Festive Meal Plan - The Kitchen Coach
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Festive Meal Plan
Happy Holidays Some things in life are truly important. Laughing, loving, learning, and nurturing are at the top of my list. Holidays give me a great opportunity to do all of them wheth- er I'm on my own or among friends and family. With this meal plan, I was hoping to help you do the same. I hope it nurtures you through the pure real-food ingredients and by making sure that 90% of the food prep can be done in advance so you can rest and enjoy your special feast day. I hope you can feel the love I have infused into these recipes and pass it on through your hands into the food as you prepare it for your loved ones. I would love for you to be able to cook with others so you can all have a laugh and en- joy spending time together. If I'm really lucky, you'll pick up a new trick or idea along the way and learn some- thing while you're making delicious mem- ories too! As usual, there is a ton of flexibility built into this plan, so please make it your own. May you enjoy some proper cup-filling, re- laxing time and honour your needs. Cheers to great health - mentally, physically, and emotionally. Huge hugs and love, Ashley
Festive Meal Plan
Cucumber Roasted
Jewel Potato
Salad Salad
BBQ Lazy
Skewers Eggplant
Ragout
Snowy Mint
Rum Chocolate
Balls Ice Blocks
Optional
Sides to Accompany the Meal
• Fresh sourdough bread or buns. Can be quickly tossed on the BBQ or under the grill for garlic bread.
• Mini platter or bowl of olives, sundried tomatoes, artichokes, pickles, and/or oysters.
• Simple leafy mixed-greensw salad with basic drizzle of flavoured olive oil and caramelised reduc-
tion of choice (balsamic, lemon myrtle, etc).
• Fresh crackers, pita bread, or crispbreads with sundried tomato pesto and/or cheeses.
• Simple pasta (ie. fettucine) tossed with pesto and topped with toasted pine nuts or capers and fresh
basil or cherry tomatoes.
• *Note, these items are not included in the shopping list.
Cucumber Jewel Salad Prep+Cook Times: 20 min. | Level: Beginner | Serves: 6
Ingredients: Instructions:
Salad: 1. Cut the onion into very thin sliver-moons (see Notes).
1 lg. White salad onion 2. Roughly separate these onion wedges by hand into a bowl.
1 med. Apple 3. Cut small thin pieces of apple (skin on or off). Add with onion.
½ Cup Feta, vegan or regular 4. Add all dressing ingredients to onions and apples and stir until
½ Cup Pomegranate morsels, fresh evenly combined.
~3 Cups Cucumbers 5. Set aside to soak and marinate (up to 24hrs in fridge).
½ Cup Pecans or walnuts, toasted
6. Crumb the feta and prepare the pomegranate into individual
pieces (jewels).
Dressing: 7. Cut the cucumbers in to bite-sized pieces.
1 Tbsp Light olive or sunflower oil 8. Chop and toast the pecans or walnuts under the grill until light-
1 Tbsp Rice or white wine vinegar ly browned.
3 Tbsp Balsamic vinegar 9. This salad is best if combined immediately before serving, but
1 tsp Salt individual ingredients can be prepared in advance. Toss all in-
2 Tbsp Lime or lemon, juice of gredients together and serve.
2 Tbsp Maple syrup
Notes/Tips:
1 2 3 4 5
− To cut onions into thin sliver-moons, first top and tail it and peel (1). Cut it down through the stem in half (2). Lay each half flat
on the cutting board (3). To thinly cut little wedges out of it, make sure your knife runs parallel with the "top and tail" of the
onion (4). Start from one edge near the cutting board and move up over the onion all the way to the other side as you cut (5).
− If preparing this salad in advance, get the onions marinating in the dressing for up to 24hrs before in the fridge. Prepare the
feta, toasted nuts, and pomegranate all in separate containers, ready to be combined on the day. Cut the cucumber fresh
on the day and only toss everything together immediately before serving.
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Roasted Potato Salad Prep+Cook Times: 25 + 35min. | Level: Beginner | Serves: 6
Ingredients: Instructions:
Salad: 1. Wash and dice the potatoes (scrubbed skins are fine) into ap-
6-8 Lg. Potatoes prox. 10-15mm cubes.
