This month’s theme: Meal Planning

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Sample 2-week Meal Plan

Meal planning workshop

Family Favourites eBook

May Recipes

Bircher Muesli

prep 10 min : serves 1

  • ½ cup oats per serve
  • ½ cup combination of water and apple juice
  • ½ a grated apple or pear per serve
  • favourite nuts and seeds
  • favourite yoghurt
  • berries or other fruit to serve
  1. The night before, mix up the oats, liquid and apple or pear and cover and refrigerate overnight (this will keep for three days).
  2. The next morning add your favourite nuts, seeds, yoghurt and fruit and you’re good to go.
  3. If you make up a big batch, just scoop out your serving for the morning before adding all the extras.


You can make up to 5 serves of this at once and pop it in the fridge to do a week’s worth of lunches. Just make it in a big bowl and scoop out a serving each morning.

Gluten free carrot and pumpkin fritters

prep 15 min : cook 30 min : serves 30

  • 1 ¼ cups buckwheat flour (if you don’t need them to be gluten-free you could use spelt flour or just regular white flour)
  • 2 free-range eggs
  • 1 ¼ cups full-fat milk
  • 1 cup grated pumpkin
  • 1 cup grated carrot
  • Olive oil
  1. Whisk together the flour, eggs and milk until smooth.
  2. Fold through the pumpkin & carrot.
  3. Lightly coat the bottom of a large frying pan with olive oil and turn on to medium heat.
  4. Cook tablespoons of the batter until bubbles appear (about 2 minutes), then flip and cook for another minute or two on the other side.
  5. Transfer to a cloth to rest and repeat with the remaining batter.


Serve with smashed avocado and a poached egg. These freeze really well so make a big batch to last you a while.

You can pre-cook poached eggs and keep them in a bowl of water in the fridge for up to 3 days.

Just cook them a little bit less than you usually would (ensuring the whites are set) then heat them in some boiling water (even pour a kettle of boiling water over them if you’re at work) to warm them up to serve.

Easy chicken nuggets (for the whole family)

prep 20 min : cook 15 min : serves 4

  • 10 chicken tenderloins (or slice up chicken breast or thigh)
  • ½ cup plain natural yoghurt
  • 1 cup sourdough bread crumbs
  • 50g parmesan cheese
  • 1 garlic clove
  • 1 handful fresh parsley (or dried)
  • A pinch of salt
  1. Stir the yoghurt and chicken together in a bowl and refrigerate for at least 2h (or freeze).
  2. Place all the remaining ingredients (except the oil) in a Thermomix or food processor and blitz until fine.
  3. Tip the crumb into a bowl.
  4. Press the chicken tenders into the crumb on both sides.
  5. Pre-heat the oven to 180C fan-forced and line a baking tray.
  6. Cover the bottom of a large frying pan with olive oil.
  7. Cook the tenders for a minute or two on each side (just to brown) then transfer to the baking tray.
  8. Bake the browned nuggets for 5-10 minutes or until cooked through.
  9. Serve hot with salad or veggies.


These can be frozen. Either cook then freeze or if you’re using fresh (not frozen) chicken, you can crumb them then freeze – pop them on a tray in a single layer and then once frozen you can transfer them to a bag or container.

My theory is always that if you’re already going to the effort and making the mess, you may as well double it so you can have a night off later with very little extra effort.

Carrot cake bliss balls

prep 10 min : serves 20 balls

  1. Place the dates in a heatproof bowl and cover with boiling water then leave to sit for 10 minutes.
  2. Drain the dates and place them in a food processor with the rest of the ingredients and blitz until the mixture comes together.
  3. Use a walnut-sized amount of mixture at a time and roll into balls then coat in coconut.
  4. Refrigerate until serving.

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