Superfood menu plan
Eating well doesn't mean going without - it's all about balance. You can meet your nutritional needs whilst still enjoying hearty, wholesome food packed with flavor, plus indulging in treats here and there. Keep it simple with easy grab-and-go snacks like crunchy baked chickpeas, lemon spiced almonds and super-healthy banana, apricot and date oat bars, plus think outside the box at lunchtime with fabulous 'rawkin' sushi rolls. Imagine a day where you can pack in 5 different superfoods whilst enjoying pancakes, fajitas and creamy chocolate mousse - now that's a balanced diet you can stick to!
Saturday
Breakfast
![Breakfast salad](http://web.archive.org./web/20161203031747im_/http://www.taste.com.au/images/recipes/al/2013/01/breakfast-salad-29497_h.jpeg)
Breakfast salad
Ingredients
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4 handfuls salad leaves, such as baby cos, iceberg or baby spinach
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20 cherry tomatoes, halved
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2 just-ripe avocados, cut into chunks
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1 tbsp chopped parsley leaves
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8 rashers streaky bacon
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4-8 eggs
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2 tbsp good quality mayonnaise or aioli, thinned with 1 tsp water
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Salt and ground black pepper, to taste
Snack
![Pear, coconut and raspberry spelt muffins](http://web.archive.org./web/20161203031747im_/http://www.taste.com.au/images/recipes/tas/2013/09/pear-coconut-and-raspberry-spelt-muffins-26604_h.jpeg)
Pear, coconut and raspberry spelt muffins
Ingredients
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280g (2 cups) white spelt flour
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1 tablespoon baking powder
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1 teaspoon ground cinnamon
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35g (1/2 cup) shredded coconut
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140g (2/3 cup) raw sugar, plus 1 tablespoon extra
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2 eggs
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1 teaspoon vanilla extract
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125ml (1/2 cup) milk
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80ml (1/3 cup) vegetable oil
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1 small firm ripe pear, cored, grated
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85g (2/3 cup) frozen raspberries
Lunch
![Roast tomato bruschetta](http://web.archive.org./web/20161203031747im_/http://www.taste.com.au/images/recipes/al/2014/01/roast-tomato-bruschetta-29579_h.jpeg)
Roast tomato bruschetta
"This bruschetta is a great way to kick start the day - tangy feta, sweet melting tomatoes and crisp bruschetta is so satisfying." - Annabel Langbein
Ingredients
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4 bruschetta bases
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8 tsp creamy feta
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4 roasted tomatoes
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4 tsp pesto
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8-12 rocket leaves
Snack
![Vegetable chips with rosemary salt](http://web.archive.org./web/20161203031747im_/http://www.taste.com.au/images/recipes/agt/2008/06/vegetable-chips-with-rosemary-salt-14842_h.jpeg)
Vegetable chips with rosemary salt
Ingredients
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2 teaspoons sea salt
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2 teaspoons chopped fresh rosemary
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1 medium (about 350g) orange sweet potato (kumara), peeled, cut into 2mm-thick slices
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2 large carrots, peeled, cut diagonally into 2mm-thick slices
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2 (about 350g) beetroot, ends trimmed, peeled, cut into 2mm-thick slices
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2 large parsnips, peeled, cut into 2mm-thick slices
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Extra light olive oil, to shallow-fry
Dinner
![Parsley pesto and prawn pizza](http://web.archive.org./web/20161203031747im_/http://www.taste.com.au/images/recipes/agt/2013/07/parsley-pesto-and-prawn-pizza-30282_h.jpeg)
Parsley pesto and prawn pizza
Ingredients
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400ml warm water
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2 tsp (7g/1 sachet) dried yeast
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1 tsp caster sugar
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320g (2 cups) wholemeal flour
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300g (2 cups) plain bread flour
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1 tsp dried Italian herbs
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1/2 tsp salt
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1 tbs extra virgin olive oil
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3 tsp polenta
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40g (1/2 cup) finely grated parmesan
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750g medium green prawns, peeled
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Baby rocket, to serve
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(((Parsley pesto)))
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2 cups fresh continental parsley leaves
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80g (1/2 cup) pine nuts, toasted
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2 small garlic cloves, coarsely chopped
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2 tbs lemon juice
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2 tbs extra virgin olive oil
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Steamed vegetables, to serve
Dessert
![Coconut pudding with lychee and mango salad](http://web.archive.org./web/20161203031747im_/http://www.taste.com.au/images/recipes/sfi/2013/02/coconut-pudding-with-lychee-and-mango-salad-25766_h.jpeg)
Coconut pudding with lychee and mango salad
Ingredients
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1 cup caster sugar
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1/4 cup powdered gelatine
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2 x 400ml cans TCC premium coconut milk
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2 x 565g cans lychees in syrup, drained, reserving 1/2 cup syrup
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2 small mangoes, diced
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Fresh mint leaves, to serve
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