I got $50 worth of gluten-free, dairy-free shopping from Woolworths and I'm going to turn it into five breakfasts, five lunches and five dinners.

I got $50 worth of gluten-free, dairy-free shopping from Woolworths and I'm going to turn it into five breakfasts, five lunches and five dinners. This one was a challenge. I've had some gluten-free, dairy-free girls in the comments and they said, wish we could do this but it would cost us at least double. So, here we are. I have done it. I'm a nutritionist. I have curated this meal plan. It is gluten-free, dairy-free, mostly whole food organic ingredients. It would suit a celiac, gluten-intolerant person, dairy-intolerant or someone with a dairy allergy, but it would also just suit someone who is in a fat loss phase, someone who is looking to build or maintain muscle. Okay, first thing we are going to get started on is breakfast, which is overnight buckwheat. So, we are going to start by weighing out 250 grams of raw buckwheat into a bowl. Great, and then we are just going to give this a really good rinse and drain it. Great, now I'm just going to grab the jars and we are going to portion out 50 grams of buckwheat into each jar. Now we are going to go in with to each jar with 40 grams of coconut yogurt. I bought these pouches because it is the most cost-effective way to do it for the amount that I needed, but if you are someone that eats a bit of coconut yogurt, just buy the tub. Now I am going to take my almond milk. I have got organic unsweetened almond because a lot of almonds are full of seed oils and crap and so even though I need to stick within the $50 budget, this is something that I am willing to spend the money on. No one should be drinking as much seed oils as they are putting in alternative milks. But we are going to go in with 100 mils of almond milk now in each jar. Now that that is in, I am going to go in with 15 grams of chia seeds in each jar. Okay, great. Now I am just going to go in and give all of these jars a good stir to combine everything. Now just to top them off, we are just going to go in with a sprinkle of cinnamon on top. And just like that, our five breakfasts are done. These will go in the fridge and they will be ready to eat after they have been in the fridge overnight because the buckwheat needs to activate. But these, I will put the macros in the caption, but not to be missed on these is the micronutrients. These are so nutrient-dense and as always, in our breakfast, they are full of pro and prebiotics. So, this is great for your gut health, great for your general health, your immune system. These are awesome gluten-free, dairy-free breakfasts. I'm going to get started on our lunches. For lunches, we are making Mexican loaded sweet potatoes. So, first things first, I've got the oven preheating to 200 degrees. I'm going to start by just chopping all of my sweet potatoes in half. Now I'm just going to give these a good rinse and then I am going to pop them face down on my baking tray. Now I've got them all on my baking tray and you can put whatever you want on these. A bit of butter, I'm going to put a bit of coconut oil. You can leave them as they are, but I like to put a bit of oil on top to make them nice and crispy. I'm just going to salt these and into the oven. Probably cook those for a good 45 minutes. Great, while those are cooking, I'm going to heat up my fry pan on a high heat. I am going to chop this jalapeno and just get this ready. I am just going to use these to top them. For this recipe, we are going to be using half-half pork and beef mince and we are going to flavor it with once again a Mingle taco base. So, I'm going to go and pop into the pan. Break that down. Whilst we are waiting for that to start browning, I am going to get a start on dinners. So, for dinners, we are making a chicken red curry and a satay tofu. So, I am going to start by chopping the chicken breast for our curry. I am just going to roughly dice this. I've got 350 grams of chicken breast here, so this is going to do three dinners. Now I am going to pop this over in a pot I've got heating on high heat over here. Whilst those are cooking, I am just going to get started on chopping some veg for the curries. Just going to roughly dice this carrot. And potato. Also going to dice this one. Mind you guys, I got home from the school run at 3:15 and I have to leave for training at 4:15, so I'm going to do this whole week's worth of meal prep in less than an hour. Going to take the skin off the onion and I'm just going to dice that as well. Okay, our mince is all brown now, so I am going to pour this packet of Mingle taco seasoning in there. And just going to pop some water in the pan as well to let that sauce up and then we are going to let that all cook down. Our chicken is cooking nicely as well, so I'm going to take half of this veg and pop that in there. I am going to pop all of the potato in with the chicken, but just half of the carrot and onion. I'm going to stir that around a little bit