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OTHER SOCIAL MEDIA: Snapchat: bella_fiori Instagram: https://www.instagram.com/isabella_fiori Twitter: https://twitter.com/IsabellaLFiori Spotify: https://goo.gl/PjzzPq PO BOX 642 MORNINGSIDE, QLD, 4170 AUSTRALIA RECEIPIES: DAY ONE BREAKFAST: white choc chip + macadamia pancakes https://goo.gl/fJCX7F LUNCH: fajitas from BOSH book Step 1: slice onions and dice garlic and add to oiled pan Step 2: slice capsicums and add to pan Step 3: sprinkle 1/2 tbsp of brown sugar + pinch of salt Step 4: mix 1tsp chilli powder, 1tsp cumin, 1tsp paprika, 1/4tsp cayenne pepper, 1/4tsp garlic powder, pinch of salt in a bowl and add to capsicums Step 5: reduce capsicums to low heat and cook for 30 mins until soft, stirring regularly Serve with: salsa, gauc, rice, refried beans, black beans and tortillas DINNER: red curry from BOSH book + vegan naan Make the paste: Blend together roasted cumin seeds (1tsp), ginger (roughly chopped) (2cm piece), shallots (5), garlic (5 cloves), lemongrass (2 stalks), peppercorns (1tsp),1/2 roasted capsicum from jar, tomato puree (2tbsp), kaffir lime leaves (3), lime juice and splash of water For curry: Step 1: put pan on high heat and add oil Step 2: add 100g of curry paste and cook for 2 mins Step 3: pour in 400ml coconut milk + 150ml vegetable stock + stir Step 4: add 4 tbsp soy sauce, 2tbsp agave syrup, 1tbsp sugar, 2 slice capsicums, 200g mushrooms, 60g baby corn, 160g tomatoes Step 5: bring to boil and simmer for 7-10 mins until vegetables cooked DAY TWO BREAKFAST: Avo toast from chapter IV LUNCH: build your own pizza from crust cherry tomatoes chilli garlic roasted capsicum vegan cheese cherry tomato napoli sauce vegan aioli DINNER: vegan cheeseburger from grill'd DAY THREE: BREAKFAST: oats https://goo.gl/p4eAZw LUNCH: vegan cashew alfredo https://goo.gl/AX8Gx7 DINNER: leftovers DAY FOUR: BREAKFAST: waffles https://goo.gl/5DkemC LUNCH: indian takeaway (aloo baigan) DINNER: stuffed capsicums Step 1: half capsicums Step 2: put capsicums in oven while you get everything else ready to let them soften (200 degrees c & fan forced) Step 3: cook rice with vegetable stock + water Step 4: while rice cooks cut all the veggies (we used mushroom, onion, tomato and chilli) Step 5: put it all in a bowl with some black beans + corn + garlic, mixed herbs, tuscan seasoning, paprika, cumin, pepper and salt and mix Step 6: cook all vegetables in with rice + add can of diced tomatoes Step 7: take capsicums out of oven and fill with rice mixture Step 8: put a high heat oil on and around capsicums and cook for about 40 minutes Step 9: Take alfoil off and cook for another 5 mins The sauce: https://goo.gl/1JbzXk DAY FIVE: BREAKFAST: uber eats (vegan mince + avo toast) LUNCH: loving hut brisbane tex mex bites, vegan korma + carbonara DINNER: paw paw asian kitchen spring rolls + curry + naan DAY SIX: BREAKFAST: the smug fig smashed avo LUNCH: capsicum + left over sauce the sauce: https://goo.gl/1JbzXk DINNER: leftover stuffed capsicum + sauce DAY SEVEN: BREAKFAST: oats with raspberries, blueberries, banana and strawberries LUNCH: vegan caesar salad dressing: https://goo.gl/Q2KkeT ingredients: vegan bacon: https://goo.gl/Za7kLp crutons, vegan parmesan, lettuce, tomato DINNER: who knows lol

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