COOKS NOTES + SUBSTITUTES:
Almond ‘Hummus’ recipe here.
Cashew Yoghurt recipe here.
Cooked Lentils recipe here.
Dairy-Free Pesto recipe here.
Fried Eggs recipe here.
Hot sauce example Tabasco or Sriracha.
Steamed Rice recipe here.
Roast Potatoes 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] Creamy Mushroom, Leek & Spinach Soup
SOUP (30 minutes)
Make soup as per recipe but don’t add the nuts. Refrigerate for up to 2 weeks or freeze. To serve bring back to a simmer and top with nuts.
[4] Yoghurt & Kofta Curry
CURRY (30 minutes)
Make curry as per recipe but don’t add the coriander or cauliflower. Refrigerate for up to 2 weeks or freeze. To serve bring back to a simmer and serve on a bed of cauliflower ‘rice’ with coriander on top.
CAULI ‘RICE’ (10 minutes)
Grate cauliflower using your food processor or a box grater. Refrigerate for up to a week – but best the fresher it is. Don’t freeze.
INGREDIENT STORAGE Best Practices
Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.
VEGGIES
leek – in the fridge wrapped in a plastic bag.
mushrooms – in a brown paper bag in the fridge to avoid sweating.
frozen spinach– in the freezer in the packaging they were purchased in.
green herbs – in the fridge wrapped in a plastic bag.
zucchini (courgettes) – in the fridge wrapped in a plastic bag.
lemons / limes – in the fridge wrapped in a plastic bag. Can be kept at room temp if you prefer but will last longer in the fridge.
avocado – store at room temperature to avoid browning. Once cut, cover the surface with cling wrap and store in the fridge. Keeping the stone in the cut avocado helps.
baby spinach / salad leaves / shredded cabbage – 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.
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.
minced (ground) lamb or beef – in the fridge in the packaging it was purchased in.
salmon – in the fridge in the packaging it was purchased in. I get the fishmonger to wrap up a bag of ice to keep as cold as possible.
DAIRY
cream – in the fridge in the packaging it was purchased in.
cheese – in the fridge. I prefer to wrap in baking paper or waxed paper and then store inside a sealed plastic bag or other container.
yoghurt – in the fridge in the packaging it was purchased in.
– – – – –
Old Format ‘Print Friendly’ Meal Plan.
Leave a Reply