It's Sunday!

You made it!

Where to from here? Watch today’s video to find out.

I hope you have enjoyed the Kitchen Reset and it’s been a reminder that it is possible to eat meals made from scratch.

It’s not easy in our fast-paced modern world to find time to do ALL the things. We prioritise what is most meaningful to us.

And if eating wholesome food is important to you, then go back to your 40 Recipes eBook and create a new meal plan for next week - or perhaps repeat this one again to get in the swing of it.

Enjoy your Sunday
Lisa x

Today's Recipes:

Breakfast

Avocado on sourdough

Lunch

Antipasto plate AKA leftovers!

Dinner

Chicken Stirfry

Snacks

Popcorn

Breakfast Lunch Dinner Snacks

Breakfast

Avocado on sourdough (serves 2)

GF, DF, Veg

For a quick breakfast. There’s nothing better than ‘avo on toast’!

Ingredients

• 4 slices sourdough bread, toasted (or G/F bread, or bread of choice)
• 1 avocado
• Butter
• Salt and Pepper
• Juice of 1 lemon

Method

1. Toast your bread.
2. Butter the toast.
3. Spread avocado thickly over the top and squeeze lemon juice over the
top along with freshly cracked salt and pepper

Lunch

Antipasto Plate

GF, DF, Veg

Let's not complicate things - a simple Antipasto Plate will feed the hungry masses!

Ingredients

• Anything you’ve got in the fridge!
• Leftovers
• Cheese
• Cold meat
• Veggie sticks and dips
• Olives
• Boiled eggs

Method

1. Put it all on a large platter and dig in!

Dinner

Chicken Stirfry

V, Veg GF, DF

A delicious stir fry sauce using four pantry staple ingredients - THE BEST! This has fast become one of the most popular recipes on my blog. Easily make vegetarian by leaving out the meat and adding tofu if you desire.

Ingredients

• 1 tbls olive oil or coconut oil
• 1 onion
• 2 cloves of garlic
• 500 g chicken thigh strips or beef strips
• 2 tbls peanut butter
• 4 tbls tamari (if you don’t have it use soy sauce)
• 1 tbls honey
• 400 ml tin coconut cream
• Veggies of choice – broccoli, carrot, peas, capsicum etc

Method

1. Warm the oil over medium heat in a wok.
2. Add the onion and garlic and cook until onion is translucent.
3. Then add chicken or beef strips.
4. Once cooked add peanut butter, tamari and honey to the wok and
mix until meat is fully coated.
5. Add all vegetables (but if using peas only add them in the last two
minutes of cooking) and coconut cream.
6. Simmer until reduced and thicker in consistency, and veggies are
soft. Around 10 minutes.
7. Serve over rice or rice noodles.

Snacks

Popcorn

V, GF, Veg

Popping your own corn is so satisfying! A brilliant snack for all the family.

Ingredients

• 1 cup organic popcorn
• 100 grams butter (or coconut oil for dairy free)

Method

1. Heat butter in a saucepan on high heat
2. Add the popcorn once the butter is bubbling and the pan is hot and
place a lid on - keep the temperature on high.
3. When you start to hear the popping stop, take the pot off the heat
Add any desired toppings (butter and salt, melted chocolate!?)

It's Sunday!

Today's Recipes:

Breakfast

Lunch

Dinner

Snacks

Avocado on sourdough (serves 2)

GF, DF, Veg

Ingredients

Method

Antipasto Plate

GF, DF, Veg

Ingredients

Method

Chicken Stirfry

V, Veg GF, DF

Ingredients

Method

Popcorn

V, GF, Veg

Ingredients

Method

Prepare for tomorrow:

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