Meal Plan: December 4th

December is officially here. Our tree is up and under constant rearrangement because little miss Nova cannot keep her hands off the ornaments! In food news I’ve got a good diverse meal plan for the week that I hope you’ll enjoy from a couple of my favorite bloggers.

I’ll see you in the kitchen!

MONDAY: Curried Beef + Apricots + Almonds

> I love recipes from Zenbelly and this is another great way to use ground beef outside of meatballs and burgers. You can serve this with rice or cauliflower rice.

TACO TUESDAY: Green Scallop Tacos

> Scallops are actually really quick and easy to make at home and totally delicious with this green avocado salsa. If scallops aren’t your thing this would also work with shrimp or cod.

THURSDAY: Skillet Roasted Moroccan Chicken & Olive Tagine

> This recipe is making me swoon. I can’t wait to make this one!

FRIDAY: Paleo Beef Brisket Pho

> I love following I Heart Umami and this Instant Pot pho recipe looks incredible and relatively quick!

Happy Planning!

Meal Plan: September 25th

It’s been so hot in Chicago that the thought of heating up my kitchen is the last thing I want to do! Thankfully it looks like we will be closer to seasonal temps this coming week which is great because I’m ready to be out of the 90°’s!

I’m going to include four to even five recipes for inspiration but only cook through three recipes per week. After using the meal plan the past five or six months I’m realizing that I need more time during the week to recipe test and so can only commit to three demos a week right now. I hope you guys understand and still find this helpful!

MONDAY: Ahi Tuna Salad

It’s still looks really warm Monday and I have a piece of Ahi tuna in my freezer so this is happening!

TACO TUESDAY: Roasted Cauliflower Chipotle Romesco Tacos

These sound so so good to me!

WEDNESDAY: Pressure Cooker Bolognese

I haven’t tried this recipe but it looks great and can be served with zoodles, sweet potato noodles or your favorite gluten free noodles.

FRIDAY: Pastelón (Plantain + Beef Lasagna!)

I’ve made a version of this dish before and it’s delicious so when I saw that Juli just posted a recipe I wanted to make it again.
Happy Planning!

Meal Plan: June 5th

It’s June and just like that it finally feels like summer in Chicago! I’ve put together four fun dishes for the week that I hope you will love! I have left over pork that I will be eating on Monday so I’ve included Nom Nom Paleo Kalua Pork recipe. If you’ve never made this dish you are seriously missing out! It couldn’t be easier and it’s great in wraps, tacos, stir frys, omelettes, you name it! I also reached out to Jessica Murnane, the author and plant babe of One Part Plant and she is allowing me to share her killer recipe for Butternut Squash + Lentil Tacos! Thank you Jessica!

MONDAY: Kalua Pork

You can either cook this in a slow cooker or pressure cooker. I will be serving mine with cauliflower rice, cabbage, avocado and salsa.

TACO TUESDAY: Creamy Butternut Squash + Lentil Tacos

This recipe is 100% awesome and 100% plant based! You can make the squash (you can also sub sweet potato) and lentils a head of time too!

Recipe shared with permission

Makes 10-12 tacos

1 medium Butternut Squash, peeled and cubed about 4 cups

2 ¾ teaspoons cumin

Sea salt and pepper

Olive or coconut oil

¾ cup brown lentils, rinsed

Veggie broth or water

3 teaspoons tamari or coconut aminos

10-12 tortillas

2 tablespoons coconut milk

Juice of 1 lime or to taste

Optional toppings: avocado, pepitas, diced jalapeño, pickled onions, radish and hot sauce

Preheat oven to 400° and line a baking sheet with parchment paper.

Toss the squash with 1/2t of cumin, salt and pepper and a little oil. Roast for 30-40 mi until they are soft.

Meanwhile in a small pot, combine the lentils with enough broth to cover them and stir in tamari and remaining cumin. Bring the mixture to a boil and then reduce heat to a simmer until lentils are softened but still a little firm, 25-30 min. Make sure to watch the pot and add more broth as needed to keep the lentils covered. When they are done, drain the excess liquid.

Transfer the cooked squash to a food processor. Process the squash with the coconut milk and lime juice until smooth. Season with salt and more lime juice as needed.

Warm tortillas

Assemble tacos: spread a layer of creamy squash on a warm tortilla and top with a scoop of lentils. Add whatever toppings you choose and serve.

WEDNESDAY: Warm Salmon Nicoise

I love the famed French salad nicoise and all the components can be made ahead and served warm, cold or room temp.

FRIDAY: Beef Kafta + Cauliflower Tabbouleh

I haven’t made this one yet but everything about both these recipes sounds delicious. Riced cauliflower replaces the bulger grain that is typical of tabbouleh.*simply+scratch*)

Happy Planning. Happy Eating!


Ask and you shall receive! I got an overwhelming response from so many people that would love for me to post my weekly meal plan in advance. So, in my attempt to be helpful I will start posting my plans here with links to recipes. My plan is to post 4-5 dinner meals that can be used to fit your week. I typically have one night a week where I’m not eating at home and I also love leftovers so use these as they suit your taste and families needs.

MONDAY : Thai Basil Beef

this recipe can be modified to be grain/gluten/soy/refined sugar free by using cauliflower rice, coconut aminos instead of soy and replacing the sugar with honey.

TACO TUESDAY : Grilled Fish Tacos

This recipe includes the choice of a marinade or dry rub. I have tried them both ways and they are equally great.

WEDNESDAY : Cumin Beef Sirloin with Peppers + Chickpeas

I’m using the recipe included with my Butcher Box.

4 6oz top sirloin steaks

6 T olive oil

2 T red wine vinegar

1 t cumin

4 garlic cloves minced

1 large onion, chopped

3 medium bell peppers, chopped

15 oz cooked chickpeas, rinsed

½ t chili powder

½ t paprika 

salt and pepper to taste

In a bowl combine 4T olive oil, vinegar, 2 minced garlic cloves and cumin. Marinade the steaks covering both sides at room temperature for 30 min.

Heat 2 T olive oil in a large skillet over medium high heat. Add peppers, 2 cloves garlic, and onion and saute for 10-12 minutes. Rinse an pat dry the chickpeas and season with chili powder, paprika, salt and pepper. In the last 5 minutes of cooking the vegetables add the chickpeas and cook until golden brown. Remove from skillet.

Bring skillet to high heat. Remove steaks from marinade an pat dry. Season with salt and pepper and sear for about 3-5 minutes per side until cut reaches 130 degrees.

Remove steaks an allow to rest for 5-10 minutes. Serve over pepper and chickpeas.

THURSDAY or FRIDAY : Spring Green Thai Curry Mussels + Asparagus

You can use clams, shrimp, pieces of cod or halibut instead of the mussels. This curry is adaptable; try it with chicken, too. You can also buy good green curry paste which is a lot simpler on a week night then making your own. Coconut sugar could be used in place of palm sugar as well.


I hope this helps or at least gives you some inspiration to add to your weekly meals. Happy cooking!