February Week 4 Meal Plan : Fierce Energy of Now!

February is almost over and it was a month of mindfulness. At home, at work and at the gym I challenged myself to be fully immersed in what I was doing by focusing on being present in the moment. That lead to some pretty cathartic workouts with explosive heart rate! I am on track to close my rings everyday on my Apple Watch and I already cycled way over 50 miles in some fun spin classes. One more week to go and I am resolved in bringing these good vibes into March. What are we eating this week?


Option A : Pancetta Chicken with Asparagus and Mashed Potatoes

This recipe is the cure for bland chicken breast boredom. It’s from Josee DiStasio, one of my favorite chef from Quebec. Link to recipe: https://effortlesslychuck.com/2020/02/23/pancetta-chicken/

Option B: Broccoli and Sausage Orichettes

I have been making this recipe since forever. It’s simple and satisfying plus it reheats wonderfully if you add a little water to it before popping it in the microwave. Link to recipe: https://effortlesslychuck.com/2020/02/23/broccoli-and-sausage-orichettes/


Option A : Hachis Parmentier

This is the epitome of quality comfort food. Jody Williams really hit the nail on the head in terms of flavor with the all spice berries and texture with the most perfect creamy mashed potatoes. A must try from her cookbook Buvette. Link to recipe: https://effortlesslychuck.com/2020/02/23/hachis-parmentier/

Option B : Creamy White Beans With Herb Oil

This is a great, easy weeknight meal. I will pair it with a piece of crusty bread and a nice green salad. Link to recipe: https://cooking.nytimes.com/recipes/1019385-creamy-white-beans-with-herb-oil?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1


Blueberry Bran Muffins

Olive and Gourmando is a Montreal institution and Chef, Dyan Solomon, just published a first cookbook filled with some of the cafe most famous recipes including these muffins. I dialed back on the sugar just a little bit but otherwise, stayed true to the recipe and they turned out amazing. A must try! I will work on a translation shortly.


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