What We’re Eating (June, Week 2)

A week of meal time inspiration including: a range of vegan and omnivore meals, sweet and savory breakfasts, lots of lunches utilizing leftovers (to avoid food waste and make the day easier), and tips for cross utilizing ingredients. You’ll notice there are a few exceptions to our normal plan this week as it’s Isaiah’s birthday week. The shopping list does include some ingredients for the “birthday cake” pancakes (because you might just like that treat breakfast). But, of course, not any of the food for his actual birthday party (unlikely you’ll be in need of that!).

DAY 1:

[Shopping day and the ideal day to use up any remaining perishable food. I do not like any food to be wasted! When you see the term “fridge forage” you can assume that means you are to gather any odds and ends that need to be used up before they spoil and create a meal from them.]

breakfast: fridge forage

lunch: fridge forage

dinner: grilled steak, mushrooms, green beans, and bread (toast a loaf of batard of ciabatta  on the grill serve a few slices with dipping oils, reserve the rest for future meals).

DAY 2:

[Isaiah’s FIRST birthday!]

breakfast: “birthday cake” pancakes (vanilla and sprinkles added to the batter)

lunch: picnic/bento lunch for a day out (use dinner leftovers and any fruit/snack extras)

dinner: sticky ginger sesame tofu stir fry

DAY 3:

breakfast: tartines, like this and this (use remaining grilled bread!)

lunch: dinner leftovers

dinner: Hawaiian kielbasa kebabs and rice

DAY 4:

breakfast: cherry clafoutis (one of my favorites, easier to make than it may seem- try it!)

lunch: dinner leftovers

dinner: one tray tacos with mango salsa

DAY 5:

breakfast: overnight oats (banana chocolate chip)

lunch: taco salad using dinner leftovers

dinner: potlikker ramen

DAY 6:

breakfast: overnight oats (chocolate coconut)

lunch: Isaiah’s “Very Hungry Caterpillar” themed birthday party lunch

dinner: party leftovers

DAY 7:

breakfast: Israeli-style eggs

lunch: fridge forage

dinner: sunday chicken and simple green salad with ponzu dressing


[ * denotes pantry staple you should already have if you used last week’s list]

produce (fresh):

  • lemon
  • carrots
  • tomatoes
  • mint
  • mango
  • chili pepper
  • cilantro
  • scallion
  • limes
  • bananas
  • cucumbers
  • red onion
  • lettuce greens
  • bell pepper
  • green beans
  • garlic
  • ginger
  • apples
  • shitake mushrooms
  • fresh dill
  • pineapple
  • cherries
  • sprouts
  • rosemary
  • celery
  • potatoes
  • pearl onions

produce (frozen):

  • (none this week)

pantry staples/spices/other:

  • pancake mix*
  • rainbow sprinkles
  • tamari*
  • maple syrup*
  • honey*
  • vanilla extract*
  • chocolate chips
  • chia seeds*
  • tofu*
  • red pepper flakes
  • rice vinegar*
  • apple cider vinegar*
  • white vinegar
  • olive oil*
  • quick cooking rolled oats (I use Bob’s Red Mill)*
  • cocoa powder*
  • sesame oil*
  • cornstarch*
  • vermicelli
  • bread (French batard or similar)
  • powdered sugar (optional for clafoutis)
  • shredded coconut
  • tahini (or other nut butter)
  • cinnamon*
  • black pepper*
  • sea salt*
  • orange juice
  • sriracha
  • crushed pecans (optional for tartine)
  • brown rice*
  • gluten free flour
  • tortillas
  • smoked paprika
  • garlic powder
  • Shichimi Togarashi
  • chili garlic paste
  • dry mustard
  • ponzu
  • herbes de Provence


  • plain greek yogurt
  • whole milk (or alternative)
  • pasture raised eggs
  • butter or ghee
  • cream cheese
  • heavy cream
  • halloumi


  • whole, pasture raised chicken
  • grass-fed ribeye steak
  • smoked salmon
  • kielbasa


  • beans