Meals for the Week of February 1, 2021

if you were in the Northeast last week we got hit with a snow storm — slow and steady starting Sunday afternoon into Tuesday. So 2 snow day! To say I was mentally struggling is an understatement.

I did get out to the grocery store Sunday morning and stocked up on veggies and I prioritized making a hash for the week! Otherwise, did ZERO meal planning this week and it was a struggle. I had no inspo, didn’t really want to eat (nothing interested me) and my energy suffered along with a few headaches. No bueno.

Regardless, here is what I did for us.

Note on leftovers- most will tell you leftovers in the fridge are good for 4 days. It is a great rule of thumb! In our household, we inspect and smell the food, if all looks good we still eat it – but it is always reheated. You do what you are comfortable with!


Week of meals for February 1, 2021

Our family: 2 adults, 1 toddler

Scope: Breakfast, lunch, and dinner (what is shown for breakfast and lunch is what I eat, I am not tracking my husband’s meals – but the goal every week is to use what we have so there is no waste)

This is going to be a quick run down of what we do. If you have questions or want to know specifics let me know in the comments. If I get enough demand I will start tracking things and sharing them.


Prepped on Sunday:

Breakfast Hash – Baked 2 packets of Vermont Salumi Maple Sausage in the oven at 350⁰ for about 45 minutes in a baking dish, so they were closely packed in there and that’s why for the long cook time. Roasted 1 pound of quartered Brussels sprouts, 3 diced medium sweet potatoes, and roughly chopped 1 red onion in the oven at 425⁰ for 30 minutes, tossing frequently


Monday: SNOW DAY #1

Breakfast – Reheated the hash in a skillet on the stove while reheating sourdough pancakes up because everyone was staying home!!!! (sounds more fun than it actually was). Check out last week’s post for details.

Lunch – Leftover Mexican Style Chicken Soup (check out last week’s post for details) served with toasted sourdough slice topped off with half an avocado, sauerkraut, and a slice of smoked salmon.

Dinner – Made 4 burger patties out of a pound of ground beef and cooked them in a hot skillet on the stove. Roasted the remaining of the butternut squash from last week (roasted pumpkin and ginger soup) chopped, half a head of cauliflower chopped, and oyster mushrooms roughly sliced at 400⁰ for 30 minutes. Served everything on top of a big bed of spinach and arugula with chopped cucumber. Topped off with Trader Joe’s Green Goddess dressing.


Tuesday: SNOW DAY #2

Breakfast – Reheated the hash in a skillet on the stove and served with broccoli sprouts when done. Warmed up a small pot of homemade broth, scrambled an egg, grated ginger and garlic, and slowly poured the egg mixture into the boiling broth while swirling it for some egg drop soup.

Lunch – Home alone with toddler, unplanned so in survival mode. Made us smoothies (frozen blueberries, green powder, Equip Prime Protein, peanut butter, chia seeds, and hemp milk that I had made on Sunday) and avocado toast (toasted sourdough slices in the oven topped with half an avocado, broccoli sprouts, sauerkraut, and slice of smoked salmon).

Dinner – Started defrosting a whole chicken in the morning but it was still pretty frozen at 4pm when I went to cook it. So I cut off the wings and legs for dinner. Roasted them in the oven at 375⁰ for about 40 minutes and another 3 minutes under the broiler. Started making some pasta the last 15 minutes (Jovial brown rice fusilli). Made the following herb sauce for our pasta dish by mixing it all together in a bowl:

  • 1 bunch each of parsley and cilantro, chopped
  • 1/4 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup of nutritional yeast
  • 2 tablespoons of pine nuts, chopped
  • 2-3 tablespoons of red wine vinegar
  • Extra virgin olive oil to desired texture (could be around a cup)
  • Sea salt and pepper, to taste

When plating dinner, added a handful each of spinach and arugula, added pasta, added chicken and drizzled the herb sauce on top.


Wednesday: Daycare is open!!!!!! HALL-E-LU-JAH!

Breakfast – Reheated the hash in a skillet on the stove and served with broccoli sprouts when done. And made a sunny side up duck egg.

Lunch – Leftover brisket and sushi rice topped off with tamari. Check out last week’s post for details.

Dinner – Using the rest of the whole chicken we didn’t cook the previous day, put that in the Instant Pot along with some frozen reserved leeks, 2-3 tablespoons of Nom Nom Paleo’s magic mushroom powder, and about 10 cups of filtered water. Selected the Chicken preset on the Instant Pot (30 minutes on High pressure). When done, removed the chicken, shredded it and removed all from the bone. Reserved the bones in a freezer bag. Strained the broth.

Roasted a head of garlic (chopped the top off, drizzled olive oil on top and wrapped in tin foil) in the oven at 400⁰ for about 45 minutes.

Chopped a handful of carrots into small bites along with a bunch of celery to roast in the oven at 400⁰ for about 30 minutes.

When ready filled bowls up with broth, added shredded chicken, and roasted carrots and celery. Also, added chopped kale to the bowls. Served with toasted sourdough bread with roasted garlic smeared on top with ghee.



Breakfast – Reheated the hash in a skillet on the stove and served with broccoli sprouts when done.

Lunch – Leftover shredded chicken on top of arugula and spinach. Quickly mixed Dijon mustard, olive oil, and apple cider vinegar together to drizzle over everything.

Dinner – Made white rice. Blanched broccoli rabe (bring a pot of water to a boil, add vegetable and mix until bright green and drain in colander) then sautéed with olive oil and minced garlic.

Baked a fillet of salmon in the oven at 400⁰ for about 8 minutes, first drizzled coconut aminos all over it. Crumbled coconut butter on top and put it back in for about 3 minutes under the broiler until the coconut butter was bubbly and slightly browned.



Breakfast – Baked a package of bacon at 400⁰ for about 10 minutes. Reserved the bacon fat in a glass container when done.

Toasted a slice of sourdough topped with half an avocado, broccoli sprouts, sauerkraut, and bacon.

Lunch – Leftover shredded chicken on top of arugula and spinach with leftover roasted carrots and celery topped off with leftover herb sauce.

Dinner – Made Nom Nom Paleo’s Paleo Char Sui. As a side sautéed onion, collards, and zoodles (zucchini noodles) and made ramen as well.



Breakfast – Toasted sourdough topped with half an avocado, leftover herb sauce, and broccoli sprouts. Served with a cup of heated broth with grated garlic and ginger and a scoop of collagen peptides for added protein boost.

Lunch – Made pasta. Heated up broth to add the pasta, leftover chicken and a handful of kale.

Dinner – Cooking fatigue setting in. Went out to dinner for burgers, fries, and adult beverages.



Breakfast – Toasted sourdough topped with half an avocado. Two sunny side up duck eggs.

Lunch – Leftover char sui

Dinner – Superbowl! Husband requested wings and football food, so I chose Nom Nom Paleo’s Asian Sticky Wings and Baked Buffalo Cauliflower.