Have you ever seen a more vibrant, stunning soup? This ginger turmeric cauliflower soup is not just easy to make, it’s so good for you.

Turmeric Cauliflower Soup

It’s vegan, paleo, dairy-free and gluten-free, plus packed with vitamin C to support a strong immune system. I’m head over heels for turmeric these days! I add it to almost everything and I am seriously loving these days! If you haven’t jumped on the turmeric bandwagon yet, this is a great place to start! Turmeric can help flight inflammation, potentially helping reduce your risk for various chronic diseases and it’s also known for having potent anti-inflammatory and antioxidant properties….

Bon Apetit!


  • 1 tablespoon extra virgin olive oil
  • 1/2 white onion, chopped
  • 2 cloves garlic, chopped
  • 1 small head cauliflower, chopped into bite-sized florets
  • Pinch cayenne pepper (optional)
  • 1 tablespoon ground turmeric
  • 4 cups unsweetened coconut milk
  • 1 teaspoon sea salt, plus more to taste
  • 1 tablespoon lemon juice
  • Freshly ground black pepper
  • 1/2 cup fresh basil leaves, finely chopped
  • Curried Chickpea Croutons
  • Roasted cauliflower for garnishing (optional)
  • Coconut milk for garnishing (optional)

Curried Chickpea Croutons:

  • 1 (15-oz) can chickpeas
  • 2 tablespoons red curry paste or 1 tablespoon curry powder
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon gluten-free tamari sauce
  • Pinch sea salt


  1. Heat olive oil in a large soup pot over medium heat. When oil is shimmering, add onion, garlic, cauliflower, cayenne, if using, and turmeric. Cook 10 minutes, or until fragrant.
  2. Add half of the coconut milk and 1 tsp of salt, bring to a simmer, and simmer until cauliflower softens, about 10 minutes.
  3. Transfer soup to a blender and blend to a creamy consistency. (I blend in my Vitamix on high speed for 1 minute.)
  4. Return to the soup pot over medium heat and gradually add more coconut milk until you reach your desired consistency. Simmer 3 to 5 more minutes.
  5. Add lemon juice and additional salt and black pepper to taste and serve garnished with the basil, chickpea croutons, roasted cauliflower and a swirl of coconut milk, if using.

Curried Chickpea Croutons:

  1. Preheat oven to 400º. Line a baking sheet with parchment paper. Drain and rinse chickpeas and pat dry with paper towels. In a medium bowl, combine chickpeas, curry paste or curry powder, olive oil, tamari and salt. Toss to coat. Spread in an even layer on prepared baking sheet and roast 30 minutes, stirring every 10 minutes, until the chickpeas look toasted.


What is it about baking that is so intensely satisfying? I enjoy cooking in general, but when I make savory dishes, it’s primarily for the sake of eating them. But I love eating what I bake, too, and my desire to bake for my people makes me extra happy. Spreading baking joy is immensely powerful and calming.
apple mascarpone cake
This past weekend a very dear friend of ours stopped by and brought us the most decadent apple mascarpone cake. I ate it for breakfast, brunch and dinner…it was gone within 24 hours and now I can’t wait to have an oven again and make it myself.

Apple is one of those fruits that can easily be found in any month of the year. Its combination with mascarpone cheese makes this cake soft, moist and tasty. Kids love it. I encourage you to cook it for your kids and serve it for their snacks, school meals, or enjoy around the home.

Apple Mascarpone Cake Recipe
3 eggs
8oz of sugar
1 cup of Mascarpone cheese
3 Golden apples
1 baking powder
12oz of flour
a little vanilla
a little salt
1/2 ground lemon zest
1 tbsp icing sugar

Peel apples, and dice them into small cubes and leave them aside.
In a large bowl, beat the eggs with the sugar until foamy. Add the mascarpone and continue mixing.
Mix well for 2-3 minutes. We will add the lemon zest and a little vanilla.
We will gradually add the flour mixed with the baking powder and a little salt.
add the diced apples.
Mix it well so that the apple pieces distribute, and throw it in an open greased and flourished baking pan, or line it with parchment paper.
Bake in the preheated oven at 350F for about 50 minutes. You will do the toothpick test.
Take it out of the oven and let it cool until it gets lukewarm.
Remove from the pan and place on a plate. Sprinkle with powdered sugar and serve as desired.


