Emily’s Life Plan for the Week
March 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!
Poke bowl
Cut sashimi grade ahi tuna into cubes. Marinate in soy sauce, sesame oil, sesame seeds, seaweed powder, and salt. Place in the refrigerator while rice cooks. Thinly slice cucumber and sprinkle with salt. In a separate bowl mix rice vinegar, sugar, and soy sauce. After about 15-20 mins, squeeze all the water out of the cucumbers and mix with the seasoning. Top rice with the ahi, cucumbers, and pickled ginger.
Chop salad
Thinly slice iceberg lettuce, green lettuce, bell peppers, red onion, salami, pepperoncini, olives, and parsley. Make a quick dressing from garlic, lemon juice, dijon, red wine vinegar, salt, pepper, oregano, and olive oil. Mix everything together and serve!
Broiled salmon and broccoli
Mix a few spoonfuls of black rice (kuromai) with white rice and cook in the rice cooker. Season salmon filets with olive oil, salt, garlic powder, paprika, and japanese 7 spice. Broil for about 15 mins or until cooked through. Meanwhile, steam broccoli. Serve salmon and broccoli with the purple rice, top with furikake!
Miso cod
Marinate the miso overnight. Bake purple sweet potatoes at 425 for an hour. Brush off excess miso marinade, then broil the cod for 15 mins or until browned. Serve together with leftover broccoli.
Kale caesar salad
Cut sourdough into small cubes, then toss with olive oil, garlic powder, onion powder, salt, and oregano. Spread onto a sheet pan and bake at 375 for 20 mins or until crispy. For the caesar dressing, mix grated parmesan, garlic, lemon juice, salt, dijon, worcestershire sauce, anchovy paste, and a big dollop of plain yogurt. Massage dressing into thinly sliced kale, then top with croutons and extra parmesan cheese. I like anchovies on the side!
Kimchi rice bowl
Thinly slice cucumber and grate carrots. Toss each with rice vinegar and set aside. Slice green onions and tofu and set aside. Finely chop kimchi, then fry on medium high heat with garlic and green onion. Deglaze the pan with kimchi juice, then add leftover rice, more kimchi juice, soy sauce, and butter. Once mixed together, mix in sesame oil and turn off the heat. In a separate pan, fry an egg in chili crunch oil. Assemble the bowl by putting the cucumbers, carrots, tofu, and egg over the rice, and top with green onions and sesame seeds.
Lemon chicken soup
I roughly followed this recipe!
Banana tapioca pudding
I roughly followed this recipe but added in bananas and used maple syrup instead of sugar, and topped with whipped coconut cream.
Unsubscribe me please. No time to sift and wait for your email on a Sunday to see what and how you made something on Tuesday. Ridiculous!! People make videos to simplify their life and the followers. You just complicated it and made it inconvenient for followers.
The kale salad looks dreamy!