Monday: Sweet Potato Korma
– Is #meat-free Monday, so get involved 😀 😀 😀
Tuesday: Leek and Whitebean soup (Alubia blanca)
– Add shredded chicken – I usually poach 2 -3kg of chicken breasts or roast a whole large chicken on a Sunday (for my Conscious Carnivore). Once cooled, I will slice or shred the meat and loosely place it into freezer bags. By doing this, whenever I need to add some chicken to a dish, its just a matter of breaking off a portion or 2 and adding it to the meal. THIS = A STRESS FREE LIFE #justsaying because this struggle was real!!!
Wednesday: Cauliflower steaks with pecan sauce and Moroccan Buckwheat salad
– This pecan sauce is like HEAVEN and works with steak of any kind. I would suggest a grass fed Angus beef steak as a treat for this mid week treat meal BUT give the cauliflower steaks a go (even if you are not sure), they are something special!
Thursday: Basil Pesto Pasta
– I usually add shredded chicken to pesto pasta’s or a few rashers of good quality back bacon. If you use bacon, fry it in a no-stick pan until it become crispy, then add the cooked pasta and pesto, mix and enjoy (“the bacon goodness” – My conscious carnivore.)
Friday: Quinoa and Sweet potato Burgers
– Make beef or ostrich burgers. I prep these in advance and in larger batches, which I then freeze with pieces of baking paper separating the raw patties, this prevents them from freezing together and makes it easy to grab when needed.
The perfect Beef burger pattie recipe:
– 1 large red onion, finely chopped (it needs to be as fine!)
– 1 garlic clove, finely chopped or grated
– 2 large carrots, finely grated
– 5 ml of freeze dried or fresh tarragon
– 2 tbsp dried mix herbs
– 500g freerange lean beef mince
– 2 tbsp tamari
– a loving pinch of salt
– black pepper
1. Fry the onion, carrots and herbs in a tablespoon of olive oil for about 5 minutes on a medium heat until the onion is soft and translucent.
2. Remove from the heat and allow to cool completely – you can speed this up by placing the onion mixture into a glass bowl and place in an ice bath (I pour cold water into my clean sink and add 2 tray of ice cubes). Only a third of the bowl will be submerged and your mix will cool down much faster.
3. Add the remaining ingredients to the cold cooked onion mixture. Now (for the best part) get you hands dirty and combine the mixture by squishing everything together with you hands, then divide the mixture into 80-120 g patties.
4. Place in the fridge to firm up for 20 minutes before frying, baking or braaing or place onto squares of baking paper and into freezer bag (if you are limited with space) and enjoy when needed .
A Little bit of Everything
