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WHAT I ATE.

April 16, 2018

WHAT I ATE 9th of April to 15th of April - click on the photo to download a printable copy. 

 

 

 

MONDAY 

Breakfast: Scrambled eggs on GF Precinct toast

Snack: Super Green Smoothie; banana, heaps of spinach, nuts and seeds, Pureharvest Coco Quench,  Vital Greens

Lunch: 

Snack: Muffin and Chai latte with my Mum

Dinner: Zucchini, Spinach and Garlic Mushroom Risotto (vegan)

Snack: Second tiny bowl of risotto (*because it was so delicious*)

 

TUESDAY 

Breakfast: Mushroom Waffle (gluten free, dairy free) - takes me 10 mins! 

Snack: Super Green Smoothie; banana, heaps of spinach, nuts and seeds, Pureharvest Coco Quench,  Vital Greens

Lunch: Zucchini, Spinach and Garlic Mushroom Risotto (vegan)

Snack: Tzatziki with organic corn chips

Dinner: Fish with roasted vegetables

Snack: 

 

WEDNESDAY 

Breakfast: Blueberry Waffle with Five:am yoghurt (gluten free) 

Snack: 

Lunch: Roast Vegetable Salad

Snack: Homemade Nachos (vegetarian)

Dinner: Roast Pumpkin + Mushroom Quiche (vegetarian)

Snack: Five:am Yoghurt with a dollop of peanut butter and chia seeds

 

THURSDAY 

Breakfast: Super Green Smoothie; blueberries, banana, heaps of spinach, nuts and seeds, Pureharvest Coco Quench,  Vital Greens served with rice cakes

Snack: 

Lunch: Roast Pumpkin + Mushrooms Quiche

Snack: Broccoli, Cabbage and Green bean salad

Dinner: Spaghetti Bolognese with gluten free pasta

Snack 

 

FRIDAY 

Breakfast: Stir-fried greens with 2 x boiled eggs 

Snack: Blueberry Smoothie ; organic figs, blueberries, spinach, Pureharvest Coco Quench, Vital Greens

Lunch: Spaghetti Bolognese with gluten free pasta 

Snack: 

Dinner: Dinner at Mopho Canteen

Snack: Five:am Yoghurt with granola

 

SATURDAY 

Breakfast: Scrambled eggs on Dads Oats Sourdough from 'Q le Baker'

Snack: 

Lunch: Homemade Pumpkin + Carrot Soup

Snack: Homemade Banana Bread (Gluten-free, Dairy-free and low sugar - only 1/3 cup of Pureharvest Rice Syrup) 

Dinner: Slow Cooked Asian Beef with brown rice

Snack: 

 

SUNDAY 

Breakfast: Brunch at Penta, Elsternwick

Snack: 

Lunch: Homemade Pumpkin + Carrot Soup 

Snack: 

Dinner: Homemade Empanadas with a green salad 

Snack: Homemade Banana Bread (gluten free, dairy free, low sugar) 

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