COOKS NOTES + SUBSTITUTES:
Almond ‘Hummus’ recipe here.
Almond Meal / Almond Flour – use whole nuts and blitz in a food processor.
Boiled Eggs recipe here.
Dairy-Free Pesto recipe here.
Fried Eggs 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] Zucchini Parmigiana
PARMIGIANA (30 minutes)
Just cook as per the recipe but keep the salad separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, warm in the oven 250C / 480C for 15 minutes or until everything is hot.
[2] Taco Tuesday Bowls
TACOS (15 minutes)
Just cook the meat and season as per the recipe but keep everything else separately. Cooked meat will keep in the fridge for 1-2 weeks or can be frozen. The fresh ingredients won’t keep that long and shouldn’t be frozen! To serve, warm meat in a pan with a little oil and possible a splash more lime juice to freshen it up. Then serve as per the recipe.
[4] Creamy Mushroom, Beef & Almond Pies
PIES (30 minutes)
Just cook the meat and season as per the recipe but keep everything else separately. Cooked meat will keep in the fridge for 1-2 weeks or can be frozen. The fresh ingredients won’t keep that long and shouldn’t be frozen! To serve, warm meat in a pan with a little oil and possible a splash more lime juice to freshen it up. Then serve as per the recipe.
[5] Super Easy Smoked Salmon + Spinach Tart
TART (30 minutes)
Yes! Just cook as per the recipe but keep the salmon and salad separately. Leftovers will keep in the fridge for up to 2 weeks. Don’t freeze. To serve, allow to come to room temp or warm gently in the oven.
INGREDIENT STORAGE Best Practices
Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.
VEGGIES
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.
basil – store in a plastic bag in the fridge for 1-2 days. For longer storage wash and spin dry the leaves 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. For long term make pesto or basil oil.
cherry tomatoes – best flavour at room temp. Will keep for longer in the fridge in the package purchased in.
collard greens / kale – in the fridge wrapped in a plastic bag.
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.
mushrooms – in a brown paper bag in the fridge to avoid sweating.
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.
zucchini (courgettes) – in the fridge wrapped in a plastic bag.
PROTEIN
eggs – I keep mine in the pantry because we eat a lot of eggs. Will last much longer in the fridge.
ground (minced) beef / pork – 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
bocconcini / mozzarella cheese – keep in the fridge in a sealed container. Pre-packaged tubs will last much longer than from the deli.
parmesan – in the fridge wrap in baking paper and store in a sealed plastic bag or airtight container.
cream – in the fridge in the packaging it was purchased in.
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