Weekly Menu Ideas: 12-05

The Strawberries Are Not Always Sweeter on the Other Side

When I lived in South Africa, I used to dream of having a beautiful kitchen. You know—the kind with polished countertops, deep drawers that glide open effortlessly, space for everything, and sunlight that pours through the windows while I prepare a meal. But back then, I didn’t quite understand what it meant for a kitchen to be the heart of a home.

Then I moved to the Netherlands.

Without realizing it, the kitchen became my sanctuary. Not the Pinterest-perfect version I had once imagined, but a real, lived-in space. One where mismatched containers live next to Dutch cheeses and jars of spices from home. One where I’ve learned to get creative, to make simple meals that nourish both body and soul.

I’ve embraced my Dutch life fully—especially the food. Visitors often comment on how fresh and high-quality the fruits and vegetables are here. “So much better than in South Africa,” they say. And they’re not wrong. The produce here is crisp, vibrant, and almost always in perfect condition. But today reminded me that freshness isn’t everything.

This morning, I bought a pint of strawberries. They looked perfect—bright red, plump, and firm. Usually, they’re gone before I even get a chance to enjoy one. My kids devour them like candy, and I don’t mind. But today, I beat them to it. I popped one into my mouth, expecting that sweet, juicy burst I remembered from home.

Instead, it tasted like crunchy water.

Not sour, not spoiled—just...empty. It was a small thing, but in that moment, it struck me. This was why I rarely buy strawberries here.

For everything I’ve gained in this new kitchen—ease, inspiration, and a deeper connection to food—I’ve lost the sweetness of the strawberries. The kind that grew in the sun-drenched soil of my childhood, picked on the farm and eaten in our desserts.

I wouldn’t trade my new life or my beloved Dutch kitchen. But every now and then, I’m reminded that not everything is sweeter on the other side.

Weekly Menu - 12 May

Monday

School Lunch: Saucy Wraps

Dinner: Thai Chicken Soup

Tips for this idea:

Wraps are generally an easy meal to prepare especially when you have some cold meats stored in the fridge. I usually pop this on a wrap with sauce and lettuce and cucumbers and the kids really enjoy it especially with their own sauces.

For the Thai Chicken Soup Recipe

This is a new recipe I tried a few months ago, and is relatively easy to make. If you vegan or vegetarian you call make this meal using a significant

Ingredients:

• Oil

• 1/2 Onion & Fresh Chili

• Chicken Pieces / Chicken Fillets

  
  

Fry the onions & chili in a pot until golden brown, then add in your chicken, and cook it. When it is halfway cooked add in the following:

• Garlic & Ginger Paste 1 tblspn

• 1 tspn of Tomato Paste

• Spices of your choice ( I usually add some Paprika (1/2 tsp), Masala (1 tsp) & Salt (1/2 tsp))

  
  

Cook the chicken completely, then add in 500 ml of coconut milk.

Depending on your preferred consistency you can add some water to make it more soup like.

In a separate pot prepare the noodles of your choice. I prefer a thicker noodle but ramen noodle works just as well.

The key to this recipe is not adding the noodles to the soup but only adding it as soon as you are going to eat it that way it does not overcook.

Finally add some coriander and cilantro to the top with some fresh chili if the spice is not enough.

Tuesday:

School Lunch: Mini Pizza

Dinner: Mash Potato, Roasted Veg & Steak

Tips for this idea:

I love this meal because it’s an easy way to count your macros. Feel free to add any vegetables . For vegans and vegetarians there is a wide range of grilled or baked options for example falafel or vegan meatballs. If you have extra time or energy, this pairs well with a mushroom sauce.

Wednesday:

School Lunch: Croissants

Dinner: Baked Beans & Sausages (Baked or Cooked)

Tips for this idea:

This is a great meal that can be made with vegan or vegetarian sausages. It’s basically a baked bean curry added to already cooked sausages.

Thursday:

School Lunch: Cheese Quesadilla

Dinner: Tomato & Feta One Tray Pasta

Tips for this idea:

This meal is one of my favorites because it’s easy to prepare. Add chopped onions, cherry tomato and feta cheese to an oven dish. Drizzle with oil and add some salt and pepper to taste. Bake it until the feta cheese is well baked and make the tomato is cooked. Add in some cooked pasta and enjoy!

Friday:

School Lunch: Wings & Sauce

Dinner: Sloppy Joes

Tips for this idea:

Sloppy joes are great, it’s cooked mince in a nice gravy but spiced with herbs of your choice instead of red spices. Add some meat spice and cook it slowly. When it’s done add it to some baked bread rolls and enjoy.

Saturday:

Lunch: Chip & Dip

Dinner: Greek Bowls

Tips for this idea:

Greek bowls is basically all ingredients of a Greek salad added to a platter (think cucumber, feta, olives, corn, red onions, tomato) with grilled chicken cut up in bite sized pieces. Add rice on the side and some tzakiki to as a dressing.

Sunday:

Lunch/Supper: Stew & Rice

Tips for this idea:

Another great way to end the week, with a stew of your choice. It can be easily adapted to suit vegans and vegetarians instead of the chicken you can add additional vegetables of your choice. Cooked in a good stock this is a great way to add much needed nutrients for the whole family.

I hope this makes this week easier for you. If you feel like you this is something you need for the weeks ahead, please subscribe to our weekly newsletter.

Please feel free to share your thoughts and ideas for next week. ♥️