Menu Plan (6/5 – 9/5)

Monday:
Breakfast:

• Scrambled herbed egg on brown toast
• Jam on brown toast

Evening snack:

• Mangoes & dragonfruit

Lunch & dinner:

• Stir-fried brown meehoon with capsicum, shitake mushroom, tomatoes, carrot, sawi and anchovies

Tuesday:
Breakfast:

• French cinnamon toast

Dinner:

• Baked tikka masala salmon
• Oregano roasted potato wedges & garlic
• Mixed salad with lemon zest-balsamic-vinegar dressing

Wednesday:
Breakfast:

• Brown toast with nutella & homemade peanut butter

Lunch & dinner:

• Tomato rice
• Red spinach dhal curry
• Roasted brinjal & garlic raita

Thursday:
Breakfast:

• Oat biscuit

Cake order:

• Moist banana cake