Week 8 Meal Plan

Monday: Fish tacos with pickled cabbage & red onion slaw, avocado crema + Spanish rice 

Tuesday: Spiced coconut & turmeric chickpea stew with greens + crispy shallots 

Wednesday: Spinach & feta chicken meatballs with pesto orzo salad 

Thursday: Caramelized onion & fennel pork chops with sweet potato puree + broccolini

Friday: Date Night

Saturday: Leftovers or pizza night

Download the meal plan and grocery list here:

Week 8.pdf

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1. Fish Tacos with Pickled Cabbage & Red Onion Slaw, Avocado Crema + Spanish Rice

Serves: 4

Prep Time: 25 minutes

Cook Time: 20 minutes

Ingredients

For the fish:

• 1 lb white fish (cod, tilapia, or mahi mahi)

• 1 tsp smoked paprika

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• Salt & pepper

• 1 tbsp olive oil

Pickled Slaw:

• 2 cups shredded red cabbage

• 5 radishes, thinly sliced

• 1/2 small red onion, thinly sliced

• 1/2 cup apple cider vinegar

• 1 tbsp sugar

• 1/2 tsp salt

  
  

Avocado Crema:

• 1 ripe avocado

• 1/2 cup Greek yogurt or dairy-free yogurt

• Juice of 1 lime

• Salt to taste

  
  

Spanish Rice:

• 1 cup long-grain rice

• 2 cups vegetable or chicken broth

• 1/2 cup tomato sauce

• 1 tsp cumin

• 1 garlic clove, minced

  
  

Tortillas & Garnishes:

• 8 small corn tortillas

• Fresh cilantro, lime wedges

  
  

Instructions

1. Slaw: Combine cabbage, radishes onion, vinegar, sugar, and salt. Let it sit for at least 20 minutes.

2. Fish: Season fish with spices. Heat oil in a skillet. Cook fish 3–4 min per side until flaky. Flake into chunks.

3. Avocado Crema: Blend avocado, yogurt, lime juice, and salt until smooth.

4. Rice: In a saucepan, sauté garlic in oil. Add rice and stir. Add broth, tomato sauce, and cumin. Simmer covered for 18–20 min.

5. Tacos: Warm tortillas, layer with fish, slaw, crema, and garnish. Serve with Spanish rice.

2. Spiced Coconut & Turmeric Chickpea Stew with Greens + Crispy Shallots

Serves: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

• 1 tbsp coconut oil

• 2 shallots (1 minced, 1 thinly sliced for topping)

• 2 garlic cloves, minced

• 1 tbsp fresh grated ginger

• 1 tsp turmeric

• 1 tsp cumin

• 1/2 tsp chili flakes (optional)

• 2 cans chickpeas, drained and rinsed

• 1 can full-fat coconut milk

• 2 cups vegetable broth

• 4 cups chopped greens (kale, chard, or spinach)

• Salt and pepper to taste

• Juice of 1/2 lemon

  
  

For Crispy Shallots:

• 1 shallot, thinly sliced

• 2 tbsp neutral oil

• Pinch of salt

  
  

Instructions

1. Crispy shallots: Heat oil in a skillet, fry shallot slices until golden, ~3-5 min. Drain on paper towel, sprinkle with salt.

2. Stew base: In a pot, heat coconut oil. Sauté minced shallot, garlic, and ginger 2-3 min. Stir in turmeric, cumin, and chili flakes.

3. Add chickpeas: Stir in chickpeas, coat with spices. Add coconut milk and broth. Simmer 15 minutes.

4. Add greens: Stir in greens, cook until wilted. Add lemon juice, salt, and pepper.

5. Serve: Top bowls with crispy shallots. Optional: Serve with naan or rice.

3. Spinach & Feta Chicken Meatballs with Pesto Orzo Salad

Serves: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients

Meatballs:

• 1 lb ground chicken

• 1/2 cup cooked, chopped spinach (squeeze dry)

• 1/3 cup crumbled feta

• 1 garlic clove, minced

• 1/4 cup breadcrumbs (or almond flour)

• 1 egg

• Salt & pepper

• 1 tbsp olive oil

  
  

