Power breakfast menu plan
It's a week of power brekkies - our top tip is to pack in the nutrients first thing to set you in good stead for the rest of the day. Try quinoa salad (for breakfast, yes) that can be pre-packed and ready to go midweek, and delicious wholemeal pancakes over the weekend. You may already love avocado savoury meals but have you tried it in a smoothie? It's beautifully creamy, works well with sweet fruits and adds healthy fats for good staying power.
Wednesday
Breakfast
Egg and quinoa in a jar
Ingredients
- 1/2 cup (100g) quinoa, cooked to packet instructions
- 2 tbs olive oil
- 3 tomatoes, seeds removed, chopped
- 1 Lebanese cucumber, peeled, seeds removed, chopped
- 1 avocado, chopped
- 1 cup flat-leaf parsley leaves, chopped
- 1 tbs lemon juice
- 100g baby spinach, shredded
- 2 tbs dukkah (see note)
- 2 eggs, soft-boiled, peeled, halved
- (((Dressing)))
- 1/4 cup (60ml) olive oil
- 100ml orange juice
- 2 tsp Dijon mustard
Snack
Fruity seed and brazil nut trail bar
Ingredients
- 120g (3/4 cup) Brazil nuts, roughly chopped
- 100g (1/2 cup) pepitas (green pumpkin seeds)
- 110g (1 1/4 cups) rolled oats
- 50g (1/3 cup) sunflower seeds
- 35g (1/4 cup) sesame seeds
- 105g (2/3 cup) wholemeal or spelt flour (see Top tips in the 'Notes' tab)
- 1 teaspoon ground cinnamon
- 100g (3/4 cup) craisins (sweetened dried cranberries) (see Top tips in the 'Notes' tab)
- 110g (1/2 cup firmly packed) dark brown sugar
- 115g (1/3 cup) leatherwood honey (see Top tips in the 'Notes' tab)
- 1 egg
- 2 egg whites
- 1 teaspoon vanilla extract
- 140g (1/2 cup) almond butter (see Top tips in the 'Notes' tab)
Lunch
Haloumi, carrot & pesto wrap
Ingredients
- 1/3 cup Wattle Valley Basil with cashew & parmesan chunky dip
- 50g baby spinach leaves
- 2 grated carrots
- 180g haloumi cheese, cut into batons
- 2 wholemeal wraps
Snack
Rare roast beef, mustard, tomato and kale
Ingredients
- 2 teaspoons whole grain mustard
- 4 Arnott’s Vita-Weat Sesame crisp breads
- 40g deli sliced rare roast beef
- 1 small tomato, thinly sliced
- 10g baby kale leaves
Dinner
Ayam goreng with coconut rice
Ingredients
- 1 medium red onion, chopped
- 2cm piece fresh ginger, peeled, chopped
- 1 stick lemongrass (white part only), chopped
- 2 teaspoons ground coriander
- 2 teaspoons sea salt
- 1 teaspoon ground turmeric
- 400ml can coconut milk
- 1.6kg whole chicken
- 2 teaspoons peanut oil
- Peanut oil, for shallow frying
- Lemon wedges and fresh coriander sprigs, to serve
- ((( Coconut rice )))
- 400ml can coconut milk
- 1 stick lemongrass, white part only, halved lengthways
- 2cm piece fresh ginger, peeled, halved
- 2 cups SunRice Jasmine Fragrant Rice
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