Every Sunday, Adam and I sit down and figure out what we're going to make. It's not the best process in the world because it's so dang hard. I figured it it's hard for me, it might be hard for you too.
One of the things, I try to do when meal planning, is mix up the meats. It's super easy to make everything chicken, but have no fear, this meal plan gives you the perfect variety.
Before we get to the meal plan, I wanted to show you this dress again. I'm obsessed. It was a glorious 75 degree Sunday yesterday and I totally wore this with sneakers. It was perf.
Shop the dress here: Tobi Cold Shoulder Shift Dress
& the details below:
Are you ready for your weekly meal plan? Let's do it.
Flank Steak Salad: Let me preface with the fact that Adam doesn't LOVE salads. That all changed last night ladies and gentleman. Adam finished his salad and then went back for a second portion! This was a huge night. He said it was, and I quote, "super flavorful and the best salad I've had."
This is super easy and I made enough steak that I could have it has left overs for lunch the next day. And, trust me when I say, I'm not a huge fruit on salad person, but this was killer. Enjoy!
- Flank steak - Get the good stuff or else it's chewy. I recommend Whole Foods
- Handful of arugula
- Handful of Raspberries
- 1/3 cup sliced almonds
- 1/2 cup goat cheese
- 1/2 cup sliced mushrooms
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon coconut sugar
- 1/2 teaspoon Dijon mustard
- drop of anchovy paste
- salt and pepper to taste
How to Make:
- Heat oil in a cast-iron skillet over medium high heat. Wait until the oil is very hot, it will be shimmering.
- Add the steak to the pan, do not touch it. Cook for 3 minutes, flip, and cook for another 3 minutes.
- Transfer the steak to a plate and allow to rest for 5 minutes before cutting into strips.
- While the steak rests, combine all salad ingredients in a large bowl.
- Shake together all vinaigrette ingredients in a small shaker, then pour over the salad and toss to coat evenly.
Breakfast Scrambler: Ya know those days when you get home from work late, there's nothing in the fridge and yet you're starving? This happened to us a while ago, so what did we do? Scoured the fridge and freezer for anything and everything. The result, a delicious and super filing breakfast for dinner scrambler.
- Really good sausage
- 1 sweet potato, diced
- 1 onion, either diced or cut into circles
- 1 bell pepper, diced
- handful of mushrooms
- 4 eggs (or if you have a hungry husband, 6)
- 1/2 teaspoon Cumin
- pinch of salt and pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
How to Make:
- Start here if you used pre-cooked sausage. Add sweet potatoes and cook for about 10 minutes. This will vary on how thick your pieces are.
- Add the onions and bell peppers. Cook for about 5 minutes or until tender. (If you are using pre-cooked sausage, add it in now to heat up).
- Add the sausage back in. Stir. Add in the mushrooms and the seasoning. Cook until tender.
- Now the egg, you can do this multiple ways. I break all my eggs in a bowl, mix them and then pour them into the pot with everything. Some people like them separate. So use a separate saute pan, make your scrambled eggs and then mix.
- I hate doing dishes, so I prefer the one-pot method. It does take a little longer for the eggs to cook since there isn't as much pan.
- Top with a little sriracha or if not-paleo, cheese!
Spicy Chicken Soup: Sometimes it's time to call in the big guns and get out the crock pot. Throw some ingredients in, scoop it out 8 hours later and voila! The best part about this one, it makes leftovers, it's healthy and the avocado crema I make with it is the best ever.
- 3 chicken breasts
- 2 red bell peppers, diced
- 1 onion, diced
- 1 jalapeno, diced (leave the seeds if you want the spice)
- 3 cups chicken broth
- 2 garlic cloves, minced
- 1 (big) jar of diced green chilis
- 1/3 cup chopped cilantro
- juice of 1 lime (or 2)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper (leave out if less spice)
- Put everything in the crock pot.
- Low = 8 hours; high = 4 hours.
- Shred chicken. Top with goodies, Enjoy!
- I topped ours with the avocado crema I made Monday!
Spicy Shrimp + Sweet Potatoes: I know what you're thinking, gross. I agree, it is a semi-weird combo, but please trust me on this. It is insanely good. Adam requests it. That is saying a lot considering he hates sweet potatoes. Something about the sweet of the potato and the spicy of the shrimp. It's delish!
- 1 pound shrimp
- 1 tablespoon olive oil
- 1 tablespoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado
- 2 tablespoons almond milk
- 1/2 lime, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- red pepper flakes for garnish
- 2 large sweet potatoes
- salt and pepper
- olive oil
- Preheat oven to 350 degrees.
- Wash sweet potatoes. Rub with olive oil, salt and pepper. Poke holes in the top.
- Place sweet po's in the oven for 45 minutes or until soft.
- While sweet po's are cooking, make the crema. Combine all ingredients (minus the red pepper flakes) in a blender and blend until creamy.
- In a bowl, combine shrimp and all the spices.
- Heat a cast iron with 1 tablespoon oil and add shrimp. Cook until opaque.
- When sweet pos are done, carefully scoop out insides until a thin layer of flesh remains.
- Load up with shrimp, top with crema and devour.
Saturday? My suggestion, go out and treat yo'self. You worked hard this week. It's time for someone else to do the cooking.
There ya go peeps. Everything I'm making this week. I hope your Monday is going fast!