Tuesdays Menu

Breakfast: boil 1 organic egg to your liking then slice. Add ingredients in photo to plate, top with egg. (Cook 1 chicken breast fillet in microwave steamer for 10minutes then slice or panfry in non stick skillet with cooking spray until cooked through)

Lunch chicken and leek sauce separate post

Dinner : homemade pumpkin soup(see separate post) & sourdough, toasted Turkey, lettuce, tomato sandwhich thin burgerbun

Tandoori salad plate

  • Vegepod slaw:

Vegepod cabbage, carrot, green shallot, lite French dressing

  • Tomato, cucumber and red onion
  • Mint yogurt:

Jalna lactose free vanilla yogurt

Fresh mint diced

Fresh coriander diced

Green protein powder

Mix together serve in ramekin

  • Bought mango chutney and garlic naan bread
  • Fresh pineapple
  • Tandoori chicken see prev posts for recipe serve with fresh coriander
  • Lime wedge

Baked Panko crumb salad

Simple but tasty salad

Ingredients Serves 2

  • 2tb panko crumbs
  • 2tb shredded cheese
  • Extr virgin Olive oil Cooking spray
  • 2 handfuls organic mixed leaves
  • 1 organic orange


  1. Mix panko crumbs with shredded cheese and Bake panko crumb mix in preheated oven until brown
  2. Add to mixed leaves and serve with orange

Macaroni avocado salad

Inspired by symply too good to be true recipe

Serves 2

  • 1 cup cooked Gluten free Macaroni
  • 1tsp Organic garlic
  • 1 Green shallot cut
  • 6 Cherry tomato cut in half
  • 3 Mushroom sliced
  • 40g Creamed corn
  • 2 Avocado cubed
  • 1/4 cup Ranch
  • 4 slices Gluten free ham shredded


  1. Cook pasta, cover pasta in microwave bowl wi t h boiling water cook 8 minutes in microwave, drain except 1tb water
  2. Cut remaining ingredients place in large bowl
  3. Mix well
  4. Drain and add pasta
  5. Mix well.

Cantonese chicken salad

Ingredients Serves 2

  • 1/2 qty Cantonese sauce
  • 1 large chicken breast fillet cubed
  • 1/8 organic red cabbage
  • 1/8 organic white cabbage
  • 1 organic green shallot
  • 1 organic carrot grated
  • 1 organic zucchini sliced


  • Cut chicken and marinate on sauce minimum 2hrs preferably overnight
  • Cut salad place on platter
  • Cook ( reserve marinade), chicken until brown char grilled but not burnt.
  • Heat marinade and drizzle over vegetables and chicken on platter
  • Serve with basmati rice

Bun thit nuong

Ingredients serves 2

  • 1 pork chop


  • 1 palm sugar cube grated
  • 3tb red boat fish sauce
  • 1tb honey
  • 1 light pinch mixed white and black pepper

Rest of bowl per serve

  • 1 vermicelli cake
  • Pickled veg: 1/2 organic carrot, 1/2 small deseeded cucumber, pickling juice from pickled ginger
  • 1 handful fresh mint
  • 1 handful fresh coriander leaves
  • 1tsp pickled ginger
  • 1 handful bean sprouts
  • 1 small avocado sliced
  • 1tsp poonsin Vietnamese dressing dipping sauce


  1. Cut pork into cubes
  2. Make marinade mix together
  3. Place pork in marinade mix well, cover and chill for 2hrs or overnight
  4. Cut carrot and cucumber into batons, place in pickling juice Pickle the carrot and cucumber until ready to serve
  5. Make rest of bowl
  6. Soak Vermicelli in warm water until white then drain. Place in bowl
  7. Add remaining bowl ingredient as listed in bowl
  8. Grill or pan fry pork in non stick skillet until brown on each side. Add to serving bowl.
  9. Spinkle dressing over salad.


Avo, bacon, parmesan, egg, mayo, lettuce.

Ingredients serves 1

  • 1/2 small avocado
  • 1 rasher bacon
  • 1tb grated/shaved parmesan
  • 1/2 boiled free range egg sliced
  • 1tsp organic mayonnaise
  • 4 lettuce cos cups


  1. Prep salad while egg is cooking. Place lettuce and parmesan on serving plate. Peel and dice avavocad on top
  2. Boil the egg or place in muffin tin whole with shell on, bake in preheated oven for 10min then cool and peel shell off in bowl of water. Slice thinly. Place slices on top of lettuce.
  3. Cook bacon in non stick skillet with cooking spray then crumble over salad.

Drizzle mayo on top with spoon.