Superfoodie healthy menu plan
This menu plan, created by a professional nutritionist, is designed for a professional foodie! You want to look after your health but you're always looking for more superfood inspiration to mix things up a bit. With yummy dishes like cauliflower fritters, peanut butter balls and watermelon salad, healthier eating has never seemed so easy!
Wednesday
Breakfast
Kale, broccolini, asparagus and egg salad
Ingredients
- 3 teaspoons extra virgin olive oil
- 1 garlic clove, crushed
- 1 long fresh red chilli, deseeded, finely chopped
- 1 1/2 teaspoons ground cumin
- 400g can crushed tomatoes
- 1 teaspoon maple syrup
- 8 eggs
- 2 bunches broccolini, trimmed, cut into 4cm lengths
- 1 bunch asparagus, trimmed, cut into 4cm lengths
- 100g baby kale leaves
- 2 teaspoons balsamic vinegar
Snack
Carrot fritters with tahini yoghurt
Ingredients
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 6 carrots, peeled, coarsely grated
- 1 brown onion, coarsely grated
- 1 garlic clove, crushed
- 1/4 cup finely chopped coriander
- 1 egg, lightly whisked
- 1/3 cup (50g) plain fl our
- 2 tablespoons ghee
- 1 cup (250g) Farmers Union Greek Style Yogurt
- 1 tablespoon tahini (sesame paste)
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cardamom
- Lemon wedges, to serve
Lunch
Paleo multi-seed bread
Ingredients
- 300g almond meal
- 180g arrowroot powder
- 60g ground flaxseeds
- 1/3 cup pepitas
- 1/3 cup sunflower seeds
- 2 tablespoons black chia seeds
- 2 teaspoons salt
- 1 teaspoon bicarbonate soda, sifted
- 3 teaspoons sesame seeds
- 1 teaspoon poppy seeds
- 1/2 teaspoon caraway seeds
- 8 eggs
- 2 teaspoons apple cider vinegar
Snack
Crunchy baked chickpeas
Ingredients
- 400g can chickpeas, drained, rinsed
- 1/2 teaspoon sea salt
- 2 teaspoons sweet paprika
- 1 1/2 teaspoons ground cumin
- 2 teaspoons mild curry powder
Dinner
Pumpkin, ricotta and quinoa fritters
Ingredients
- 300g butternut pumpkin, peeled and chopped
- 350g fresh ricotta, crumbled
- 35g (1/3 cup) quinoa flakes
- 25g (1/3 cup) finely grated parmesan
- 1/4 cup finely chopped fresh chives
- 1 egg, lightly whisked
- 1 lemon, rind finely grated
- 2 1/2 tablespoons extra virgin olive oil
- 3/4 cup fresh basil leaves
- 1 garlic clove, crushed
- 700g btl tomato passata
- 1/2 teaspoon caster sugar
- Baby spinach leaves, to serve
- Small basil leaves, to serve
- Finely grated parmesan, extra, to serve
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