6 med. Radishes, red or daikon 2. They will crisp up better in the oven if you have time to pre-
1 med. Carrot cook the diced potatoes in boiling water for 12 minutes before
baking.
2 ribs Celery
½ Cup Fennel, optional 3. Arrange them on baking tray so they are not much more than
1 layer deep.
½ Cup Green onions
⅓ Cup Dill, or parsley, fresh 4. Drizzle lightly with olive oil and give a generous sprinkle of your
2-3 Tbsp Capers favourite all-purpose spice blend or S&P.
⅓ Cup Pickles (gerkins) of choice 5. Bake at 190°C (380°F) for approx. 30-40min. or until done to your
3 Tbsp Sunflower seeds, toasted liking.
3 Tbsp Pepitas, toasted 6. Thinly slice the radishes and finely dice or grate the carrot.
7. Finely dice the celery, optional fennel, green onions, dill and/
Optional add-ins to make it more of a or parsley
stand-alone meal: 8. Drain the capers and roughly dice the pickles (gerkins).
1 pkg. Tempeh, fried like 'bacon bits' 9. When the potatoes are done, turn the already-hot oven onto
1 tin Chickpeas the grill setting and move the rack to its topmost setting for
6 Hard-boiled eggs, sliced, or toasting the seeds.
1 Cup Hard cheese, cubed small 10. Arrange the seeds on a flat baking tray and toast them under
the grill, being careful to watch them continuously until they're
done so they don't burn!
Dressing:
1 Cup Mayo of choice 11. Once they're lightly browned, set them aside in a bowl to cool.
1 Tbsp Dijon mustard 12. Prepare any optional add-ins of your choosing.
1 Tbsp Apple cider vinegar 13. Make the dressing by stirring together all dressing ingredients.
1 Tbsp Honey or sugar 14. Once all salad ingredients are sufficiently cool, toss them to-
1 Tbsp Lemon or pickle juice gether with the dressing, reserving the seeds for a sprinkle on
1 tsp Salt top immediately before serving. Alternatively serve warm.
¼ tsp Pepper
Notes/Tips:
− Go Loaded! This is a hearty salad that can be a side or a main. It will last approx. 4 days in the fridge.
− Using egg-free mayo will be safer for summer picnics or lunchboxes where the temperature may not be perfectly cool at all times.
− Try substituting your favourite pasta instead of potatoes.
− Blanched potatoes can be frozen and baked straight from frozen to make this an even easier salad to whip up at any time.
− Serve over a bed of greens, or along with sauerkraut, olives, and smashed avo on toast or garlic bread. It can accompany other sal-
ads, be part of a festive buffet, or go well with any BBQ'd dish.
− If making this dish in advance, do not add the dressing until a hour or so before serving to preserve creaminess and other textures.
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BBQ Skewers
Prep+Cook Times: 20 + 20min. | Level: Beginner | Serves: 6
Ingredients: Instructions:
Skewers 1. Prepare your choice of skewers (metal, bamboo, short, long
1 pkg. 250g Tofu, firm or extra firm, or haloumi etc.). If you will be barbecuing them and using bamboo, pre-
soak the sticks in water now.
1 punnet Cherry tomatoes
~ 2 Cups Baby button mushrooms 2. Drain and cut the tofu or haloumi into 15-20mm cubes.
1 med. Zucchini 3. Wash cherry tomatoes and button mushrooms but leave whole.
1 lg. Onion, any kind 4. Slice zucchini into 15-20mm thick rounds.
1 lg. Capsicum, any colour 5. Cut the onion into quarters through the stem. Then cut each
½ Pineapple wedge in half so you end up with curved triangles that will be
big enough to skewer. Separate the pieces by hand. Note, the
smallest ones at the middle will need to be used in another
Marinade: dish.
2 Tbsp (2 cubes) Broth powder of choice
6. Cut the capsicum into similar sized pieces.
2 Tbsp Honey or rice malt syrup
7. Prepare the pineapple into ~20mm cubes.
2 Tbsp Olive oil
2 tsp Rice or wine vinegar 8. Skewer your prepared foods onto the skewers in a pattern or
1 tsp Salt however you like. Pineapple and tofu usually hold well on the
ends.
