Week 9 planner

MONDAY

Breakfast: Green smoothie

1 handful spinach
1 apple
1 cup unsweetened dairy free milk
1/3 cucumber

Lunch: Coconut chicken sweet potato soup (recipe makes 4 portions)

2 teaspoons coconut oil
3 cloves garlic, minced
1 tablespoon fresh minced ginger
1 bunch green onions, diced
¼ cup finely diced fresh basil
2 stalks lemongrass, tender white inner bulb only, finely minced (optional)
1 teaspoon ground turmeric
¼ teaspoon red cayenne pepper
1 (15-ounce) can full fat coconut milk
32-ounce low sodium chicken broth
1 lb boneless skinless chicken thighs
1/2 teaspoon salt, plus more to taste
2 medium sweet potatoes (spiralised into noodles) or 2 nest noodles
1 red bell pepper, chopped

METHOD: Heat oil in a large pot over medium-high heat. Add in garlic, ginger, green onion. Saute for about 5 minute until the onions begin to turn translucent and slightly golden. Next add in turmeric, cayenne pepper, and salt, and stir for 30 seconds to release flavors.

Add in coconut milk, chicken broth and chicken thighs. Stir well to combine. Bring soup to a boil. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.

Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in sweet potato noodles (or normal noodles) and bell pepper. Simmer for a few more minutes.

Dinner: Stir fry

Protein: meat/fish/tofu/cashews etc
1 noodle nest
1 tsp oil
Veg of choice
Sauce of choice

Snack: (choose 1) Sugar snap peas (as many as you like) / piece of fruit / rice cake and topping of choice / 1 handful unsweetened popcorn / veggies and 2tbsp hummus / 1 handful almonds or pistachios

TUESDAY

Breakfast: Green smoothie

Lunch: Coconut chicken sweet potato soup

Dinner: Lentil Stew (double up for tomorrow)

1/4 cup raw walnuts
1/4 cup water
½ large yellow onion,
1 cup vegetable stock
1/4 cup brown or green lentils
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1/4 cup brown rice
Pomegranate (optional)

METHOD: Cook rice (1 part rice to 2 parts water, simmered covered for 35-40 minutes).

Preheat oven to 180C. Add walnuts to bare baking sheet. Bake for 10 minutes, being careful not to burn, just toast. Set aside. Once walnuts are done roasting, let cool slightly then add to food processor or high-speed blender and pulse into a fine meal. Set aside.

Heat a pot over medium heat and add water and onions. Season with a pinch each salt and pepper and stir. Cook for 4-5 minutes, or until soft and translucent. Add vegetable stock and bring to a simmer. Add lentils and stir. Cook uncovered for about 20 minutes, or until lentils are just tender.

Once the lentils are just tender, add walnut meal and bring to a simmer. Then reduce heat to low and continue simmering for 10 minutes. Stir occasionally. Serve over cooked rice.

WEDNESDAY

Breakfast: Green smoothie

Lunch: Salad of choice

Protein source: chicken/turkey/tuna/salmon/beans/egg
Veggies of choice
Carb source (if needed): quinoa, couscous, beans, rice or sweet potato

Dinner: Lentil Stew (from yesterday)

THURSDAY

Breakfast: Green smoothie

Lunch: Salad of choice

Protein source: chicken/turkey/tuna/salmon/beans/egg
Veggies of choice
Carb source (if needed): quinoa, couscous, beans, rice or sweet potato

Dinner: Chicken/fish, rice and greens

Chicken breast / fish fillet
1/2 head broccoli
1/4 cup rice

FRIDAY

Breakfast: Green smoothie

Lunch: Coconut chicken sweet potato soup

Dinner: Mushroom risotto

50g brown rice
8 mushrooms
1/2 cup chopped cauliflower
125ml unsweetened oat or rice milk
1 tsp lemon juice
1 tsp garlic powder
1 tsp onion powder

METHOD: Cook the rice according to package directions. Use vegetable broth instead of water for a more intense flavor.

Line a baking tray. Slice the mushrooms, place them onto the baking tray and bake them for about 15 or 20 minutes or until golden brown. Cook the cauliflower and the milk in a saucepan until the cauliflower is soft (5-7 minutes).

Place the cauliflower and the milk in a blender with the rest of the sauce ingredients (lemon juice, garlic powder, onion powder) and blend until smooth.

Mix the sauce with the rice and cook for about 2 minutes. Serve with the baked mushrooms and some chopped parsley on top (optional).