We are coming to the end of our budget for August so I am raiding the freezer for meals this week.
Monday: Pizza (see below for my recipes for bases including my allergy-friendly, paleo-ish one, by which I mean it is friendly to my allergies and I apologise if it is not friendly to yours, and paleo-ish because it is apparently not hardcore paleo!)
Tuesday: BBQ with friends (bringing sausages and coconut bread)
Wednesday: Herb-roasted chicken with potato/sweet potato chips, broccoli and carrots
Thursday: Italian chicken in the slow cooker with rice/quinoa
Friday: Beef steaks with potato/sweet potato chips, broccoli and carrots
Saturday: Eating with my parents
Sunday: Roast gammon in the slow cooker with potato/sweet potato chips, broccoli and carrots
Pizza base recipes:
For Hubby and Bunny:
260g self-raising flour
120ml (ish) of almond milk
65ml olive oil
For me (allergy-friendly):
40g ground almonds
60g buckwheat flour
27ml almond milk
27ml olive oil
Method for both bases:
Mix all ingredients together.
Place on baking paper on a baking sheet into a preheated oven at 200 degrees C (390 F) for 12 minutes.
Turn regular pizzas over (mine isn’t really turnable) and add toppings.
Cook for another 12 minutes with toppings on, until toppings are at desired level of crispiness.
For tomato sauce I use tomato puree mixed with tomato ketchup or water to get to my desired consistency and add oregano or italian seasoning depending on what I have.
I will add pizza pictures to this post after we have dinner tonight.
I forgot to take pictures with toppings until it was pretty much too late… yum 🙂
I am linking up to Menu Plan Monday at OrgJunkie.