9. Prepare the marinade by stirring together all ingredients well.
10. Lay your skewers in a container and baste the marinade over
with a basting brush.
11. Allow to sit and soak for approx. 4hrs before cooking. Either
BBQ or roast until they are cooked to your liking.
Notes/Tips:
− The pineapple is a key ingredient as it brings a lovely sweetness to the experience.
− Other skewer additions could include fennel, button squash (quartered), par-cooked sweet potato, tempeh cubes, or
prawns.
− If using meat, it is best to skewer these separately to make sure they are cooked properly without over or under-cooking
the veggies.
− Extra marinade sauce can be brought to a boil and served as a dipping sauce (if there is no raw meat in contact with it, it
doesn't need to be boiled).
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Lazy Eggplant Ragout Prep+Cook Times: 10 + 50min. | Level: Beginner | Serves: 6
Ingredients: Instructions:
2 Onions, cut into thin wedges 1. Thickly slice (~2.5 cm = 1 inch) eggplant into long slices. Lay flat
1 med. Capsicum, diced chunky and generously sprinkle with salt.
4 med. Tomatoes, roughly cut 2. Let sit until moisture bubbles up onto surface (~10min?). Dab
1 tin or ~1 Cup Lentils of choice (cooked) this off with a paper towel.
3 Tbsp Olive oil 3. Chop into chunky cubes approx. 2.5cm=1 inch on all sides.
1 tsp Salt Oven-Bake Option
taste Pepper 4. Add all ingredients into a wide baking dish/casserole dish. Toss
2 med. Eggplants, (~1kg) see instructions roughly to coat and evenly distribute everything.
1-2 Tbsp Spice mix of choice (moroccan, 5. Bake uncovered for ~ 45-55min. on 180°C (360°F), tossing once
tandoori, cajun etc) halfway through.
⅔ Cup Tomato passata
Slow Cooker Option
6. Add all ingredients into a slow cooker crock. Toss roughly to
coat and evenly distribute everything.
7. It can be refrigerated overnight first or set to cook immediately.
8. Cook on Low for ~7hrs, or on High for 3 - 3.5hrs.
Notes/Tips:
− This is an unassuming but surprisingly flavour-packed dish that might just surprise you. Then when you see how easy it is to
whip together, it might just become a regular meal in your repertoire.
− For a different variation, try adding olives and/or capers towards the end of baking time.
− Add zucchini, mushrooms, baby button squash, and/or fresh chilis. Try using different kinds of beans and/or lentils.
− Instead of spice mix and passata, try curry powder and coconut cream.
− Can top with macadamia parmesan sprinkle or other grated cheese. Tastes even better the next day!
− As a meal, serve with rice, pita bread, and/or a fresh side salad.
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Copyright in this material resides with the authors and The Kitchen Coach.Snowy Rum Balls
Prep + Freeze Times: 15min. + 4 hrs | Level: Beginner | Serves: 12
Ingredients: Instructions:
~9 Medjool dates, pitted 1. Soak the dates and figs or sultanas in boiled water for 5-10 min-
½ Cup Figs or sultanas utes then drain.
2 tsp Vanilla 2. If you think your machine isn't very powerful, you may wish to
¼ Cup Rum of choice or 1 tsp roughly mix all ingredients in a bowl first and only process half
rum essence this mixture in the machine at once.
⅓ - ½ Cup Coconut sugar 3. Put all ingredients into a food processor and blitz until a very
⅓ Cup Cacao powder sticky ball forms.
⅛ tsp Salt 4. Roll this mixture into small balls in your hands and toss in snow
1 Cup Almond meal (coconut).
1 Cup Coconut, desiccated 5. Freeze and enjoy straight from the freezer.
1 Cup Corn flakes
extra Coconut, desiccated
Notes/Tips:
− It's tempting, but don't skimp on the sugar or the corn flakes here. The sweet and the crunch really help balance out the
rum and make this a moreish dessert. You may need to hide them a bit deeper in the freezer ;).
− Alternative coatings could include cacao powder, finely crushed nuts, or other sprinkles.
