Hello! This week, I thought it would be fun to share what I bought and how I’m preparing it to get me (mostly) through the week- I usually top off on greens and/or fruit at our Wednesday market. This past week I let my fridge get really empty, partly out of a desire to use everything up and partly out of sheer laziness because I couldn’t face going to the store when it was so nice outside.
We played hooky from the farmers market last Saturday because we took an impromptu day trip to the coast and I reallllly felt it. Yesterday we did a big shop to replenish, so I’m sharing what I got at the store/what I’m going to do with it all. Keep in mind I switch this up week to week depending on what’s in season, what’s on sale, and what’s local.
veggies: fennel + red cabbage for slaw, brussels sprouts + butternut squash for curry and soup, carrots for soup and snacking, mushrooms + cauliflower for stir fry.
herbs/spices: cilantro, green onion, onions, garlic, cinnamon, whole cumin seeds (i always buy whole and toast/grind my own for super deep flavor- and its cheaper)
greens: kale, mixed greens + romaine for salads/slaw
legumes: lentils for lunches, black beans for a bowl, canned chickpeas for hummus and curry (usually I’ll cook these but they were out in bulk this day), split peas for soup, tofu for school lunches, sandwiches, stir fries.
fruits: mango, pink lady and honey crisp apples for lunches, oranges and bananas for snacks and smoothies, lemons/limes for EVERYTHING
starches: quinoa, sweet potato, gf jovial brown rice pasta, brown rice, plantain, local whole wheat walnut bread (for the kids + joel)
fats/nuts/seeds: avocado for sandwiches/bowls, hemp seeds + pumpkin seeds for bowls/ the kids daily porridge, cashews for dressings/sauces/milk, almond butter for dressing/sandwiches/instant almond milk, coconut milk for curries, pistachios for the chocolate cake and to snack on
treats: cocoa powder+buckwheat flour for a gf choc cake and raw brownies, Theo chocolate bars (we love the ginger and cherry almond ones), decaf earl grey tea for morning lattes, raspberry jam (the crofter’s brand has a grape juice sweetened option that comes in glass with a metal lid)- my kids are obsessing over PBJ right now?!
condiments: balsamic vinegar for salads, coconut aminos and tamari for flavoring stir fries, dressings and sauces
I’ve been cutting up some of my veggies before storing in the fridge and it makes it so much easier to craft homemade meals during the week. I cut up my kale into 1/2 inch pieces (I leave the stem in). I trimmed and halved the brussels. I peeled, deseeded and cut up the butternut squash. I cut up the cauliflower into bite size pieces. I store all these in mason jars, pyrex glass bowls with lids, or glass snaplock containers.
What I’m planning on cooking during the week:
gf, date sweetened, orange and pistachio garnished chocolate cake from Golubka Kitchen’s beautiful new plant based cookbook, Simply Vibrant. photo via The First Mess
brussels, squash, chickpea coconut milk curry with rice from the same cookbook! similar recipe here
kale and fennel creamy cabbage slaw (a favorite recipe for me) photo via Red Online
plantain + black bean bowl: super simple, fast, seriously satisfying. sauté or roast slices of ripe plantain until golden/caramelized and sprinkle with a little salt. Heat up some black beans with cumin and orange zest. Serve with cabbage tossed with jalapeños, lime, cilantro and onion. Add in rice, quinoa or roasted potatoes if desired for more heft. Toasted pumpkin seeds or pickled onions are amazing on top too.
general tso tofu bowl with extra sautéed/roasted veggies on the side: carrots, mushrooms, and broccoli on a bed of greens and or noodles.
caesar salad: we like to do 1/2 romaine, 1/2 kale, this 5 minute hummus based caesar dressing, + top with green onions, avocado and cabbage or crispy roasted chickpeas and vegan parmven fries on the side- we just slice them up, toss with a little oil and roast at 400 till crispy. Once out I love to toss in garlic and chili flakes and parsley if I have it!