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