Meal Plan: July 24th

Hey guys! Hope you are having a great weekend! I’m just over here scrolling through recipes I’ve saved on Instagram and Pinterest to bring you guys some more meal plan inspiration. A couple new ones and a couple of tried and true recipes I hope you will enjoy!

MONDAY: Chicken Taco Salad

Because taco salad! Teri uses sumac to flavor the chicken and her totally delicious mango dressing for this recipe.

TACO TUESDAY: Barbacoa Tacos

Another Instant Pot recipe and tacos!

WEDNESDAY: Balsamic Peach Basil Chicken Salad

I’ve already made this recipe twice it’s so good! This could also easily be adapted without the meat for vegetarians.

FRIDAY:Thai Noodle Salad with Glazed Salmon

I have made this recipe a number of times and love it. If you don’t want rice noodles you could use spiralized zucchini noodles.

Happy Planning!

Meal Plan: May 15th

Ok peeps here is my meal plan for the week! These are all new recipes for me so I cant vouch for ease or deliciousness but I’m excited to give them a try. Happy planning! 

MONDAY MEATBALLS: Greek Gyro Meatballs 

These meatballs look bomb! I have made a couple of recipes from Beth over at Tasty Yummies with no regrets. You can make them with all beef, lamb or a combo. I will be serving them over greens with some sun gold tomatoes I picked up at the farmers market today, olives and her tzatziki sauce. 

TACO TUESDAY: Slow cooker Chicken Tinga Tostadas or Tacos  

I was inspired to make these tostadas after reading the current issue of Edible SF. I don’t have permission to share the exact recipe but I found a similar recipe off of another blog and its slow cooker version. The Tinga would also be great served as a cauliflower rice bowl or chicken salad.

WEDNESDAY: Salmon Quinoa + Kale Salad

I’ve had this saved to Pinterest for awhile now and it looks delicious. This would also be great to make extra and pack up for lunch the next day. 

FRIDAY: The Perfect Paleo Burger 

I love a good burger and by all means if you need to eat burgers with buns go for it! I have found that burgers loaded with things like guacamole and parsnip shoestring fries don’t need it or at least I don’t miss it. You could serve these with more parsnip fries or sweet potato fries.


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!