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