This is your typical Sunday morning- coffee in hand, pen and paper, and a stack of Bon Appétit magazines. It’s meal planning time! As I was sitting down to do it this week, I thought you guys might be curious to see my process. It’s nothing too complicated, but it makes getting dinner on the table  and not letting the food in our fridge go bad during the week much easier.

I generally let my farmer’s market purchases guide our weekly menu. I like to pick what looks best that week and go from there. I get all our produce at our Saturday market so that come Sunday I know what I’ve got to work with and what I need to buy at the grocery store to round out the week. This week I picked up bell peppers, tons of broccoli, heirloom tomatoes, lettuce, and a bunch of apples. I’ve got two dinners out this week and Brandon is headed out of town so I didn’t want to overdo it.

I start by outlining all the items I’ve got to work with- from veggies to pantry and freezer, and any other little tid bits that will help me figure out what I need to get from the store. Like breakfast and snacks- I want to make sure we have enough to last us through the week.

After reviewing what I’ve got, I start crafting meals. Seeing all the ingredients I have on hand listed side by side helps me create meals that minimize the additional items I need to buy, and plan enough meals for the week. This makes life so much easier! The chicken and broccoli dish was for Sunday. I knew we’d have a few leftovers, but we’d need something else to round out lunches. A quinoa black bean salad was a no brainer, given what I had on hand. I have a ton of peanut butter in my cupboard since I accidentally bought a jar when I already had a full jar, so I decided a big batch of peanut noodles for dinner one night would be perfect. Plus, it’d use up any remaining veggies, and give us enough for leftovers. And the roasted apples are kind of just for fun- a riff on a recipe shown in the first photo!

I’v always got a pile of lettuce or dark greens on hand which become side salads pretty much every night of the week, and help round out a lunch that isn’t too veggie heavy. Three meals (with leftovers built in) seem to be our magic number, leaving us with enough food to get us to the weekend. Weekends we do most of our eating out, hence the Saturday/Sunday planning schedule.

That’s pretty much it! I’d love to know, how do you guys meal plan? Anyone else highlight the ingredients they need to buy? Control freak, right this way!

Weekend wishes 8

Wear: a mix of seasons (I love the idea of mixing cozy sweaters and shorts for days when the weather just can’t make up it’s mind.)

Eat: Kettle Corn (This is one of the many things that always reminds me of fall. I often associate it with the art and craft shows that are so common during this time of year - which bring me to the next point…)

Attend: an art show (There’s one I go to with my mom every year, and it happens to be this weekend! I love going just for the inspiration.)

Have a great weekend!

Hot diggity I am soooo done. After going on 12 straight days of working I am ready to unplug, lounge, and just plain old hang this weekend. Do you have a perfect Saturday morning? This is mine: I wake up around 9 am (because I can some how miraculously sleep until that time), make a homemade latte, and curl up on the couch to watch my favorite shows from the week. Parenthood! Nashville! You’re back! (Ssshh don’t tell me what happened.) Then I walk to the farmer’s market and load up on all sorts of goodies for the week. After that I come back home and tackle some sort of household project that has been on the back burner forever. This weekend it’s switching over my winter wardrobe and purging my closet. I’m feeling a major purge and considering doing an online sale of some lightly used items. Would you be into that? Anyway back to the weekend- I then round out the day with a sweaty workout and dinner with good friends. That is exactly what is going down tomorrow and I could not be more excited.

I’m closing the week with an insanely good granola recipe . This was my first time using olive oil as the fat in my granola, and I gotta say- I love it. The flavor is nothing like you would imagine. This will be part of my perfect Saturday, too! Thank you all so much for your support on yesterday’s post. I’m so thrilled you’re just as excited as me about the series. Here’s to a wildly relaxing weekend!

Salted Maple Pecan Olive Oil Granola adapted from Food52

  • 4 cups old-fashioned rolled oats
  • 1 cup raw sunflower seeds, hulled
  • 1 cup unsweetened coconut chips
  • 1 cup raw pecans, finely chopped
  • 1/4 cup raw pecans, left whole or coarsely chopped
  • 3/4 cup pure maple syrup
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup packed light-brown sugar
  • 1 1/2 tsp salt

Heat oven to 300 degrees. Place oats, sunflower seeds, coconut, pecans, brown sugar and salt in a bowl and mix until well combined. Mix together syrup and olive oil in a measuring cup. Pour over dry ingredients and stir well to combine.

Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45-60 minutes (mine took closer to 55 minutes).

Remove granola from oven and  let cool completely before serving. Can be stored in an airtight container up to one month.

One of my long time blog dreams has been to share inside peeks of my favorite restaurants in the city. And as made clear by the survey, you’re hankering for more content around what to do and where to eat in New York, too! I’m thrilled to kick off the first of many posts to come that show my go to spots for dinner, grabbing drinks with friends, or enjoying lazy brunches on the weekends. I’ve teamed up with my sweet friend Sas of Sasithon Photography to capture all the beauty of the food and spaces. Her photos are going to blow your mind!

To kick things off Read more »