Things really do happen for a reason…Here is the proof of this theory – May was going to be absolutely insane – mostly spent on the road, eating in hotels, airports, and indulging in all birthday foods… and just like that one morning I woke up to an email from “Deliver LEAN” PR team asking me if I wanted to try their food delivery service.

I immediately jumped on-line to learn more about the “Deliver LEAN” and I was supper excited to see that they are local (Boca Raton) healthy food delivery service – their food is all about fresh, healthy, portion-controlled meals delivered directly to your door. Exactly what I need in the month of May for the 9 days that I will be spending at home with very little time to do any meal planning, grocery shopping or cooking. And we all know to achieve good nutritional intake, it takes time to research, create menus, shop, prepare and cook, and time was no friend. And DeliverLEAN does it all for you.

DeliverLEAN was established in 2011 by a group of foodies who believe that healthy meals do not have to equal tasteless and boring food (don’t I always say that;)). The meals are packed with lean proteins, fresh veggies and carbs that are nutritious and satisfying.

So here is how “Deliver LEAN” works – closest I can describe it, is like waking up on Christmas morning to a big bag full of goodies, in this case a cooler packed with fresh and healthy food. They have several different options depending on what meal plan you follow (I received a mixture of paleo, traditional, gluten free and vegetarian), and the weekly menu is pre set, but Deliver LEAN does allow for personalization by excluding 3 ingredients you dislike.

My first delivery came in on May 1st at 5:30am – and it included 2 breakfast, 1 dessert chef’s choice, 2 Paleo lunch/dinner options, 2 vegetarian salads and 2 traditional meals.

My favorite were definitely breakfast options: protein pancakes and egg white breakfast burrito with spinach, peppers and swiss cheese. Breakfast is usually my favorite meal of the day anyway, and having healthy and filling options available to me was absolutely perfect. I actually shared my breakfast with Kiki and the DeliverLEAN received a huge stamp of approval from the toddler. And we all know that she is all about rich flavor and texture.

Probably my second favorite choice were salads/side dishes – exactly my kind of food choice. Yummy moroccan chickpea and carrot salad with beef kebab…I actually shared the side dish with my coworker and she couldn’t stop raving about it!

I must say all the meals from DeliverLEAN were very good, flavorful, satisfying and filling. The portion sizes at first looked small, but in reality they were exactly right. I was never hungry, and happy that I was eating such great healthy meals. Food quality was excellent! Since I am not on any specific diet, I did alter a few meals by adding spinach to three bean salad or adding an avocado to a quinoa salad, etc.

So let’s talk packaging and delivery. I was seriously impressed. The cooler was delivered in the whee hours of the morning, packed to the brim with two days worth of food delivery with tons of ice-packs and a list of everything that is included in a delivery. Best of all, each meal came in a plastic container which can be directly placed into a microwave to heat up. On the top of each container, there was a sticker with a name and type of the meal (paleo, vegetarian, gluten free, traditional) and details of calories, carbs, and protein. So if you are looking to lose weight, or watching your food intake and balance, this is perfect.

One of the best benefits of the DeliverLEAN that this service takes all the worries away. No need to think about what recipe to make, what ingredients to buy, ensuring the balanced diet and most importantly finding time to do it. Our days are busy already and DeliverLEAN takes that worry away. 


888-730-LEAN (5326) | |

And don’t think I don’t have something for you: 2 Days Free with the purchase of a 1 month plan ($7.95 per meal, 3 meal minimum per day), just follow this link to redeem the offer.

                         Disclaimer: A review item was received in order to conduct an honest review, however all opinions are my own. 


Bananas are one of those fruits always lingering around my kitchen. They’re a reliable snack and make a nice addition to a bowl of cereal, yogurt, or peanut butter toast. But not soon after they start getting covered in brown spots, my affection for eating them quickly fades away. Over time, I’ve learned to love them… Those overripe bananas on the counter are practically begging me to turn them into a banana bread! Banana bread is a classic, and one of my all-time favorite baked treats but pound of butter may not always be the best choice for breakfast. 

