Clean Eating: A Weekly Meal Plan

Clean Eating: A Weekly Meal Plan

As the world opens back up, I feel like I have been traveling, eating and drinking alcohol so much more than I have for the past 14 months. Although it has been great to see friends and family again and get back to the things we used to do, the recent over-indulgences have left me feeling bloated, tired and achey. To reset myself, I decided to eliminate alcohol, coffee, gluten and processed foods for one week.

One of my all time favorite things in life is a piece of peanut butter toast in the morning. I love sourdough bread, but I decided to swap gluten for protein this week so for breakfast, I alternated between my favorite yogurt bowl: Fage O% Milk Fat yogurt, Kind Granola, cinnamon and local honey and eggs with freshly made salsa.

For lunch I mixed it up by making a smoothie or ordering from Sweet Green or Chipotle and I decided to get the most creative with my dinners for the week. I didn’t realize it, but Will and I normally eat quite a bit of gluten so it was a bit of a challenge to eliminate that for a week of meals. Since I never know what our weekends will bring, I only plan meals Monday through Thursday night, here’s a look at what I made for the week!

The Defined Dish Mushroom Lettuce Cups

Monday Dinner: The Defined Dish Mushroom Lettuce Cups. Will and I absolutely LOVED this recipe. It was so easy to cook (and clean up) and it was surprising filling. I had three and I lost count of how many Will had..maybe seven? I’d highly recommend these if you’re wanting to eat clean or eliminate meat and fish.

Build Your Own Taco Salad Night

Tuesday Dinner: Taco Salad Night! I think this was my favorite meal of the week. For our taco salad, I used chopped romaine lettuce, taco meat (2 lbs. ground beef cooked with half of a diced white onion, salt, pepper, 1 tbsp. chili powder, 1tsp. ground cumin, 1 tsp. oregano), shredded cheese and black olives. Instead of using salad dressing which can be highly processed, I got a freshly made salsa from Central Market and topped the salad with my homemade guacamole (3 avocados, half of a diced white onion, 1 diced jalapeño, 1 tbsp. Maldon salt, 1/2 of a lime squeezed and topped with chopped cilantro.)

We also loved this meal and I served it as a “build your own taco salad” so I got to make mine exactly how I wanted and Will got to do the same for his. Super easy to make, filling and very healthy.

The Defined Dish’s Mongolian Chicken

Wednesday Dinner: The Defined Dish’s Mongolian Chicken with a carrot ginger spring salad. I’ve always loved Mongolian Beef, but had never heard about Mongolian Chicken until I saw it from the Defined Dish. As with all of Alex’s meals, it was amazing and SO easy to clean up…another one of her one pot wonders.

Because Will and I normally have some sort of a starch with our meals, I just made more chicken than I normally would and more salad to make sure we were both full and it worked out perfectly.

Broccoli with Grilled Chicken and homemade Alfredo sauce

Thursday Dinner: Broccoli with grilled chicken and homemade Alfredo sauce. By Thursday, I was ready for some comfort food so rather than making my favorite fettuccine Alfredo, I swapped the noodles for broccoli. I never use store-bought Alfredo sauce and I’m not saying my homemade sauce is light, but it is not heavily processed.

To make the sauce, heat 1/2 stick of butter in a sauté pan over low heat and add in 1 cup of heavy whipping cream–let simmer for five minutes. Slowly whisk in 1 and 1/2 cups of freshly grated parmesan cheese. Finally add in 2 tbsp. chopped Italian Parsley, 2 cloves of chopped garlic and salt and pepper to taste.

By the end of the week, I felt refreshed, my skin looked clear and dewey and I lost three pounds. How have you stayed healthy as life gets back to normal? Leave me a comment and let me know!

