Wednesday

Ingredients

• 1 slice Sourdough bread
• 0.5 Avocado
• 1 tsp Lemon juice
• 0.25 tsp Chili flakes
• 1 pinch Flaky salt
• 1 tsp Olive oil

Method

1. 1Toast the bread until golden.
2. 2Smash avocado with lemon and salt; spread on toast.
3. 3Drizzle with olive oil and top with chili flakes.

Ingredients

• 1 Gluten-free wrap
• 0.33 cup Hummus
• 0.5 cup Carrot, shredded
• 0.5 Cucumber, sliced
• 1 handful Baby spinach
• 0.25 Avocado
• 1 tbsp Fresh dill

Method

1. 1Spread hummus across the wrap.
2. 2Layer vegetables and avocado; sprinkle with dill.
3. 3Roll tightly, slice in half, and serve.

Ingredients

• 1 cup Arborio rice
• 4 cup Warm vegetable broth
• 0.5 cup Dry white wine
• 1 Shallot, minced
• 2 tbsp Butter
• 0.5 cup Parmesan, grated
• 2 tbsp Fresh parsley

Method

1. 1Sauté shallot in butter until soft.
2. 2Add rice, toast 1 min; pour in wine and reduce.
3. 3Add warm broth ½ cup at a time, stirring, until rice is creamy (20 min).
4. 4Stir in parmesan; top with parsley.