Rain Rain, Go Away…

Ok, I get it – it’s spring and everything is bringing new life. But does it seriously have to rain more? We were just getting used to the warmer weather and nonfreezing mornings, but then Mother Nature threw some precipitation into the mix! So on top of the delayed sunrise (thanks Daylight Savings), we’ve now got more drizzle to lull as back to sleep in our cozy beds.

I for one refuse to cave!! Tomorrow will be April 1st and I demand my warmer weather! I want my morning routine back – and it shouldn’t involve shivering! I have runs to tackle and workouts to crush before I even get to my day job. How dare Mother Nature try to impede.

17498929_10102137356756972_3402991965345352866_nOk – enough of my ranting. We here at Savvy Kitchenista have been a little under the weather thanks to the on-again-off-again cold weather, pollen explosion, and rainy weather. If you follow us on Facebook, you’ve noticed that the little one of the bunch, Bella, has been suffering from some odd ailment that no one can seem to pin down. We’ve now been to two doctors and neither of them can tell us what’s wrong. Thankfully, the second doctor was more attentive and gave us some leads, as well as medications to try. Now I’m not a proponent of medicating first, but when your pup has lost all desire to eat and drink, no desire to play, and could care less if you’re around – well, something just ain’t right. So I gladly took the three prescriptions and the advice! We are now 72 hours into treatment and we seem to being doing leaps and bounds better. We aren’t out of the woods yet, but I see breadcrumbs and a light at the end (and it’s not the evil witch house either).

Ok, so now onto the REAL reason we’re here – food. This week’s meal plan is all about ease and no stress. The meals can be used for leftovers and are pretty easy to prep, whether you do it ahead of time or the night of. After two weeks of nights spent in our garage and trying relentlessly to keep Bella awake and offering different foods, I have found that easier meals are better. I think these two weeks made me realize what I’ve been wishing for when I said, “I want a baby!!” Hmmm… babies are even more responsibility than an 8-year-old puppy with tummy issues. Maybe I need to step back and re-think this decision…

But for now, here’s this week’s recipes!


Apple Pie Steel Cut Oats

  • 1 cup steel cut oats
  • 2 medium apples, peeled & diced
  • 1 cup apple juice, organic
  • 1 cup water
  • 2 cups unsweetened almond milk
  • ¼ cup maple syrup
  • 2 tsp pure vanilla extract
  • 1 T ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  1. Grease your crock.
  2. In a bowl, mix together all ingredients. Pour into crock and cook on LOW for 8 hours. Stir before serving.


Simple Banana Pancakes

  • ½ cup oats
  • 2 eggs
  • ¼ cup applesauce
  • 1 banana
  • 1 tspvanilla extract
  • ½ tsp cinnamon
  • Toppings: maple syrup, strawberry jam/jelly, slicedbananas, fresh strawberries, Greek yogurt
  1. Place oats in a blender or food processor; pulse until oats are ground up.
  2. Add eggs, applesauce, banana, and vanilla. Process until incorporated.
  3. Meanwhile, heat a griddle or skillet. Pour batter onto the griddle and cook for 3-4 minutes on one side, until edges appear cooked.
  4. Flip over and cook for 3-4 more minutes.
  5. To serve, top with your favorite syrup, jam/jelly, yogurt, or fresh fruit!



Toad-in-the-Hole Peppers

  • 4 bell peppers, tops sliced off
  • 4 large eggs

Oven Version:

  1. Heat oven to 400 degrees. Grease a baking sheet and place the tops of the bell peppers on the sheet.
  2. In each “hole”, crack an egg.
  3. Cook for 25-30 minutes, or until egg is to desired doneness. Serve as a side to your favorite breakfast entrée!

Stove-top Version:

  1. Heat oil in skillet over medium heat. Place bell pepper tops in skillet and crack an egg into each “hole”.
  2. Cook for 10-12 minutes before flipping. Cook until eggs is desired level of doneness and serve as a side to your favorite breakfast entrée!


Cran-Blueberry Oats

  • ½ cup oats
  • 1 cup water
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • ½ cup fresh or frozen cranberries
  • ½ cup blueberries
  1. Place all ingredients in a small saucepan over medium heat.
  2. Bring to a boil, stirring to be sure the bottom doesn’t burn.
  3. Lower heat and cook until water is evaporated to desire consistency.
  4. Serve immediately!



