Meal Plan 02/25/19 - 03/01/19

I am struggling to stay on top of food and laundry and life in general. I’ve been feeling really down about it all but I’m trying to be more gentle with myself. This is the tail end of an endless winter. The days are short and the sky is grey and it’s okay if everything feels challenging and uncomfortable right now.  

I’m not making any magic with this week’s meal plan but at least I’m making an effort.  


Monday: turkey burrito bowls with roasted veg and fresh guacamole. Today I roasted sweet potatoes and brussels sprouts and cooked a pot of wild rice. Tomorrow I just have to quickly cook up some ground turkey with taco seasoning and make the guacamole.

Tuesday: loaded nachos with the leftover components from the burritos bowls. I’ve got a pile of avocados approaching ripeness so I’ll probably make fresh guacamole two nights in a row. Who said I wasn’t making magic?

Wednesday: baked chicken breast with a garlic mushroom cream sauce served with roasted  broccoli and garlic smashed baby potatoes. 

Thursday: spaghetti

Friday: pizza and chicken wings

What’s on your meal plan this week?

Meal Plan 02/11/2019 - 02/15/2019

We’re having a snowy week so I’m craving soups, stews, and carbs. All the carbs.


Monday: Homemade breadsticks served with lentil barley stewp for Meatless Monday.

Tuesday: I froze half of last week’s spiced chickpea stew and I’m so happy I did because it is the perfect snowy day meal. We’ll eat it with roasted broccoli.

Wednesday: Easy Pressure Cooker Green Chili With Chicken

Thursday: Japanese dumpling soup

Friday: Snacky dinner (chicken wings, chopped veg + hummus, cheese and meats, olives, pickles, whatever looks good at the deli counter).

What’s on your meal plan this week?

Meal Plan 02/04/19 - 02/08/19

The cold weather is definitely encouraging my hibernation mode but I’m not complaining because my meal planning / prepping game is currently the strongest it’s ever been.



Monday: Barbecued cheeseburgers. We had our first snow of winter this weekend and there’s something about the frigid temperatures that makes Shawn want to pull out the grill. I don’t question it. I just enjoy my juicy cheeseburger.

Tuesday: Thai Coconut Curry Braised Chicken Thighs served with rice and broccoli.

Wednesday: Sausage, Vegetable, and Cheese Sheet Pan

Thursday: #thestew I saw it on Instagram and I’m highly suggestible. Shawn might cook up some chicken wings if he doesn’t want a vegetarian meal.

Friday: Wonton soup packed with whatever veg is withering away in the fridge.

What’s on your meal plan this week?

Cheesy Veggie Soup

I linked to a broccoli cheese soup in my meal plan but then I went off-script and made my own based on what veg was wilting in my fridge. The result was fantastic so I’m writing it down so I can make it again. This soup isn’t packed full of nutrition but it’s nutritious-ish and sometimes that’s the best I can do.


Cheesy Veggie Soup
serves 6 - 8


1/4 cup butter
1 onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
1 green bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced (if you scrape out the pulpy bits and seeds, you lose a lot of the heat)
2 cloves garlic, minced
2 heaping Tbsp all-purpose flour
2 cups cream or whole milk
4 cups veggie broth
2 heads broccoli, finely chopped (approximately 4 cups)
1 cup grated cheddar cheese
1 tsp yellow mustard
1 Tbsp Worcestershire Sauce
salt and pepper to taste


Melt butter in large stockpot over medium-high heat. Add onion, celery, carrots, bell pepper, jalapeno, and cook, stirring often, until veg is softened, 7 - 10 minutes. Add garlic and cook another minute or so until fragrant. Add flour and cook, stirring constantly, for about two minutes, scraping the bottom of the pan so it doesn’t start to burn. I used my enamelled cast iron dutch oven and my flattop wooden spoon to make this soup and this combo works really well.

Add cream (or milk if using) and broth and continue to cook, scraping the bottom of the pan to release any bits stuck to the bottom (that’s where the flavour hides!) Stir in broccoli. Bring to a boil, reduce heat, and simmer for 20 minutes until everything is sufficiently tender and soup is thickened. 

Buzz with an immersion blender until smooth (or ladle into a blender and blend until smooth, carefully because hot liquids and blenders are terrifying).

Stir in cheese, mustard, Worcestershire Sauce, and add salt and pepper to taste.

We enjoyed this topped with a little bacon and served with sourdough toast and it was decadent. Grady refused to try it but Poppy loved it. I’m not sure if it will freeze well and I don’t think I’m going to get the chance to experiment because we keep eating it.