XO,

Brit

Weekly Meal Planning

Weekly Meal Planning

Meal planning–which is different than meal prepping, has changed my life completely and has made it better both physically and financially. Rather than cooking all of my meals for the week on Sunday and then putting them into containers to eat throughout the week, I just plan what I’m going to make throughout the week and make a concise grocery list. By being organized about what I’m going to eat and buy, I rarely waste food and save a lot of money.

Every Sunday I meal plan for our family. I start by pulling out my cookbooks to get inspiration for the meals I will cook during the week, then I take a look at what I already have in the pantry, refrigerator and freezer and finally, I make my list. I usually only plan meals Monday-Thursday because by the end of the week I’m tired and want to go out for dinner or we might have plans.

Once I’ve decided on what I’ll be cooking for the week, I make my list and try to organize it by where each item is located in the store. For example, I put all vegetables together, all meats and fish together, etc. By doing this, I can clearly see what I need from each area so I don’t end up at the register and realize I have forgotten the zucchini I need for my meal one night.

Make your list and check it twice! My sister-in-law got me these grocery notecards from Katie & Co. in Houston and I am so in love with them!

I started getting passionate about meal planning when I moved to Houston seven years ago. First and foremost, I had gained 15 lbs. from eating out too much and I was also looking to save money because I pretty much made no money at my first job in Houston, Neiman Marcus. Through meal planning, I actually learned to cook pretty well and it has become a hobby and passion of mine. Meal planning really saved us during the first months of the pandemic because I was able to get creative with what food we did have and make really delicious meals.

I live for the produce section at Central Market…my happy place.

I think it’s essential to have a plan when you go to the store. I don’t have a lot of free time so I don’t want to have to go to the store multiple times a week. By making a well-thought out list, you can save yourself a ton of time and money by not buying things you don’t need or forgetting things you really do need.

Voila! All done with grocery shopping for the week!

The best part of meal planning is that once you’re done with the shopping, all of your hard work is over for the week (in terms of food.) There’s no last-minute stress about what you’re going to make or do for the family because that’s all done…you just have to cook it!

Happy cooking, friends! I hope you all have a happy and healthy week ahead of you!

XO,

Brit

Golden Turmeric Curry

Golden Turmeric Curry

Feeling under the weather after the holidays? We have been too. The non-stop drinking, over-eating and little-to-no sleep left me feeling pretty bad when we got home from our Christmas and New Years celebrations. This week I’ve been focusing on cooking foods that are not only healthy but that will also help kick this cold I’ve gotten and what could be better to do that than turmeric?

Known for its golden hue, turmeric is an antioxidant, a natural anti-inflammatory and is believed to negate the progression of cancers and brain diseases. To receive the benefits of this super spice, I decided to make a turmeric-infused curry tonight. In addition to the turmeric, I threw in a ton of veggies and other spices that will hopefully have me feeling back to normal by morning.

Ingredients:

  • 3 tbsp. coconut oil
  • 1 yellow onion
  • 1 lb. boneless, skinless chicken tenders (pounded and diced)
  • 3 cloves garlic (minced)
  • 3 tsp. ground turmeric
  • 2 tsp. ground ginger
  • 2 tsp. ground coriander
  • 4 tbsp. yellow curry paste
  • 1 can of coconut milk (13.5 oz.)
  • 1 cup shredded carrots
  • 3 cups fresh spinach
  • ¼ cup chopped cilantro
  • Basmati rice for serving

To Make:

  • Heat coconut oil in a large skillet over medium-high heat. Add onions and cook for five minutes. Stir and make sure the onions do not burn.
  • Add the diced chicken to the onions and cook for another five minutes. Make sure the chicken is cooked through.
  • Add the garlic, turmeric, ginger, coriander and cook for one minute.
  • Add the curry paste, coconut milk and carrots to the mixture and stir to combine. Reduce heat to medium and cook for another five minutes.
  • Add the spinach and stir until wilted and remove from heat.
  • Serve the curry over basmati rice and top with cilantro.
  • Enjoy!
  • Heat coconut oil in a large skillet over medium-high heat. Add onions and cook for five minutes. Stir and make sure the onions do not burn.
  • Add the diced chicken to the onions and cook for another five minutes. Make sure the chicken is cooked through.
  • Add the garlic, turmeric, ginger, coriander and cook for one minute.
  • Add the curry paste, coconut milk and carrots to the mixture and stir to combine. Reduce heat to medium and cook for another five minutes.
  • Add the spinach and stir until wilted and remove from heat.
  • Serve the curry over basmati rice and top with cilantro.
  • Enjoy!

