Here is week 3 of my My New Roots 21 day challenge – the final week! I am also here with a bit of an announcement š I am excited to state that with the finale of my challenge this Saturday, June 6th, I will be hosting a potluck My New Roots themed lunch at a park in Victoria. Because I am not yet well versed in holding public events, this one is invite only for now, but if you live in the Victoria area and are interested, please send me an email to wholefoodiechallenge@gmail.com. I am very excited and will be hosting prizes for best dish, best presentation, and hardest recipe to follow. Of course I will get people to judge their meals š
I am getting into the summer spirit over here, also because of my busy defense prep days, I am super excited for easier meals. I hopefully have picked some less time consuming recipes this week, I had fun last week but some of the recipes took some time to put together. Stay tuned throughout the week to see recipes š
As for prep this week, the only prep work required are soaking the buckwheat for the Raspberry Ripple Buckwheat Porridge, and to let the oats sit overnight for the Carrot Cake Porridge (see cookbook). Otherwise, everything can be cooked the day of – yes! Some of this prepping and planning can be exhausting. Definitely jumped out of bed a few times this week forgetting to soak one thing or another…
Here are the recipes for the week!
- Multigrain Carrot Cake Porridge with Pecan Crunch (Cookbook p.76)
MEALS
- Grilled Zucchini and Green Onions with Baby Spinach and Hazelnuts (Cookbook p. 93)
- Thai Style Coconut Soup with Zucchini Noodles (Cookbook p. 101)
SNACKS
- Flax Crackers and Mint Pea Dip (Crackers found in Pre-order Bonus Bundle)
DESSERT
Mint Chip Ice Cream Sandwiches (Cookbook p. 105)
Please see below for meal plans, nutritional content and grocery lists for all the meals!!
Happy cooking friends š
xoxo Hannah