Week Fourteen: Our last week of 2014

My turn – Monday:

• Mixed salad greens
• Cucumber
• Red capsicum
• Mushrooms
• Carrots
• Sprinkle of Balsamic vinegar

J's turn – Tuesday:

• Stir-fried asparagus
• Sweet potato cooked in coconut cream
• Rocket and salad greens
• Cucumber
• Red and yellow tomatoes
• Avocado dip for dressing
  

My turn – Wednesday:

• Salad greens
• Cucumbers
  
• Carrots
• Mushrooms
• Red capsicum 
• Pink grapefruit
• Homemade honey garlic dressing

J's turn – Thursday:

• Stir-fried rice noodles
• Chicken
• Carrot
• Red capsicum
• Green beans
• Shallots
• Chilli
• Salad greens
• Splash of hot chilli sauce
  

Friday: leftover salad greens on rice cakes with cheese and sun-dried tomato dip

Week Thirteen: Aren't we lucky?

Monday – bought: We went out for lunch with colleagues. We had a Caesar salad and Greek-style salad.

Me – Tuesday lunch:

• sautéed baby fennel
• sautéed eggplant
• red capsicums
• flat mushrooms
• chickpeas
• spring onions
• feta cheese
• dukkah

J – Tuesday dinner: We had a film screening after work so J brought homemade butter chicken with steamed veggies and rice. We ate it over candlelight in the library we share as our office.

Wednesday – sick day: I had a migraine and didn't go to work.

J –Thursday:

• baby spinach leaves
  
• avocado
• cucumber
• red and yellow tomatoes
• stir fried asparaus
• beetroot salad with carrots, cashews, coconut flakes and balsamic 

Me – Friday: leftover salad bits

• carrot
• zucchini
• capsicum
• mushrooms
• cheddar cheese
• Nando's mild peri peri sauce (sachet from staff room)

Week Twelve: What rhymes with twelve?

Me – Monday:

• sweet pea sprouts
• purple cabbage
• green capsicum 
• red capsicum
• chopped flat mushroom
• carrot
• gloop of Newman's Own Southwest dressing

Me – Tuesday:

This is where J has been, forcing me to make salads (or not) on my own!

I had a burrito salad from a Tex Mex place near work – nothing special.

Me – Wednesday:

• Asian diced veggie mix (carrots, broccoli stem, beetroot)
• diced red cabbage
• flat mushroom
• zucchini
• spring onions
• homemade Asian dressing (soy sauce, oyster sauce, peanut oil, maple syrup)

J – Thursday:

• stir-fried chicken with Chinese 5 spice and paprika
• stir-fried asparagus
• salad greens
• cucumber
• red and yellow Roma tomatoes
• coconut flakes
• splash of balsamic vinegar

Friday: leftover homemade veggie pizza

Week eleven: ... we go to salad heaven

Me – Monday: Two seafood salads

• scallops
• purple cabbage
• mushroom
• asparagus peel
• onion
• pea sprouts
  
• paprika, red chilli flakes, cumin, black pepper

#2:

• squid rings
• yellow beans
• asparagus
• green capsicum
• mushrooms
• onion 
• eggplant grilled in olive oil, salt and pepper
• cucumber 
• dukkah
• 
  

J – Tuesday:

• BBQed beef in Thai-style dressing with red chilli
• red and yellow baby tomatoes 
• cucumber
• salad leaves
• drizzle of balsamic vinegar

Me – Wednesday:

• Yellow beans
• green capsicum
• mushrooms
• sweet pea sprouts
• cucumber
• grilled cashews 
• Persian feta

J – Thursday:

• Roasted sweet potato
• Stir fried asparagus in coconut oil 
• Avocado
• Cucumber
• Red and yellow baby tomatoes
• Baby spinach and rocket leaves
• Fresh coriander
• Coconut flakes
• Homemade Thai style dressing

Me – Friday:

• Juice (beetroot, celery, ginger, grapefruit, carrot)
  
• Raw food bar (coconut and hazelnut)

Week ten: and then...

