Monday, April 28, 2014

Fuel for Life: My Weekly Meal Plan

Portobello pizza caps from a few weeks ago: hollowed out caps with tomato sauce, red onion, bits of chopped portobello stem, and fresh basil leaves, drizzled with olive oil and baked till the sauce is bubbly and hot.

I don't have a witty introduction this week, just a bone-tired yet resolute commitment to get back in the swing of meal planning now that we've somewhat settled into our new place.

Monday: Easy Fish Tacos

I don't have a recipe for these, because there's really nothing to making them other than picking out whatever fish looks good at the store, and sautéing it up with a little olive oil, cayenne, garlic powder, and lime juice. I flake the fish, then portion it into soft white corn tortillas heated up slightly under the broiler and top them off with whatever I have on-hand: sometimes cabbage and crème fraîche; sometimes avocado, scallions, and cilantro; sometimes a crumble of cheese (goat or feta or queso fresco) and some pickled onions or fresh salsa. The whole production comes together in about 15 minutes, and it's a meal on its own, so no need to worry about side dishes.

Tuesday: Baked Lemon Chicken with Asparagus
I love being able to throw stuff in a pan and let it bake while I get something else accomplished. The 30 to 40-minute window always feels like a golden little pocket of time, enough for a quick run, a tidying up of the house, or a phone call to my mom, made all the more sweet with the knowledge that a wonderful dinner awaits. The linked recipe doesn't include asparagus, but I'll just combine it in the same pan with a little extra olive oil, garlic, or lemon.

Wednesday: Roasted Red Pepper and Tomato Soup and Grilled Cheese Sandwiches
I rarely eat grains anymore, but I have had a serious craving for a grilled cheese sandwich lately, so I decided I'm going to indulge my craving in the cleanest way possible: gluten-free bread with grass-fed cheddar grilled up in some ghee and a side of organic roasted red pepper and tomato soup. It's definitely not Paleo, but it's also not the end of the world. I'm going to enjoy every bite!

Thursday: Leftover Baked Chicken with Kale Salad
I'll have leftover chicken from Tuesday's meal (I always make extra chicken), so I'll mix things up by serving it with a quick kale salad (kale, shredded carrot, scallions, avocado, slivered almonds, coconut aminos, and toasted sesame oil). It'll be quick, healthy, and delicious, which means it meets all three elements of my weeknight meal criteria.

Friday: Dinner out with friends

Saturday: TBD, with my friend Mira
My best friend Mira is coming over on Saturday to spend the day helping me get my new patio in order. We plan to get some veggies and herbs planted, put furniture together, and perhaps, if we're feeling especially ambitious, tackle a few other DIY decor projects. (That Mira is the kind of person to willingly and enthusiastically volunteer for this kind of thing is one reason among many why she is my best friend.) A light yet satisfying meal sounds just right after a long day's work outdoors. I'm looking forward to enjoying just that on my new patio. A cheese, charcuterie, and fruit platter perhaps? Rosé sounds like a good idea too.

What are you cooking and eating this week?

Check out past meal plans here for more inspiration. 

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