Thermomix Menu Plan - 23rd April

Well, we are finally moving! I'm looking forward to using this opportunity to get more organised. I'm going to get a much better system going and committing 100% to preparing my wholefoods properly - pre-soaking everything, activating all our nuts, and sprouting. If it's not properly prepared, it won't be consumed! I'm even going to start doing fermented veg, although this will probably be more of a gradual project than the rest. I've started moving my kitchen stuff in (the big move is on Friday), and I've set up a designated "soaking station" - an area of the bench and a couple of shelves below which will be only used for soaking, sprouting, fermenting, etc. I can't wait!

Anyway, my apologies for getting this week's menu plan up so late. It's a bit of a haphazard one, too - a random mix of things, and most of them quick meals. Although, I am using the public holiday today to spend a little more time and make some awesome vegetarian pizzas. And some ANZAC biscuits too, of course!

Monday

breakfast: GF apricot bread with fresh fruit and yoghurt

(dough, raw milk yoghurt and juice made in TM)

lunch: leftovers

(reheated in TM)

dinner: mushroom risotto (with swiss brown mushrooms and porcini powder, brown rice, and also ACV instead of white wine)

(porcini powder pre-ground in TM; risotto cooked in TM)

Tuesday

breakfast: hot porridge with fresh juice

(both made in TM)

lunch: GF apricot bread, cherry tomatoes, and veggie sticks with hommus

dinner: GF and additive-free sausages with steamed veg, brown rice, and tomato sauce (my tomato sauce recipe is usually an anything-goes kind of recipe, and I just taste as it cooks in the TM, but next time I will try to weigh ingredients and write down how much of everything I put in so I can blog the recipe for you all!)
(tomato sauce pre-made in TM; the rest steamed in TM with Varoma on top)

Wednesday

breakfast: eggs on GF toast (using this GF bread recipe from Quirky Cooking), with fresh juice

(bread dough and juice made in TM)

lunch: pumpkin soup

(made in TM)

dinner: GF veg pizzas (using another great Quirky Cooking recipe, GF pizza bases)

(pizza dough made in TM; tomato paste and mushroom bechamel made in TM)

essentials: ANZAC biscuits, corned silverside

(biscuit dough made in TM; not sure how I'll do the silverside yet, but probably in the rice basket in TM)

Thursday

breakfast: raw superfood chia porridge with fresh juice

(both made in TM)

lunch: corned silverside sandwiches with veggie sticks

dinner: Quirky Jo's creamy tikka salmon

(all done in TM)

Friday

breakfast: raw superfood chia porridge with fresh juice

(all done in TM)

lunch: corned silverside sandwiches with veggie sticks

dinner: steamed frittata with tomato sauce and raw veg salad

(all in TM)

Saturday:

breakfast: leftover frittata with tomato sauce, and fresh juice
(juice in TM)

lunch: bean tortillas (GF) with mexican rice

(tortilla dough made in TM; rice cooked in TM)

dinner: stroganoff with spaetzle (but I'm going to try GF spaetzle again)
(spaetzle dough made in TM; stroganoff cooked in TM)

Sunday

breakfast: CADA with raw milk yoghurt and fresh juice

(all in TM)

lunch: zucchini slice with raw veg salad
(both in TM)

dinner: italian brown rice salad and leftover bean tortillas

(cooked in TM)

Don't forget to head over to Quirky Cooking for some more menu planning inspiration. Have a wonderful week! :)