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Fridges stocked and ready for the week

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Fringe is full and ready for the week
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My meal plan for the weeks is
• beef curry
• lamb casserole
• savoury mince
• chicken stir fry
• turkey

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chow Maine
• fridge ( otherwise know as leftover night )
• BBQ night ( Stephen night to cook )

My lunches this week is chicken and roast greens ( brussel sports, asparagus & broccoli )
Sweet potato fries & avocado dip. Yummy

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Pumpkin & Coconut Soup

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Whole butternut pumpkin around 1.5 kg
270ml can ayah coconut milk
3 cups chicken stock ( I used homemade)
1 tsp coconut oil
1 onion, diced
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp chilli powder
1/2 tsp nutmeg
1/2 tsp Thyme
Salt and pepper to taste

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Cut pumpkin in half, length ways, remove seeds.
Place cut side down on a baking tray, add around a cm of water to the baking tray, bake in a 180 Deg oven for around 40 min. I put it in the oven set the timer for 40 min then go to bed, in the morning I continue with the soup.
Allow pumpkin to cool, remove skin.
In a med saucepan heat oil over med to high heat.
Add onion and cook for around 5 min. Add spices cook for around a min, stir so the spices don’t burn.
Add the stock and pumpkin. Using a hand blender, blend until soup is a smooth consistency.
Bring to the boil, reduce to a simmer for around 10 min.
Stir in coconut milk and season with real salt and pepper
Serves 5 or 6 if serving with some grain free bread

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Sweet Potato & Zucchini Grain Free Bread

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Sweet Potato & Zucchini Grain Free Bread
I have been making this bread as my morning snack and have switched from adding chicken to sweet potato…. Yummy
1 1/2 cups almond meal
3/4 cups organic no preservative arrowroot flour
1/2 tsp real salt
1/2 tsp baking soda
5 free range eggs
1 1/2 tsp apple cider vinegar
1 tblsp chopped fresh parsley
1 lg zucchini grated
Grated sweet potato around 180gm
1/4 cup nutritional yeast
Preheat oven to 160 deg
I use a silicon loaf tin so don’t need to line this, line a loaf tin with baking paper.
In a large bowl mix together all the dry ingredients. In a separate bowl whisk the egg then add vinegar. Add eggs and remaining ingredients to dry mix, stir to combine.
Pour the mixture into prepared tin.
Bake for 30-35 min or until golden brown.
Allow to cool before slicing.
I slice into about 17-18 slices and freeze.
I like to put this in the sandwich press to toast it then top with avocado…

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Grain-free Bread

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Grain free bread
Adapted from Sarah Wilson’s recipe
1 1/2 cups almond meal
3/4 cups organic no preservative arrowroot flour
1/2 tsp real salt
1/2 tsp baking soda
5 free range eggs
1 1/2 tsp apple cider vinegar
1 tblsp chopped fresh parsley
1 lg zucchini grated
100gm cooked chicken finely chopped
1/4 cup nutritional yeast
Preheat oven to 160 deg
I use a silicon loaf tin so don’t need to line this, line a loaf tin with baking paper.
In a large bowl mix

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together all the dry ingredients. In a separate bowl whisk the egg then add vinegar. Add eggs and remaining ingredients to dry mix, stir to combine.
Pour the mixture into prepared tin.
Bake for 30-35 min or until golden brown.
Allow to cool before slicing.
I slice into about 17-18 slices and freeze.
I like to put this in the sandwich press to toast it then top with avocado…

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Garlic Bread

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3 cups almond meal
3/4 tsp baking soda
1/4 tsp real salt
1 Tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
4 eggs, whisked
1 tsp brags
1 tsp raw honey
3/4 tsp apple cider vinegar
1/2 zucchini finely grated
1/2 cup chopped fresh parsley
Preheat oven to 160*
Mix the dry ingredients in a large mixing bowl, in a separate bowl mix the wet ingredients and the zucchini. Add wet ingredients to the dry, mix until completely incorporated.
Oil a loaf tin, I used 2 baby loaf tins.
Scrap all the batter into tins.
Sprinkle with a little parsley.
Bake for around 20/25 min or until golden brown and a skewer comes out clean when inserted.
Yummy straight out of the oven, spread with some avocado.
Boys will have this in their lunchbox with meatballs.
I will make them in square muffin tray next time for the lunchbox