This week's menu is inspired by my having an extremely busy and packed last week (so doing most cooking on Sunday like usual was voted out), with the upcoming week being just as rigorous, plus my recent research to build a group class for eating sustainable and natural foods on a budget (oooo imagine that!).
So in general, this is simple, but good food. It uses ingredients from one meal to make another - which is good on the pocket and good for quick weekday meals.
Monday: Curried cauliflower and roast chicken
Tuesday: Chicken soup with a base of carrots, celery and onions with wilted greens and soaked brown rice
Wednesday: Pork and vegetable Thai curry over rice
Thursday: Roasted beet salad topped with a simple vinaigrette and toasted almonds with soaked quinoa
Friday: Leftovers
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