− For a rum-free version, try using ¼ Cup coffee-espresso shots (decaf or regular) instead of rum, and carob powder instead
of cacao powder (it's sweeter). Roll in crushed cacao nibs, wattleseed powder, or crushed chocolate-covered coffee beans.
− If you can get ahold of some Tonka beans, use 1 tsp of these shavings in addition to or instead of vanilla.
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Copyright in this material resides with the authors and The Kitchen Coach.Mint Choc.Ice BlocksPrep+Freeze Times: 15min. + 12hrs | Level: Beginner | Serves: 6-12
Ingredients: Instructions:
1 med. Avocado 1. For the yummiest result, make sure your melon or bananas are
1 Cup Mint, fresh, loosely packed quite ripe and sweet.
1 Cup Spinach, loosely packed 2. Blend all ingredients together in a blender, except for the choc-
~3 Cups Honeydew or other green olate, until smooth and creamy.
melon or banana (very ripe) 3. If you have a pre-frozen ice-block maker such as Zoku, take
3 Tbsp Honey it out of the freezer and drop in some chocolate shavings or
2 drops Peppermint or spearmint oil or ¼ chips against the edges, then pour in the creamy ice-block mix.
tsp essence, optional 4. If you are using standard ice block moulds, simply stir in the
⅓ Cup Chocolate chips or shavings chocolate chips/shavings by hand before pouring it into the
moulds.
5. Freeze and enjoy!
Notes/Tips:
− For a fancier version, dunk in just-melted (not hot) chocolate and coat in crushed nuts or coconut before serving immedi-
ately. This works best if the ice-blocks are frozen very hard to begin with.
− For a Christmas festive version, try adding some bright red goji berries, pomegranate pieces, raspberries, or strawberry
slices, and coconut shreds or crumbs.
− These can be made well in advance in batches so you can make lots but reuse a limited number of freezing moulds.
− Adding the mint essential oil or essence is optional and can be polarising. If in doubt, stick to the fresh mint only and add
more chocolate.
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Roasted Potato Salad:
6-8 Lg. Potatoes
6 med. Radishes, red or daikon
1 med. Carrot
2 ribs Celery
½ Cup Fennel, optional
Festive Meal Plan - Version 1 ½ Cup Green onions
⅓ Cup Dill, or parsley, fresh
2-3 Tbsp Capers
Cucumber Jewel Salad: ⅓ Cup Pickles (gerkins) of choice
1 lg. White salad onion 3 Tbsp Sunflower seeds, toasted
1 med. Apple 3 Tbsp Pepitas, toasted
½ Cup Feta, vegan or regular
½ Cup Pomegranate morsels, fresh Optional add-ins to make it more of a stand-alone meal:
~3 Cups Cucumbers 1 pkg. Tempeh, fried like 'bacon bits'
½ Cup Pecans or walnuts, toasted 1 tin Chickpeas
6 Hard-boiled eggs, sliced, or
1 Cup Hard cheese, cubed small
Dressing:
1 Tbsp Light olive or sunflower oil
1 Tbsp Rice or white wine vinegar Dressing:
3 Tbsp Balsamic vinegar 1 Cup Mayo of choice
1 tsp Salt 1 Tbsp Dijon mustard
2 Tbsp Lime or lemon, juice of 1 Tbsp Apple cider vinegar
2 Tbsp Maple syrup 1 Tbsp Honey or sugar
1 Tbsp Lemon or pickle juice
1 tsp Salt
BBQ Skewers
¼ tsp Pepper
1 pkg. 250g Tofu, firm or extra firm, or haloumi
