Emily's Life Plan for the Week

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 snapchat @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!

My Green Chef recipe series is available now through the week of March 25! Make sure to use code EMILYMARIKO or click this link here to get 60% off plus free shipping on your first box!

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This week’s farmers market haul

I prepped everything on Sunday to eat throughout the week. Some meals we had:

• Salmon with leftover veggies from last week

• Miso cod with asparagus and leftover rice

• Chicken thighs with delicata squash and turmeric cauliflower

• Spinach scrambled eggs with parmesan

• Leafy green salad with radish, cucumber, avocado, and leftover chicken

Papaya boat

Cut a papaya in half and scoop out the seeds. Squeeze lime juice and honey, and add your favorites - greek yogurt, granola, passionfruit, more honey and lime. Matt likes his with peanut butter!

Miso black cod

Black cod has been in season at my farmer’s market. Make a quick marinade with miso, soy sauce, sugar, and a little bit of rice vinegar. Dilute with water until it has a pasty consistency. Marinate the cod for 1-2 days. Bake at 425 with a sheet pan of asparagus for 15 minutes or just until done. Serve with rice!

Pesto pasta and side salad

My favorite brand of pesto is “Cappellino”, local to SF. I made a side salad with all the lettuce I bought at the farmers market. My go-to dressing is lemon juice, olive oil, dijon, honey, salt and pepper.

Artichokes

Trim the artichokes and cut the stems. Boil water with a squeeze of lemon or lime and salt. Boil the artichokes for 15-25 mins depending on their size. Take out the lemon and squeeze into a bowl, mixing with mayonnaise to create a dip. Cut the artichokes in half, remove the choke, and enjoy!

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