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: 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!

Meal Plan: May 22nd

Alrighty, here is the meal plan for this coming week. All the beautiful colorful food and lots of bold flavors! The tangled Thai salad with almond butter dressing is a fav and I’m super excited for the carnitas!

MONDAY: Spiralized Thai Salad

Keep it vegetarian or add chicken or shrimp.

TACO TUESDAY: Instant Pot Carnitas

First off I can’t say enough about how much I love my Instant Pot Pressure Cooker but if you don’t have one a slow cooker will work too just plan ahead. Michelle’s recipes are solid gold so I can’t wait for this one!

WEDNESDAY: Grain Free Poke Bowl

I know poke is sooo trendy but it’s also sooo tasty! Feel free to use sushi rice if you prefer.

FRIDAY: Steak Salad

I recently got to meet Teri from No Crumbs Left and I absolutely love her! This recipe includes her famous marinades onions and the dressing looks a-mazing!

Happy Planning. Happy Eating!