The secret to an amazingly delicious breakfast is the Kodiak Cake mix – boxed whole wheat, high fiber, and high protein muffin/pancake/waffle mixes – and voilá, Banana chocolate chip power muffins are served! These quick muffins are super easy to make, full of protein and fiber, and have just the right amount of sweetness for everyone to enjoy! What’s not to like about turning protein pancake mix into delicious and fluffy muffins? They’re packed with protein having 7.5 grams per muffin. I try to stay away from regular muffins at breakfast time, but since these are protein-packed, they keep me satisfied right up until lunch, especially when paired with almond butter, yogurt, or a smoothie and they are an excellent choice for an after-school snack. They also freeze and re-heat well in the microwave. I usually freeze half the batch, so a semi-healthy chocolate fix is always only 30 seconds away!

banana chocolate chip power muffins

This is my kind of breakfast – simple, delicious, and very photogenic. Happy Monday!

Banana chocolate chip power muffins


  • 2 cups Kodiak Power Cakes Mix
  • 2 ripe bananas
  • 1 cup skim milk or almond milk
  • 1 egg
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips


  1. Preheat oven to 350ºF. Spray muffin pan with nonstick cooking spray.
  2. Mash bananas and add to a large mixing bowl followed by the milk, egg, maple syrup, and vanilla extract. Stir together.
  3. Add the Kodiak Cakes Mix and stir until just combined. Gently fold in chocolate chips.
  4. Add batter evenly to muffin pan to fill each 12-muffin cup evenly.
  5. Bake for about 22 minutes or until golden brown.

** For high altitude baking, add half a cup of almond meal, only 1 cup of milk and bake for additional 10 minutes! (3,000 FT or more)**


Hot damn, I love cauliflower. It’s a good thing that cauliflower is cheap because I go through it like crazy. If 2015 was the year of kale, 2018 is all about the old time favorite…cauliflower. Once old and forgotten, this giant flower has become cool again. Cauliflower doesn’t need much to be delicious on its own. Cauliflower can get along very well with meat. But it can also put meat straight out of a job. After all, the cauliflower is a magic vegetable.

Szechuan Tofu with Cauliflower

It’s Monday night, school night…I needed a quick, simple and flavorful dish and I turned to my old time favorite, Schezwan Tofu and Cauliflower dish.

Schezwan Tofu and Cauliflower is one quick Chinese vegetarian main dish recipe, which is a combination of sweet, savory and spicy flavors.

A happy and fulfilling meal filled with flavorful bites is what you can expect from this dish. You can serve it with noodles or rice. My choice tonight was Kiki’s favorite, Jasmine rice. The girl can’t get enough of it.

Szechuan Tofu with Cauliflower

Easy to prepare, fast and simple, Schezwan Tofu and Cauliflower packs a punch in terms of flavor and healthy eating. Go ahead, add it to your meal planning rotation. And if you’re not sure if your kid will like tofu, I promise you with this recipe they won’t even know. Make sure you buy the extra firm tofu, it will be much easier to prepare.

Szechuan Tofu with Cauliflower


  • 12 ounces extra-firm tofu, drained and cut into 3/4-in. cubes
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons canola oil
  • 1 cup unsalted vegetable stock, divided
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sherry vinegar
  • 1 1/2 teaspoons hoisin sauce
  • 3 cups cauliflower florets
  • 2 cups thinly diagonally sliced celery
  • 6 garlic cloves, thinly sliced
  • 1 1/2 tablespoons unsalted ketchup
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup thinly sliced green onions


  1. Pat tofu dry with paper towels. Place 7 teaspoons cornstarch in a large bowl. Add tofu; toss to coat. Remove tofu from bowl. Heat oil in a large nonstick skillet over medium-high. Add tofu; cook 6 minutes or until golden and crisp, stirring occasionally. Remove tofu to a plate with a slotted spoon.
  2. Combine remaining 2 teaspoons cornstarch and 1/4 cup stock in a bowl, stirring with a whisk until smooth. Stir in remaining 3/4 cup stock, soy sauce, vinegar, and hoisin.
  3. Add cauliflower to remaining oil in pan; cook 3 minutes or until lightly browned, stirring occasionally. Add celery and garlic; sauté 2 minutes. Add ketchup and pepper; cook 1 minute, stirring to coat. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until liquid is slightly thickened. Add cooked tofu; toss. Top with green onions.


