MONDAY
Spinach, Ricotta & Pinenut ‘Pie’ – The thing I love about this pie is the unique idea I came up with for the pie ‘crust’. It couldn’t be easier and yet it gives you all that lovely comforting feelings of a good pie.
We’re talking a layer of sesame seeds for the base AND a layer of flavour-explosion pine nuts as the topping.With the classic combo of spinach and ricotta – once you make it you won’t want to stop either.
TUESDAY
The Magic Green Sausage Supper – Years ago I created a super easy tray bake with root veg and sausages that I called the ‘Magic’ Sausage Supper. But after my diabetes diagnosis and turning down the Low Carb path, I forgot about Sausages Suppers.
Until one day I had some sausages and a cabbage which needed eating. The result was my Magic Sausage & Cabbage Supper which I loved even more than the original.
In this recipe I’ve evolved the idea even more using green veg AND serving it with pesto. Talk about a flavour explosion. Without sacrificing any of the ease of the original recipe.
+ Pita or wraps for the boys.
WEDNESDAY
Mexican Omelette with Smashed Avo – Recently I’ve been having a bit of an avocado renaissance and was inspired one night to try it smashed onto an omelette for a quick solo dinner.
Talk about a winner. Love how the egg forms the base to bring all these delicious Mexican flavours together.
Will cook this cheesey pasta for my boys.
THURSDAY
Slow Mapo Tofu – This is weird but I used to have this crazy idea that you couldn’t have two different types of protein in the one dish.
I remember being at a Chinese restaurant and a friend raving about the Mapo Tofu and alarm bells going off in my brain. Tofu AND pork in the one dish? No way.
Luckily in recent years I’ve been willing to call myself out on my limiting protein beliefs. And I’m so glad I did.
This is one of my favourite things to eat now. Deeply savoury ground pork (mince) slow cooked until melting with a big chunk of comforting tofu. Green beans for freshness and a little Sriracha for the chilli kick. Cashews for crunch.
We’re talking all good things.
+ Hokkien noodles for my boys.
FRIDAY
Flexitarian Pot Pies – Everyone love a pie – especially we Australians? And these pies keep everyone happy.
A ‘flexitarian’ is someone who eats vegetarian some times and meat and fish some times. These pies can easily be ‘flexed’ either way.
They’re a fab dish for using up leftover cooked protein and veggies. An excellent reason to always have a packet of pastry in the freezer.
SWEET TREAT
A New Fruit + Cream – This isn’t so much a recipe as a challenge for you to explore the amazing world of fruit. When you’re doing your shopping, choose something you haven’t had before and bring it home! You just might surprise yourself…
