When it comes to food, I’m part creature of habit but also definitely ‘bored easily’. I always eat the same breakfast and lunch every day for a week and then switch it up. Most of the time I meal prep for the lunches at the weekend to make it easier.
Here are the choices for this week:
Breakfast: wholemeal sourdough with avocado and dukkah made with sunflower seeds, mixed nuts and spices (turmeric, cumin, coriander).
Lunch: pulled pork rice bowl with Thai dressing. I made the pulled pork by cooking pork shoulder joint with a cup of water in slow cooker for 12 hours. Rice is brown rice and quinoa mix. Served with cucumber, carrot, lettuce, radish and edamame. To make the dressing: fry some garlic, ginger and lemongrass. Add coconut milk and chopped coriander (cilantro) and simmer for around 10 minutes. Add juice from 2 limes, about a tablespoon of fish sauce and a tablespoon of brown sugar at the end.
How do you all organise your meals and what’s on the menu this week?
Breakfast and lunch this week
Happy Monday Blenders,
When it comes to food, I’m part creature of habit but also definitely ‘bored easily’. I always eat the same breakfast and lunch every day for a week and then switch it up. Most of the time I meal prep for the lunches at the weekend to make it easier.
Here are the choices for this week:
Breakfast: wholemeal sourdough with avocado and dukkah made with sunflower seeds, mixed nuts and spices (turmeric, cumin, coriander).
Lunch: pulled pork rice bowl with Thai dressing. I made the pulled pork by cooking pork shoulder joint with a cup of water in slow cooker for 12 hours. Rice is brown rice and quinoa mix. Served with cucumber, carrot, lettuce, radish and edamame. To make the dressing: fry some garlic, ginger and lemongrass. Add coconut milk and chopped coriander (cilantro) and simmer for around 10 minutes. Add juice from 2 limes, about a tablespoon of fish sauce and a tablespoon of brown sugar at the end.
How do you all organise your meals and what’s on the menu this week?