Somewhere in the Rules of Motherhood there is a chapter titled Moms Don’t Get Sick. Now, we all know this is far from the truth, even the best of us sometimes can’t fight off all the germs. Being sick is never fun but being sick when you’re a mom is the worst hell imaginable. Not only do [single]moms/dads make the worst patients, [single]moms/dads make the worst sick people in general: We don’t rest, we don’t give our bodies time to heal, and we can’t stop doing all the things a parent has to do.

No matter how much hand sanitizer we use and bone broth we sip, at some point, it happens: we get sick.

Unfortunately, enjoying a quiet, restful day in bed is not an option for most moms. So, what’s a mom to do? Here are some tips to help you survive a [single]mom/dad sick day.

1. Call in the reinforcements. Don’t be too proud to call in reinforcements if necessary!

2. Simplify meals. For a sick mom, feeding her family can be a huge challenge. Keep it simple by ordering take out, raiding the freezer or letting the kids eat cereal for dinner is perfectly OK.

3. Let go of normal. Allowing extra TV or video game time helps to entertain the kids so mom can rest. When you are sick, just focus on making sure they’re fed and changed. Let go of the ‘normal’ parenting rules for a few days.

4. Find more entertainment. When mom is sick, anything goes; the goal is to keep the kids entertained, but as quiet as possible throughout the day.

As moms, we do so much for our families and when we aren’t feeling well, a smoothly run household can spiral out of control fast. It’s okay to let the house go and rely on others for a few days. If mom has time to rest, she should be back to her old self in no time. If you don’t have your health, you have nothing. If you’re running on empty you have nothing left in the tank to give out. As single moms/dads it’s vital that we prioritize our health, because everything is on us. And eventually, if you don’t prioritize it, you will come crashing down.

I don’t usually have a lot of time to just be, and to reflect on life. But basically, what it comes down to is that I’ve just been putting too much pressure on myself. And I’m going to take some time to chill. I think it’s an important lesson, and one which shouldn’t only be realized when we’re sick.

So how do you cope when the lurgy strikes and you are on your own with kids?

I make grill cheese sandwiches and fire roasted pepper and tomato soup…it’s good for the soul! This soup is flavorful, creamy, healthy and what’s a tomato soup without the grilled cheese sandwich made with gouda cheese that gives it a rich, unique flavor and smooth texture.


Happy Thanksgiving week!

As an expat, I have embraced Thanksgiving as one of my favorite American holidays! The focus is on gratitude, great food and wine, not to mention it is socially acceptable to go for seconds, and thirds and leftovers are all the reason for overcooking! To be honest, I still don’t get the marshmallow and sweet potato thing, but… Everyone seems to be in a good mood and it feels like the official kick off to the Holiday season.

My fairy godmother S and I are hosting what started off as a smallish Thanksgiving dinner, has now turned into 15+ of our dearest and closest family and friends and I am loving every bit of it…we’re calling all the shots on the menu and wines…like I said, my idea of heaven! I guess you can say, I am finally an adult. The day you host your first Thanksgiving is the official crossover to adulthood!

We are doing a fairly traditional Thanksgiving dinner of roasted turkey, mashed potatoes, stuffing, cauliflower cheese gratin, cranberry sauce, gravy, lima beans, apple pie and never-ending list of appetizers. As you might expect, wine will be flowing, but we asked each guest to bring their favorite bottle of wine. Perhaps I am more excited about the wines than the dessert.

Needless to say, I will not be getting up for any Black Friday shopping but I will indulge in the leftovers, probably my favorite thing about Thanksgiving. Here are a few of the recipes that I would love to try…

Turkey-Bacon-Avocado Grilled Cheese

Thanksgiving Leftovers Breakfast “Burritos”

Next-Day Thanksgiving Pastries [probably my favorite]

Three cheese turkey cranberry and sage quesadilla

Leftover Chicken or Turkey Pasta Skillet

 Leftover Stuffin’ Muffins



I’ve discovered a secret to a stress free week…Meatless Mondays and Meal Planning! With that, meatless Mondays are here to stay! Choosing meat-free meals on Monday is a great way to look and feel better, it kind of goes along with that new week, new beginning theory.

Flexitarian Kid

I am definitely not a vegetarian (after all, I haven’t met lamb chops I didn’t devour), but certainly a flexetarian…yup, technically, a faux vegetarian. In the faux foodie home, we eat significantly more whole grains, legumes, fruits, vegetables, chocolate and occasionally meat. Meat is usually our side dish! If it was up to Kiki, chocolate/Nutella would be our main dish, but who can blame her!!

