So today was our first day of a seven-day adventure.  First I had to do menu planning, then I had to go grocery shopping. Since this is a busy week, I’d only plan to go to one store. I chose Wegmans, because my list is produce heavy and Wegmans has the best selection of fresh produce in my opinion. I wasn’t able to find vegan dinner rolls or near ripe plantains.  So I will have to visit the local Giant tomorrow.

Let’s start with breakfast. I have ~45 minutes between the time I start cooking breakfast and the kids finish eating breakfast. Therefore I look for pre-packaged foods.

Vegan Breakfast Day 1

Today we went with waffles, raisins, and rice milk.  This is what I found in our pantry before the grocery shopping trip. Everyone cleaned their plates so it was all good!  The kids  had their breakfast while I drank my coffee and prepared the grocery list.  I took my coffee with a teaspoon of evaporated cane juice and coconut milk. By the time I finished my list, it was way past time to leave for the grocery store, so I skipped breakfast and headed out the door.

I shoveled Oreo cookies in the kids mouths (they are mostly vegan, less the sugar), while we shopped to keep them quiet. The shopping trip was easy, I had to visit fewer sections in the store for my shopping this week.  Since I skipped my breakfast, I was starving near the end of the shopping trip. I passed through the bakery section for a quick bite.  I was so tempted to get a croissant, donut, or muffin–but I was good, I picked a kalamata olive roll from the artisan bread section.  All in all, the grocery bill was about $30 less than the typical week.  My splurge item was trumpet mushrooms at $12.99 per lb.  Every week, I buy something special that is either an expensive item or something we haven’t tried before, the trumpet mushrooms fell into both categories.

 I picked up my son from preschool and headed home. I usually have about 15-20 minutes to get lunch on the table before the meltdowns start, so again we go with quick meals for lunch.

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Today we did gnocchi with marinara sauce and sliced cucumbers on the side.  I made 2 lbs of gnocchi with the hope we would have enough leftover for Thursday’s lunch, but no such luck. The kids ate nearly 2 lbs of gnocchi and the entire cucumber by themselves.


DSC_1029 (3000x1803)I had to pick the leftovers off their plate and scrap together a lunch.  I know what you are thinking.  I must have teenagers. NO!  I have a four year-old son, and two toddlers that are 2 and 1/2 years-old.



Let’s skip to dinner. I made a variation of a recipe I’ve used for years. I tweaked the recipe for Toasted Barley Salad with Red Bell Pepper, Corn, and Grilled Portobello Mushrooms.

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Lately the kids have been against spicy food so I substituted green bell pepper for the poblano pepper, lemon for lime, and the basil for cilantro.  We had the salad with a side of roasted carrots (2 lbs) that were drizzled in olive oil, a pinch of salt, and 1 tsp of maple syrup.

Carrots with Thyme and Maple

Everyone liked it. All the kids went back for seconds. They barely left enough carrots for dad and me.  I had my dinner with a glass of Chardonnay.  Everyone ate well all day! 

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