Emily’s Life Plan for the Week

December 11th, 2022

Dec 11, 2022

Welcome back to Emily’s Life Plan for the Week, a weekly newsletter where I share my personal notes and recap every little detail from my previous week’s videos (follow me on tiktok, instagram, youtube, and twitter @emilymariko)!

You can expect a new email in your inbox every Sunday at 6am PST! Headers link to the corresponding TikTok video, and anything else underlined is also a link. If you’re looking for something in particular, chances are it will be all the way at the bottom in the FAQ section!

Breakfast plate

Scrambled eggs, a toasted bagel with cream cheese, avocado with lemon and salt, and radishes. My cute christmas mug is linked here, and the glass is from anthropologie!

Spaghetti squash and meatballs

Preheat oven to 400. Soak panko breadcrumbs in milk while prepping the squash. Cut and seed a spaghetti squash in half, brush with oil, flip cut side down and roast for 40 mins. In a large bowl mix ground beef, salt, pepper, parmesan, grated onion, minced garlic, finely chopped parsley, the panko mix, and an egg. Form into balls and spread out on a sheet pan. Bake for 15 mins until cooked through. Heat a saucepan on medium and warm a jar of tomato sauce. Add the cooked meatballs to the sauce. Serve over the roasted squash and top with fresh parm and parsley! Sooo good.

Lunch bowl

Inspired by the Maya bowl at Jack’s Wife Freda in NYC! I soft boiled eggs, then heated up some leftover potato, squash, and kale in the same saucepan. I served everything in a bowl with avocado and radish.

Meatball leftovers

Roast japanese sweet potato at 425 for an hour. Toss green beans with oil, salt and pepper and add to the sheet pan for the last 15 mins. Warm leftover meatballs on the stove and serve everything together.

Green juice shots

Add chopped celery, green apple, lemon, ginger, cucumber, kale and spinach to a blender and blend with a bit of water until smooth. Use a fine strainer or nut milk bag to separate the juice. Pour into little weck jars to drink throughout the next few days!

Teriyaki chicken

Cut chicken breast into cubes. Make teriyaki sauce by mixing equal parts soy sauce, mirin, sake, and a spoonful of sugar. Chop green onions. Cook chicken on medium high heat until browned and cooked through, then add the sauce. If it needs to thicken add a tiny bit of cornstarch or katakuriko slurry. Serve with rice and top with the green onions and sesame seeds.

Persimmon kale salad

Cut a fuyu persimmon into half moons, and toast some walnuts. Massage kale with olive oil, then mix in salt, pepper, a squeezed lemon, and lots of grated parmesan. Top with the persimmon and walnuts.

Teriyaki chicken leftovers

I reheated a bowl of rice and teriyaki chicken leftovers in the microwave and topped with green onion, sesame seeds, and kimchi.

Pork chops

Let pork chops come to room temp and season with salt and pepper. Cut kabocha squash into half moons, toss with olive oil salt and pepper and spread out on a sheet pan. Roast at 400 for 30-40 mins. Heat a pan on medium high heat, add avocado oil, then sear the pork chops for 3-4 mins. Flip once browned, season the other side, cover, and reduce the heat to low. Remove once cooked through. Soak up some of the leftover fat in the pan with a paper towel until there’s just a bit left. Add broccolini and saute until bright green. Serve with apple butter and the squash!

Christmas decor

Most of my decor is from consignment shops, but my stockings and felt garland are from sundance! The ornaments, fairy lights, and star topper are from target, linked here, here, here, here and here!