Happy Sunday and Happy Easter to those who celebrate. I hope your weekend has been peaceful. I was sidelined all last week with a stomach bug and barely looked at food, which is a strange predicament for a food blogger. I’m feeling much better now, and after essentially fasting for several days I’m ready for bold, satisfying flavors. This week’s meal plan highlights robust, easy-to-make recipes: a couscous “paella” with sausage and chicken, a hefty muffaletta sandwich with olive salad, bright Hawaiian slaw, and a simple parmesan-crusted tilapia. There’s also a favorite vegan spinach salad with lemon-maple poppy seed dressing, a refreshing pineapple-lime coconut water, and a chocolate raspberry smoothie bowl to finish the week.
Enjoy a calm Sunday evening. I’ll be back tomorrow with a new post—my sick days gave me too much time to browse DIY ideas.
xo
Couscous “Paella” with Sausage and Chicken
This twist on classic paella uses couscous for a quicker, lighter base. Sausage and chicken bring savory depth while saffron or smoked paprika adds aromatic warmth. It’s a weeknight-friendly dish that still feels special—perfect for easing back into real meals after a bout of sickness or when you want bold flavor without fuss.
Muffaletta Sandwich with Olive Salad
The muffaletta is ideal for a hearty lunch or casual dinner. Layers of cured meats, cheese, and a punchy olive salad are assembled on a round loaf for an indulgent sandwich experience. Make extra olive salad to keep in the fridge—its briny, tangy flavors brighten sandwiches, salads, and grilled vegetables all week.
Hawaiian Slaw
Hawaiian slaw balances creamy dressing with sweet pineapple and crunchy cabbage for a refreshing side. It pairs wonderfully with grilled proteins, sandwiches, or as a bright element on a picnic plate. Make it ahead—the flavors mellow and meld after a few hours.
Parmesan Crusted Tilapia
Parmesan-crusted tilapia is quick, crispy, and satisfying. A light coating of parmesan and breadcrumbs bakes to a golden crust while the fish stays tender inside. Serve with a simple green salad or steamed vegetables for a balanced, weeknight-friendly meal.
Spinach Salad with Lemon Maple Poppy Seed Dressing (Vegan)
This vegan spinach salad is one of my favorites—bright, slightly sweet, and herbaceous. Baby spinach, toasted nuts, and fresh fruit pair beautifully with a lemon-maple poppy seed dressing. It makes a great main for lighter evenings or a composed side to pair with grilled fish or chicken.
Pineapple and Lime Coconut Water
A simple, hydrating beverage of pineapple, lime, and coconut water is refreshing on warm days or after a busy week. It’s naturally sweet and replenishing—perfect for sipping with brunch or alongside spicy dishes.
Chocolate Raspberry Smoothie Bowl
End the week on a bright note with a chocolate raspberry smoothie bowl. It’s a vibrant, nourishing breakfast or dessert: creamy, chocolatey base topped with fresh raspberries and crunchy toppings. This bowl feels indulgent while still being wholesome.