ELC Week 1

Roast vegs and potatoes 180deg 20-40min
-1 teaspoon cooking oil
-Sea salt
-Black pepper
-Italian herb mix
*I used a selection of butternut squash, beetroot, onion, red bell pepper, zucchini and cherry tomatoes

Cooked Quinoa

Lemon chicken+ black pepper or Southern Chicken

Roasted salmon (mustard and honey) (or teriyaki)

Salad (assemble mix- put together with the others)


Pickle recipes

Potato salad (replace sour cream w yogurt if u wan)




  • 3 pounds potatoes (about 8 medium)
  • 6 hard-boiled large eggs, chopped
  • 3 celery ribs, chopped
  • 6 green onions, chopped
  • 2 medium dill pickles, finely chopped
  • 1-1/2 cups mayonnaise
  • 1/4 cup dill pickle juice
  • 4-1/2 teaspoons prepared mustard
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

    • Lunch
    Dinner
    MON


    TUES
    		Me: Eggplant + pork

    C & Y: Waldorf
    Pasta- cream, chicken soup, mushrooms, carrots, brocc
    WED
    Me: Chicken + Eggplant

    C: Pasta

    Y: Waldorf
    Wonton nooders
    THURS

    Me & Y: Fried rice

    C: Waldorf
      Barramundi steam
    FRI

     Y & D: Eggplant + pork + chicken + pasta

     C: pasta
     Prawn f?
    SAT 


    SUN 
    Make fanshudan for C's morning tea

    NOTES,
    IDEAS
    &
    GROCERY LIST

    Snack:  
    Apple + peanut butter or Banana and peanut butter
    Baked seasoned chickpeas

    • broccoli
    • Avo
    • Eggs

    • fruits



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