MEALS:

 

Spaghetti (Brown Rice Pasta) with Homemade Tomato Sauce

Pork Chops with Roasted Potatoes & Kale Chickpea Salad

Curry Squash Soup– home made bone broth & coconut milk for base

Mushroom & Bean Kofta with rice, broccoli & hummus

Gluten Free ‘Shake & Bake’ Chicken Legs/Thighs with roasted veggies (carrots, beets & sweet potatoes)

 

BREAKFAST:

Homemade Herbal Granola with homemade hemp milk topped with berries

GF Apple Muffins

 

SNACKS:

Trail Mix Granola Bars

Healthy Fudge

GF Blueberry Muffins

Kale Chips

Veggies with Hummus

Apples with Nut Butter

 

I have some leftover Turkey Chili and Haddock Curry Chowder that will be eaten for lunch during the week along with salads.  I will also be slow cooking a roast that can be used for sandwiches throughout the week.

Pin It on Pinterest