Lee Holmes' weekly family recipes

We all lead busy lives, and finding the time to think of what you’re going to cook each day can be stressful. But what if the thinking was done for you?

Enter Lee Holmes, nutritionist and author of the wildly successful Supercharged Food series who has planned your family's weekly meals for you. As a certified holistic health coach, you can trust that Lee’s recipes will be as equally delicious as they will be good for you. You can make each recipe for one occasion, or check the notes section to find out how to use leftovers in delicious new ways.

Monday's menu

Breakfast: Supercharged shakshuka

Lunch: Quinoa salad with mint and cranberries

Dinner: Roasted lamb with prebiotic vegetable bake

Tuesday's menu

Breakfast: Chocolate and raspberry smoothie bowls

Lunch: Lamb and zucchini soup

Dinner: Chicken schnitzels with potato mash and garden salad

Wednesday's menu

Breakfast: Aussie breakfast

Lunch: Chicken schnitzel wraps

Dinner: Tuna steaks with avocado and pea smash

Thursday's menu

Breakfast: Overnight bircher muesli

Lunch: One-pan green frittata

Dinner: Whole baked salmon

Friday's menu

Breakfast: Sweet banana omelette 

Lunch: Seared salmon fish bowls

Dinner: Meatloaf with green beans, turmeric baked cauliflower rice

Saturday's menu

Breakfast: Baked apple breakfast loaf

Lunch: Pumpkin and sweet potato soup

Dinner: Smoked paprika pulled pork with slaw

Sunday's menu

Breakfast: Vegetable breakfast quiche 

Lunch: Pulled pork sandwiches

Dinner: Meatball stew

The shopping list

Fruit and vegetables 

3 leeks
4 red capsicums
2 packets spinach leaves
3 large bunches kale or 10 cups kale leaves
1 large packet of mixed leaves
6 bananas
1 punnet raspberries
1 passionfruit (optional)
2 punnets strawberries
2 punnets blueberries
1 punnet raspberries
6 cups roma tomatoes
1 punnet cherry tomatoes
1 large tomato
3 brown onions
4 spring onions
1 bunch shallots
8 lemons
1 lime
7 avocados
6 apples
3 zucchinis
12 carrots
2 cucumbers
350g or 2 bunches asparagus
90g or 1 cup sliced mushrooms
1 cup button mushrooms
1 head broccoli
7 sweet potatoes
8 potatoes
5 parsnips
1 large butternut pumpkin
1 small butternut pumpkin
1 1/2 cup fresh peas or frozen peas
2 cups green beans
2 large cauliflower heads
1/2 head cabbage

Pantry items

2 tbsp cacao powder
1 tsp vanilla powder
1 packet edible flowers (optional)
1 x 750ml jar of olive oil
2 cups rolled oats
4 tbsp pumpkin seeds
4 tbsp sunflower seeds
1 1/2 cups sesame seeds
2 tsp flaxseed meal
2 tbsp chia seeds
1 cup pistachio nut kernels
1 packet tamari almonds
1/2 cup walnuts
3/4 cup raw cashews
2/3 cup cranberries
1 jar raw honey or rice malt syrup
1/2 cup shredded coconut
2 cups almond meal
1/2 cup arrowroot flour
1 cup coconut flour
1 1/2 cups uncooked quinoa
1 jar tahini (if making own hummus)
1 tin chickpeas (if making own hummus)
2 sheets nori
1 jar balsamic vinegar
1 jar wholegrain mustard

Herbs and spices

1 jar chilli powder or 1 jar paprika
1 jar ground cumin
1 jar of sea salt
1 jar of black pepper
1 jar of cinnamon
1 jar of nutmeg
1 jar of turmeric
1 jar of ground ginger
1 jar of harissa
1 jar oregano
2 tbsp fennel seeds
1 jar coriander seeds

Fresh herbs and spices

Handful of sage
Basil leaves
Mint leaves
Fresh coriander leaves
3 tsp picked thyme leaves
Rosemary leaves
3 fresh bay leaves
22 cloves of garlic
1 small bunch flat leaf parsley

Fridge items

3 cartons of eggs
1 small tub of Greek yoghurt
2 cartons milk of choice
1/2 cup coconut milk
1 small tub goat’s cheese
1 packet of parmesan
1 bottle apple juice
1 small bottle vanilla extract
2.5L chicken or vegetable stock
125ml beef stock
1 jar apple cider vinegar
1 x 200g tub hummus (unless making own)
1 jar sesame oil
1 bottle wheat-free tamari or soy sauce
1/2 cup kalamata olives

Meat

1.8 kg minced (ground) beef
4 bacon rashers
1 x 2kg leg of lamb
4 chicken breasts
1 x large pork shoulder off the bone

Fish

4 tuna steaks
3 kgs fresh whole salmon, scaled and gutted

Other

5 tbsp tomato paste (concentrated pure´e)    
800g tinned chopped tomatoes
250g frozen peas
1 loaf of sourdough bread
4 x gluten-free or wholemeal wraps
1 packet brown (or white) rice

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