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.
Eggplant ‘Steaks’ – recipe here.
Fried Eggs recipe here.
Lime + Cashew Sour Cream 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] The Good Greens
GREENS (15 minutes)
Just cook the veg as per the recipe but keep the feta, olives and pesto separately. To serve, warm veg in a pan with a little oil before adding remaining ingredients.
[2] Everyone Happy Nachos
Nachos (30 minutes)
Yes for the zucchini version. The corn chips will go soggy with time. Just cook as per the recipe but keep the avocado / sour cream, hot sauce and herbs separately. Zucchini leftovers will keep in the fridge for up to 2 weeks or can be frozen. Don’t freeze the avo / sour cream or herbs. To serve, warm in the oven for 10 minutes before finishing as per the recipe.
[3] Lebanese Omelette
ALMOND HUMMUS + ZA’ATAR OIL (15 minutes)
Not for the omelette – they’re best when freshly made. But the za’atar oil will keep in the pantry for months. And the almond ‘hummus’ will keep in the fridge for 1-2 weeks. .
[2] Supermoist Meat Loaf
MEATLOAF (60 minutes)
Just cook as per the recipe but keep the zucchini and mint 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 about 20 minutes or pan fry slices to warm more quickly.
[5] Baked Salmon with Crunchy Nut Crust
SALMON (20 minutes)
Just cook as per the recipe but keep the yoghurt and nuts separately. The yoghurt can be drained for up to 48 hours ahead. Leftovers will keep in the fridge for up to 1 week. The drained yoghurt will keep for longer if you scoop it into an airtight jar. The cooked fish and veg can be frozen. Don’t freeze the yoghurt. Serve chilled or warm in the oven then top with yoghurt and nuts as per the recipe.
[6] Heavenly Chocolate Olive Oil Cake
CAKE (60 minutes)
Just cook as per the recipe. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, allow to come to room temp.
INGREDIENT STORAGE Best Practices
Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.
VEGGIES
asparagus / green veg – in the fridge wrapped in a plastic bag.
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.
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.
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.
minced (ground) beef – in the fridge in the packaging it was purchased in.
salmon (or other fish) – 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.
sausages – in the fridge in the packaging they were purchased in.
DAIRY
feta – in the fridge. Will keep for months in an unopened package.
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.
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