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