COOKS NOTES + SUBSTITUTES:
Almond ‘Hummus’ recipe here.
Almond Meal / Almond Flour – use whole nuts and blitz in a food processor.
Pie Crust – Low Carb / Gluten-Free / Paleo use a combo of almond meal (almond flour) and flaked almonds as per the Creamy Mushroom, Beef & Almond Pie recipe over here.
Steamed Rice 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] Zucchini Basil & Feta Soup
SOUP (20 minutes)
Yes! Just cook as per the recipe but keep the feta and extra basil separately. If I’m making it for my Dad I just store everything together. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to simmer and top with basil, extra basil and extra virgin olive oil.
[2] Chilli Chicken with Tahini Sauce
CHICKEN (30 minutes)
Yes! Just cook as per the recipe but keep the tahini sauce, almonds and salad separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring chicken and sauce back to a simmer and serve as per recipe.
[4] Lamb Korma
KORMA (30 minutes)
Yes! Just cook as per the recipe but keep the almonds separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen.
[5] Flexitarian Pot Pies
PIES (30 minutes)
Yes! Just cook as per the recipe but keep the salad separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm in the oven until hot (220C / 425F) for about 10 mins. Can be warmed from frozen but will take longer.
INGREDIENT STORAGE Best Practices
Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.
VEGGIES
salad leaves / baby spinach – 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.
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.
zucchini (courgettes) – in the fridge wrapped in a plastic bag.
PROTEIN
chicken – in the fridge in the packaging it was purchased in.
eggs – I keep mine in the pantry because we eat a lot of eggs. Will last much longer in the fridge.
fish fillets – in the fridge. Get your fishmonger to pack them with a small bag of ice to keep as cold as possible.
ground (minced) beef / lamb – in the fridge in the packaging it was purchased in.
DAIRY
cream / milk – in the fridge in the packaging it was purchased in.
feta – in the fridge. Will keep for months in an unopened package.
sour cream – in the fridge in the packaging it was purchased in.
