yet to decide how I am going to cook the duck, so I think I will be updating this recipe after I have cooked it! My current thinking is to wrap the duck in bacon, along with some garlic, ginger and chinese five spice - but unsure how I will cook it, or how long for... I will serve the duck alongside a very simple salad, consisting of baby spinach, orange segments and chopped up walnuts. Duck & orange go together nicely so this should work, fingers crossed!



Chicken in lettuce leaf tacos 
Again, a recipe I am making up (inspired by Las Vegas); at this stage my plan is:

500-600g chicken breast
1 tbsp honey
1 tbsp 
soy sauce
1 tbsp 
tomato paste
garlic cloves, crushed
1 lettuce 
1/4 
cucumber, thinly sliced or grated
carrot, thinly sliced or grated
1 cup mung beans
fresh coriander

1/4 cup 
chopped peanuts

Chop the chicken breast into 2cm thick slices. Mix together the honey, soy sauce, tomato paste & garlic cloves; place the chopped chicken into here and toss. If you like, marinate for a few hours - depending on how much time you have! 
Heat a griddle to a high temperature, quickly cook the chicken. Once cooked place to the side.
3 To make the lettuce taco: Take one lettuce leaf and fill with your desired ingredients, for example, cucumber, carrot, mung beans; place some chicken on top, along with coriander and a sprinkle of chopped peanuts.


Crumbed beef schnitzel 
Chelsea Winter's Italian styled weiner schnitzel, click on the title to check out the recipe. 

Notes: I plan to use almond flour/meal instead of plain flour for the crumbing. 


So this week being a short week, we dont have a vegetarian meal on the menu, so I wanted to include a favourite of mine. This was sooo delicious, it was rather spicy, so I didn't feed it to the kids, but I'm pretty sure you will like it. I have not included the ingredient on the grocery list....


Vegetable & Quinoa Paella
Mindfood edited by Michael McHugh (editor-in chief). McHugh Media Limited, NSW, Australia. March 2015, pg 141.
pinch saffron threads (I am yet to find these!)
¼ cup olive oil 
1 large red onion, finely chopped
½ small eggplant, cut into 1-2cm dice
3 cloves garlic, crushed
2 tsp sweet paprika 1 tsp smoked paprika
¼ tsp cayenne pepper 1 red capsicum, cut into chunks
yellow capsicum, cut into chunks
3 fresh bay leaves 1 tbsp chopped lemon thyme 3 ripe roma tomatoes, chopped
1 ¼ cups quinoa 400g tinned diced tomatoes 1 1/3 vegetable stock 1 large zucchini, chopped
1/3 cup goats curd (I did not include this, when I made it)
1 ½ cups rocket leaves
Lemon wedges
, to serve

Combine saffron and 1 tablespoon boiling water in a small bowl. Set aside 10 minutes.
Heat oil in a 28cm paella pan over medium heat. Add onion; cook, stirring, 8 minutes or until soft. Add eggplant, garlic, sweet paprika, smoked paprika and cayenne pepper, cook, stirring 5 minutes.
Add capsicums, bay leaves, lemon thyme and fresh tomatoes. Cook, stirring 3 minutes. Add quinoa, tinned tomatoes, saffron liquid and stock. Season well with salt and freshly ground black pepper. Bring to the boil. Cover and simmer on low, 10 minutes.
Add zucchini, Cover and cook a further 5 minutes or until quinoa is just tender. Set aside 5 minutes. Sprinkle with goat's curd and rocket. Serve with lemon wedges.
Vegetable & quinoa paella
I hope this has provided you with some inspiration and ideas for this week. Enjoy!







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