Monday lunch: Zucchini slice (NB, Zucchini is moderate sals, and I made mine without ham or cheese) and veggie sticks with tzatziki dip (yoghurt (mod amines), cucumber (mod sals), citric acid, sunflower oil).
Monday dinner: Baked chicken legs with fried rice
Tuesday lunch: Red lentil soup from The Failsafe Cookbook
Tuesday dinner: Beef stir fry with noodles, wombok, shallots, green beans and magic sauce
Tuesday baking: Slice and bake biscuits from The Failsafe Cookbook. Baked veggies for lunches and snacks (swede, potato, sweet potato (mod sals), butternut pumpkin (mod sals)).
Wednesday lunch: Boiled eggs and green salad with wholegrain bread
Wednesday dinner: Rice paper rolls with vermicelli noodles, grated carrot (mod sals), minced celery, garlic chives. Cashew paste mixed with pear ketchup as a dipping sauce.
Thursday lunch: Baked vegetable and rice salad with Mighty Mayo.
Thursday dinner: Chicken schnitzel and chopped vegetable salad e.g. coleslaw (mod sals if carrot included) with potato wedges
Friday lunch: Wholemeal rolls with leftover chicken schnitzel (cook Thurs night then freeze and reheat) and salad
Friday dinner: Clayton’s chicken curry
Saturday lunch: French toast and veggie sticks
Saturday dinner: Steak and miracle mash and green beans
Sunday lunch: Baked oatmeal (no cinnamon or raisins, and use 1 tub baby pear puree instead of applesauce); Pancakes with pear and icey ricey icecream from The Failsafe Cookbook
Sunday dinner: Failsafe sausages with potato bake (I use béchamel sauce made with rice milk) and green salad
NB: Please check the recipe links carefully to ensure they fit within your tolerance limits and consult your dietitian if further guidance is required.