Hi peeps! 

Can you believe next week is Easter? Because of that, our meal plan is a little short. But I've given you a few extra options for the weekend :) 

A few people asked where I grocery shop -- 

I use Safeway Drive up and Go and for meat and produce, I use Amazon Whole Foods! 

Here's this weeks meal plan!

• Sunday: Lamb Bolognese 
  
• Monday: Chopped Buffalo Chicken Salad
• Tuesday: Turkey Curry Lettuce Cups
• Wednesday: Chicken Piccata + Little Gem Salad
• Thursday: Chili 
• Friday: Chrissy Teigens Kings Hawaiian Mini Cubano Sandwiches
• Saturday: Takeout! 

 Another week, another meal plan. 

Did you meal plan last week? Did it help start your week off easier? 

What are you making this week? 

• Sunday: Salmon, red potatoes & side salad
• Monday: Slow cooker chicken tacos
• Tuesday: Chopped Salad
• Wednesday: Chicken Shawarma
• Thursday: We have a date night - so treat yourself! It's doordash night! 
• Friday: Jalapeno grilled cheese 
• Saturday: Cajun chicken Pasta

 My goal with weekly meal plans is to help give you guys a week of recipes with the shopping lists to go with it. I want to give you ideas for meals that even if you don't go with my specific recipe, you know a recipe you can use.

Example - if I say fajitas, you don't necessarily have to use my recipe, but you have an idea for dinner. 

Use this as a guide. 

One of the comments I get most, is that people cannot believe I cook every night. Let me set the record straight - I cook Sunday - Wednesday and then usually 1 weekend meal. But with that being said, I meal plan every single Saturday, with grocery delivery and/or pickup on Sunday. 

I realized, as a working mom, that if I don't do this before Monday, it'll never get done and then we'll be scrambling every night of the week. The best part about meal planning, I have food and meal ideas for the week. If on Monday, I decide to cook Tuesday's meal, then great! At least I know I have all the ingredients ready for whatever meal I've planned for. 

Keep in mind, because I'm home on Sunday, I usually pick a "bigger" meal for Sundays. Aka - meals with more prep, because I have the time. My weekday meals are usually a little simpler. 

Here's your meal plan and shopping list for the week. 

• Sunday: Home made chicken noodle soup with cheese bread
• Monday: Beef tostadas (the recipe I'm using calls for chicken, but I wanted beef)
• Tuesday: Strozzapreti with Spinach and Preserved Lemon (pasta! sounds fancier than it is!)
• Wednesday: Chicken Quesadillas (recipe below!)
• Thursday: Spaghetti Squash Pad Thai
• Friday: Treat yourself, it's time to order out! Friday is our pizza nights! 
• Saturday: BLTs - try them with some chipotle mayo, so delish! 

• Fill an 8 oz glass with ice
• 3 ounces of Seedlip Grove 42
• Fill with ginger beer
• Juice half a lime

• Fill an 8 oz glass with ice
• 3 ounces of Seedlip Grove 42
• Fill with orange La Croix
• Juice half a lime 

4. Sparkling Raspberry Lemonade Mojito. I'm obsessed with mojitos. But truth be told, I never order them when we're out, because they are such a pain to make! But they are so dang refreshing! 

Ingredients:

• Handful of mint leaves - muddled
• 2 oz freshly squeezed lime juice
• 8 oz Sparkling Raspberry Lemonade - this brand is my favorite!! 
• Top with Lime La Croix (or plain sparkling water)
• Garnish: Raspberries, mint, lime wedge

5. Sparkling Peach Bellini. If you've ever been to Oreganos, you know about their peach bellinis. They are a delicious frozen cocktail with so much good rum on top and of course, champs. Here's a mocktail version! 

Ingredients:

• 6-8 ounces of Trisha Yearwood's Peach Summer in a Cup Cocktail Mix (blended together with ice)
• 2 oz freshly squeezed lime juice
• Top with Fre Sparkling Champs

What's your go-to mocktail? 

• 2 eggs
• cheese
• whatever veggies you have in your fridge
• butter

• 4 cups shredded chicken (this is about two large breasts) 
• 6 tablespoons almond butter
• 4 tablespoons olive oil 
• 1 tablespoon apple cider vinegar
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt 
• 2 cups celery, chopped
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• 1/2 cup onion, diced (use red if you can, but yellow is good too!) 
• Butter lettuce, bread or wraps to eat it with. Or a fork. Let's be real, it's that's good.

1. Shred the dang chicken. Get this part out of the way. (To make shredded chicken, place chicken in a saute pan. Cover the chicken with water. Bring to a boil. Reduce and let simmer. Takes about 25 minutes. Flip the chicken half way through.)
2. Make the dressing. Mix the almond butter, olive oil, apple cider vinegar, mustard and salt. Taste it. Last night, ours tasted too much like almond butter, so I added a little more apple cider vinegar and a titch of salt. This is up to your taste buds! 
3. In a large bowl, mix the chicken, celery, cranberries, almonds and onion. Don't be afraid to add other things. I used some seeds last night. I even thought about adding red cabbage. 
4. Wait to toss the salad with the dressing until ready to eat. Toss, serve, enjoy! 

