Emily’s Life Plan for the Week
February 12th, 2023
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!
Chicken thighs and roasted veggies
Season bone-in skin-on chicken thighs with olive oil, salt, pepper, garlic powder, paprika, and oregano. Season cubed butternut squash with olive oil, salt, and pepper. Season cauliflower olive oil, salt, pepper, garlic powder, and onion powder. Spread evenly onto two or three sheet pans. Roast everything at 425 for 35-40 mins.
Bone broth oatmeal
Cook 1/2 cup steel cut oats in 1 1/2 cups bone broth in a small pot over medium heat. Salt to taste. In a separate small pan, saute mushrooms and spinach in butter. Top the oats with the mushrooms, spinach, and a soft boiled egg.
Leftover chicken bowl
Shred the leftover chicken thighs and microwave with the leftover roasted vegetables. Serve over rice with avocado, red onion, and freshly squeezed lime.
Tuna salad
Add three cans of tuna into a large mixing bowl. Finely chop celery, red onion, olives, capers, and parsley. Mix together with two scoops of mayo, a squeeze of mustard, and salt to taste.
Spaghetti squash meatballs
This didn’t work out! I tried to add chopped mushrooms to my recipe from the last time I made spaghetti squash meatballs. The meatballs ended up falling apart, but made for a good sauce regardless!
❤️❤️