A Week’s Worth of Family Meals
Guys, I’m making this quick because I just got back to Houston after a weekend at Kitchenette Farm. Need to get kids to focus on homework, unpack bags and focus on the week ahead. Two quick things: 1) I’ve been working on a free “how to meal plan” workbook for you guys and it’s almost done! We based it off the webinars I taught this summer. 2) I’m posting a recap of my ProLon week. I took notes this time, so I’ll share all my tips this Wednesday. This link includes 15% if you already know you want to get the ball rolling.
SUNDAY
Truth be told, we’re getting takeout! I did a LOT of cooking Friday for a Thanksgiving photo shoot and a big dinner Saturday night at our farm. Time to put my feet up!
MONDAY
Aunt Shelley’s fried rice! We’re using leftover grilled ribeyes and tons of veggies in our fridge (green onions, carrots, green beans, bok choy, etc). I love this recipe because it’s full of veggies and my kids love it!
Aunt Shelley’s Fried Rice
A couple notes: this is a great way to use up leftover vegetables or steak or a half-used rotisserie chicken. Keep the heat on medium or medium high as you’re cooking, but be sure to scrape the bottom of the pan with a wooden spoon or spatula and stir well. Slightly dried out rice works best. If the rice is fresh cooked, it’s best to lay out the cooked rice on a sheet pan to dry out for 15-20 minutes before you use it in the recipe.
2 tablespoons avocado oil, plus 1 more for cooking the eggs
1 yellow onion, chopped
6 green onions, white and green parts sliced thin
5 stalks celery, chopped
2-3 carrots, chopped, or pre-packaged julienned carrots, about 1 cup
1-2 cups chopped precooked beef, pork or chicken (optional)
3-4 cups cooked short grain rice (Cal-Rose or Nishiki)
3 tablespoons sesame oil, toasted or regular
¼ cup tamari, soy sauce or coconut aminos
4 cups mixed green vegetables, chopped fine (broccoli, asparagus, sugar snap peas, green beans, bok choy, etc)
4 eggs, whisked well
In a large Dutch oven or wok over medium heat, add the avocado oil. Add the onion, green onions and celery and cook until softened, about 4 minutes. Add the carrots and cook an additional minute.
Add the meat (if you’re using) and stir to combine. Leftover steak, teriyaki chicken or honey hoisin pork tenderloin works well also.
Stir in the cooked rice (day old or even leftover rice from takeout is fine). Sprinkle the sesame oil on top of the rice, which helps to flavor it slightly, and then add the tamari and mix well. Be sure to scrape up the onions and celery in the bottom of the pan and combine well.
Add in the chopped green vegetables and stir well to combine.
In a separate pan over medium heat, add one tablespoon avocado oil. Add the eggs and push them gently across the pan to create long ribbons of cooked egg. Add a pinch of salt while cooking.
Once the eggs are scrambled, add them to the pan of fried rice and mix well to combine. Taste for seasoning and add more tamari to taste. Serve with sriracha, sambal olek or your favorite chili sauce and extra tamari.
TUESDAY
Old school taco Tuesday. Grassfed beef tacos with homemade taco seasoning and pickled red onions. I plan to microwave precooked frozen quinoa from Trader Joe’s and make a taco bowl. If you don’t want red meat, change it up with chicken tinga instead. Top with avocado of course!
WEDNESDAY
Green beans. We are up to our ears in green beans. I worked on a new Thanksgiving recipe last week and ended up with extra green beans, and then received a bunch from Farmhouse Delivery. I’m making one of my favorite easy stir fries: Ground pork and green beans. It’s fine to sub avocado oil or grape seed oil for the peanut oil. If you’re not a fan of ground pork, substitute ground dark meat chicken.
THURSDAY
My youngest requested French Dip sandwiches. I know this week’s meal plan is heavy on the red meat, but next week we’ll go plant-based to make up for it. Keep it easy with raw veggie sticks on the side (carrot, celery, cucumber and bell pepper).
FRIDAY
Leftover makeover night! Take any leftover French dip meat and shred it with two forks (you may need to warm it up in a pan to make the shredding easier). Use it for shredded beef sheet pan nachos.
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