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MEAL PLAN week of October 29th

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It’s been forever since I’ve added meal plans to the blog but after taking a poll the majority of you guys wanted them back so here we go! I’ve been on a winter squash kick as of late and this week I’ve added a couple more. Winter squashes are hearty, flavorful and very nutritious. Butternut squash and delicata are my top favs for their versatility but there are so many varieties available now to get creative with. It’s also Halloween week and Nova could is so ready to live out her Princess Elsa dreams on Wednesday. If she had it her way she’d be decked out on the daily, blonde wig included!  When it comes to trick or treat candy the past couple of years she has been under the impression that the candy disappears the next day, or she’s just completely forgot that she collected a bag of sugar the night before. I have no idea how I’ve been so lucky the past two years. Either way I’ll let her eat as much as she wants on Wednesday and if she remembers on Thursday morning then we will ration out her favorite 10 pieces and the rest goes in the trash.  Wish me luck!

MONDAY: Instant Pot Dal with Split Peas 

I’m making this with a side of cauliflower rice but you can use white rice as well.

TUESDAY: Butternut Squash, Kale & Pepitas Tacos

These are so good! Just remember to soak the cashews in advance.

THURSDAY: Butternut Squash Noodles With Sausage & Peppers 

I absolutely love this recipe! Feel free to leave out the sausage for a plant based meal and add mushrooms instead.

FRIDAY: Instant Pot Korean Short Ribs 

This is also a favorite recipe! Serve with cauliflower rice or white rice and a side of kimchi.

 

Chai Spice Muffins With Vanilla Glaze

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It’s officially sweater weather over here which means comfort foods and warming spices are back on my mind. Chai Tea is one of those cozy beverages that I love for it’s rich blend of ginger, cinnamon, cardamom, cloves and black peppercorns. I was super excited when Dona Chai reached out to sample their award winning Masala Chai concentrate! Small batched in Brooklyn and sourced with quality ingredients and sustainability in mind this concentrate is delicious to drink as it is to make tasty treats. I created these gluten and dairy free Chai Spice Muffins With Vanilla Glaze and Nova could barely keep her little hands off of them so we could take this pic! Dona Chai is offering 15% off their site with code JULIAANDCHAI so you can also enjoy a cozy beverage and make a batch of these muffins. Enjoy!

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Chai Spice Muffins With Vanilla Glaze

Course Breakfast, Dessert
Cuisine American
Keyword Chai, Gluten Free, Muffins
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12

Ingredients

  • 2 cups Bob's Red Mill All Purpose Gluten Free Baking Flour
  • 1 tsp guar gum or xanthan gum
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tsp cinnamon
  • 1/3 cup maple syrup
  • 1/2 cup Dona Chai Concentrate
  • 1/2 cup coconut milk
  • 2 eggs
  • 2 tbsp coconut oil melted

Vanilla Glaze (optional)

  • 2 tbsp coconut milk
  • 2 tsp vanilla extract
  • 1/2 cup confectioner's sugar

Instructions

  1. Preheat oven to 350 F. Lightly grease a standard 12 muffin pan or fill with muffin liners. 

  2. Whisk together the gluten free all purpose flour, guar gum, salt, baking soda, baking powder and cinnamon in a bowl and set aside.  

  3. In a separate bowl whisk the eggs, maple syrup, Dona Chai Consentrate, coconut milk and melted coconut oil until smooth. 

  4. Mix the dry ingredients into the wet until smooth. 

  5. Fill the muffin cups about half way with the batter and bake for 17 minutes or until a toothpick inserted into the middle comes out clean. 

  6. Cool in the pan for 5 minutes before turning out onto a wire rack to finish cooling. 

  7. Whisk together the ingredients for the glaze if using until smooth adding more sugar as needed to thicken to desired consistency. Drizzle on top and enjoy!

  8. Store in an airtight container on the counter for up to 5 days. 

MEAL PLAN July 9th

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Hey guys! It’s been a couple of weeks since I’ve posted a meal plan and I’m ready to get back in the swing of things. Between, wedding planning and summer travel I’ve been a little distracted. I also plan on starting a Whole30 because I’m getting married in 36 days and I want to feel my best going into August. I typically do one Whole30 a year and in January but after coming back from vacation I am ready for a reset. Everyone has different experiences and reasons for doing a Whole30 and mine are increased energy, mental clarity, great sleep and I notice better digestion overall. I tend to loose maybe five pounds so this isn’t about weight loss for myself but truly taking more time to be aware of what and how food and beverages effect my whole being. I’m also excited to focus on all the beautiful produce that is available this time of year vs the winter season and get grilling! This whole week is brought to you by the June/July Grilling Bon Appetit magazine because there are tons of compliant tasty looking recipes to choose from!

See you in the kitchen!

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MEAL PLAN June 18th

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Hey guys, I’m back after a week off from following the weekly meal plan. I really do enjoy having an idea of what I’m making most of the time but once in a while it’s good to shake it up and also take a break. I also created a new recipe that I’ll be sharing this coming week that I truly love. Moroccan Roasted Carrots & Beets! I was inspired by a similar dish I’ve had at the Whole Foods salad bar and wanted to recreate something at home. I’ve also been in a grilling mood since we got a Traeger grill and this week I’ve added more grilling recipes to the mix. This Sunday is Father’s Day and all I can say is I owe my love of food to my dad. My mom and him both cooked for us growing up and when I lived at home I would call him the king of making something out of nothing! We have so many happy memories that involve buying too many things at the grocery store and eating too many chips and salsa. Happy Father’s Day to all the dads out there. Hope you know how much you are loved and appreciated!

See you in the kitchen!

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MEAL PLAN June 4th

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Happy June! Summer is finally here and I’m so excited! Summer is my favorite season and we’ve had the longest winter this year so I’m ready for the heat. I’m also ready to start grilling all the things. Nathan and I just received a Traeger Grill and we couldn’t be more giddy or excited because now we can smoke and grill with the best wood fired grill in all the land. With that said I’ll be adding more grilling recipes to the meal plan this summer because I haven’t had a proper grill in over two years and this girl loves to grill everything from veggies to seafood and meats. Here’s to grilling season!

See you in the kitchen!

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