Menu plan (25/3 – 30/3)


  • Oats with chia seeds, flaxseed powder and black currants


  • Oats thosai
  • Tomato chutney



  • Grilled pineapple & tomato rice with lemon zest
  • Baked salmon head
  • Pan-fried shiitake mushroom in butter

Bread making:


  • Multi-grain with quinoa, pearl millet, wheat germ, rolled oats, sunflower seeds, prunes & cranberry wholemeal loaf


  • Green mung bean with mixed gram dhal thosai
  • Tomato chutney


  • Thosai
  • Sardine in tomato gravy
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