MEAL PLAN: April 1st

Happy April! I asked you guys what you wanted to see in the meal plan and I got so many great responses to add to the next couple of weeks. I got everything from salads, plant based, meatballs, chicken, spring veggies to Persian. It was fun to find recipes around these topics and I was able to mesh a couple of them together for this coming week. I’m really looking forward to some new veggies and spring recipes ahead. The newest issue of Bon Appetit has a lot of great recipes and I’m using two of them to kick off April.

MONDAY: Dinner Salad with Radicchio and Roasted Sweet Potatoes

I love bitter greens mixed with sweet and savory. Jammy eggs and a cashew dressing sound absolutely amazing! If you wanted to add chicken on salmon to this you can.

TUESDAY: Roasted Cauliflower Tacos with Chipotle Romesco

This recipe is a major favorite of mine and it just happens to be plant based. The romesco will make more than you need but it’s a sauce you can use with other roasted things all week.

THURSDAY: Roast Chicken Thighs with Peas and Mint

Peas and mint just scream spring and a good skin on roasted chicken thigh is my jam.

FRIDAY: Beef Kofte and Shirazi Salad

This Persian meatball or kofte combined two requests into one! And the side salad looks super refreshing.

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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Meal Plan: November 6th

Hey November! I had requests this week for more ground beef, squash and mushroom recipes so hopefully these will deliver more of what you are looking to add to your meal plans. Next week I’ll have the Thanksgiving recipe roundup which I hope will help you create the best thanksgiving table ever!

I’ll see you in the kitchen!

MONDAY: BBQ Meatballs with Cauliflower Mash

> Meatballs are so good and this twist sounds so comforting and cozy.

TACO TUESDAY: Harvest Hash Breakfast Tacos

> Breakfast + Tacos! This recipe looks very versatile and delicious! If you want to make them vegan skip the egg and use black beans. It you want to add additional things like bacon that would be awesome as well.

THURSDAY: Chicken + Mushroom Tarragon Cream Sauce

> Dairy free, Whole30 this looks like a must try!

FRIDAY: Fall-toush Salad

> This recipe looks amazing. I will keep out the pita to keep it gluten free but feel free to use it if you want to. This would make a good main vegan dish or a great side to roasted chicken.

Happy Planning!

Meal Plan: September 4th

Happy Labor Day Weekend! I hope your long weekend is already off to a good and relaxing start. I’ll be sharing a meal with friends on Monday afternoon and the star will be the Heroine Chicken from Teri @nocrumbsleft ! I’ve been wanting to try this recipe forever and finally remembered to get the chicken and start the marinade 48 hours beforehand. Hope you have the opportunity to share some delicious food with people you love.

MONDAY: Heroine Chicken!

TACO TUESDAY: Butternut Squash Pinto Bean Tacos with Creamy Avocado Slaw

I’ve been dying to try this vegetarian and easily adapted vegan (just leave off the cheese) tacos from Julie and Jesse!

THURSDAY: Gingered Beef & Broccoli Salad

This recipe had me drooling because it’s just the sort of dish I love with so many flavors and textures plus nectarines won’t be around too much longer and they are my fav!

Recipe from Half Baked Harvest

2T Sesame oil

2T Rice wine vinegar

2T Sambal oelek

Juice of 1 lime

1T honey


1lb ground beef

2T soy sauce or GF Tamari or coconut Aminos

1 inch fresh ginger grated

2 cloves garlic minced

4c broccoli florets roughly chopped

1 red bell pepper thinly sliced

6c mixed greens

2 nectarines thinly sliced

1 avocado sliced

(Optional basil and mint to garnish)

In a glass jar combine the sesame oil, rice vinegar, sambal, lime juice, honey and pinch of salt. Shake to combine…

Heat a large skillet over high heat. Add the beef and brown all over, cooking until cooked through. Stir in the ginger, garlic, soy sauce, and 2T of the Vinaigrette and cook 5 minutes. Add the broccoli and bell pepper, tossing to combine. Cook 2 minutes over high heat then cover the skillet and remove from heat. Let the veggies steam 5-10 minutes. Arrange the greens in a large serving bowl and spoon the beef over top. Add nectarines and avocado. Add optional herbs. Serves 4.

FRIDAY: Spaghetti Squash Pad Thai

I’ve wanted to try this recipe and I love using my Instant Pot for quickly cooking the squash. Here’s the directions….

I’m probably going to keep this one just shrimp but the recipe calls for shrimp and chicken so choose what you prefer.

Happy Planning!

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!