Ooh. Planning is my speciality 😂
We had Dijon/lemon/police oil whole roast chicken last night with roasted new potatoes and rocket. I’ll be using the leftover chicken to make a red Thai chicken curry today ,(coconut cream, stock, tomatoes, sweet potato, red peppers) which I will have without rice (DH will have rice). I will then use the rest of the chicken to make a chestnut mushroom/chicken risotto tomorrow night (a little goes a long way) also served with rocket,
I’ll have a couple of boiled eggs at lunchtime along with 4 mejool dates for fibre. I might have a handful of roasted pistachios after dinner. Drinks are black coffee, Lemon&ginger tea and water. I have in the fridge a bowl of tropical fruit salad (1x pineapple, 1x mango, 1 x pink grapefruit , 1x passionfruit and 2 xorange)
Thursday I’ll make Rukmini Iyer’s baked Salmon/coconut/lime/chilli dish which I’ll serve with rocket. DH will have rice with that. I’d recommend all of her ‘Roasting tin’ series of books. Very easy, only one pan to wash up, lots of veg ideas.
Towards the end of the week I’ll make a caraway seed cake for DH. I might have a slice.
No booze until Saturday 💪
Recipes attached for the Chicken and Salmon. Red Thai chicken Curry is one I made up but you just need a red thai paste and throw everything in. You can swap chicken for salmon or sea bass (just add in for a few mins before serving once the veg is nearly ready)
https://thehappyfoodie.co.uk/recipes/rukmini-iyers-chilli-coconut-and-lime-salmon-with-roasted-cherry-tomatoes/
https://www.thetimes.com/life-style/article/four-recipes-from-londons-coolest-french-restaurant-m03s9j7dg