Weekly Eating Plan: Mon 10 November

I am so lucky to belong to a wee group that is made up of 6 wonderful woman who have many things in common with one of they being our love for food!  I love it when we get together as we share our latest culinary successes, new recipes and laugh about failures too.  We have our November catch up this Thursday which has got me thinking about my favourite culinary magazines. In this weeks eating plan you will see a few of the new recipes from Dish magazine. Bon appetite.xxx

SHOPPING LIST

Fruit and Veg:
1 bunch of kale
2 orange kumura
4 Kiwifruit
1 bag of spinach
8 bananas
4 avocados
1/2 celery
2 red peppers 
2 lime
8 stalks of silverbeet
1kg lemons
8 cloves of garlic
3 onions
4 orange
2 bunches of parsley
1 bunch of mint
2 bunches of coriander
2 punnets cherry tomatos
100gr green beans
120gr rocket lettuce
1 fennel bulb
500gr asparagus
3 spring onions
5cm fresh ginger
1 cucumber
3 apricots or peaches

Meat:
300gr mince (any kind)
100-125gr salmon (per person)
500gr chicken breast
6 chorizo sausages (uncooked)
400gr pork fillet
800gr chicken thighs or 1 whole chicken

Deli:
500mls of cream
250gr of cottage cheese
250gr of tasty cheese
18 eggs
4 T grated parmesan
125gr mozarella
200gr Feta
100gr Prosciutto (thinly sliced)

Pre-packed:
150gr almond meal
chicken stock
Minced chilli
Paprika
1 jar kalamata olive
Chinese five spice
Whole pepper corns
70gr pine nuts
Soy sauce
500gr liquid honey
1/2C nuts of your choice
1/3C goji berries or cranberries
250gr Pearl barley
2 litres almond milk
2 litres coconut water
500gr peanut butter
250gr cacao
250gr coconut
500gr broad beans
500gr frozen strawberries
Gluten Free Bread
500gr large Oats
500gr full fat yoghurt
2C nuts of your choice
1 bag of dates
Ground ginger
1C coconut oil
Quinoa

Canned:
2x400gr tins of chopped tomatoes
2x400gr tins of chick peas
1x400gr tin of pineapple
2x400gr tins of Coconut Cream

SNACKS & SWEET TREATS

Ginger Slice: 

Gingernuts have always been a staple in our household.  It has been a family tradition passed on from my father in law, thanks Peter. When we introduced 80/20 eating to the Sellars household one of the first things that came to mind was 'what am I going to do about the gingernuts'. The solution is this scrummy recipe.
View recipe: petite-kitchen.com/2013/06/raw-ginger-and-cashew-slice.html

Kumara Chips: 

I love all kind of chippies. These are great to take to work and so easy to prepare for when you have people coming around.
View recipe: iquitsugar.com/recipe/sweet-potato-crisps/

Breakfast Bars: 

I haven't tried these yet but they are going to be first on my baking list for this week. 

Tips and Tricks:
I think that it would be ok to not use the husks or the maca powder. But if you can get your hands on some maca powder please do - there will be some smoothie recipes coming up that use it.

View recipe: blog.rapidreset.co.nz/blog/2014/9/23/breakfast-bars


Apple & Nut Snacks: 

These are so easy and my absolute favourite! Just in case you are thinking it I don't make them with the teeth.
View recipe: iquitsugar.com/recipe/nutty-teeth/

MONDAY

Breakfast: Peanut Butter Cocao Smoothie

View recipe: nadialim.com/recipe/peanut-butter-cacao-banana-thickshake/

Lunch: Leftover Chicken with Artichokes

Dinner: Quinoa Silverbeet and Two Cheese Tart (Meatless Monday)

This tart is great with a rocket salad with balsamic dressing.
View recipe: www.dish.co.nz/served-up/article/2014/9/quinoa-silverbeet-and-two-cheese-tart

TUESDAY

Breakfast:Lime Coconut Banana Smoothie

View recipe: nadialim.com/recipe/lime-coconut-banana-smoothie/

Lunch: Leftover Silverbeet Tart

Dinner: Spicy Tomato Soup w Meatballs
This is a soup that is great all year round.

