Sugar-free meal plan: week 5
I visited friends on the weekend whose parents have the most impressive and welcoming house and they have established the most amazing garden. In fact, their house and garden feature in the book Country Gardens, Country Hospitality: A Visit to Australia’s Best. It truly is an inspiration and if you ever spot the book be sure to flick to the chapter on the Fishers’ home and garden in Orange, NSW.
I remember from school days that the family of this particular friend had always been very creative and self-sufficient. They grow their own fruits and vegetables, make their own cheeses and jams, sew their own clothes, and they play the best hosts! This weekend was no exception and my other friends and I were treated to a delicious spread on Saturday night including homemade salami, cheeses and pickled asparagus, pork rissoles and sausages, seasonal salads and vegetables, and for dessert homemade chocolate self-saucing pudding (even while living a sugar-free lifestyle, you cannot refuse good hospitality like that)!
There is something so wholesome about real food cooked from the heart, and when you can share it among family and friends the experience is all the more enjoyable. Food should be enjoyable and exciting and I believe eating fresh, local and seasonal offers you all of that. The morning after our fabulous feast we took a tour of the garden where we picked raspberries from the vine (which produces up to 5kg of the fruit each year) and I picked and savoured my last fig for the season. After believing I had eaten my last earlier that week I was ecstatic to discover their garden contained a fig tree – with figs still on it! I wonder if I would enjoy them so much if they were available all year round?
Eating seasonally also encourages greater creativity in the kitchen ( I mixed things up this week in terms of porridge toppings – pear, cinnamon and pecans – mmmmmm….) and promotes a more sustainable approach to food consumption. More on that later. For now, I’ll cut to the chase and share my food diary for the last week of April
Sugar-free meal plan: week 5
(I’ll gradually be uploading my recipes and will provide the links within the meal plans ASAP!)
|Breakfast||Poached eggs on wilted spinach with Camembert-stuffed avocado wrapped in prosciutto + pot fresh lemon and ginger tea||Porridge with frozen blueberries, cinnamon and LSA mix + green tea
||Porridge with grated pear, cinnamon and pecans + pot Madagascan Vanilla tea||Porridge with grated pear, cinnamon and walnuts + cup Madagascan vanilla tea||Poached eggs with Camembert-stuffed & prosciutto-wrapped avocado on wilted spinach + pot fresh lemon & ginger tea||Ham, cheese and spinach omelette + green tea||Toast (2) with margarine and raspberry and fig jam*^|
|Snack||Almonds + black coffee||Greek yoghurt (150gm) and coco-nutty granola (a Sarah Wilson recipe) + black coffee||Almonds + black coffee||1/2 a carrot with peanut butter and almonds||Macadamias + black coffee||Mediterranean fruit loaf slice with butter + black coffee||Cashew nuts and natural yoghurt + latte*|
|Lunch||Ricotta cheese and 3 fresh figs on organic walnut sourdough toast and Mediterranean fruit loaf with butter||Leftover Thai green curry||Leftover Thai green curry||Leftover pumpkin and red lentil soup||Seaweed crackers with basil pesto||Tuna with baby spinach, alfalfa sprouts, cucumber, red capsicum, chilli, lime and homemade satay sauce||Tuna, broccoli and Za’atar spice|
|Snack||1/2 a carrot with peanut butter and almonds||Greek yoghurt (200gm) with coco-nutty granola (a Sarah Wilson recipe)Cheese platter + glass of Sauvignon Blanc*||Date and pecan cookies (2)||Date and pecan cookies (2)|
|Dinner||Entree: Pumpkin and red lentil soupMain: Za’aatar lamb chop with hummus and quinoa tabbouleh||Pork cutlet with purple cabbage, brussel sprouts and beetroot||Indian lamb spare ribs curry with eggplant and rice||Scotch fillet steak with mashed potato, broccoli, carrot, cauliflower and green beans*||Curry tuna with eggplant, zucchini, spinach, squash and tomato||Entree: Homemade cheese, salami and pickled asparagus*Main: Pork rissole and sausages with lettuce, tomato and beetroot salad, baked zucchini and wilted spinach*Drink: Bottle of Chardonnay||Chicken breast with mushroom sauce and pumpkin, broccoli and green beans|
|Snack||Rooibos tea||Chocolate self-saucing pudding with vanilla ice cream*^||Rooibos tea|
* I ate out, so the ingredients won’t be on the shopping list
^Contains sugar (oops!)
|Meat||Dairy||Vegetables||Fruit||Grains, nuts & seeds||Misc||In the pantry|
|Chicken breastHamLamb spare ribs
|Cheese – CamembertCheese – cheddarCheese – Ricotta
|AlmondsMacadamiasMediterranean fruit loaf
|Coconut creamCoconut flakesFrozen blueberries
Raw cacao powder
|Butter (100% milk)Cinnamon (ground)Coffee
Tea (I used Green, Madagascan Vanilla and Rooibos)