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.
Saturday
Breakfast
3 per serve
Mixed herb and parmesan pancakes
Ingredients
-
1 1/2 cups milk
-
1 egg
-
2 cups self-raising flour
-
1/4 teaspoon bicarbonate of soda
-
1/4 cup caster sugar
-
25g butter, melted
-
1/2 cup fresh basil leaves, finely shredded
-
1/3 cup fresh parsley leaves, chopped
-
1/4 cup fresh oregano leaves, chopped
-
3 green onions, thinly sliced
-
1/2 cup finely grated parmesan cheese
-
2 garlic cloves, crushed
Snack
Peach and raspberry iceblocks
Ingredients
-
200g can peach slices in natural juice, drained
-
1 cup fresh or thawed frozen raspberries
-
500g 99.9% fat-free vanilla yoghurt
Lunch
Asian-marinated baked salmon
Ingredients
-
2 lemongrass stems (pale part only), chopped
-
1/2 cup (125ml) dark soy sauce
-
1/2 bunch coriander, leaves thinly sliced, stalks finely chopped
-
2cm piece ginger, finely grated
-
4 garlic cloves, finely grated
-
1kg piece skinless salmon fillet, pin-boned
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1/3 cup (115g) honey, warmed
-
4 spring onions, finely shredded
-
2 limes, halved
-
Mixed pea salad (we used fresh peas, snow peas and pea shoots), to serve
Snack
Harissa-marinated mixed olives
Ingredients
-
95g (1/2 cup) kalamata olives
-
85g (1/2 cup) Greek black mammoth olives
-
85g (1/2 cup) almond-stuffed green olives
-
1 tablespoon finely chopped preserved lemon skin, flesh discarded
-
((( Harissa )))
-
4 fresh long red chillies, halved, deseeded
-
1 teaspoon cumin seeds
-
1 teaspoon coriander seeds
-
1 teaspoon salt
-
2 garlic cloves, finely chopped
-
60ml (1/4 cup) olive oil
Dinner
Chargrilled lamb with tabouli and yoghurt
Ingredients
-
2 (about 200g each) lamb eye of loin (backstraps)
-
Olive oil spray
-
1 x 350g pkt Turkish Bread
-
2 x 150g ctns bought tabouli
-
130g (1/2 cup) Greek-style natural yoghurt
Dessert
Caramelised pineapple with lychee and passionfruit sorbet
Ingredients
-
1/3 cup macadamia halves
-
2 tablespoons roasted coconut chips
-
2/3 small pineapple, peeled, thinly sliced crossways into 12 rounds (see Notes)
-
1/4 cup brown sugar
-
4 large scoops lychee and passionfruit sorbet
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