Me – Monday: Peking-flavoured shredded roast duck, eggplant, yellow capsicum, zucchini, mushrooms,
mango, coriander, splash of soy sauce and olive oil

J – Tuesday: Rocket and spinach leaves, yellow capsicum, baby Roma tomatoes,
cucumber, stir-friend asparagus, avocado, sliced snow peas, pesto almond slivers,
coconut flakes, fresh coriander, chilli and balsamic dressing

J – Wednesday: Baked sweet potato, beetroot salad with pesto almonds,
beetroot leaves, red and yellow pecorino tomatoes, cucumber, red and
yellow capsicums, olive oil, balsamic and pepper 

Thursday – Annual leave to recover from recitals and final writing classes
Friday – Leftover homemade vegetarian green Thai curry with rice

Week nine: Doing fine.

Me – Monday: Pasta salad – gluten free spiral pasta, lettuce,
red cabbage, carrots, cucumber, Southwest dressing

J – Tuesday: Fresh basil and coriander leaves,  red capsicum,  carrot, cucumber,
baby Roma tomatoes,  coconut flakes, Danish feta

J – Wednesday: Layered salad – steamed green beans, salad greens, cucumber, baby Roma tomatoes, avocado,
beetroot salad (grated beetroot, pesto-coated almonds, balsamic), salt and pepper 

Me – Thursday: Carrots, mushrooms, corn kernels, green onions, red capsicums,
gouda chunks and a splash of balsamic 

Friday: leftover, homemade pizza 

Week eight: It's great!

I'm trying a new format for the blog this week. Let me know if you like it.

Monday – my turn:

Quinoa cooked with veggie stock and flavoured olive oil, carrots, mixed greens, red capsicum and mushrooms

Tuesday – holiday
Wednesday – J's turn:

Chicken stir fried with red pepper and basil pesto, avocado, asparagus spears, rocket, carrot, baby Roma tomatoes, cucumber and Danish feta

Thursday – my turn:

Shredded red cabbage, carrots, zucchini, chickpeas and mushrooms with a drizzle of olive oil 

Week Seven: Green Girls' heaven

Me – Monday:

• Asian salad greens (cabbage, grated carrots, red onion etc.)
• mushrooms
• pineapple
• crispy egg noodles (optional)
• Asian vinaigrette (optional)

J – Tuesday:

• chicken breast cooked in ginger, red onion and garlic
• mixed salad leaves
• cucumber
• carrot
• baby tomatoes
• avocado
• asparagus spears
• drizzle of pomegranate molasses

J – Wednesday:

• rocket
• snow peas
• cucumber
• mini vine tomatoes
• Danish feta

In a separate container (eat on its own or together):

• grated beetroot 
• pistachios
• coconut flakes
• pomegranate molasses
• salt & pepper
• splash of Australian olive oil

Me – Thursday:

• celery
• green beans
• carrot
• mushrooms
• capsicum
• cucumber 
• Persian feta
• drizzle of Persian feta oil

Me – Friday:

Leftover homemade pizza – mushrooms, smoked salmon, cheese & tomato sauce

Week Six: Salad chicks

Me – Monday:

• spinach
• sautéed eggplant
• sautéed asparagus 
• yellow capsicum
• green beans
• cucumber
• carrot
• mushrooms 
• grated gruyere cheese
• fresh dill
• dash of olive oil

J – Tuesday:

• mixed salad leaves with beetroot
• carrot
• cucumber
• baby Roma tomatoes
• BBQ lamb pieces
• mango chutney
• Greek feta
• splash of balsamic vinegar

J – Wednesday:

• salad leaves with beetroot
  
• roasted sweet potato
• snow peas
• avocado
• baby Roma tomatoes
• cucumber
• coconut flakes
• balsamic vinegar

Me – Thursday:

• red lettuce
• spinach
• cucumber
• mushrooms
• fresh dill
• yellow capsicum
• sweet corn kernels
• flakes of smoked salmon
• Greek feta

Leftovers – Friday:

Vegetarian pasta bake.

Week Five: feelin' alive

Me – Monday:

• sautéed fennel (in olive oil)
• sautéed broccolini
• sautéed eggplant
• mushrooms
• green capsicum
• dash of balsamic vinegar

J – Tuesday:

No salad – migraine day

J – Wednesday:

• rocket and spinach
• coriander leaves
• avocado with lemon juice
• cucumber
• baby Roma tomatoes
• coconut flakes
• pistachios
• dollop of mango chutney
• cracked pepper

Me – Thursday:

*Not homemade because of a school event the night before

• Grill'd Chicken and pomegranate salad

Me – Friday:

• sautéed fennel (in olive oil)
• red capsicum
• green beans
• pear
• feta
• dash of balsamic vinegar

Week Four part II: salads I adore

J – Wednesday:

