This week’s meal plan is designed to support your iron levels, through thoughtful pairings of food for maximum absorption. For example, pairing the slow cooked beef, which is iron rich, with the kale slaw, which is vitamin C rich and promotes the absorption of the iron from the beef. The meal plan also contains many iron rich foods like lentils, beef, pork and chickpeas. I’ve also provided some tips in the nutritionist notes section for improving your absorption.
Let’s get into this weeks meal plan!
Our Nourishing Week is here to reduce your mental load when it comes to figuring out what to cook and when, one delicious mouthful at a time. If you’re not already a paid subscriber and would love to receive the weekly 5-day meal plans and the prep-it guides, then I hope you will consider becoming a paid subscriber and joining the fun!
Download the meal plan and shopping list.
Check the nutritionist notes section for notes on how to adapt recipes to food intolerances/allergies and adjust your shopping list accordingly.
Check the recipe page for each recipe to see if there are any optional extras you would like to add on.
Order your groceries using the done-for-you shopping list in this post. For me personally, I find it best to order a click and collect to be picked up on Sunday morning so that I can meal prep on Sunday for the week. Pick whatever day works best for you.
If you want to make things a bit easier for you during the week, on the day that you pick up your groceries, set aside a few hours to follow the meal prep guide and get ahead guide (sent on a Saturday morning).
DAY 1 – Slow Cooked Pulled Beef Brisket + Chopped Kale Salad
DAY 2 – One Pan Chicken Orzo Pasta Bake
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