Roasted cauliflower, chickpeas and quinoa with mustard dressing

The main gist of the fauxfoodie flexitarian diet is exactly what it sounds like: It’s flexible. And in keeping with the flexible theme, there are various approaches: beginner, advanced, and expert. We are definitely the beginner flexitarians…about two vegetarian meals (dinners)  a week. Since Kiki is still in development stage, I am very conscious of what I feed her, focusing on eating “calorie-poor but nutrient-rich”, meaning bulking up our meals with fiber-rich veggies and plenty of other protein sources like quinoa, white beans, lentils, and chickpeas. It’s definitely not an all-or-nothing approach.  Instead, like many things in life, moderation is key. A little bit of veggies, a little bit of meat, a little bit of sweets!Kiki and Trader Joe's Pembroke Pines

This week’s dinner plan is here and it’s a good one! It’s filled with hearty, delicious, flavorful, vegetarian dinners, and great for meal prepping on Sunday (and having lunches for the next few days!) And if you decide not to spend meal prepping on Sundays, these recipes are fast enough to get on the table nightly and they are not salads!

weekly menu

Sunday: Stir fried veggie rice

Monday: Gwyneth Paltrow’s Roasted cauliflower, chickpeas, quinoa with mustard dressing

Tuesday: Dinner with Mr. S

Wednesday: Peanut noodles with orange and red peppers

Thursday: Black bean burgers with tomato, corn and avocado salsa

Friday: Mr. S’s bday celebration starts

Saturday: Mr. S’s bday celebration continues…

Here are ten easy and quick ways to go enjoy flexitarian diet without feeling restricted and if you want to learn more about flexing your diet, I would highly recommend reading this book…it was truly an eye opener how easy it is to switch meat to a side dish and veggies to a main course!

  1. Grill a veggie burger and enjoy it with all the classic toppings such as ketchup, mustard and pickles.
  2. Enjoy hummus as a dip for veggies or as a sandwich spread in place of mayonnaise to add flavor with fewer calories and less fat.
  3. Toss canned white beans (rinsed and drained) into your favorite pasta dishes for extra protein and fiber.
  4. Make a fast and flavorful burrito with canned low-fat refried beans, lettuce, tomato and guacamole.
  5. Top a whole grain pizza crust with pine nuts and veggies such as spinach and onions instead of heavy cheese and meat toppings.
  6. Heat canned vegetarian chili and pour on a baked potato for a healthy meal in a hurry.
  7. Make a speedy stir-fry by adding frozen veggies, frozen pre-cooked brown rice, frozen edemame or tofu and teriyaki sauce to a hot wok or pan.
  8. For a quick brown bag lunch, mix Italian salad dressing with canned lentils (rinsed and drained), shredded carrots, chopped cucumber, sliced red bell pepper and stuff into a whole grain pita.
  9. Stash an emergency snack in your purse or desk drawer for times when hunger hits.
  10. Mix together canned black beans with jarred salsa for a satisfying tortilla chip dip.


 As always, if you have meal plan feedback, please send me an email at! I’d absolutely love to hear from you! Wishing you a great week!


This was such a lovely weekend. I’ve been craving a slow, lazy, relaxing weekend, and I finally had one. Sure, a getaway somewhere would have been great, but it’s amazing how much better I felt after just two days  of unplugging and resting at home!

Five Minute Journal

I intentionally planned a weekend with lots of quality sleep, mini naps, good food, catching up on reading, very few errands, a kid birthday party, checking out a new restaurant in Brickell (Or new to me…have you been to Tacology?) and lots and lots of playing in the house. Kiki might have not been the fan of spending so much time at home, but with bad winds and somewhat rainy weather, I had no desire to go anywhere, so we created entertainment at home.

Avocado Egg Sandwich

It gave Kiki a chance to play with toys that have been collecting dust in the corners of her room and most of all to expand her creativity…and when I say expand her creativity, in Kiki’s fashion, she took it to another level! She took the iPad and created toy videos and asked me to create her own YouTube Kids channel where she could demonstrate the functionality of her toys. So what does a proud mama do, create a YouTube Kids channel “Kiki and Company“, now I just need to upload all the videos 🙂  I promise, I will work on editing the quality of the videos, but I am beyond impressed at the concept and execution by my five year old! Need I remind you she’s five!!! I’ve created a digital media mini monster! So please subscribe to her YouTube Kids Channel and follow her toy adventures! I know it would mean a world to her.

