He is Risen! Happy Easter Weekend! I’m in Kansas City visiting family and planning out the feast for Sunday with my mom. My Easter lunch menu is all about smoked salon and dill deviled eggs, rack of lamb, spring veggies like asparagus and spring greens and lastly the most delicious grain free carrot cake cupcakes with a honey goat cheese frosting. Trader Joe’s sells a honey goat cheese that I soften and whip up and its a great cream cheese frosting alternative. I’m also excited to get back in my kitchen with you guys next week after a super busy week away. Most of these recipes are plant forward and easily adaptable to your families preferences. Read my notes below for easy swaps. Here’s to a new month and a beautiful holiday weekend!
See you in the kitchen!
Continue reading “MEAL PLAN April 2nd”
Hey! I normally get the meal plan up on Friday but this week got away from me and then I left for a weekend getaway to Camp Wandawega in Elkhorn, Wisconsin. It’s basically a magical place where you forget what time it is, enjoy the weak wifi and climb a tree house to read a book in the woods. It was a great time to get away from the noise of the city, see the stars and share some delicious meals around the bonfire with friends…already missing it! This week I’ll be cooking Tuesday through Thursday but I’ll include a recipe for Monday if you need some more ideas for this week or next.
See you in the kitchen!
Continue reading “Meal Plan March 19th”
MONDAY: Buffalo Cauliflower Salad Tahini Ranch
A little meatless Monday inspo that sounds super satisfying and delicious.
TACO TUESDAY: Steak Tacos with Pineapple
Need I say more?!
THURSDAY: Miso Glazed Cod with Cold Sesame Zucchini Noodles
This is a recipe I created a couple of years ago and it’s quick and perfect for summer. Simone’s zoodle recipe is also a favorite and they pair so well.
For the glaze
2T white or yellow organic miso
1.5T rice wine vinegar
1t lemon juice
2t coconut aminos or 1t gluten free tamari
1t grated ginger
1 clove garlic grated
1/4t cracked black pepper
4 cod fillets
Preheat oven to broil.
Whisk the glaze ingredients together and then top each of your fillets with the glaze. Place on a baking sheet and cook for 5-8 minutes depending on the thickness of the fish.
Cold Sesame Zucchini Noodles
FRIDAY: Asian Sweet Potato Noodles with Pork Ginger Meatballs
This recipe has all the flavors I love and adore so I can’t wait to make it! I have ground bees in my freezer so I may be making the swap for pork.