MEAL PLAN: February 18th

Today I turn 35 years old! In some ways it feels strange since I never feel that different year to year (outside of the fact that I can’t stay up late like I used to) but in most ways it feels so right. I love getting older. Every year is a chance to learn about myself and the world around me.  To hopefully grow in love, in wisdom and in hope. It’s such a privilege to be alive and I want to keep this in mind as I make choices daily to love and honor the life and the body I have been given. Tonight I’m blessed to have a dear friend make me dinner but I’ll be back at it the rest of the week. Cheers to another trip around the sun!

TUESDAY: Shrimp Tacos With Watermelon Radish & Jicama Slaw

Because I need to make some Tacos again! I’ve been slacking!

WEDNESDAY: Ginger Scallion Pork Lettuce Wraps with Mango & Cucumber 

This recipe comes from The New Food Collective website using their pastured raised pork sausages found at Whole Foods Market.

THURSDAY: Asian Chicken Noodle Soup

This soup looks super easy to make and it’s packed with so much flavor! Zucchini Noodles are a great way to get in more veggies but you could also add rice noodles as well.

FRIDAY: Sprialized Mushroom Turnip Risotto With Dijon Honey Salmon

A little something fancy for Friday! And I love Ali’s creative recipes using veggies are the rice. You can also leave out the parm to keep it dairy free.

 

MEAL PLAN July 9th

Hey guys! It’s been a couple of weeks since I’ve posted a meal plan and I’m ready to get back in the swing of things. Between, wedding planning and summer travel I’ve been a little distracted. I also plan on starting a Whole30 because I’m getting married in 36 days and I want to feel my best going into August. I typically do one Whole30 a year and in January but after coming back from vacation I am ready for a reset. Everyone has different experiences and reasons for doing a Whole30 and mine are increased energy, mental clarity, great sleep and I notice better digestion overall. I tend to loose maybe five pounds so this isn’t about weight loss for myself but truly taking more time to be aware of what and how food and beverages effect my whole being. I’m also excited to focus on all the beautiful produce that is available this time of year vs the winter season and get grilling! This whole week is brought to you by the June/July Grilling Bon Appetit magazine because there are tons of compliant tasty looking recipes to choose from!

See you in the kitchen!

WMP 7918

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MEAL PLAN May 14th

Happy Mother’s Day weekend to all the momma’s out there! Nothing in my life has changed me like becoming a mother and I can’t imagine life without Nova. The daily challenge and joy of parenting have stretched me and grown my heart in more ways than I thought possible and I’m only three years in! Motherhood is such a gift to the world. Whether you are a single mom, stay at home mom, working mom, or you just hope to be a mom one day know that the work you do day in and day out matters. It can be hard to see the forest from the trees some days but the gift of loving and helping shape a human life is priceless. Having Nova in the kitchen with me has been so fun and to see her interest in creating a meal or tasting a new food make my heart glad. Here’s to a new week of more meals around the table with the ones that we love.

See you in the kitchen!

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MEAL PLAN May 7th

Happy May! I’m a couple of days late in getting this out, but I hope you all had a great Cinco de Mayo yesterday. I had my fair share of chips, guac, tacos & margs to celebrate a culture whose food I adore (any day of the week). For breakfast yesterday I made a ramp tortilla espanola, which is a Spanish omelette consisting of potatoes, olive oil,  ramps, eggs, salt and pepper. A few of you reached out and asked for the recipe so I will make it again this week and add it to the blog. And I would be remiss if I didn’t comment on the weather since we skipped Spring and headed right into summer this weekend. Everything is blooming! Here’s to a new week!

See you in the kitchen!

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MEAL PLAN April 30th

You guys, I’m engaged and officially a fiance! Last weekend was all kinds of wonderful and my heads been in the clouds this week with all the new things to plan for and think about. I’m just so incredibly grateful and excited for whats ahead and also wanted to say thanks for sharing in our joy. I’m also excited for May. April brought so many snow showers I hope May is ready to make up for it! This week is looking like things are finally warming up and with that I tried to create a menu that would reflect the temperature.  Here’s to love and a new month!

See you in the kitchen!

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