We’re into our last month of Winter here in Australia and the Winter germs are doing the rounds. The wind has picked up and it’s finally feeling cold.
Side note: I’m going to Scotland in about 3 weeks and I was trying to figure out how warm I need to pack - my friend said it’ll be pretty warm when I get there, 12°C!! Ah, lady, that is colder than any Winter day we’ve had this year so far. So I’m packing for cold.
This week’s meal plan is focusing on protein rich meals and leaning into those immune nourishing vegetables like butternut squash, sweet potato and carrots (hello Vitamin A and Beta Carotene!). There’s also a mix of quick and easy and slower cooks this week.
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 – Ginger Teriyaki Chicken
DAY 2 – Sweet Potato Moussaka + Steamed Green Beans
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