Skip to main content

Last week’s meatball recipe has now been posted here.  I’ve also made a pear and raspberry bread for this week’s snack – the recipe can be found here.  For the new recipe this week, I’m going to try making falafels.





Baked Beans w Multigrain Toast

Chicken & Vegetables w Miso Pesto

Irish Stew


Eggplant Falafels w Minted Yoghurt & Mixed Leaf Salad


Eggplant Falafels w Minted Yoghurt & Mixed Leaf Salad

Crispy Skin Salmon w Snow Peas & Cabbage

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

Breakfast this week will be baked beans with a slice of multigrain toast.  The recipe for the beans can be found here.

For lunch on Monday, Tuesday and Wednesday, I’m going to do the chicken and vegetables with miso pesto (recipe here).  To make enough for 3 days, I’m going to increase the chicken to 700g, add an extra carrot and an extra cup each of broccoli florets and peas.  The carrots will get cooked in the Varoma along with the chicken, but the broccoli and peas will go into the lunch box raw and these will cook when the meal in reheated in the microwave.

Monday and Tuesday’s dinner is the yummy Irish stew.  The recipe can be found here.

Wednesday’s dinner and Thursday’s lunch is going to be a new recipe.  I’m going to try making falafels, but I’m going to add eggplant for some added vegetable content.  I’m going to serve this with a minted yoghurt. The draft recipe is below.  As a side, I’m going to make a mixed leaf salad with some parsley leaves, sliced tomatoes and a lemon and olive oil dressing.

Thursday night’s dinner is a crispy skin salmon with pan fried snow peas and cabbage.  The salmon is cooked in the Varoma and finished off in a frying pan based on this recipe.

Draft Recipe:

Eggplant Falafels with Minted Yoghurt


100g dried chickpeas (garbanzo beans)

1 small eggplant (~300g), cut into 3cm pieces

20g light olive oil

1 clove garlic, peeled

400g can chickpeas, rinsed

2 tsp ground cumin

1 tbsp ground coriander

1 tsp sweet paprika

Salt and pepper, to season

Polenta, for covering

Minted Yoghurt

200g natural yoghurt

10g mint leaves

1 tsp lemon juice


1. Preheat oven to 200C on the broiler setting and line a baking tray with wax or baking paper

2. Add dried chickpeas and mill with the measuring cup (MC) on for 10 seconds/Speed 9; remove to a mixing bowl

3. Add eggplant into the Thermomix bowl and chop for 5 seconds/Speed 4

4. Add oil and sauté with the MC off for 3 minutes/Varoma/Speed 1; remove to the mixing bowl with the milled chickpeas and mix together

5. Add garlic into the Thermomix and chop with the MC on for 5 seconds/Speed 7

6. Scrape down the sides of the bowl, add canned chickpeas, cumin, coriander, sweet paprika, salt and pepper into the Thermomix bowl and chop with the MC on for 10 seconds/Speed 6

7. Add chickpea mixture to the eggplant and milled chickpeas and mix together

8. Form mixture into patties by rolling into 5cm balls, cover with polenta, place on the baking tray and press down lightly to flatten slightly

9. Bake in the oven for 20 minutes, flip over and cook for another 10 minutes

10. To make the sauce, in a cleaned Thermomix, add mint into the bowl and chop for 5 seconds/Speed 5

11. Add yoghurt and lemon juice and mix with the MC on for 5 seconds/Speed 3