Monday: Pasta with no-mato sauce, shallots and beef mince. Lettuce and celery sticks.
Tuesday: Chicken schnitzel with pear and bean salad (from Friendly Food) and bread rolls.
Wednesday: Lamb cutlets with roast vegetables
Thursday: Roast vegetable salad with couscous and meatballs
Friday: Rice paper rolls with chicken, carrot (salicylates), cucumber (salicylates), lettuce, chives, bean sprouts, vermicelli noodles. Sauce of pear ketchup and cashew paste (low amines if homemade, moderate if purchased).
Saturday: Steak, salad and foccacia; beef samosas with pear chutney.
Sunday: Baked oatmeal, minute steak wraps with lettuce and no-mato sauce, homemade potato wedges.
Staples to have in fridge for quick salads: Cooked brown or white rice, pasta, or couscous; Cut up celery, green beans, lettuce, choko, cabbage (red, green, wombok), carrots (salicylates); Roast veggies such as swede and potato chunks, brussels sprouts, leeks; Tinned four-bean mix, red kidney beans, chickpeas. Salad dressings or sauces: parsley and cashew pesto, hommous, pear ketchup mixed with a little oil, maple dressing, asian-style dressing.