• 1 tablespoon olive oil 
• 1 cup chopped onion
• 4 cloves gargle, mined
• 1 can (24 ounces) diced tomatoes (drained)
• 2 1/2 tablespoons balsamic vinegar
• 1 teaspoon oregano 
• 1 teaspoon thyme
• 1 teaspoon truffle salt
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 bay leaf

Mushroom Filling 

• big handful of mushrooms (about a cup), diced
• 1/2 onion, diced
• 1 tablespoon ghee
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 dried ground sage
• 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper

How to Make: 

• For the filling, saute all the ingredients over medium heat until they are nicely browned and softened. 
• For the sauce, saute the onion and garlic with olive oil or ghee until nice and sodt. add the remaining ingredients to a blender, mix until smooth. Add back to the sauce pan, stir into the onion, garlic combo. 
• For the ravioli; 
• Like I mentioned, I used Capellos lasagna noodles. 
• Make sure you have a small cup of water nearby. 
• I laid the noodles out and took about a teaspoon of filling and spaced them about 6 inches apart. I made two rows of filling. Once all the filing is set, wet the edges pretty well. 
• Take another sheet of noodles and lay it over the other, press down on all sides. 
• Then I just used wet fingers to make the squares around the filing. Pizza cutter to cut the squares and set them aside. I made all the ravioli before I put them in the boiling water. 
• When they're all made, boil a large saucepan of water. 
• Once it's bubbling, add the ravioli in. 
• I cooked mine for about 90 seconds! That's the joy of Capellos. You don't want them mushy, so make sure to check! 
• Cover with sauce, top with fresh parm and dive in! 

• 1 tablespoon olive oil 
• 1 cup chopped onion
• 4 cloves gargle, mined
• 1 can (24 ounces) diced tomatoes (drained)
• 2 1/2 tablespoons balsamic vinegar
• 1 teaspoon oregano 
• 1 teaspoon thyme
• 1 teaspoon truffle salt
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 bay leaf

• big handful of mushrooms (about a cup), diced
• 1/2 onion, diced
• 1 tablespoon ghee
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 dried ground sage
• 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper

Happy Wednesday Friends! I am so excited for today's guest post. When I was in Omaha a few months ago, my girlfriends were talking all about sous vide. Cooking chicken sous vide, dessert sous vide. I literally had no idea what they were talking about, but they were both raving about how amazing their recipes turned out. Plus, they mentioned it was a time saver. I was intrigued. 

Then, literally two days later, I was approached by Joe asking to share his favorite sous vide recipes! Talk about perfect timing. PS, Joe, if you're reading this, please come visit Denver, Adam and I would love to show ya around town. Without further ado, I'll let Joe do the talking. 

Spring is here - I am so happy. The warm weather leads the way for an abundance of sunshine, beautiful flowers, crazy drivers (if you're a resident of a tourist hotspot) and tons of food. I'm a huge foodie who loves all types of food – even chicken soup – but there's something I love even more: dessert.

1. Chocolate Covered Strawberries

2. Rice Pudding

3. Chocolate Chip Cookies

• 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

1. Heat oil in a cast-iron skillet over medium high heat. Wait until the oil is very hot, it will be shimmering. 
2. Add the steak to the pan, do not touch it. Cook for 3 minutes, flip, and cook for another 3 minutes. 
3. Transfer the steak to a plate and allow to rest for 5 minutes before cutting into strips.
4. While the steak rests, combine all salad ingredients in a large bowl. 
5. Shake together all vinaigrette ingredients in a small shaker, then pour over the salad and toss to coat evenly. 

• 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

1. 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. 
2. 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).
3. Add the sausage back in. Stir. Add in the mushrooms and the seasoning. Cook until tender. 
4. 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. 
5. 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. 
6. Top with a little sriracha or if not-paleo, cheese! 
7. Enjoy! 

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.

Ingredients:

• 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) 

How to Make: 

1. Put everything in the crock pot. 
2. Low = 8 hours; high = 4 hours. 
3. Shred chicken. Top with goodies, Enjoy!
4. 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!

Ingredients:
Shrimp: 

• 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

Avocado Crema

• 1 avocado
• 2 tablespoons almond milk
• 1/2 lime, juiced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• red pepper flakes for garnish

Sweet Po's

• 2 large sweet potatoes
• salt and pepper
• olive oil 

How to Make:

1. Preheat oven to 350 degrees. 
2. Wash sweet potatoes. Rub with olive oil, salt and pepper. Poke holes in the top. 
3. Place sweet po's in the oven for 45 minutes or until soft. 
4. While sweet po's are cooking, make the crema. Combine all ingredients (minus the red pepper flakes) in a blender and blend until creamy. 
5. In a bowl, combine shrimp and all the spices. 
6. Heat a cast iron with 1 tablespoon oil and add shrimp. Cook until opaque. 
7. When sweet pos are done, carefully scoop out insides until a thin layer of flesh remains. 
8. Load up with shrimp, top with crema and devour. 

Dessert: Paleo Donuts. Just do it.

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!