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MEAL PLAN SMALL FRUIT & VEG BOX ODDBOX Contents: 18Th - 24Th May BREAKFAST LUNCH DINNER TIPS

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MEAL PLAN SMALL FRUIT & VEG BOX ODDBOX Contents: 18Th - 24Th May BREAKFAST LUNCH DINNER TIPS MEAL PLAN SMALL FRUIT & VEG BOX ODDBOX contents: 18th - 24th May BREAKFAST LUNCH DINNER TIPS Banana & oats muffin Grilled nectarine & Gnocchi and courgette For the pesto: Cut courgettes lengthways and then into semi circle slices. (cook double quantities) quinoa salad pesto (cook double Place on a baking sheet, toss in some olive oil, salt, pepper and roast for 15 DAY 1 quantities) minutes. Blend in a food processor with sunflower seeds, parmesan, lemon juice, garlic, salt and pepper. Add olive oil at the end and give a final blitz. Stuffed baked apple Gnocchi and courgette Nectarine & ricotta For the baked apple: Cut the apple in half, remove the cores and stuff with a pesto bruschetta mixture of oats and nuts that have been soaked in milk. Add a little water in the bottom of a baking tray, cover with foil and roast for 30 minutes, until the DAY 2 apple has softened and the filling is nice and hot. Banana & oats muffin Nectarine & ricotta Asparagus loaf For the asparagus loaf: Find the recipe in Oddbox website. bruschetta DAY 3 Stuffed baked apple Asparagus loaf Courgette falafel with For the falafel: Gratte and wrap the courgette in a clean tea towel. Squeeze out tzatziki (cook double the moisture. Blend chickpeas, flour, harissa, coriander, garlic, lemon zest, quantities) salt and pepper until smooth. Add half courgette and combine. Divide into DAY 4 balls and flatten into patties. Cook in oil 3 mins each side, until golden and crisp. Mix the remaining courgette with lemon juice, olive oil, yoghurt, mint and garlic. Season to taste and serve with the falafels. Banana breakfast Courgette falafel with Aubergine & halloumi For the aubergine bake: Slice your aubergine and place in one layer on the oven smoothie bowl tzatziki bake (cook double tray. Add a drizzle of olive oil, season and roast 10 minutes, then cover with DAY 5 quantities) passata and grated halloumi. Season and roast for an extra 30 minutes. Stuffed baked apple Aubergine & halloumi Potato & onion pancakes For the potato pancakes: Grate the potatoes, and chop the onion. Whisk the bake egg whites until they form peaks. Fold them into a mixture of egg yolks, milk, salt and pepper. Fold the egg mixture into the potato and onion. Pan fry 2-3 DAY 6 minutes on each side, until golden brown. Serve with a side of green salad. Banana breakfast Nectarine & ricotta Cucumber gazpacho & For the gazpacho: In a food processor, blitz cucumber, avocado, garlic and smoothie bowl bruschetta focaccia crumble yoghurt until smooth. Season with a little apple cider vinegar, tabasco, salt DAY 7 and pepper. Blend again and add a splash of water to make it finer. Serve cold. OTHER INGREDIENTS YOU MIGHT NEED: MORE TIPS FOR THIS WEEK’S BOX: Oats, milk, eggs, quinoa, sunflower seeds, parmesan, lemon, garlic, For the nectarine bruschetta: Chop nectarine, tomato and marinate in olive oil, balsamic ricotta, bread, tomatoes, self raising flour, herbes de Provence, mustard, vinegar, salt and pepper. Spread the ricotta first, then add the nectarine and tomato mixture. chickpeas, harissa, coriander, yoghurt, mint, halloumi, passata, avocado, For the pesto: Do not waste any. This pesto will keep for up to 1 week in the fridge and up to apple cider vinegar, balsamic vinegar, tabasco, olive oil, salt and pepper. 1 month in the freezer..
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