• spinach
• rocket
• basil leaves
• avocado
• cucumber
• red capsicum
• asparagus
• red chilli

Me – Thursday:

• spinach
• quinoa – cooked in veggie stock, splashed with olive oil and italian herbs
• carrots
• cucumber
• chickpeas
• mushrooms
• ploughman's cheese (vintage cheddar with onion pieces)
  

Me – Friday:

• Leftover homemade vegetarian pizza

Week Four: more and more

Me – Monday:

• green capsicum
• snow peas
• peeled asparagus
• barbequed corn kernels
• pomegranate seeds
• mushrooms
• kumatoes
• splash of olive oil

J – Tuesday:

• chicken
• sweet potato
• spinach
• cucumber
• carrot
• cherry tomatoes
• ginger
• garlic
• chilli
• squirt of balsamic vinegar

Week Three: Part II

Thursday: no salad needed, catered sandwiches at work

J – Friday:

•  spinach
• grated beetroot
• chicken sautéed in paprika
• cherry tomatoes
• cucumber
• avocado
• basil leaves
• finely chopped dates and almonds
• flaked coconut
• red chilli
• splash of olive oil

Week Three: weeeeee

Me – Monday

• chickpeas
• corn kernels (tinned)
• green capsicum
• carrots
• bbq chicken (shredded)
• drizzle of olive oil
• sprinkle of dukkah

J – Tuesday 

• spinach
• basil
• sautéed onions
• lamb sautéed with red chilli
• sautéed boo choy
• avocado
• red capsicum
• cucumber

Me – Wednesday (Greek salad)

• red onions
• mushrooms
• olives
• green capsicum
• cucumber
• leftover sautéed lamb
• Greek feta
• drizzle of olive oil and balsamic vinegar
• ground pepper and oregano

Week Two: more salads

J – Wednesday:

• spinach & rocket
• boiled beetroot
• cucumber
• cherry tomatoes
• shaved coconut
• chopped red chilli

J – Thursday:

• spinach & rocket
• prawns sauteed in coconut oil with garlic
• boiled beetroot
• grilled eggplant
• carrots
• cherry tomatoes
• broccolini
• shaved coconut   

Me – Friday leftovers:

• spinach & rocket
• cucumber
• mushrooms
• carrots
• green capsicum
• cheddar cheese chunks
• fresh coriander 
• a drizzle of flavoured olive oil

Week Two: The salads go marching two-by-two, hurrah, hurrah

Me – Monday:

• stir-fried prawns
• stir-fried calamari in sweet chilli sauce
• stir-fried purple onions
• red capsicum
• carrot
• pineapple (and a little of the juice)
• spicy Szechuan sauce for extra zing

I told J about this blog today. After she had a look at it, she said: I told a few people about our plan over the weekend, and mentioned that it's so good as it's a surprise as to what we both bring in. It's great to have the set days, and if the pattern needs to be broken, we are both flexible enough to understand.
I also noticed some staff members peering at the salad and commenting with envy, 'that looks delicious and so healthy!'
I am also enjoying learning the likes and dislikes of my co-worker, and also learning to make new things like quinoa, which I had never made before. We discussed how to cook quinoa, step-by-step, and later on my way home from work I bought some.
I had to giggle when she said she has to tell her husband, when he's peering into the fridge, 'no, that feta cheese is not for you... it's for my co-worker!' :-)

Me – Tuesday:

• 3 kinds of mushroom (Portobello, cap and oyster)
• corn kernels (tinned)
• grilled eggplant
• red capsicum
• green beans
• Persian feta
• splash of balsamic vinegar
  

Week One: In the beginning there was salad

Poor planning this week,
no salad pictures.

Me – Monday:

• spinach
• smoked salmon
• spring onions
• green capsicum
• cucumber
• fresh basil

J – Tuesday:

• spinach
• Greek feta
• grilled eggplant
• cherry tomatoes
• asparagus
• cucumber 
• chopped red chilli

J – Wednesday:

• spinach
• cherry tomatoes
• carrot
• avocado
• cooked beetroot
• sweet potato fritter
• fresh mint
• chopped red chilli

Me – Thursday:

• quinoa boiled in stock and tossed with olive oil
• spring onions
• green capsicum
• cucumber
• mint 
• garlic for flavour

Me – Friday – leftovers:

• quinoa
• spring onions
• mint
• cucumber
• smoked salmon
• grated cheddar cheese