In addition to it being healthy and delicious, I love making curry because I only have to use ONE pan! It makes the cooking a breeze and the clean-up even easier! I hope you love this golden curry and I can’t wait to hear your thoughts on it. Happy cooking!

XO,

Brit

Rumbi Grill-Inspired Teriyaki Bowls

Rumbi Grill-Inspired Teriyaki Bowls

Teriyaki bowls are one of my all time favorite meals and have been since childhood. They are such a perfect blend of nutrients and carbs and they are so easy to make. A little bit of rice, some chicken and veggies and you’re good to go. Tonight, I will be recreating one of my favorite restaurant versions of a teriyaki bowl from home.

Growing up in Salt Lake City, there was a little restaurant right by my school that my sister and I would go to all the time called the Rumbi Island Grill and we would have the best teriyaki bowls there. After my family and I moved away from Salt Lake, I would crave these bowls. I finally tried to re-create them and I think the recipe is pretty close!

Rumbi Island Grill Fire Grilled Chicken Rice Bowl

Brit’s Rumbi Grill Recreation

Serves four

Ingredients for the bowls:

1 lb. boneless, skinless chicken tenders

4 cups of sushi rice

1 cup matchstick carrots (uncooked)

2 crowns of broccoli (chopped)

1 zucchini (quartered)

Sesame seeds

Ingredients for the Sauce:

3/4 cup coconut aminos teriyaki sauce

2 tbsp. coconut aminos soy sauce

2 tbsp. chili garlic sauce

1 tsp. dried or fresh ginger

1 tbsp. local honey

1 tbsp. brown sugar

1 tbsp. cornstarch mixed with 1/4 cup cold water

To make the bowls:

Pound chicken tenders with a mallet and season both sides with salt and pepper. It can be grilled or cooked in a pan on the stove, cook for three minutes on each side. Remove from heat, let the tenders cool and then cut them into small cubes.

Sautee zucchini and broccoli in a pan with 2 tbsp. of olive oil. cook for 8-10 minutes.

For the sauce:

Combine teriyaki sauce, soy sauce, chili garlic sauce, ginger, honey and brown sugar in a pot. Once the mixture reaches a boil, add corn starch mixture and let the sauce thicken. Remove from heat.

To serve, scoop one cup of sushi rice per bowl, top with grilled chicken, matchstick carrots, broccoli and zucchini and top with as much sauce as you prefer. To garnish, sprinkle sesame seeds on top and enjoy!

Brit’s Rumbi Grill Recreation

Leave me a comment and let me know what you think! Happy cooking!

XO,

Brit

Quarantine Meal Planning

Quarantine Meal Planning

Coronavirus and quarantine have totally changed the way I plan for meals. In the days before COVID-19, I considered grocery shopping to be one my favorite hobbies. Heading to Central Market, grabbing a glass of wine and leisurely strolling the aisles until I found something totally inspiring to make for dinner was part of my weekly routine.

I’m not sure why, but I hate having a lot of food in my refrigerator and until a month ago, I only used my freezer to freeze blueberries and bananas for my daily smoothie. Because of this, I would go to the grocery store three or four times a week and only buy exactly what I needed for the meals I was making. But now, going to the grocery store is no longer a thing of leisure, it is an essential task that needs to be taken seriously.

