Emily’s Life Plan for the Week
May 7th, 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 on Sundays 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 marinade
Peel and devein shrimp. Mix together grated ginger, garlic, avocado oil, soy sauce, and honey. Pour half of the mixture over shrimp, and save the rest. Marinate in the fridge for 4+ hours.
Shrimp and green beans
Blanch green beans and set aside. Add lime juice to the marinated shrimp while heating a large pan on medium heat. Oil the pan and cook the shrimp for about 3 mins per side, then remove from pan. Add the remainder of the marinade sauce to the pan, plus a little cornstarch slurry (I use japanese katakuriko). Add back in the green beans and shrimp, tossing to coat. Serve with rice and sesame seeds!
Shrimp salad
Toss salad greens with olive oil, lemon juice, salt and pepper. Reheat shrimp and rice, then add on top with the green beans. Squeeze more lime on top!
Artichokes
Bring 3-4 inches of water to boil in a large pot. Trim the tops of artichokes and add to the boiling water with a squeezed lemon and salt. Cover the pot and steam for 30 minutes or until the stems can be pierced with a knife. Serve with garlic dip.
Salmon, artichokes and garlic dip
Cut whole heads of garlic in half, coat with olive oil and wrap in foil. Roast at 425 for an hour on a large sheet pan. Meanwhile, season salmon fillets with olive oil, salt, dijon mustard, and lemon. Add the salmon to the sheet pan and roast for the last 20 minutes. While the salmon rests, remove cloves of garlic and mash into a paste. Mix the garlic paste with a scoop of mayo, a scoop of greek yogurt, and salt. Serve with the artichokes.
Kale salmon salad
Cut dino kale into small ribbons. Mix a scoop of the garlic dip with anchovy paste, mustard, and lemon juice to thin it out. Massage into the kale. Top the kale with leftover salmon and artichoke hearts.
Sausage and broccolini
Coast sausage in olive oil and arrange on a sheet pan. On a second sheet pan season broccolini with olive oil, salt and pepper. Roast everything at 400 for 25 mins. Eat with leftover rice.
Kale Chips
Make sure kale is super dry. Lightly coat in olive oil and umami salt. Bake at 300 for 20 mins, rotating the pans halfway through.
Happy Isles Vintage
If you’re a 2023 bride or just need a good event dress - this vintage shop in LA was the best experience!
Chicken thighs, potatoes and onions
Season chicken thighs with olive oil, salt, pepper, garlic powder, onion powder, paprika, and italian seasoning. Quarter small potatoes and chop onion into similar sized pieces. Toss with garlic cloves and the same seasoning mix. Roast everything at 425 for 45 mins.
Kalua Pork
Pierce pork shoulder all over with a small knife. Rub a spoonful of hawaiian red salt and a spoonful of liquid smoke all over, then slow cook on low for 8+ hours.
Sugar snap peas
Blanch snap peas for 30 seconds until bright green, then place in ice water. Easiest and tastiest snack, especially with the leftover garlic dip from the artichokes!
Kalua pork dinner
Once the kalua pork is done, shred and mix with the juices. Sear pineapple slices in butter on medium heat. Serve with rice and snap peas!
I really have been missing the Newsletters, I like them as much as the videos. We all realize that you are busy with Wedding details, however you share so much information that is helpful to all of us in your Newsletters. I hope to start seeing them again soon, Emily, wishing you the best ~
Why aren't you posting these anymore?