Last week’s meal plan worked even better than the previous week’s plan.   I successfully incorporated leftovers, which saved a lot of time in the kitchen.  I used that saved time to test out some gluten free baking, which was a lot of fun.   Perhaps I will share some recipes in upcoming posts.

Below is this week’s plan:

Sunday – Scrambled eggs, roasted sweet potato, steamed kale

Monday – Dinner at my parents’

Tuesday – Salmon cakes topped with a creamy cashew garlic sauce, roasted cauliflower, spinach salad

Wednesday – Leftovers from Tuesday

Thursday – Shanghai rice bowl – sauteed spinach, mushrooms and onions on top of brown rice, topped with chickpeas and tahini

Friday – Out for dins

Saturday – To be determined