I can’t believe we are on week 3 of these weeknight menus already! Thanks to those who have been so encouraging and enthusiastic about my food journey and content approach thus far.
Need to catching up? Read about my meal manifesto in Week 1’s menu and be sure to check out Week 2. It’s all about planning and making better food choices.

See this week’s menu below, together with a brief shopping and pantry checklist – should you wish to cook along. Enjoy x

Poached Egg | Garlic , Tahini & Herb Yoghurt | Roasted Chickpeas & Grilled Courgettes

Pan fried Chicken with Roasted Veg & Kale Salad

Coconut Fish Curry 

Lamb Steaks |Baby Roasted Eggplants & Red Onion | Kale & Tomato in Garlic Yoghurt Dressing

Shopping & Pantry Checklist for Week 3

Vegetables
a big bunch of kale
100 g baby spinach
1 punnet of marrows/courgettes
garlic bulb
a piece of fresh ginger
250 g baby tomatoes
2 x red onion
1 bunch spring onion
150 g fine green beans
500 g butternut
6- 8 baby eggplants
2 x carrots or 80 g julienne carrots
1 x small Mediterranean cucumber
fresh coriander
fresh mint
2 x lemons

Meat
4 – 6 free range chicken breast fillets
+- 400 g hake medallions or hake fillet ( I buy frozen hake and thaw out overnight as I need)
4 – 6 lamb steaks or chops
6 large free range eggs

Dairy
500 ml – 1 L full cream plain yoghurt

Pantry
extra virgin olive oil
tahini
ground cumin
smoked paprika
dried oregano
dried chilli flakes (optional)
Dijon mustard
white wine vinegar
honey
mixed seeds
1 x can chickpeas
1 can coconut milk
brown rice
medium curry powder blend
turmeric
fish sauce