You guys, I still haven’t planned my Easter menu and it’s Friday night! It’s been a full week around here but two things are certain, there will be lamb and there will be carrot cake. These are my two must haves and everything else is up for grabs. Off the top of my head I’m thinking deviled eggs to start, a, herb crusted rack of lamb, side salad with spring veggies like carrots, peas and radishes with a ton of fresh herbs, something with asparagus and lastly my absolute favorite gluten free carrot cake recipe from Danielle Walker’s Celebrations Cookbook. I make mine with a maple sweetened whipped goat cheese frosting that I could eat all on it’s own. I hope you have a wonderful Easter weekend with your friends or family!
MONDAY: Kimchi Braised Chicken Thighs
I love Kimchi and Chicken so this was a no brainer! Serve with cauliflower rice, braised greens or rice.
TUESDAY: Citrusy Grilled Fish Tacos with Citrus Slaw and Orange Cashew Sauce
I’m all about a fish taco but the orange cashew sauce is what drew me in!
WEDNESDAY: Peruvian Inspired Whole Roasted Chicken with Tangy Green Sauce
FRIDAY: Instant Pot Arroz Con Pollo
This recipe looks fantastic!
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.
He is Risen! Happy Easter Weekend! I’m in Kansas City visiting family and planning out the feast for Sunday with my mom. My Easter lunch menu is all about smoked salon and dill deviled eggs, rack of lamb, spring veggies like asparagus and spring greens and lastly the most delicious grain free carrot cake cupcakes with a honey goat cheese frosting. Trader Joe’s sells a honey goat cheese that I soften and whip up and its a great cream cheese frosting alternative. I’m also excited to get back in my kitchen with you guys next week after a super busy week away. Most of these recipes are plant forward and easily adaptable to your families preferences. Read my notes below for easy swaps. Here’s to a new month and a beautiful holiday weekend!
See you in the kitchen!
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