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Exciting news – and in time for our 6-month anniversary – we are now, so please update your bookmarks accordingly!

Another hectic weekend, so I went for quick dishes for breakfast and lunch.  I’ve then added some favourites for dinner.  Last week’s chicken parcel recipe has also been posted.





Porridge w Wheat Germ & Berries

Mexican-Style Chicken Stew w Cauliflower Rice

Beef Stir-Fry w Asian Greens, Asparagus & Baby Corn


Chicken Drumsticks w Eggplant & Lentil Salad


Chicken Drumsticks w Eggplant & Lentil Salad

Crispy Skin Salmon w Cauliflower Purée & Snow Peas

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

For breakfast, I’ve got porridge with berries – I use 1/4 cup oats, 2 tbsp wheat germ, a pinch of salt, 1/3 cup water and 1/3 cup reduced fat milk.  I cook it in the microwave for 1 minute, stir and put it back in the microwave for another 30 – 60 seconds (watching that is doesn’t boil over).  60g frozen berries are defrosted overnight in the fridge and reheated in the microwave for 30 seconds and poured over the oatmeal.

Monday, Tuesday and Wednesday’s lunch is a new dish for the Thermomix, which I call a Mexican-style chicken stew.  I’ll serve it with cauliflower rice made in the Thermomix.  You can find the stew recipe here.  The cauliflower rice is from the Super Kitchen Machine website.

Monday and Tuesday’s dinner is a beef stir-fry with Asian greens, asparagus and baby corn.  The simple stir-fry recipe is here.

Wednesday’s dinner and Thursday’s lunch is the yummy chicken drumsticks with eggplant and lentil salad.  The recipe is here.

Thursday’s dinner will be crispy skin salmon with cauliflower purée with peas.  I’ll steam the salmon and vegetables in the Varoma and then finish the purée in the Thermomix bowl while the salmon skin is crisping up in the frying pan.