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This week, I decided tweak the pulled pork recipe and have updated the original recipe.  The new recipes for the week will be a steamed chicken for a salad and a salad dressing.  I’ve also posted the cauliflower purée recipe from last week.  However, version 2 of the penne and sausage recipe has to wait for another week as I got a bad batch of sausages that tainted the sauce and I couldn’t find any reduced fat cheese.





White Bean Spread w Wholemeal English Muffin

Pulled Pork Wrap w Broccoli Salad

Beef Stir-Fry w Cauliflower, Snow Peas & Baby Corn


Lemon & Garlic Chicken Salad w Honey Mustard Dressing


Lemon & Garlic Chicken Salad w Honey Mustard Dressing


Click here to view or print a copy of the plan with the shopping list.

This week’s breakfast is the white bean spread on a wholemeal English muffin.  The spread recipe can be found here.

Lunch for Monday, Tuesday and Wednesday is a pulled pork wrap.  The wrap is one slice of rye mountain bread and I’ll put some thinly sliced cos lettuce in with the wrap.  I’ll serve this with a slightly modified version of the broccoli salad from the Thermomix Everyday Cookbook.  I’ll take out the apple and replace it with an extra 100g of broccoli and 30g of carrot and instead of yoghurt, I’ll use 85g of a store-bought Caesar salad dressing.  The pulled pork recipe can be found here.

Monday and Tuesday’s dinner is going to be a beef stir-fry made with cauliflower, snow peas and baby corn. The simple stir-fry recipe can be found here.

Wednesday’s dinner and Thursday’s lunch is going to be a steamed lemon and garlic chicken that I’m going to make into a salad with cos (romaine) lettuce, cherry tomatoes and a honey mustard salad dressing.  The draft recipes for the chicken and salad dressing can be found below.

Draft Recipes

Lemon and Garlic Chicken


800g chicken breast cut into 2.5 cm thick strips

2 cloves garlic, peeled and minced

2 tbsp lemon juice

Salt and pepper, to season


1. Put all of the ingredients into a large mixing bowl and stir to combine; marinate for 20 minutes

2. Put chicken pieces onto the Varoma tray and assemble the Varoma

3. Put 500g of water into the Thermomix bowl, close lid and put the Varoma on top

4. Steam chicken for 15-20 minutes (until chicken is cooked through)

Honey Mustard Dressing


1 clove garlic, peeled

100g red wine vinegar

250g (extra) light olive oil

2 tbsp wholegrain mustard

2 tsp honey

Salt and pepper to season


1. Put garlic in the Thermomix bowl and chop for 3 seconds/Speed 6

2. Add remaining ingredients into the bowl and mix for 10 seconds/Speed 6