Tuesday’s menu

Breakfast Low Carb Healthy Recipes Pete Evans Sausages with onion gravy (*i used leftover chicken gravy up instead of petes gravy)

Lunch : sweet potato nachos using up burritto mix (see sweet potato nacho post for options)

Dinner : The Paleo Way Recipe Spaghetti Bolognese sauce plus additions see separate post, spiralized parsnip, carrot, zucchini

Snack plate today

Monday’s Menu

Breakfast my version Pete Evans low carb healthy fat cookbook – i substituted the spinach as i didnt have silverbeet, and kimchi as i didnt have sauerkraut

Lunch: i hsve substituted fish cakes instead of salmon cakes. Baked fish cakes served with lettuce, lemon, aioli and sweet potato

Dinner : Pete Evans low carb healthy fat cookbook – i substituted chicken breast fillets instead of marylands served with leftover purple vegetables and green vegetables

Mexican burrittos

Recipe serves 6

  • 1/2 red onion sliced
  • 2 chicken breast fillets sliced into strips
  • 1 packet salt reduced burritto seasoning
  • 1 can organic tomatoes
  • 1 can organic kidney beans drained
  • 1 cup organic corn
  • 1 jar salsa mild
  • 1 cup cooked basmati rice
  • 6 jalapeno slices
  • 1 handful fresh coriander
  • 6 lebanese bread

Method

  1. Place onion, chicken, seasoning and tomatoes in skillet and cook until chicken almost cooked through
  2. Add remaining ingredients except lebanese bread. Cook and mix well until all combined.
  3. Place 1 ladel into each lebanese bread, fold ends in and wrap
  4. Place on foil on sandwhich press a nd cook with lid down until light goes green.
  5. These can be premade a day before wrapped individually in foil then next day reheat in sandwhich press in foil.