1 punnet Cherry tomatoes
~ 2 Cups Baby button mushrooms
1 med. Zucchini Snowy Rum Balls
1 lg. Onion, any kind ~9 Medjool dates, pitted
1 lg. Capsicum, any colour ½ Cup Figs or sultanas
½ Pineapple 2 tsp Vanilla
¼ Cup Rum of choice or 1 tsp
rum essence
Marinade: ⅓ - ½ Cup Coconut sugar
2 Tbsp (2 cubes) Broth powder of choice ⅓ Cup Cacao powder
2 Tbsp Honey or rice malt syrup ⅛ tsp Salt
2 Tbsp Olive oil 1 Cup Almond meal
2 tsp Rice or wine vinegar 1 Cup Coconut, desiccated
1 tsp Salt 1 Cup Corn flakes
extra Coconut, desiccated
Lazy Eggplant Ragu
2 Onions, cut into thin wedges
1 med. Capsicum, diced chunky
Mint Chocolate Ice Blocks
1 med. Avocado
4 med. Tomatoes, roughly cut
1 Cup Mint, fresh, loosely packed
1 tin or ~1 Cup Lentils of choice (cooked)
1 Cup Spinach, loosely packed
3 Tbsp Olive oil
~3 Cups Honeydew or other green
1 tsp Salt
melon or banana (very ripe)
taste Pepper
3 Tbsp Honey
2 med. Eggplants, (~1kg) see instructions
2 drops Peppermint or spearmint oil or ¼
1-2 Tbsp Spice mix of choice (moroccan,
tsp essence, optional
tandoori, cajun etc)
⅓ Cup Chocolate chips or shavings
⅔ Cup Tomato passataShopping List
Festive Meal Plan - Version 2
FRESH PRODUCE: PANTRY, DRY GOODS:
1 med. Apple 1 Cup Almond meal
1 med. Avocado ⅓ Cup Cacao powder
~ 2 Cups Baby button mushrooms ⅓ - ½ Cup Coconut sugar
1 lg. Capsicum, any colour 1 Cup Coconut, desiccated
1 med. Capsicum, diced chunky extra Coconut, desiccated
1 med. Carrot ½ Cup Figs or sultanas
2 ribs Celery ½ Cup Pecans or walnuts, toasted
1 punnet Cherry tomatoes 3 Tbsp Pepitas, toasted
~3 Cups Cucumbers ¼ tsp Pepper
⅓ Cup Dill, or parsley, fresh 4 tsp Salt
2 med. Eggplants, (~1kg) see instructions 1-2 Tbsp Spice mix of choice (moroccan,
½ Cup Fennel, optional tandoori, cajun etc)
½ Cup Green onions 3 Tbsp Sunflower seeds, toasted
~3 Cups Honeydew or other green melon
or banana (very ripe)
1 Tbsp Lemon or pickle juice
2 Tbsp Lime or lemon, juice of
1 Cup Mint, fresh, loosely packed
1 lg. Onion, any kind
PANTRY, PREPARED:
2 Onions, cut into thin wedges 1 Tbsp Apple cider vinegar
½ Pineapple 3 Tbsp Balsamic vinegar
½ Cup Pomegranate morsels, fresh 2 Tbsp (2 cubes) Broth powder of choice
6-8 Lg. Potatoes 2-3 Tbsp Capers
6 med. Radishes, red or daikon ⅓ Cup Chocolate chips or shavings
1 Cup Spinach, loosely packed 1 Cup Corn flakes
4 med. Tomatoes, roughly cut 1 Tbsp Dijon mustard
1 lg. White salad onion 3 Tbsp Honey
1 med. Zucchini 2 Tbsp Honey or rice malt syrup
1 Tbsp Honey or sugar
1 tin or ~1 Cup Lentils of choice (cooked)
1 Tbsp Light olive or sunflower oil
FRIDGE FOODS: 2 Tbsp Maple syrup
5 Tbsp Olive oil
½ Cup Feta, vegan or regular
2 drops Peppermint or spearmint oil or ¼
1 Cup Mayo of choice tsp essence, optional
~9 Medjool dates, pitted ⅓ Cup Pickles (gerkins) of choice
1 pkg. 250g Tofu, firm or extra firm, or haloumi 1 Tbsp Rice or white wine vinegar
OPTIONAL: 2 tsp Rice or wine vinegar
1 Cup Hard cheese, cubed small ¼ Cup Rum of choice or 1 tsp rum
6 Hard-boiled eggs, sliced, or essence
1 pkg. Tempeh, fried like 'bacon bits' 1 tin ⅔ Cup Tomato passata
Chickpeas 2 tsp VanillaYou can also read
