April 2, 2013
I am visiting my sister (and newborn niece) in Brisbane, Australia this week and we are cooking up a storm! She and her husband are vegetarian, so our meal plan reflects that.
In between spending time with my family and cooking, I have been cuddling with koalas and petting this guy:
I’ve also had a lot of fun shopping in their local grocery, Coles; at their produce shop, Fruity Capers; and at the Davies Park Market. We are headed to a giant market this weekend (Eumundi Markets), so our Saturday and Sunday meals will reflect what we buy there that looks good.
Tuesday: Baked Tofu with Soy & Sesame, bok choy/mushroom/red pepper (called “capsicum” here) stir fry, brown rice
Wednesday: Baked Huevos Rancheros, sauteed spinach
Thursday: Chipotle Roast Sweet Potato and Black Bean Quinoa Salad with Creamy Avocado Dressing, sauteed zucchini
For more menu planning ideas, check out Laura at Organizing Junkie.
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