MEAL PLAN: February 25th

How is it the end of February!? So, good news, bad news… we are getting out of the cold and headed to LA at the end of the week and also have some other weeknight plans this so I’m not sure how many demo’s will get in but the good news is that I love you guys and I’ll still make a menu plan even though I won’t be using it. I’m going to stick with tried and true recipes so you know I’m not leading you astray!

MONDAY: Bulgogi Beef Sushi Rolls 

Whenever iheartumami posts anything I freak out and need to make it! This is no exception!

TUESDAY: Cilantro Lime Chicken Thighs for Tacos!

This recipes looks so good and super versatile. I’m going to serve these up in tacos but you could also make them for lettuce cups or cauliflower rice.

WEDNESDAY: Chipotle Turkey Burgers 

I don’t like turkey burgers but I LOVE these! Make sure to get the dark meat.

THURSDAY: Braised Salmon with Mushroom Cream Sauce 

This recipe is everything you want. Creamy without the dairy and super satisfying with a side of caulirice.

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: February 11th

This month is flying by and I hope along with it winter. Winters are tough in the Midwest and having a week of delicious meals to look forward to makes it more tolerable. Another fun way to add some warmth is seeking out recipes from warner regions of the planet and this week I was definitely inspired by Latin flavors.  If you’ve never experienced a Jibarito then you’re in for a treat! They do take a little more time to make but it’s totally worth the little extra work.

MONDAY: Skirt Steak Jibarito Sandwiches 

The Jibarito is a sandwich made with green plantains instead of bread and it is a very popular meal in the Puerto Rican and Cuban community in Chicago. The recipe calls for chicken but I’m going to use skirt steak for our sandwiches. You can pile them with whatever your family enjoys.

TUESDAY: Sheet Pan Cuban Chicken

This recipe looks so good! Citrus Salsa, Potatoes, and chicken…you can’t go wrong.

THURSDAY: Crab Cakes with Lemon Aioli 

It’s Valentines Day and Nathan has been asking me for crab cakes and these look super delicious.

FRIDAY: Dill Pickle Wings

I’ve been wanting to try this recipe for a couple weeks now and I also have an empty jar of pickles full of brine to marinade these wings. Just a heads up to plan ahead with these so that the wings get lots of time to marinade.

MEAL PLAN January 7th

Happy 2019! If you’ve been following along on Instagram you know that I started Whole30 this past week. This is my fourth year of doing a Whole30 in January and I really think it’s a fantastic way to start the year. There is something about slowing down, eating with more intention and focusing on simple whole fruits, vegetables, nuts, seeds, healthy fats and healthy animal protein that lays a foundation for the days, weeks and months ahead. If this is your first Whole30 or you are interested in trying it I would highly recommend reading Melissa Hartwig’s book It Starts With Food. This will give you the tools, science and personal stories of why and how this approach can promote optimal health body, mind and spirit.


MONDAY: Sesame Meatball & Cauliflower Rice Bowl 

These meatballs looks so delicious! I am going to swap out the Worcestershire sauce for Fish Sauce in this recipe to keep it compliant. You could use chicken, pork, turkey or beef for these. This recipe could easily be doubled as well.

TUESDAY: Chipotle Fish Taco Bowls

This is a favorite recipe of mine to make and if you are not following Alex @thedefineddish change that stat! These can be made with your favorite fish or even shrimp.

THURSDAY: Thai Yellow Curry with Prawns

I love a good shrimp curry and Danielle’s recipe is delicious and packed with lots of veggies.

FRIDAY: Butternut Squash Noodles with Sausage & Peppers 

I love this dish so much! You can use whatever sausage you enjoy.

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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