Meal Plan February 5th

February, the longest shortest month of the whole year if you live in Chicago or any other place where winter drags on for months. It’s also my birthday month and I must confess that I love getting older. I’ve always wanted to be 40 so I guess this year gets me that much closer to my idyllic number. 34, I’m ready for ya! In other news tacos are back!!!! I can’t tell you how much I missed tortillas while on Whole30 last month. I can forgo almost all the rest without a problem but when Tuesday rolls around I want my tacos on corn or cassava flour tortillas. Alright, Alright enough about me…

See you in the kitchen!

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Meal Plan: October 2nd

Can you believe October is here!? Chicago has had hotter temperatures in September than we did in August which didn’t make the transition from summer to fall quite as smooth this year. Here’s to hoping for a long fall!

If September welcomes apple season I like to think October is the month for winter squashes and pumpkins. My favorite winter squash is delicata because it cooks quickly and you can eat the skin!

MONDAY: Fake Out Takeout Chow Mein

This is a recipe I developed right after Nova was born and I haven’t made it in some time. I also have a spaghetti squash on my counter so it was a no brainer! I will be using chicken thighs but you can also use shrimp or keep it vegan.

TACO TUESDAY: Delicata Squash + Mushroom Tacos

Love the sound of these!

WEDNESDAY: Roast Chicken + Veg

I’ve used a million methods for roast chicken and I love the spatchcock method the best! Add some

Vegetables and or potatoes to your sheet pan and roast all together for a complete meal.

FRIDAY: Red Curry Salmon with Avocado Crema

You know this will be killer!! Serve with some Cauliflower Rice and your set!
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!