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find in your data recepies which are unique tasty make you feel full form world knows chefs. You can take inspiration form french thai indian poland greek italian mediterranean cuisine Diet must be 1750 cal carbs 120 max if in dish is more carbs then balance it with protein and fat Eggs per week max 14 Dishes must be big in size so they make you feel full and keep you ful for long time Must have 5 meals per day includes healthy snacks and desserts. In salads I want some nice dressings. 30 days day to day no repeat meals with full explanation of how to prepare it step by step including macros and weight and all kitchen techniques under each week / a tottal weekly shopping plan storage information meals must be coordinate in a way that ingredients d from previous day can be used next day to avoid any food waste. Avoid deep fry or frying - preferable baked in oven or cooked Zero pasta zero flour of any kind strawberries or any summer season fruits we have autumn so please use current season vegetables and fruits. Zero flaxseeds bread rice only coconut or normal milk no almond rice etc milk no dark choclate no corn no protein powder You can use all fruits siutable for season all cheese cottage cheese various recepies peanut butter in moderation Nuts / in low quanities honey Beans Beetroot Broccoli Cabbage Carrot Cauliflower Celery Cucumber Eggplant Lettuce Onions Parsley Peas Pumpkins Spinach Spring Onion and Tomatoes. Brussels Sprouts Potatoes Sweet Potatoes and Zucchini asparrgus avocado All meats and hams sausages etc. Fish focus mainly on cod fish salmon in very low amount shrimps Take inspiration form following recipes Asparagus artichoke and grape tomato salad with cottage cheese / * 1 tbsp olive oil * 2 tbsp white wine vinegar * 1 tsp Dijon mustard * 1/4 cup roughly chopped chives * 2 bunches asparagus trimmed blanched in boiling salted water for 2 minutes refreshed halved lengthways * 200g grape tomatoes sliced lengthways * 8 artichoke hearts in brine drained halved * 1 butter lettuce leaves separated * 1/2 cup (100g) Bulla Cottage Cheese Zucchini rissoles * * 275g lean beef mince * 1/2 small brown onion grated * 1 zucchini grated excess liquid squeezed out * 2 tbsp Bulla Cottage Cheese * 1/2 tsp mild curry powder * 1 egg lightly beaten * 1/2 cup dried breadcrumbs * olive oil cooking spray * 500g butternut pumpkin deseeded peeled chopped * 1/4 cup skim milk warmed * 2 cups baby spinach * 1/4 cup low-fat yoghurt * 1 1/2 tbsp mango chutney * 1 tbsp mint leaves finely shredded * 4 frozen corn cobs steamed to serve * Quick veg and cheese frittata/ 55g (1 ⁄3 cup) frozen peas * 50g (1 ⁄3 cup) podded frozen edamame * 2 eggs * 2 tbsp unsweetened almond milk * 1 tbsp chopped fresh dill plus extra to serve * 1 ⁄2 small zucchini thinly sliced * 2 tbsp Bulla Cottage Cheese * 20g baby spinach Asparagus with dill yoghurt dressing and egg * * 2 eggs at room temperature * 2 bunches asparagus ends trimmed * Dill yoghurt dressing * 90g (1/3 cup) low-fat natural yoghurt (99.8% fat free Pauls brand) * 1 tbsp chopped fresh dill * 1 tbsp fresh lemon juice * 2 tsp white wine vinegar * Salt & freshly ground black pepper 2 eggs at room temperature * 2 bunches asparagus ends trimmed * Dill yoghurt dressing * 90g (1/3 cup) low-fat natural yoghurt (99.8% fat free Pauls brand) * 1 tbsp chopped fresh dill * 1 tbsp fresh lemon juice * 2 tsp white wine vinegar * Salt & freshly ground black pepper Protein-packed veg and cottage cheese slice pie 250g broccoli cut into florets * 2 small zucchini grated * 1 tsp extra virgin olive oil * 1 large carrot peeled grated * 75g (1/2 cup) frozen corn thawed * 75g (1/2 cup) frozen peas thawed * 6 eggs * 250g (1 cup) cottage cheese * 2 tbsp wholemeal plain flour * 25g (1/3 cup) finely grated vintage cheddar Cottage cheese and garlic Dip with veggies * 200g Bulla Cottage Cheese * 1-2 tbsp lemon juice * 1/2 tsp rosemary leaves finely chopped * 400g canned cannellini beans rinsed and drained * 1 cloves of garlic roasted * 1 tsp salt * 1/2 tsp freshly ground black pepper * Olive oil * Assorted heritage carrots peeled trimmed and blanched Sour cream cottage cheese and heirloom tomato tart * 1 2/3 cups plain flour / exchange flour to something else * 125g unsalted butter chopped * 1 extra-large egg * 1 tbsp chilled water * Tart filling * 2-3 heirloom tomatoes thickly sliced * 1-2 tsp extra-virgin olive oil plus extra for drizzling * 10 fresh thyme sprigs plus extra * 200 ml Bulla Sour Cream * 5 extra-large eggs * 100g Bulla Cottage Cheese * 1/2 cups grated parmesan cheese * 5 sprigs of thyme extra leaves removed Roasted pear salad with hazelnuts cottage cheese and pancetta Ingredients (14) * Dressing * 80ml honey * 4 firm pears cut into wedges * 1 tsp fennel seeds * 60 ml olive oil * 40 ml olive oil * 1/2 cup hazelnuts * 60 ml apple cider vinegar * Salad * 120 g thick cut piece pancetta diced * 400 g Bulla Cottage Cheese Original * 50 g feta crumbled * 2 tsp chives chopped * sea salt * freshly ground black pepper * 200 g crisp lettuce leaves