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We’ve had the busiest weekend and I changed my mind about 3 times deciding what to cook.  In the end, the easiest and quickest things have prevailed!  Next weekend is a long weekend here in Sydney, so I might not get much cooking done and my next posts will be later than usual.





Multi-Grain English Muffins w Cashew Nut Butter

Sweet Potato & Pumpkin Soup w Hummus on Toast

Steak w Broccoli & Mushrooms


Honey Garlic Chicken Wings w Carrots Sticks




Honey Garlic Chicken Wings w Carrot Sticks (leftovers)

Fettuccini (w Prawns, Snow Peas & Broccoli)

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

For breakfast, I’ve got homemade cashew nut butter on English muffins. The recipe for the nut butter can be found here.

For Monday to Wednesday’s lunch, I’ve gone with the Sweet Potato & Pumpkin Soup.  As I’m stretching it over 3 days, I’ve added Hummus from the Everyday Cookbook served on toast.

It’s steak for dinner on Monday with mushrooms and broccoli cooked on the grill pan while the meat rests.  Tuesday, the Australian Soccer team is playing in a World Cup qualifier against Japan – so I’m going with a game day classic of Honey Garlic Chicken Wings.  For the vegetable content, I’ll do some carrot sticks.  The leftovers will be lunch on Thursday.  The draft recipe for the wings can be found below.

We’re out on Wednesday night as we have a friend visiting from out of town – so no cooking.

Thursday night, I’m on my own for dinner, so I’m going to make the prawn fettuccini that I didn’t get to make the other week.  The draft recipe is below.

Draft Recipes

Honey Garlic Chicken Wings


14 whole chicken wings

Vegetable oil for frying

6 cloves garlic

6 tbsp honey

2 tbsp soy sauce


1. Separate wings into drumsticks and winglets

2. Heat the oil on a grill pan at medium-high heat and grill the wings until cooked through; turning halfway through

3. In the meantime, in the Thermox, add garlic into the bowl and chop for 5 seconds/Speed 7

4. Add honey and soy sauce to the bowl and heat with the measuring cup (MC) half off for 10 minutes/90C/Speed 1* until the sauce thickens

5. Put wings in a mixing bowl, pour sauce on top and mix together

* This is a pure guess at this stage – but what you’re looking for is a sticky sauce that will cling to the wings

Fettuccini with Prawns, Snow Peas & Broccoli


1 clove garlic, minced

Light olive oil for frying

150g raw prawn cutlets

handful snow peas, cut into 1.5cm pieces

1 cup broccoli florets

100-110g fresh fettuccini

1 tbsp extra virgin olive oil

Grated parmesan cheese and chilli flakes (to serve)


1. Cook fettuccini using packet instructions

2. In a frying pan, heat olive oil on medium-heat, add garlic and heat for 1 minute

3. Add prawns and cook until they just turn pink

4. Add the vegetables into the frying pan and heat until just cooked through and still crisp, stirring occasionally

5. Add fettuccini to the pan and toss to mix ingredients together

6. Turn off heat, drizzle extra virgin olive oil over pasta and mix together

7. Sprinkle grated parmesan cheese and chilli flakes to serve