It feels fantastic to have room in my brain for meal planning! Current (and forever) challenges are eating through sweeties veggies like sweet potatoes and winter squash, so I may end up just steaming or roasting a large batch of those. I had a productive weekend in the kitchen so we have a decent amount of leftovers to kickstart our eats.
Leftovers
- Black beans
- Rice
- Vegan pho broth***
- Tomato broth
- Pasta & ravioli (freezer)
To make
- Salad – pea shoots, spinach, tomatoes, peppers
- Bean – buckeye
- Freezer meal – homemade with eggplant sauce*
- Beans & roasted peppers & pepitas**
- Bean curry & rice
- Egg bites
- Pesto – arugula, basil, pecans
- Sourdough waffles or pancakes
- Pumpkin bread
- Whole wheat flour tortillas
Don’t have a plan for all that is getting picked up tomorrow, but we’ll figure that out later.
* Smitten Kitchen (blog)
** Rancho Gordo Newsletter, 2022 Q2
*** Ever-green Vietnamese by Andrea Nguyen
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