Pesto Orzo Salad:

• 1 cup orzo

• 1/3 cup pesto (store-bought or homemade)

• 1/2 cup cherry tomatoes, halved

• 1/4 cup cucumber, diced

• 2 tbsp red onion, minced

• 1 tbsp lemon juice

  
  

Instructions

1. Meatballs: Mix all meatball ingredients. Form into 1.5-inch balls.

2. Heat oil in a skillet. Brown meatballs on all sides, then cover and cook for 10–12 min, until cooked through.

3. Orzo Salad: Cook orzo according to package. Drain and rinse with cold water.

4. Toss with pesto, tomatoes, cucumber, onion, and lemon juice.

5. Serve: Plate meatballs with orzo salad on the side. Garnish with extra feta if desired.

4. Caramelized Onion & Fennel Pork Chops with Sweet Potato Puree + Broccolini

Serves: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

Pork Chops:

• 4 bone-in pork chops

• 1 tbsp olive oil

• 1 fennel bulb, thinly sliced

• 1 yellow onion, thinly sliced

• 1 tbsp balsamic vinegar

• Salt & pepper

  
  

Sweet Potato Puree:

• 2 large sweet potatoes, peeled and cubed

• 1/4 cup coconut milk or cream

• Salt, pepper, cinnamon (optional)

  
  

Broccolini:

• 1 bunch broccolini

• 1 tbsp olive oil

• 1 garlic clove, sliced

• Salt & red pepper flakes (optional)

  
  

Instructions

1. Sweet Potato Puree: Boil sweet potatoes until fork-tender, ~15 minutes. Drain and mash with coconut milk. Season to taste.

2. Caramelize onions & fennel: In a skillet with oil, cook onions and fennel over medium heat, ~15 min until soft and golden. Add balsamic and cook 2 more minutes.

3. Pork Chops: Season chops with salt & pepper. Sear 4-5 min per side until cooked through. Rest 5 min.

4. Broccolini: Sauté broccolini with garlic in oil, ~5–7 min until tender-crisp.

5. Serve: Plate sweet potato puree, top with pork and onion-fennel mix. Serve broccolini on the side.

   
   

Grocery List

🥩 Proteins

• 1 lb white fish (cod, tilapia, or mahi mahi)

• 2 cans chickpeas (15 oz each)

• 1 lb ground chicken

• 2 bone-in or boneless pork chops (approx. 1.5 lbs)

  
  

🥬 Produce

• 1 small red cabbage (or enough for 2 cups shredded)

• 2 red onions

• 4 shallots

• 2 garlic bulbs (you’ll need at least 6 cloves)

• 1 thumb-sized piece of fresh ginger

• 1 small fennel bulb

• 1 small yellow onion

• 1 avocado

• 1 bunch fresh cilantro

• 2 limes

• 1 lemon

• 1 bunch kale, chard, or spinach (you need 4 cups chopped for stew)

• 1 cup cooked spinach (or one 10 oz frozen block, thawed & squeezed)

• 1 small cucumber

• 1 cup cherry tomatoes

• 1 bunch broccolini (or 2 small bunches)

• 2 medium sweet potatoes

  
  

🧀 Dairy / Refrigerated

• 1/2 cup Greek yogurt (or dairy-free alternative)

• 1/3 cup crumbled feta

• 1 egg

  
  

🥫 Pantry / Canned / Dry Goods

• 1 can full-fat coconut milk (13.5 oz)

• 1 cup long-grain white rice

• 1 cup orzo pasta

• 1/2 cup tomato sauce or 1 small can (for Spanish rice)

• Pesto (1/3 cup, or make your own)

• Olive oil

• Coconut oil (optional for stew)

• Neutral oil (canola or vegetable, for frying shallots)

• Apple cider vinegar

• Sugar (for pickling slaw)

• Salt and pepper

• Breadcrumbs or almond flour (1/4 cup)

• Corn tortillas (8 small)

• Optional: naan or flatbread (for chickpea stew)

  
  

🧂 Spices

• Smoked paprika

• Ground cumin

• Garlic powder

• Ground turmeric

• Red pepper flakes (optional for heat)