Emily's Life Plan for the Week

August 14th, 2022

Aug 14, 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!

Shrimp pasta

marinate shrimp in lemon juice, garlic, olive oil, and salt. chop 10-15 san marzano tomatoes and slice a large handful of sungold tomatoes in half. cook shrimp in a large pan on medium heat with butter, then remove. add the san marzano tomatoes to the pan and simmer until they turn into a sauce. cook spaghetti in a separate pot, reserve some pasta water, drain, and add the spaghetti to the tomato sauce. season with salt and pepper, then add back in the shrimp, a bit of pasta water, and sliced sungold tomatoes. serve with fresh parsley.

Shrimp salad (leftovers!)

make a large batch of dressing by mixing lemon juice, dijon mustard, salt, pepper, honey and olive oil. top a bed of greens with sliced avocado, sungold tomatoes, leftover shrimp, parsley, and the dressing.

Halibut

marinate halibut in a few large spoonfuls of the same dressing. make purple rice in a rice cooker by adding a spoonful of black rice to white rice. add marinated halibut to a roasting pan and top with mayo, mustard, and a thick layer of panko. bake at 400 for 20 mins. while the halibut is in the oven, steam green beans. serve with the rice, fresh parsley, and extra dressing drizzled on top.

Miso veggie bowl

chop sweet potato, carrots, summer squash, and tomatoes into small pieces. add sweet potato and carrots to one roasting pan, and the squash and tomatoes to another. drizzle both with olive oil salt and pepper, and roast the sweet potato and carrots at 425 for 40 minutes. at the 20 minute mark, add the summer squash and tomatoes to the oven. add miso, tahini, soy sauce, and rice vinegar to the leftover lemon dressing to create a sauce. top leftover rice with the roasted veggies and sauce.