Monday: Stir fried beef with green beans, garlic and bok choy (moderate salicylates) and rice.
Tuesday: Rice paper rolls with chicken strips, shallots, bean sprouts and vermicelli noodles. For dipping: Pear ketchup mixed with cashew butter and a little hot water.
Wednesday: Lamb cutlets with vegetable sticks (swede, choko, celery, beans) and dip (failsafe hommous, red bean dip from The Failsafe Cookbook or caramelised leek dip). Potato and leek soup.
Thursday: Glazed meatballs with pasta and coleslaw (cabbage, small amount of carrot for colour(mod sals), celery and shallots)
Friday: Homemade pizza with chicken, caramelised leeks, “that cheese sauce” and green salad
Saturday: Roast lamb or lamb chops with potatoes, swede and steamed green beans
Sunday: Pancakes for brunch with fresh pear and homemade custard. Dinner: Leftover lamb (frozen and defrosted) in lamb and rice noodle soup.