just to let the onion fry up and soften a little bit. And I can turn the taco mince mix down now because this is cooking up nicely. Okay, great. Now in with the chicken and veg, I am going to put half of this can of red curry paste. Put the other half to the side. And I'm going to pop half of this tin of coconut milk in there as well. Half of that in. Pop that to the side. I'm also going to add a little bit of water to that curry mix. And I am just going to leave that at a medium heat to simmer. Now our Mexican mince is cooked, so we can turn that off. And I'm going to get that out into a bowl. Now in the pan, I am going to pop the remainder of this veg in there. And I am just going to cook that until the carrot and onion softens and browns. Now in a bowl, I am going to combine my satay sauce. To make that we need about a quarter cup of peanut butter. We are going to pop in the rest of our red curry paste. And the rest of the coconut milk in there as well. And just give that a really good stir to combine it. Once that is all combined, we are going to pop it into the pan with the veg. And just give it a good stir. We are going to pop that down to medium heat and just let that simmer away as well. Now we can get our tofu. We want about 200 grams of tofu. This is going to go for two dinners. And we are just going to slice that into about 1 centimeter thick strips. Once again, got plenty of tofu left for next week. I am going to boil the kettle. Side note, while I'm waiting for the kettle to boil, I have been making these, the banana bread chocolate dough balls. I've made a few batches since I made the video because they are incredible. These are a delicious treat. All right, the kettle has boiled so I'm going to get a big bowl. And we are going to take our rice noodles. I am going to take the whole packet because we are going to serve both of our dinners on this. I am going to pour the hot water all over them. And then get a fork to break them up. Just going to separate them a bit. And then I am going to set them off to the side and let that cook in there for about 10 minutes. Whilst I am doing that, my satay is ready so I'm going to turn that off. I'm also going to pour that into a bowl. Just going to heat this pan on high heat again. Side note, look at this satay, looks delicious, smells delicious. Okay, I'm going to strain the noodles. Great, now our pan is hot so I'm just going to sear our tofu. And while that is cooking, I am going to start portioning up our dinners. First, I am going to get noodle in the base of two containers. Rice noodles in the bottom of these two dishes. I am going to come in with a layer of our satay and veg. Now I am just going to flip over my tofu. Great, while the other side of the tofu is cooking our red curry is now ready so I'm going to turn that off and I am going to start serving those up. So, I'm just going to put rice noodles in the base of each container again. Great, I have got the noodles in the bottom of each of the containers. Now I am going to serve them all with a portion of the curry. This is another crazy nutrient-dense meal, not just in the veg, but in the curry paste is the spices, it's all so good for your immune system, so many micronutrients. So that is our first three dinners done, delicious. Okay, I'm going to take my tofu off now. And I am just going to slice that. And serve it on top of my satay. Yum, so that is our five dinners. Now we are going to start putting our lunches together. I'm just going to serve them in this big tray and then take them out day by day rather than doing individual containers. Going to start by getting our sweet potatoes out of the oven. These look so good. Now I am just going to take this over and pop them face up in the tray. Oh my gosh, yum. We have got so much delicious, soften the inside, crispy on the outside sweet potato. Now I am just going to go and score the middle of these. Now these are like perfect sweet potato boats. I am going to come in with my Mexican mince. I am just going to go in over these with some corn kernels. I'm just going to go in on top and chuck some fresh jalapeno on these. If you're not dairy-free, some cheese or some sour cream, Greek yogurt would go really well on these. Look at these Mexican sweet potato boats. What a delicious lunch. That is another $50 for a whole week's worth of meal prep. This is a gluten and dairy-free meal option. We have got our overnight buckwheat and chia seed puddings with cinnamon. These are so nutrient-dense, full of pre and probiotics, bursting with live cultures, so good for the gut health and just good for your immunity and your health in general. We have got our chicken red curries. These look unreal. The macros on these are going to be great. As always, I'll put the macros in the caption. These satay tofu rice noodles and my personal favorite is these Mexican loaded sweet potatoes for lunches. These look incredible. And that is gluten, dairy-free, five breakfasts, five lunches and five dinners for $50.