Taco Bowls

Taco Meat

  • 1 lb. beef or turkey
  • 1 T apple cider vinegar
  • 1 T taco seasoning mix (see below)

Taco Seasoning

  • 1 T chili powder
  • 2 tsp garlic
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp oregano
  • ½ tsp salt
  • 1 tsp onion powder
  • ½ tsp red pepper
  • ½ tsp pepper


  • 4 Old El Paso Taco Bowls
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup black beans (optional)
  • ½ cup salsa
  1. Mix together taco seasoning and set aside.
  2. Heat oil in a skillet over medium heat. Add meat and cook until slightly browned. Add in apple cider vinegar and seasoning, continuing to cook until no longer pink.
  3. To assemble the bowls, place lettuce and beans (if using) on the bottom. Top with taco meat, diced tomatoes, and salsa!


Unstuffed Pepper Skillet

  • 1 lb. lean ground turkey
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp paprika
  • 1 tsp oregano
  • 1 cup cooked brown rice or quinoa
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 15 oz. can of diced or crushed tomatoes
  • ¼ cup shredded cheese
  • 1 tsp fresh lime juice
  1. Preheat oven to 350 degrees. Grease an 8×8” casserole dish and set aside.
  2. Heat olive oil in a skillet over medium heat. Once hot, add turkey.
  3. Season with spices and cook until no longer pink.
  4. Meanwhile, cook your rice or quinoa.
  5. When turkey is cooked through, remove to a plate. Add a bit more oil (if needed) and add veggies. Season with garlic and pepper. Add tomatoes and cook for just a few minutes.
  6. Add the turkey back into the veggies along with cooked rice/quinoa.
  7. Add lime juice and stir everything together. Season to taste.
  8. Remove from heat and pour into casserole dish. Sprinkle with cheese and bake for 25-30 minutes.
  9. Serve immediately with a fresh salad!


Roasted Sausage, Veggie, & Potato Pockets

  • 1 bell pepper
  • 2 ears corn
  • 1 small onion
  • 4 small red potatoes
  • 1 medium-sized zucchini
  • 1 package smoked turkey sausage or kielbasa
  • 5 T olive oil
  • 1 T oregano
  • 1 T parsley flakes
  • ½ tsp garlic powder
  • 1 tsp paprika
  1. Preheat the oven to 400 degrees and grease a baking sheet.
  2. Thinly slice the pepper and onion. Cut the potatoes in half.
  3. Remove husk from corn and cut in half.
  4. Coin the zucchini and turkey sausage.
  5. Place all items in a large bowl.
  6. In a small bowl, stir together the olive oil and spices. Pour into the veggies and meat bowl, mixing the coat.
  7. Cut 4 slices of tin foil and place on baking sheet. Divide the mixture between the four pieces. Wrap the edges of the foil up and together, covering all ingredients.
  8. Cook for 30-35 minutes. Serve immediately with additional veggies.


Lemon Dijon Pork Chops

  • 4 pork loin chops
  • 1 T olive oil
  • 2 T lemon juice
  • 2 T Dijon Mustard
  • 1 tsp oregano
  • 4 cloves garlic, minced
  • ½ tsp thyme
  • 1 tsp onion powder
  • 1 tsp white wine vinegar
  • Pinch of salt and black pepper
  1. Place meat into a medium bowl and add all ingredients. Mix together to coat thoroughly, then cover and marinate in the refrigerator for at least 3 hours.
  2. Heat oil in a skillet over medium heat. Remove meat place in skillet, cooking until meat is no longer pink in the center (about 10-12 minutes).

Cilantro-Lime Chicken with Mango Salsa and Coconut Lime Quinoa

Chicken Marinade

  • 1 lb. boneless skinless chicken breasts
  • ¾ cuporange juice separated
  • ½ cupolive oil
  • 1/3cup + 3 tablespoons fresh lime juice separated
  • 1T honey
  • 1tsp cumin
  • 2 T soy sauce
  • 1tsp minced garlic
  • 1 T cilantro

Mango Avocado Salsa

  • 1 ripe mango
  • 1 ripe avocado
  • 1/4 cup finely diced red onion

Coconut Lime Quinoa

  • 1 cup quinoa
  • 1 cup water
  • 1 cup coconut milk
  • 1 T lime juice
  1. Whisk together all marinade ingredients in a medium-sized bowl.
  2. Add chicken to the bowl and mix until coated, then place in the fridge for at least 3 hours (I like to marinade overnight).
  3. To make quinoa, bring all ingredients to a bowl in a saucepan. Reduce heat and cover, cooking for 15 minutes.
  4. Heat oil in a skillet over medium heat. Add chicken and cook for about 12-15 minutes per side. Tip: add water to help cook the chicken with burning it!
  5. To make the salsa, mix together the remaining 3 tablespoons orange juice, 3 tablespoons lime juice. Add in diced mango, avocado, and red onion.
  6. Serve chicken on a bed of quinoa topped with salsa!



Week 14 Meal Plan