Hi everyone, it’s been a while! I paused this newsletter in May 2023, and since then I’ve gotten married and gotten pregnant! I’m excited to start this up again and share my meals and routines each week :).
Just like before, you can expect a new email in your inbox on Sundays at 6am PST! Headers link to the corresponding TikTok video, and anything else underlined is also a link. If you’re looking for something in particular, chances are it will be all the way at the bottom in the FAQ section!
Here are some meals I made using these ingredients:
Sheet pan salmon and broccoli with roasted Japanese sweet potato
Seared mahi mahi with lemony green beans and purple potatoes
Overnight oats with strawberries
Avocado toast on sourdough with eggs
Onion pepper egg scramble
Cucumber, radish, apples and oranges as snacks throughout the week
I used simple mills almond flour brownie mix and followed the instructions on the back of the box!
Cut chicken breast into 1-inch pieces. Salt and set aside. Make rice in the rice cooker. Cut bok choy, ginger, and garlic. Make a stir-fry sauce with water, soy sauce, oyster sauce, rice vinegar, sesame oil, and brown sugar. Brown the chicken in a large pan on medium-high heat, then remove from pan once almost cooked. Add the ginger, garlic, and bok choy until softened. Then add back the chicken and pour the sauce on top. Add a spoonful of cornstarch to thicken and serve with rice.
Preheat oven to 425. Cut honeynut squash in half, season with salt pepper and olive oil, and place cut side down to roast. Place chicken thighs on a roasting pan with a rack, and season with salt, pepper, garlic powder, paprika, and olive oil. Roast everything for 40 minutes or until chicken is done. For the kale salad, finely chop and mix with red cabbage. Make a dressing with olive oil, lemon juice, red wine vinegar, mustard, yogurt, maple syrup, salt and pepper. Dress the salad right before serving.
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