COOKS NOTES + SUBSTITUTES:
Almond Meal (Almond Flour) substitute soft breadcrumbs or whole almonds blitzed in the food processor.
Dairy-Free Pesto recipe here.
Mayonnaise recipe here.
Parisian Lentils recipe here – vegetarian substitute for meat ‘diamonds’.
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] Gorgeous Greens Tart
TART (30 minutes)
Just cook tart as per the recipe. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm to room temp or warm in the oven.
[2] 5-Ingredient Chicken Cacciatore
CHICKEN (40 minutes)
Just cook as per the recipe but keep the zucchini and olives separately. Will keep in the fridge for 1 week or can be frozen. To serve, warm in the oven 200C / 400F for 10-15 minutes and serve with olives and zucchini.
[3] Minimalist Minestrone Soup
SOUP (15 minutes)
Yes! Just cook as per the recipe but keep the pesto separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, bring back to a simmer and top with pesto.
[4] Meat ‘Diamonds’
MEAT DIAMONDS (30 minutes)
cook as per the recipe but keep the pine nuts and salad separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm in the oven 200C / 400F for 10-15 minutes.
[5] Simple Fish Stew
STEW (30 minutes)
Just cook stew as per the recipe but keep the mayo separately. You might like to undercook the fish so it doesn’t overcook when you reheat but no need to stress. Will keep in the fridge for 1-2 weeks or can be frozen. To serve, bring stew back to a gentle simmer and serve with mayo.
INGREDIENT STORAGE Best Practices
Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.
VEGGIES
frozen kale or spinach – in the freezer in the packaging they were purchased in.
green herbs – in the fridge wrapped in a plastic bag.
yoghurt – in the fridge in the packaging it was purchased in.
garlic – in a dark pantry. I keep mine in a brown paper bag to avoid sprouting.
onions – in a dark pantry.
fennel – in the fridge wrapped in a plastic bag.
carrots – will keep wrapped in a plastic bag in the fridge for weeks if not months.
PROTEIN
eggs – I keep mine in the pantry because we eat a lot of eggs. Will last much longer in the fridge.
chicken – in the fridge in the packaging it was purchased in.
minced (ground) beef – in the fridge in the packaging it was purchased in.
fish fillets – in the fridge. Get your fishmonger to pack them with a small bag of ice to keep as cold as possible.
DAIRY
cheese (all types) – in the fridge in the packaging it was purchased in.
butter – in the fridge in the packaging it was purchased in.
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Old format ‘Print Friendly’ Meal Plan
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