Sunday Meal Prep | Week of March 10

What I'm cooking + few other tidbits that you didn't ask for but might enjoy.

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"Mia, I supported your work because what you are writing and sharing is really super helpful to me. I have your book, I took your meal prep course, I've followed you on Instagram for a good while, and what you are posting here on Substack - especially the meal prep series - has been so great. Used one of your meals for dinner tonight. Thank you for sharing all this good, helpful stuff." — Courtney

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On that note, Foodwise is still 50% off on Amazon, so it’s a great time to grab a copy if you don’t have one. We reference the recipes in our weekly meal prep often.

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* MENU: WEEK OF MARCH 10 *
The clocks went forward last night. Before I had kids, I loved the longer days, but now all I can think of is how I’m going to convince Ozzie that it’s bedtime when it’s full daylight outside. If you have any tips, let me know in the comments.

As far as this week’s menu is concerned, we have brought back the pulled pork by popular demand, introduced a new French lentil dish that I ate almost every day last week, and an offensively easy pasta with ground beef.

If you’re shopping today, here’s your grocery list and my pantry bible. I’m continually updating and adding to this, so keep checking it as you grow your pantry. But before we get started, a few things I’m into:

Cooking playlist
Camel Power Club
I am literally the worst person to ask about music, but somehow I landed on this band, and I am into it. And by somehow I mean my husband sent it to me. If he’s reading this (big maybe), I better give him credit or I’ll hear about it! I thought they were Australian, but I just googled it and they’re French. Of course they are. I swear in my next life I’ll be a French person, but until then I’ll just stick with this Spotify playlist.

Pantry upgrade
Westbourne Avocado Oil
A friend sent this to me, and WOW; I always thought of avocado oil as a neutral alternative to vegetable oil, but this delicacy brings it to a whole new level. I’m using it in salad dressings, sautés, roasted vegetables, and, well, everything.

A kitchen tool you’ll use every day
The Only Tongs
Earlier this week I posted a sheet pan chicken recipe (spoiler: we’re making it this week) and I love the presentation on the actual sheet pan. If you’re making this for friends (which you should!), the tongs are a chic and fun addition to make it look effortless (which it kind of is). The vibe is: “Oh this? It’s nothing, really—I just whipped it up.”

Okay, let’s cook!