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)!

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!

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This week’s farmers market haul

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This week’s meals

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Salmon with broccoli and purple sweet potato

I have this meal once a week! Preheat the oven to 425, and sprinkle salmon with salt and butter. Place thinly sliced lemon slices on top. Place on a sheet pan, and add broccoli seasoned with olive oil, salt and pepper. On a separate sheet pan add the Japanese purple sweet potatoes, and roast them first. Once 20-30 mins have passed, add the sheet pan with the salmon and broccoli and roast until done. Eat with fresh lemon!

Collard green wraps

Cook bacon in the oven at 400 for 20 mins or until crispy, set aside. Cook thin chicken cutlets on the stovetop on medium high heat using the leftover bacon grease. Wilt the collard greens in a pan with a tiny bit of water until bendable. Assemble the wrap with lettuce, dressing, chicken, bacon, thinly sliced cabbage, and cucumber. Cut in half to serve.

Pomelo with brown sugar

This is one of many sweet snacks I enjoyed this week! Every day I had some sort of fruit - citrus is so delicious right now!

Frozen ginger mint cubes

Mix chia seeds with water and set aside. Slice ginger and add to a blender. Add lemons (peeled and with seeds removed), mint, and water. Blend and then strain the pulp using a fine mesh strainer or nut milk bag. Add to ice cube trays with a scoop of chia and a drizzle of honey. Add a cube to hot water in the mornings.

Kalua Pork

I haven’t made this in so long and I forgot how delicious and simple it is! I used 4 lbs of pork shoulder, bone in. Pierce all over with a knife and then rub in 1 tbsp of Hawaiian red salt. Add to a slow cooker and pour 1 tbsp of liquid smoke on top. Slow cook for 8-10 hours. Remove, shred, and then mix back in with the juices.

For the bok choy, thinly slice ginger, garlic, and green onion. Sauté in avocado oil on low heat until golden, then add the bok choy until bright green and wilted but still crunchy. Add soy sauce and sesame oil right at the end.

I served the kalua pork and bok choy with grilled pineapple and rice with an umeboshi (Japanese pickled plum) on top.

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