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.
Thursday
Breakfast
Apricot, cranberry and pistachio quinoa porridge
Ingredients
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1 1/2 cups quinoa, rinsed, drained (see note)
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1 1/2 cups milk
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1/2 cup dried apricots, chopped
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1/3 cup dried cranberries
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1 1/2 tablespoons brown sugar
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1/3 cup pistachio kernels, coarsely chopped
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Honey, to serve
Snack
Fruit salad with honey yoghurt
Ingredients
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250g strawberries, hulled, quartered
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2 medium bananas, peeled, sliced
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2 oranges, peeled, chopped
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1 fuji apple, chopped
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200g plain Farmers Union Greek Style Light Yogurt
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1 tablespoon honey
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1/3 cup almond kernels, chopped
Lunch
Coconut-poached chicken and mango salad
Ingredients
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500ml (2 cups) Campbell's Real Stock Chicken
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4cm-piece fresh ginger, peeled, thinly sliced
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6 coriander stems
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310ml (1 1/4 cups) coconut milk
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4 (about 800g) chicken breast fillets
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2 tablespoons lime juice
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1 tablespoon fish sauce
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1 tablespoon finely grated palm sugar
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2 fresh mangoes, peeled, thinly sliced
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1 avocado, peeled, thinly sliced
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1 red capsicum, thinly sliced
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3 spring onions (shallots), thinly sliced diagonally
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1 long fresh red chilli, thinly sliced diagonally
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1/2 cup fresh mint leaves
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1/2 cup fresh coriander leaves
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Roasted cashews, coarsely chopped, to serve
Snack
Zucchini and goat's cheese bruschetta with salsa rossa
Ingredients
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2 tablespoons olive oil, plus extra to brush
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2 garlic cloves, sliced
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Pinch of chilli flakes
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250g cherry tomatoes, halved
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600ml jar tomato passata (sugo)
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1/4 cup (60ml) red wine vinegar
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2 zucchinis, thinly sliced lengthways (a mandoline is ideal)
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6 slices sourdough, halved
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120g soft goat's cheese, crumbled
Dinner
Barbecued tofu burgers
Ingredients
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500g block firm tofu
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2 tablespoons olive oil
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1 tablespoon red wine vinegar
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1 garlic clove, crushed
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1 Turkish pide loaf, cut into 4
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1/2 cup hommus dip
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2 large iceberg lettuce leaves, shredded
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2 ripe tomatoes, sliced
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1/2 red onion, thinly sliced
-
Hot chilli sauce, to serve
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