View recipe: cuisine.co.nz/cuisine.nsf/recipes/spicy-tomato-soup-with-meatballs

I cheat slightly with this recipe - some nights I don't have time to make the meatballs so I keep it simple and don't. I just slightly brown the mince and add as per recipe.

I replace the hot sauce with a teaspoon of minced chilli and a dash of tabasco sauce. Also use rice or coconut flour if you can.

Tips and Tricks:
You can use any kind of mince with this soup - they all taste amazing.  Sour cream and fresh baguette are great additions too.

WEDNESDAY

Breakfast: Creamy Cacoa Smoothie

View recipe: arieats.com/recipes/creamy-cacao-smoothie

Lunch: Leftover Spicy Tomato Soup w Meatballs

Dinner: Salmon Nicoise

This salad screams summer for me - woohoo!
View recipe: jamieoliver.com/magazine/recipes-view.php?title=salmon-nicoise

Tips and Tricks:
You can use any kind of lettuce, especially if you have some that needs using. I often use rocket; the pepper kick is beautiful with salmon.

There are so many beautiful salmon products out there, whether it be fresh salmon from your local fish monger or a pre-packaged one. Lately, I've been using Sealord's new smoked salmon which is perfect for this nicoise. We normally buy 2 packs to cover dinner and lunch the next day.

THURSDAY

Breakfast: Green Goddess Smoothie

View recipe: thehealthychef.com/2014/06/green-goddess-smoothie/

Lunch:Leftover Salmon Nicoise

Dinner: Asparagus Fennel & Mozzarella Salad w Poached Chicken

You could serve this with any kind of meat, but my favourite is poached chicken. 
View recipe: cuisine.co.nz/cuisine.nsf/recipes/asparagus-fennel-mozzarella-salad-with-toasted-pine-nut-dressing

Poached chicken recipe: annabel-langbein.com/recipes/aromatic-poached-chicken/491/

Tips and Tricks:
I don't go all out with the spices for the poached chicken, just use what you have.

FRIDAY

Breakfast: Strawberry Vanilla Milkshake

View recipe: nadialim.com/recipe/strawberry-vanilla-milkshake/

Lunch: Leftover Asparagus Fennel & Mozzarella Salad w Chicken

Dinner: Greek Style Salad w Chorizo Sausage

View recipe: nadialim.com/recipe/greek-style-lamb-sausage-salad/

Roast red peppers can be super expensive, so I roast my own.

View red pepper recipe here: toriavey.com/how-to/2010/02/roasted-bell-peppers/

SATURDAY

Breakfast: Breakfast Bruschetta
View recipe: yummly.com/recipe/Scrambled-Egg-Bruschetta-490126?columns=6&position=39%2F59


Lunch: Leftover Greek Salad

Dinner: Pearl Barley & Apricot Pork Salad

View recipe: thebubbalinokitchen.com/2013/04/pearl-barley-fresh-apricot-grilled-pork-salad-with-5-spice-vinaigrette/

SUNDAY

Breakfast: Creamy Yoghurt Porridge w berries & Almond
View recipe: bbcgoodfood.com/recipes/creamy-yogurt-porridge-banana-blueberry-almond-topping


Lunch: Leftover Barley & Pork Salad

Dinner: Coriander & Lime Grilled Chicken

Our BBQ has been in full force since labour weekend. This one is a beauty.
View recipe: nadialim.com/recipe/coriander-and-lime-grilled-chicken/

This is great served with a citrus-based salad: fastcheapgood.blogspot.co.nz/2008/06/rocket-and-orange-salad.html

Tips and Tricks:
You can choose whether or not you want to use chicken pieces or if you buy a whole chicken and cut it up into pieces. I find a whole chicken is easier and way cheaper too.