Before I make my trek to the store, I open up my favorite cookbooks and make a meal plan for the week. My biggest sources of culinary inspiration come from *Queen* Ina Garten, Alex Snodgrass of The Defined Dish and Tanya Zuckerbrot of F-Factor. All three of these women create the most incredible recipes that are accessible and easy to master at home. After deciding on which recipes to make, I take an inventory of my pantry, spice cabinet, refrigerator and freezer to make my grocery list. By making a detailed list for the store, you ensure that you will not only get everything you need for your meals, but you will also avoid spending too much time in the store, which in turn, keeps you and other shoppers much safer.

Monday: Oven “Fried” Chicken with a honey glaze, rice and an HEB salad kit.

Oven “Fried” Chicken with a honey glaze, rice and an HEB salad kit.
  • 1 lb. chicken tenders
  • 1 stick butter, melted
  • 1 cup flour
  • 1 tsp. cayenne pepper
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 eggs, lightly whisked
  • 2 cups panko bread crumbs
  • 1 cup honey
  • 3 tbsp. soy sauce
  • 3 cloves minced garlic
  • 2 tbsp. corn starch + 1/3 cup cold water

To make the chicken tenders, preheat the oven to 400 degrees. Melt the butter completely and pour it on a sheet pan. Pound the chicken tenders with a mallet. Combine flour with cayenne pepper, oregano, garlic powder, salt and pepper. Dip chicken tenders first in the flour and coat on both sides, then dip into the eggs and finally in the panko bread crumbs. Set the chicken on the baking sheet and bake for 10 minutes on one side, flip the chicken and bake for another 10 minutes. To make the sauce, combine honey, soy sauce and minced garlic in a sauce pan over medium heat. Once the mixture starts boiling, stir in corn starch and water mixture to combine.. Drizzle the sauce over the chicken, serve with rice and salad.

Tuesday: Pederson’s uncured kielbasa sausage with mushrooms, onion, orange bell pepper and spinach, served over rice.

Sausage with Veggies and Rice.
  • 1 Pederson’s uncured, no sugar kielbasa sausage, thinly sliced and divided
  • 1 yellow onion, diced
  • 1 package mushrooms
  • 1 orange bell pepper
  • 2-3 handfuls spinach

To make this dish, sautée the sliced and divided sausage in a deep pan with 2 tbs. olive oil for 5 minutes. Next, add onion and bell pepper, stir for another 3-5 minutes, then add mushrooms and cook for another 5 minutes. Finally, add spinach and stir to combine and serve over rice.

Wednesday: Pan fried salmon served with F-Factor cauliflower fried rice.

Pan fried salmon served with F-Factor cauliflower fried rice.
  • 2 (4 oz.) salmon filets
  • salt and pepper to taste
  • 3 tbsp. olive oil
  • 1/4 cup chicken stock
  • 1 lemon juiced
  • 2 cloves garlic, sliced

Pat salmon dry and coat with salt and pepper. Heat olive oil in a large skillet over medium heat, when oil is hot, but not smoking, add salmon–skin side up. Season skin with salt and pepper and cook for about six minutes. Flip over and add chicken stock and lemon juice. Serve over F-Factor Fried Rice and enjoy!

Thursday: The Defined Dish’s Cajun Chicken Pasta.

The Defined Dish’s Cajun Chicken Pasta

Friday: Roasted Halibut served with Ina Garten’s Rosemary potatoes and an HEB salad kit.

Halibut with Roasted Potatoes and salad.

The Defined Dish is an excellent resource for healthy and often Whole30 compliant meals that are also incredibly creative and easy to make. F-Factor recipes are all very healthy and light on calories. I love learning from Tanya about how to live a healthier lifestyle and as a registered dietician, her insights on portion recommendations and substitutes for cooking have been so helpful for me. I use Ina Garten’s recipes when I am looking to make a really classic meal and also when I am trying to make something for a special occasion.

I hope you enjoy the recipes this week! Leave me comment to let me know how they turn out for you and if you have any questions for me!

XO,

Brit