Eat The Goat

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Eat The Goat (ETG) makes meal planning easy for those who've never been confident in the kitchen - especially singles cooking for themselves. The Goat delivers weekly menus, complete shopping lists and no-nonsense instructions that help you eat well without the stress of making decisions. Eat The Goat Remote (ETGR) is the rugged sibling, created for campers.. Think campfire-friendly meals, no-fuss

pantry planning, and tips for cooking off grid. Whether you're at home or hitting the road, ETG & ETGR is your kitchen wingman.

27/03/2026

Quick salad bowl.

1 corn kernel
1 small Lebanese cucumber
1 spring onion
1 cup cooked shredded chicken
1/4 cup fried white rice
1/2 cup cooked sweet potato

Nut mix
Heat gently in pan add soy just before you bring off the heat.
6-8 cashews roughly cut
1 tsp black sesame seeds
1 tsp white sesame seeds
1/2 tsp chili powder or flakes
1 tsp soy sauce

Add to bowl

Dressing

1 tbsp soy sauce (don’t go higher)
1½ tbsp lime juice (this is key)
1 tsp honey (or maple)
1 tsp sesame oil
1 tbsp olive oil
Whisk together and drizzle on just before eating

25/03/2026

Cold roasted tomato salad with red capsicum garlic feta parsley and lemon.

This fed 3 people:

1 1/2 - 2 cups cherry tomatoes
1/2 large red capsicum cut into large-ish chunks
4 cloves garlic - roast skin on
1 tbsp olive oil

40g Australian Feta cheese - crumble
Large bunch of washed parsley… cut it roughly.
1/2 lemon

Roast tomato garlic and capsicum, olive oil on 180degrees for 35-40mins

Remove skin from garlic and squish the garlic - mix in pepper and salt

Pop in fridge for 15 mins until cold
Then crumble feta over tomatoes - add parsley and then drizzle lemon over the top.

This salad can be served with snags, grilled chicken, chicken schnitzel, fish, steak (rump or eye fillet) or even tuna burgers!

So versatile… and incredibly tasty I may say myself ☺️

24/03/2026

Made this. Loved it.

1 cup uncooked quinoa (cooked)
1/2 cup parsley diced
1/2 can canned chickpeas
1/2 can white beans
40g red onion cut super fine
2 - 4 tbsp roasted pistachios
This reel doesn’t show the feta cheese - I had this on the side as we had a vegan friend over for dinner - I dressed the feta with lemon rind and olive oil (drizzle)
Don’t forget the twist…
4 Medjool dates
6 cherry tomatoes

This comfortably serves 4 people. With some leftovers for lunch the next day.



Dressing
1 tbsp olive oil
1 tbsp lemon juice
Salt + pepper

23/03/2026

Just a couple of carrots….

And a simple dressing

1 tbsp honey
1 tbsp olive oil
1 tbsp lemon juice
2 carrots

Simple!

22/03/2026

Hold onto your hats… this is a doozie.

Dates squished with PB and cornflakes drizzled chocolate into the freezer and bobs your uncle. A Snack!

21/03/2026

this is what i make when i can’t be bothered but still want something good

roasted beetroot + avocado + crunchy pumpkin seeds
quick dressing and you’re done

had it with a goat burger but use whatever you’ve got





20/03/2026

Interchangeable ingredients.

This was great with Pork!




19/03/2026

All green salad. Sugar snaps, snow peas, beans + fresh beans … this is the base.

Crunchy, fresh and so good.

Serve it with whatever protein you have in the fridge…





18/03/2026

Crunchy coleslaw that actually tastes good.

Fresh cabbage, carrot and a sharp dressing.
Perfect with grilled chicken, steak or fish.

Eat The Goat – feeding the herd




17/03/2026

Kipfler potato + giant white bean salad with a sharp sumac onion dressing.
Salads shouldn’t be boring.

This one is lemony, punchy and perfect eaten cold. I swapped olives for capers and added potatoes because that’s what was in the fridge.

Serve it with grilled rump, eye fillet or chicken and dinner is basically done.





11/03/2026

I’ve lost my voice this week.

This was a doozie. Sourdough croutons (toast cut into chunks) cos lettuce, half a tomato, avo, red onion (a smidge) tsp capers and 1 anchovy. With salad dressing (red wine vinegar, Dijon mustard, olive oil and lemon juice).
And a poached egg…. Drizzle of chili oil - when cooking and when plated.

Hubby liked it… a lot.

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