Week 2

The mealplans cover groceries and dinner recipes for four days, always for two people. Except on Mondays, when I cook for 3 small children and three adults.

What we ate:

Monday: oily tuna in thick garlicky tomato sauce with green beans and rice

Tuesday: chicken and mushroom meatballs with root celery and Belgian endives

Wednesday: wokked green curried vegetables with fish fillet

Thursday: oven baked fish fillet and tomatoes with mustard and tamari and a side of green cabbage and mushrooms

What I bought:

  • canned tuna in oil, three cans 250 g.
  • 4 big white onions
  • 16 tomatoes
  • a couple of heads of garlic
  • green beans half a kilo or more
  • coconut milk 1 can
  • green cabbage
  • white cabbage
  • endive 4 or 5 of them
  • green curry
  • white mushrooms
  • white fish or shellfish about half a kilo
  • chicken fillets
  • root celery 

From the pantry:

Tamari, grain mustard, olive oil, parsley, red chili pepper, lemongrass, fish sauce, ground sea salt and ground black pepper.



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