Meals for the Week of January 11, 2021

Demand, demand, demand and you shall receive.

I cannot tell you the number of people that have asked me to meal prep or cook for them, or create a cookbook over the last few years. Honestly, I hate meal planning or prepping, I rarely follow a recipe to the T, and I wing most of our meals. So this was a big fat “HA NEVER!”

Well here we are, I figured out a way for this to work for both of us!

 

Wellness Wednesday will be me sharing what we prepped, cooked, and consumed the week prior. My intent is to do this for 2021 to show you what a year looks like. As you will see in the first week, food is not consumed to a specific week. It will most likely carry over into the following. Know in this household, if we don’t see mold and it doesn’t smell gross it gets eaten. You do you though! I am confident that our food was prepared properly and that our digestive systems are working well to kill off potential pathogens.

Yes I am m an FNTP, but I despise meal planning. I did it for a couple of years, strictly. IT SUCKED! It was draining to prep all the food and the food was a struggle for me to consume. I was also worried about being perfect with macros which further limited me. The food wasn’t good.

Since getting pregnant, meals have very much become “what am I in the mood for?! What do I want?!” And yes, this is all about me, because I do 95% of the grocery shopping and cooking. I am also the most in tune with what my body is craving. If my husband wants something all he needs to do is speak up.

So here we go!

 

Week of meals for January 11, 2021

Our family: 2 adults, 1 toddler

Scope: Breakfast, lunch, and dinner

 

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: Build your own hash for breakfast – Roasted Brussels sprouts, Japanese sweet potatoes, and golden beets at 425⁰ for roughly 25 minutes. Stored in separate containers. Sautéed a pound of ground pork. Added to desire basil infused sea salt, onion powder, dried thyme, ground cinnamon, and ground sage. Stirred in a chopped bunch of kale at the end with the heat off.

 

Monday:

Breakfast – Reheated Brussels sprouts, Japanese sweet potatoes, golden beets, and pork mixture. Cooked one sunny side up duck egg.

Lunch – Leftover Luscious Seafood Soup from the weekend. Inspired by No Crumbs Left recipe.

Modifications based on what I had on hand – I used olive oil as my oil, did not add any chilis or lime leaves, and may have gone overboard with the fish (mussels, clams, scallops, shrimp, and lump crab meat). Not sure I would do the lump crab meat again.

Dinner – Cook by Color’s Pot Roast Roasted 3 bunches of broccoli florets at 425⁰ for roughly 10 minutes. Saved the stems for another time.

 

Tuesday:

Breakfast – Reheated Brussels sprouts, Japanese sweet potatoes, golden beets, and pork mixture. Cooked one sunny side up duck egg.

Lunch – Leftover Pot Roast and roasted broccoli.

Dinner – Roasted whole chicken cut into 6 pieces with sea salt, pepper, and olive oil at 425⁰ for roughly 45 minutes. Made butternut squash soup by roasting chopped butternut squash at 425⁰ for about 25 minutes, sautéing in a large pot an onion and garlic, adding the squash, sprinkling of cayenne and nutmeg, and dumping thyme and cinnamon. Mix to incorporate. Cover with bone broth. Bring to a boil and let simmer with lid on until ready to eat. Puree. Add a can of coconut milk. Puree again.

 

Wednesday:

Breakfast – Reheated Brussels sprouts, Japanese sweet potatoes, golden beets, and pork mixture. Cooked one sunny side up duck egg.

Lunch – Leftover butternut squash soup and roasted chicken.

Dinner – There was an accident while preparing dinner, so Zach threw dinner together using leftovers in 15 minutes. Reheated roasted golden beets, Brussels sprouts, and chicken served over ramen noodles with a peanut sauce (peanut butter, miso, grated garlic and ginger, tamari, coconut aminos, and toasted sesame oil).

 

Thursday:

Breakfast – Reheated Brussels sprouts, Japanese sweet potatoes, golden beets, and pork mixture. Cooked one sunny side up duck egg.

Lunch – Leftover pot roast and roasted broccoli.

Dinner – Baked sausage, cauliflower, red onion, and cremini mushrooms at 375⁰ for about 40 minutes. Served over brown rice pasta and topped off with Trader Joe’s Romanesco dip.

 

Friday:

Breakfast – Reheated Brussels sprouts, Japanese sweet potatoes, golden beets, and pork mixture. Cooked one sunny side up duck egg.

Lunch – Leftover Lamb Ragu (this was suppose to be dinner on Wednesday).

Dinner – Tuna poke bowls. Pickled cucumbers (2 mini cucumbers, sea salt, and rice vinegar). Cooked white rice. Riced broccoli stems in the food processor then sautéed with coconut oil for about 10 minutes stirring occassionally. Zucchini noodles, sautéed in coconut oil for about 3-5 minutes. Chopped 3/4 of a pound of tuna with a chopped shallot and 3 scallions mixed with rice vinegar, coconut aminos, tamari, sesame oil, and juice from 1/2 lime.

 

Saturday:

Breakfast – Reheated Japanese sweet potato, golden beets, and broccoli. Sautéed chicken sausage. Cooked 1 duck egg sunny side up. Homemade sourdough bread with ghee.

Lunch – My parents came to help with the reno so picked up Deep Roots Valley Farm’s Chorizo Sweet Corn Chili at the Farmers’ Market and served it with avocado and tortilla chips.

Dinner – I Heart Umami’s Cantonese style beef chow mein noodles with white rice

Modifications based on what I had on hand – Used closer to 2# of flank steak so we doubled the sauces. We also forgot to add the chicken stock to the chow mein sauce and it was still delicious.

 

Sunday:

Breakfast – Reheated Japanese sweet potatoes. Baked bacon at 400⁰ for about 12 minutes, saved bacon fat in a glass container. 2 duck eggs. Sourdough toast with avocado and beet sauerkraut.

Lunch – Leftover sausage, roasted cauliflower, and mushrooms over a bed of arugula with olive oil.

Dinner – Radical Root’s Beef and Bacon Chunky Pumpkin Chili.

Modifications based on what I had on hand – Didn’t do bacon since we had for breakfast. The store only had leeks in bunches of 3 so used all the leeks and omitted the onion. Didn’t add the honey.