Meal Plan February 5th

February, the longest shortest month of the whole year if you live in Chicago or any other place where winter drags on for months. It’s also my birthday month and I must confess that I love getting older. I’ve always wanted to be 40 so I guess this year gets me that much closer to my idyllic number. 34, I’m ready for ya! In other news tacos are back!!!! I can’t tell you how much I missed tortillas while on Whole30 last month. I can forgo almost all the rest without a problem but when Tuesday rolls around I want my tacos on corn or cassava flour tortillas. Alright, Alright enough about me…

See you in the kitchen!

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Meal Plan: August 14th

Wow, what a weekend! To say I overindulged would be an understatement but it was my best friend’s first time in Chicago and so there was just a lot of eating that needed to happen. On Friday night we also attended the Nom Nom Paleo book signing event for Ready Or Not! It was super awesome to finally meet Michelle and the whole family in real life after so many years of following her work and loving her recipes. In honor of the books release I’m going to cook from the book this week and if you don’t already have the book I hope this inspires you to pick it up.

MONDAY: Cold Ramen Salad

I’m going to make this one vegetarian with just the eggs and not include the pork but you could use any left over protein you like. This also includes the All Purpose Stir Fry Sauce!

TACO TUESDAY: Cracklin Chicken Tacos

How have I never thought about this combo I’m not sure! This chicken is crazy good and will make a great taco. I may add a slaw and some fresh salsa.

WEDNESDAY: Chicken + Shrimp Larb

I love the Vietnamese dish called Larb and I’ve made a lot of variations over the years. This one includes chicken and shrimp and is from the new book and was shared over on Skinny Taste.

FRIDAY: Asparagus Beef with Cauli Rice

This recipe hasn’t been shared by Michelle yet outside of the book but you can watch how to use the All Purpose Stir Fry Sauce from Monday night again.

Happy Planning!

Miso Glazed Wild Cod

I’ve been eating a lot more fish recently and specifically wild caught cod because it’s sustainably sourced, affordable and so versatile. If you can’t find cod any mild white fish will work. I’m serving these over chilled sesame zoodles from Zenbelly. This noodles are so good and can be made ahead! The combo of warm fish and chilled noodles makes this the perfect summer meal.

Miso Glazed Cod

  • 2 tbsp organic white or yellow miso
  • 1.5 tbsp rice wine vinegar
  • 1 tbsp water
  • 1 tsp lemon juice
  • 2 tsp coconut aminos
  • 1 tsp ginger (grated)
  • 1 garlic clove (grated)
  • 1/4 tsp black pepper
  • 4 wild caught cod fillets
  1. Preheat oven to broil.

  2. Whisk the glaze ingredients together and then top each of your fillets with the glaze.

  3. Place on a baking sheet and cook for 5-8 minutes depending on the thickness of the fish. I find that 6 minutes is perfect for me. 

  4. Serve over cauliflower rice or chilled sesame zoodles. Recipe link in notes.

Chilled sesame zucchini noodles recipe: