Weekly Meal Plan

I thought I would participate in the weekly meal plan linkup this week.  It’s my first time!  I did our grocery shopping on Saturday and came home with three bags full of groceries.  I had gotten in the habit of stopping at the grocery store throughout the week to pick up any extra groceries that we needed.  Those multiple 10-18 dollar midweek trips can really add up.  So, in an effort to be more aware of how much we spend on groceries and to first use what we already have, for the past couple weeks, I have been getting everything on the weekend.  It’s been working really well!  Especially with this new strategy, meal planning has been essential.

I’m linking up with mommyrunfast to share what we have on the menu this week!

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Sunday- Healthy Tostada for Two with a garlicky massaged kale salad

Healthy Tostada for Two v.2

Monday- Asian Black Bean Burgers with roasted sweet potatoes and green beans

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Tuesday- Orange-Maple Glazed Salmon (recipe to come!), mashed sunchokes, roasted broccoli with a Maple Massaged Kale Salad

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Wednesday- Leftover Asian Black Bean Burgers with roasted sweet potatoes and Mustard-Garlic Brussels Sprouts

Thursday- Coconut Mahi Mahi (we make this fairly often and it’s delicious, I’ll post the recipe soon) with bok choy, roasted broccoli, and a kale side salad

Friday- Orange-Maple Glazed Salmon with green beans, Mustard-Garlic Brussels Sprouts, and a massaged kale side salad  (celebrating Valentine’s Day next week along with our 10 year anniversary).

Saturday- Out

Hope you all have a wonderful Sunday!

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Five Friday Favorites (home decor edition)

Oh what a week it’s been.  We are moving soon and I started the process of packing and took a few car loads of boxes over to the new house.  That’s one benefit of only moving two miles down the street (literally), you can make multiple trips.  We have moved a lot since college, I think almost at least once a year (I graduated in 2007 and Cathrine in 2005) so that’s a lot of moves.  But every time we start packing, I’m always amazed at how many things we actually own.  Inevitably, we end up donating a few bags to Goodwill.  On the bright side, moving is a time to pair down which always feels nice.

But alas, it’s Friday now and time for my favorites!  Since we are moving and will be decorating a house soon, I thought it would be fun to have this weeks favorites be all things that I’m loving around our home.

Friday Favorites

1. Spencer Peterman Cherry Bowl– We’ve given these bowls as wedding presents to a couple friends and were recently given one of our own.  I love the story of these bowls, how the wood is found in the forest (near where I grew up) and the decaying tree trunks are turned into these beautiful bowls.

2.  West Elm Favorite Throw– This throw is surprisingly warm since the material is relatively thin and cozy to curl up with on the couch.  The price is reasonable (it’s even on sale right now) and looks nice draped on a chair or couch in the living room.

3. Loop Candelabra– We have two of these on our dining room table.  They are fun, playful, and can be arranged in endless configurations.  Sometimes I interlock them to create a cluster of candlelight in the middle.  Other times, I separate them have them frame a flower arrangement.

4. Magnarp lamp from IKEA– We’ve had a version of this lamp for what feels like forever.  We currently are using it as the light by the bed.  They’re reasonable, simple to put together (which is saying something for the IKEA), sturdy, and I happen to like how they look.

5. Room and Board Parsons Bed Frame– Every time we move, I am thankful for this bed frame.  It comes apart simply in four main pieces (headboard, foot board, two sides) and then 10ish (haven’t counted) rods that go across the bottom creating the platform for the mattress.  All of the pieces are interlocking so there are not screws or bolts.  We like it so much that we actually just ordered a second metal frame (different style) from Room and Board for our guest room.  One of the reviews say they’ve had it for 18 years and it looks like they just got it yesterday.  Boy do I believe them.

I hope to be back later with a orange maple glazed salmon recipe.  Perfect for an at home date night.

 

 

Weekend Recap and Healthy Tostada for Two

This past weekend has full of many fun things!  It was a combination of really busy and relaxation.  Saturday morning I went on a 10 mile run, it was sunny and the temperature was perfect (slightly crisp) while Cathrine went to work for a few hours.  Then we met at the barn and went riding, showered quickly at the house and headed to the Pantages Theater to see The Book of Mormon (hilarious!).  Afterwards we inched our way back home (thanks to LA traffic) and continued our night with dinner out at a nearby favorite and watching The Heat which I may or may not have fallen asleep during.  Luckily, I had already seen it.  The past couple of weeks, we’ve been on a roll with watching our DVD’s from Netflix where we used to hold on to them for five months, now we’ve been watching one disc almost weekly.  It’s been kind of fun!  Sometimes it’s the simple things.

photo (66)Sunday was a rest day.  Literally.  I made a simple breakfast, meal planned and went grocery shopping, saw Armani (our mini), and did some food prep.   It was a much needed quiet day.  Lately, we’ve been going going going.  Breakfast was an egg fried in coconut oil, steamed kale, and Cholula on either an english muffin or whole wheat Ezekiel bread with a splash of carrot juice on the side.  Cathrine also had one slice of black forest bacon and one of coffee bacon from Whole Foods.  It’s her Sunday treat and she talks about it all week.

For dinner, I made tostadas.  We really enjoyed them and couldn’t not share the recipe with you.  They have protein from multiple sources, a variety of vegetables, and tons of flavor.

Healthy Tostada for Two v.2

 Ingredients:

2 corn tortillas

1 sweet potato

1/2 cup chopped broccoli

7 1/2 ounces black beans (half of a 15 ounce can)

2 chard leaves

8-10 shrimp (thawed and shelled)

2 garlic cloves

coconut oil

spices: cumin and chipotle

garnish: Cholula

Preheat oven to 400 degrees.  Spray olive oil in bottom on glass baking dish.  Peel and cut sweet potato into 1/2 inch pieces and place in baking dish.  Sprinkle with cumin and chipotle (to taste).  Roast in oven for about 40 minutes.  Stir occasionally.

Cut broccoli into bite size pieces and set aside.  After the sweet potato has been roasting for 40 minutes, add broccoli to pan and roast an additional 10-12 minutes.

While the sweet potato and broccoli are roasting, dice garlic and add to saute pan along with some coconut oil (to prevent sticking).  Turn the stove on medium to allow coconut oil to melt.  Add shrimp and saute until the shrimp are about half cooked.  Add torn pieces of chard leaves.  Cover and cook until the shrimp are done and the chard is wilted (stir occasionally).

Meanwhile, place two corn tortillas on a baking sheet.  Once the sweet potatoes and broccoli are done, divide them between the two tortillas then evenly distribute the black beans.  Place in oven and let bake for about 10 minutes (until beans are warm and broccoli is fully roasted) at 400 degrees.  Check periodically.

Then top each tostada with cooked shrimp and chard, sprinkle with Cholula if you like some heat, and enjoy.