Week twenty-two: one excellent salad

J – Monday:

• Sweet potato (steamed)
• Potatoes (steamed)
• Chopped omelette with bacon, cheese and tomatoes
• Salad leaves
  
• Carrots
• NZ avocado 
• Homemade mayonnaise for dressing

Tuesday: leftovers of yesterday's salad and dinner

Wednesday and Thursday: J had to fend for herself because I was on sick leave.

Friday: Worked straight through and had a smoothie from our local juice bar.

I probably won't be posting salads for the next two weeks, until the middle of March, because my mum is visiting. I'm planning lunches out at gluten free cafes, short work shifts so we can hang out and spending the weekends taking her to interesting places rather than blogging.

Feel free to post your own salad ideas in the comments section.

Week Twenty-one: stacking salads and more

Me – Monday:

• Stacked sweet potatoes, eggplant, flat mushrooms and grilled haloumi on a bed of salad greens
• Splash of balsamic vinegar

Tuesday: I had a physio appointment so we did our other thing for lunch.

J – Wednesday:

• Chicken sautéed in homemade curry spices
   
• Mango
• Salad greens
• Cucumber
• Cherry tomatoes
• Drizzle of sweet chilli sauce

Both – Thursday:

• Spiral pasta
• Sautéed kale
• Spinach
• Red capsicum
• Carrots 
• Dollop of Southwest salad dressing

• Salad greens
• Red capsicum
• Cucumber
• Australian feta

Week Twenty: Not your ordinary salads

Me – Monday:

• Mixed salad greens
  
  
  
  
• Carrots
• Mixed nuts
• Dried cranberries
• Marinated Feta
• Flavoured oil from the feta

J – Tuesday:

• Rocket and spinach leaves
• Avocado
• Baby Roma tomatoes
• Snow Peas
• Cucumber
• Mint and coriander leaves
• Droin tasty cheese
• Olive Oil and balsamic vinegar

J – Wednesday:

• Chicken fillets cooked in homemade curry powder and sweet soy sauce
• Rice vermicelli
• Salad greens
• Mango chunks
• Baby tomatoes
• Cucumber
• Coriander
• Lime wedge to squeeze over

Me – Thursday:

• Kale, onions and eggplant sautéed in olive oil
• Chickpeas (tinned)
• Carrots
• Coriander

Me – Friday:

• Mixed salad greens
• Carrots
• Zucchini
• Camembert chunks
• Splash of balsamic vinegar

Week Nineteen: "Divine"

Me – Monday:

• Roast potatoes (oven roasted with herbs)
• Corn kernels (BBQed)
• Red capsicum
• Spring onions
• Celery 
• Splurt of caesar dressing and mayonnaise 

Tuesday: Lunch provided at work


J – Wednesday:

• Mongolian lamb hotpot
• Rice vermicelli cooked in homemade stock
• Steamed zucchini

J says, 'This was last night's dinner, made for my son, who complimented it by saying it was "divine". I had to hide the leftovers to bring for R. I hope she equally enjoys it for lunch today.' 

R says, 'It was delicious!'

Both – Thursday:

• R's chilli: diced tomatoes, carrots, onions, pepperoni slices, corn, four bean mix, green capsicum, spices
• J's salad: mixed greens, mushrooms, red capsicum, tomatoes, marinated feta 

Friday: Leftover risotto from dinner out last night