Holy shit. It got really cold really fast. And really dark. I put on my pajamas at 4:30pm yesterday because I was deeply confused about what time it was.
This is the first week that I’m craving warm, comforting foods to eat in front of a toasty, screenshot-worthy fire. That doesn’t exist in my Manhattan apartment, by the way.
This meal plan is a little heartier and stew-ier and winter-y because it truly is getting to be That Time of year. When the air is freezing, fashion takes a backseat to function and mounds of grey snow pile up on the sidewalks.
A great thing about these recipes, and most wintery recipes, is that they lend themselves really well to being made in advance and eaten throughout the week. Basically, just adult on Sunday and go to Whole Foods and make somethings that you can enjoy for dinner all week long. Then, come weeknight evenings, all you’ll have to do is microwave dinner and eat while mindlessly scrolling through Instagram and comparing your life to a travel blogger whose on a sponsored rip in Mauritius.
Most measurements will be in grams so remember, about 30g an ounce.
Butternut Squash and Arugula pasta from Amanda’s plate.
I made this on Wednesday when I needed to make dinner fast because I forgot that my family was coming over for dinner.
It came together super fast–especially because I already had roasted butternut squash lying around. I added in an entire container of peppery, wilted arugula from Gotham Greens. Wilted greens is a great way to sneak more micro-nutrients into your (or a loved ones) diet.
I added about 1/2 cup of starchy pasta water and loads of Parmesan. I also cooked some organic, local sausage to stir into the meat eater’s bowls at the end.
Her version is paleo and quick and delish! I grew up in London, where one of the most popular dishes is chicken tikka masala. This felt like a (much lighter) trip back home.
Keep it paleo if you like or add some rice and a crunchy salad.
Thai Green Curry from Health Nut Nutrition.
This curry is warming (read: spicy) and a great way to sneak lots of nutrient packed veggies into a weeknight meal.
Serve this alongside some coconut cashew rice and dinner will be on the table in less than 30-minutes.
Slow Cooker Beef Ragu from Pinch of Yum.
I adore Lindsay’s recipes. They’re really wonderful and approachable but I also think that if I make them enough she’ll pop up in my apartment and be my friend. TBD how that works out.
Anyway, this ragu is so hearty and warming and a great way to get cozy and nourish yourself on Thursday–before the social days of the week begin. I personally love spending (at least) one restorative night at home before a could of social days.
It just feels grounding. And right.
If you live in a tiny apartment (*me) and don’t have the counter space for a slow cooker you can just cook this low and slow for about 4 hours. You can do it in the oven or on the stove top in a braiser with a tight fitting lid.
If you don’t love beef you could totally do this with bison. I did. It was great.
If you’re not a fan of gluten (I’m refraining from commenting) you could serve this over polenta. Which, I think, is my favorite way to serve hearty sauces.
That’s it folks! Five nights of easy, approachable dinners that are Healthyish. That leaves you two nights to: eat leftovers in your pajamas while binging on Netflix or go out with your friends and explore and eat and drink and all that stuff.
I hope you all have a happy, productive week! Let me know what how you’re fueling your week by commenting below or by tagging me on Instagram (@myhealthyishkitchen). I love learning about your hacks and what’s going on in your neck of the woods.
P.S. I’m working on having a grocery list to go with these meal plans from now on. Hopefully I’ll have one ready for next week! The formatting is a little off and it’s driving me nuts.