Painting with a Twist

 This weekend was also a first in our mother-daughter relationship…I left Kiki alone at the birthday party for three hours! Until this Saturday, I would happily take Kiki to birthday parties (dare I say my child has a busier social life than I do?!!) stay there for a few hours, talking to other parents and eating pizza, candy and cake, riding the sugar highs! This time, the party invitation came with detailed instructions that the party will be at the painting studio for 10 girls and the host mom offered for all the parents to drop off their daughters, and leave them in a supervised painting class (the host mom was also staying and took everyone’s numbers, texting every hour to let parents know how the girls were doing). I must say I was a bit skeptical at first since I didn’t know the host mom, but at the encouragement of my trusted parental adviser L, I followed the party instructions, gave Kiki a big hug, and she was off.  She turned around once and grinned at me with her big toothless smile, which was more of her saying “Mom, don’t worry, I will be fine” and she was off into her big independent world!

I must admit, it was a great feeling to see her confidently walk away, and have an amazing time without me hovering over (I promise I am not a helicopter mom…OK, maybe just a little bit). For some, five might be too early to teach independence, but I firmly believe there is no right or wrong way to tackle and move through stages of our child’s development. Every child requires different parenting as every parent will do their best based on knowledge, experiences, and available parenting tools.  Even the smallest steps are monumental in guiding our children to take another step toward becoming a free-standing human beings. My trusted parental adviser L always says “Good parents give their children roots and wings—roots to know where home is and wings to fly off and practice what has been taught them.”

The three hours of my independence, I spent getting the whole house cleaned and even managed to plan our weekly menu. Once we were home, I was thrilled to be able to just sit on the couch and enjoying the rest of the Saturday watching Moana. And I am sure now you are wondering what we are eating this week…

weekly menu

SUNDAY: Chicken Fajita Pasta Casserole

MONDAY: Vegetarian Peanut Noodles #meatlessmondays

TUESDAY: Dinner with Mr. S


THURSDAY: Turkey Burgers and Tatertots (with my supermom cape on, I am back in 36 hours)

FRIDAY: Homemade pizza (our Fridays tradition)

SATURDAY:….we have no plans, so I will leave it at that!

What are you meal plans for this week? I promise you both of the recipes that we are making this week can be prepared on Sundays, and the noodles can be eaten both warm or cold, meatless or not, and all the recipes are 30 minute recipes!!!

Hope your week is just as amazing as you are!!!



Well, hello March! February definitely flew right by, without so much as a whisper! So cheers to sending February off and welcoming March with lots of motivation and sunshine. I also wanted to say hello before my blog grows cobwebs. I have so many blog topics running through my head, albeit time, priorities… but I miss writing. I miss seeing words float on the screen and pressing PUBLISH. Writing helps me reflect, and when I reflect, I learn.

The lesson I have learned this week… there is very little that escapes the little eyes aka Kiki’s eyes. People have told me she’s a mini me, but until I woke up this Sunday morning and saw her writing out her version of the weekly meal plan, I never took it seriously.

meal plan

On Sunday mornings, I usually I drink my coffee, peruse cookbooks and recipes and based on the schedule, I pick out a few meals and share them with Kiki to get her approval. Kiki approved dinners are always a guaranteed success on school nights, and like her mamma, she feasts with her eyes first. We really do teach by example – modeling affects behavior far more than telling our children what to do. This lesson wasn’t just about imitating the meal planning but rather imitating life the way I lead it. I know that I have to do my best to be the kind of person that I want my child to be, we all do; because our children are watching. We are the teachers of the next generation and they are learning from our beliefs and behaviors.

If it was up to Kiki, our weekly meal plan would look like this:

weekly menu plan

But lucky for us, our meal plan this week looked like this:

weekly menu

Sunday: Pasta with goat cheese, chicken, asparagus and broccoli

Monday: Work dinner

Tuesday: Roasted brussels sprouts salad

Wednesday: Toasted tuscan rustic bread with avocado and

Thursday: Slow Cooker Cashew Chicken

Friday: Kiki’s home made pizza


What did you make this week? I’d love to hear what you’re cooking up these days…please share your recipes, I am always looking for ideas.