MEAL PLAN March 5th

It’s the fist week of March and the weather in Chicago has been unseasonably warm and sunny! It’s amazing what a little sunshine can do for your spirits in the middle of winter. This week I took a look through my freezer and pantry to see what’s been lying around and needs to be used which inspired this weeks meal plan. I don’t overstock my pantry because I just don’t have the space, but every once in a while I like to challenge myself to look at what I have and use it up. A few things I always have on hand are lentils and quinoa. Even though they aren’t considered “Paleo” I find that my body digests them fine and I really enjoy them in soups and salads. I also like switching up my protein sources and enjoying a plant-based day each week because we can all benefit from eating more plants.

See you in the kitchen! 

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Meal Plan: August 28th

Happy Sunday! My week ahead is looking a little busy so I may not have the time to demo all these recipes but I will try my best. I am also going to be including some more plant based recipes into my weekly plans. This week I’m excited to share this Black Bean Burger from one of my favs @pamelasalzman 💛

MONDAY: Black Bean Burgers with Roasted Pepper Sauce

I tested this recipe out last week and loved it! If you need to make them vegan you can sub a flax egg. I also didn’t have unroasted almond butter so I used tahini with about a teaspoon of red wine vinegar and the sauce was amazing! You’ll want to drizzle it on everything amazing.

TACO TUESDAY: Achiote Grilled Chicken Tacos from Tacolicous

Below is my recipe but I’ll be testing out one from the Tacolicous Cookbook!

WEDNESDAY: Salmon Quinoa Kale Salad

I’ve made this one before and just love it! It’s great to make extra and have on hand for a couple lunches too.

FRIDAY: Curtido + Steak

I received an early copy of Latin American Paleo Cooking from Amanda Torres of @thecuriouscoconut and it’s a really fabulous compilation of recipes from all over Latin America made Paleo compliant. Amanda has agreed to share her recipe for Curtido which hales from El Salvador and is a delicious no mayo slaw which is a great side dish to many things including steak, which is what I plan on cooking for Friday.

Serves 4-6

1 small head green cabbage, sliced very thinly or grated

4 carrots, grated

1 medium onion, thinly sliced and cut about 1″ long

2 jalapeños peppers, dived and seeded or 1-2 cloves of garlic minced

2 tsp Himalayan salt

2 tsp dried oregano

½ cup filtered water

½ cup apple cider vinegar

In a large nonreactive bowl, combine all the ingredients and stir well. Depending on how large your cabbage is , you may need to add a bit more vinegar and water. Place it in the fridge for 15 minutes before serving. The flavors will continue to develop as it sits. Store in an airtight container in the fridge for up to 3-4 days.
Happy Planning!

Meal Plan: June 19th

Happy Father’s Day! My dad and I have always shared a love for food, black coffee, good drinks and never ending baskets of tortilla chips! He was my first foodie friend besides being an all around great dad and I am so thankful for him.

I’m a day late getting this meal plan together after a busy couple of days! This week Pamela Salzman’s cookbook arrived in the mail: Kitchen Maters, so I’m dedicating this weeks meals to using her recipes both from her blog and the cookbook. Not only is this book beautiful to look at but the recipes are approachable and inspiring! Full of healthy cooking tips and meal planning tricks she has you covered from the meat eater to then plant based peeps.

Here is a link to her cookbook:

Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat–Wholesome, Nourishing, Unforgettable
MONDAY: Baked Asian Meatballs in Lettuce Cups

I love this recipe! Because I have ground beef in my freezer I’m going to use beef but the recipe is written using ground dark meat turkey, chicken would also work.

TACO TUESDAY: Chipotle Shrimp Tacos with Pineapple Slaw

This recipe is from her cookbook and she also made a version with cauliflower instead of shrimp found on The Local Rose blog.

Here is also her Slow Cooker Chicken Tacos if that’s more up your alley:

WEDNESDAY: Quinoa Salad with Cherries, Almonds, Celery & Pecorino

This recipe sounds divine and perfect since cherries have been showing up at the farmers market. This one is from the cookbook but she has a couple of other quinoa salads on her blog. Here is a recipe for her Mediterranean Quinoa Salad and it’s delicious!

THURSDAY: Grilled Peach + Corn Salad with Spicy Cashew Dressing

Happy Planning! Happy Eating!