Meal Plan: October 23rd

This month has flown by! My radiator finally turned on this week and the leaves are really starting to change everywhere. I’ve gathered a new week of inspiration that I hope you will enjoy as well.

I’ll see you in the kitchen!

MONDAY: Harissa Chicken with Sweet Potatoes

> Another awesome looking recipe from Feasting At Home blog! Sheet pan dinners are the best!

TACO TUESDAY: Thai Shrimp Tacos

> These look so so good! If you want to keep it Paleo use cassava four tortillas or no tortilla and serve over slaw and swap out the peanut butter for almond or sun butter, and coconut Aminos for the soy sauce.

THURSDAY:Butternut Squash Noodles with Sausage and Kale

> This is such a good combo and I had a hard time finding the exact recipe but I’ll go off of this one and hopefully create my own soon.

FRIDAY: Cauliflower + Chickpea Golden Stew

Happy Planning!

Meal Plan: June 12th

Hey guys! Summer weather is here in full force this week and I won’t be home a couple nights but I managed to find four recipes that look great and don’t require a lot of heating up your kitchen which is a major plus in my book.

MONDAY: Shrimp Spring Rolls

I love spring or summer rolls in the summer! You can really fill them with anything you have on hand. Here is a pretty classic recipe to get you started if you haven’t made them before. I’ll be using cooked shrimp but you could leave them vegetarian or use cooked chicken or beef.

TACO TUESDAY: Roasted Butternut Squash Tacos

Another plant based Taco this week and mainly because I have all these things in my fridge and I don’t want to waste them! The squash can be roasted in the morning and quickly reheated before serving.

WEDNESDAY: Prosciutto + Nectarine Salad

Did I mention it’s going to be the 90’s this week!? I also love love love nectarines and prosciutto and mozzarella so it’s kinda a home run.

FRIDAY: Korean Japchae

I love this dish from Russ over at The Domestic Man. Again very versatile and you can keep it vegetarian, add chicken instead of beef or shrimp. It’s quick and delicious. If you don’t live near an Asian market here is the link on Amazon for the noodles.

2 packs – Assi Glass Noodles, Korean Vermicelli, Dangmyun, Sweet Potato Starch (12 Ounces)


Happy Planning! Happy Eating!

Moroccan Chicken Butternut Squash Stew

Moroccan Chicken Butternut Squash Stew

*adapted from Cooking Light

2 tablespoon olive oil

1 cup chopped onion

3 cloves garlic minced

4 chicken thighs, cut into bite-sized pieces

1.5 teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon ground red pepper

pinch of saffron (optional)

3 cups (½-inch) cubed peeled butternut squash

2 tablespoons tomato paste

4 cups Chicken Stock

1 15oz can chickpeas

1 teaspoon kosher salt + more to taste

1 zucchini, quartered lengthwise and sliced into ¾-inch pieces

½ cup coarsely chopped fresh basil

2 teaspoons grated orange rind
1. Heat a Dutch oven over medium heat. Add oil to pan. Add onion and garlic and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, pepper, salt and saffron to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Add chickpeas and zucchini; cook 5 minutes or until squash is tender. Taste for seasoning. Remove pan from heat. Stir in chopped basil and orange rind.