Another week, another Lesson…

I am a little behind in reviewing my weekly meal preparation for the week of February 10-14, but it was one of my favourite weeks so far, so I have to share the menu, recipes, and Valentine’s dinner with you.  Better late than never right?

Let’s start with the weekly meal preparation.  Here was the menu for the February 10-14 work week:wekly prepMy first time making quinoa was a success!  A little nervous because I never perfected cooking plain rice on the stove top, but I followed instructions on the box exactly and the quinoa came out perfect.  One box of quinoa was enough to make the quinoa chilli and the side dish for the grilled chicken and baked cod.

downloadThough I was successful with the food preparation, I still started cooking way too late.  I completed cooking and packaging at 2am Monday morning.  I am really working on starting the process in the early afternoon on Sundays.


I found the recipes on Pintrest.  I cannot believe that it has taken me so long to discover the benefits of Pintrest.  I just started using it a couple months ago and it is the best way to find new recipes.

Quinoa Chili


I got the Quinoa Chilli from, you can find the full recipe here.  I used all ingredients posted except the green chiles because I could not find them in the grocery store.  The chili still came out very spicy.  Too keep the recipe healthy, I garnished with 1/4 of an avocado, low fat cheddar cheese and instead of sour cream I used 0% plain greek yogurt.  It was incredibly delicious and my most successful recipe yet (it’s also glten free and vegan).  I can’t wait to try it again.

Baked Cod with Quinoa

What you will need:

  • Cod fillets
  • Soy sauce (reduced sodium is recommended)
  • 2 cloves of garlic
  • 1 Chopped onion
  • Fresh lemon juice
  • Black pepper
  • Pinch of salt


  1. Preheat oven to 400 degrees F.  Spray a baking dish with non-stick spray or line with parchment paper.
  2. Cut cod fillets in half
  3. Place fillets in a bowl and added chopped garlic, onion, black pepper and salt to marinate.  Let it sit for a half hour (you can marinate for longer).
  4. Place each fillet on baking sheet.  Add two drops of soy sauce on each fillet and squirt fresh lemon juice.
  5. Add the garlic, onion, and spices from the marinade on top.
  6. Bake for 10 to 15 minutes, until fish is white

Grilled Chicken with Quinoa


  • Boneless, skinless chicken breast sliced into thinner portions (about 3/4″)
  • 3 garlic cloves
  • 1 chopped onion
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp chili powder


  1. Marinate chicken breast with garlic, onion, salt, pepper and chili powder for at least an hour.
  2. Fire up the George Foreman Grill
  3. Grill chicken until cooked through (about 5-6 minutes each side)

For the quinoa side dish, I had left over corn kernels, red onion and some green onion.  I placed the vegetables in a skillet and added the quinoa and cooked on medium high for 3-5 minutes.

I had too much chicken so I threw in a Ziploc bag and froze for use in meals for the following week.

Valentines Day

Oh Valentines Day is always special when you’re single (sarcasm).  My friend and I made plans to do something ridiculous for valentines day – dinner then karaoke at a dive bar in West Toronto.  We wanted to keep dinner relatively healthy and fresh, but what would Valentine’s Day be without craft beer and dessert?

Doesn’t look like much from the picture I took below (mainly because I dug in before I snapped pics).  There were quite a few things to nibble on, including chips and homemade bruschetta, chipotle salsa/sour cream mix with shredded chedder, chard chips and grilled plantain.


As you can see, I am just so excited to eat.  For the main dish, my friend prepared grilled tandoori chicken thighs and I made fried quinoa with corn, red and green onion.


I also made dessert – almond butter sandwiched between banana slices, dipped into a mix of sweetened chocolate chips and unsweetened baker’s chocolate.  I don’t have a picture, but those bananas bites were so delicious (even my mother gave them the stamp of approval),  I will have to make them again and post the recipe and pictures.

I’ll leave you with the song we shared one mic to sing at karaoke.  Heart’s Crazy on You.  A very appropriate serenade for Valentine’s Day. 😉


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