COOKS NOTES + SUBSTITUTES:
Almond ‘Hummus’ recipe here.
Boiled Eggs recipe here.
Cashew Yoghurt recipe here.
Cooked Lentils recipe here.
Fried Eggs recipe here.
Frozen Greens or use home cooked greens.
Pesto recipe here.
Steamed Rice recipe here.
Poached Eggs recipe here.
Unless otherwise stated all cans are 400g / 14oz.
Standard bag of salad = approx 150g (5oz).
‘PREP AHEAD’ POSSIBILITIES
Here are suggestions for things you can possibly prepare ahead. They’re just suggestions though so please don’t feel like you need to devote your weekend to getting these steps done! It’s totally up to you.
[1] Addictive Lemony Kale
KALE (15 minutes)
Cook kale as per recipe but don’t add the ricotta / eggs. Refrigerate for up to 2 weeks or freeze. To serve warm in a pan with a little oil.
[3] Gorgeous Greens Tart
TART (30 minutes)
Cook tart as per recipe but don’t add the salad / kraut. Refrigerate for up to 2 weeks. Don’t freeze. To serve allow to come to room temp or warm in the oven 200C (400F) for 10-15 minutes.
[4] Balsamic Cabbage + Sausages
CABBAGE + SAUSAGES (30 minutes)
Cook cabbage and sausages as per recipe but don’t add the feta and parsley. Refrigerate for up to 2 weeks or freeze. To serve warm in a pan with a little oil and add the feta and parsley.
[5] Broccoli with Addictive Walnut Crumbs
BROCCOLI + TUNA (15 minutes)
Cook broccoli as per recipe. Add tuna but don’t add the walnut crumbs. Refrigerate for up to 2 weeks or freeze. To serve warm in a pan with a little oil and add the walnut crumbs.
WALNUT CRUMBS (5 minutes)
Cook walnut as per the recipe. Keep in an airtight container in the fridge for up to a week. Allow to come to room temp before using.
INGREDIENT STORAGE Best Practices
Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.
VEGGIES
garlic – in a dark pantry. I keep mine in a brown paper bag to avoid sprouting.
lemons – in the fridge wrapped in a plastic bag. Can be kept at room temp if you prefer but will last longer in the fridge.
onions – in a dark pantry.
baby spinach / kale / salad leaves – store sealed bag in the fridge. If buying loose leaves, wash and spin dry in a salad spinner then wrap loosely in paper towel and place inside plastic bag. Push out most of the air and seal. Store in the fridge.
green herbs – in the fridge wrapped in a plastic bag.
broccoli – in the fridge wrapped in a plastic bag.
berries – in the fridge in the packaging they were purchased in.
PROTEIN
chicken thigh fillets – in the fridge in the packaging they were purchased in.
eggs – I keep mine in the pantry because we eat a lot of eggs. Will last much longer in the fridge.
sausages – in the fridge in the packaging they were purchased in.
DAIRY
butter – in the fridge in the packaging it was purchased in.
ricotta – in the fridge in the packaging it was purchased in.
blue cheese – in the fridge in the packaging it was purchased in.
feta – in the fridge. Will keep for months in an unopened package.
cream – in the fridge in the packaging it was purchased in.
Hi Jules, thanks for the proportional ingredient feature in your meal plans which are a great addition to your website, and will save a lot of work recalculating ingredient quantities for the number of people eating any meal greater or less than 2.
The Metric/Imperial toggle is excellent as well which rounds ingredient quantities rather than exact equivalents, which avoids the need for anyone to constantly round numbers.
After logging in to your website and looking at the overview of your meal plan for the week, there is the number 2 alongside each recipe.
I’m assuming that is an ‘overview’ planner for changing the number of people eating at that meal.
If that is the case, when I alter the number of people up or down, is there a save function that I need to use?
I have noticed that after changing the number of people at this meal on the overview page, the altered number does not carry over to the meal in question, when I click on that meal to closely examine the ingredients and cooking method,. Thank you.
Excellent oberservations as always John!
With the 2 – yes it is the number of servings.
You need to save the meal plan to your own collections first before you can edit the number of servings / add or delete recipes.
Might be best to watch the first video on the help page as it will explain better 🙂