Blog Weekly Menu

Double Feature! Weekend Recap & What We’re Eating: June 2 – June 8

June 4, 2019
Photo by Lukas Blazek on Unsplash

Hello again, and happy June! I promise we ate well last week, even if I didn’t write about it! I wish I could tell you WHAT we ate, but placenta brain is hitting me hard these days and if I don’t write stuff down it’s just gonna leak out of my head. I do remember that one night we did Pinch of Yum’s Coconut Curry Ramen and discovered our new favorite way to bake tofu (you gotta try it, yum indeed). Tuesday I made Modern Honey’s Three Ingredient Crockpot Salsa Verde Chicken made dairy-free with Tofutti vegan sour cream. It makes a big batch, so it’s perfect for making freezer burritos too! I want to make it again soon and do Chipotle-style rice bowls with black beans, corn, cherry tomatoes, brown rice, etc. Maybe next week!

This past weekend I spent baking and decorating Isaac’s 15th birthday cake, while Peter worked on potty training with Ben. There were messes all over the house, some less pleasant than others! We’ve tried potty training Ben in the past, but he wasn’t quite ready. Now he expresses a lot of interest in the toilet and understands what is supposed to go in there. It’s just a matter of timing and him getting comfortable with actually going in the toilet! Monday we had our first successful potty event, so that was pretty exciting…shortly followed by a disappointing rug accident. Oh well, it was from Ikea and not a great loss. We have a carpet cleaner in the garage.

As you can see, I may have gotten a bit carried away with Isaac’s cake. I can’t help it, I love baking and I always want to do something really special for him for his birthday. We started doing special birthday cakes a couple of years ago, for his 13th. I made a two-tier Sonic the Hedgehog themed cake, complete with fondant decorations to mimic the look of Green Hill Zone, one of his favorite levels in the Sonic games.

Now that Ben is older and is more into cake and blowing out candles and the whole shebang, I’ll probably start doing a fun cake for his birthday too…just maybe not quite so big. Cupcakes, perhaps?

Now to abruptly change the subject! (You saw the title, don’t pretend you didn’t see this coming. I’m not good with transitions.) Dinner this week is, as usual, alternating plant-based and meat-based meals. We’ve really enjoyed finding new vegetarian and vegan options to try, and discovered some really great options that are now part of our rotation. Since it’s Tuesday, I can tell you now that the Sweet Potato Enchilada Skillet is fantastic and comes together super fast, making it perfect for Meatless Monday or Skillet Saturday or whatever other cute alliteration you want to make up. We also brought back one of our favorite Blue Apron meals, the Seared Chicken over Couscous with Snow Peas and Goat Cheese Dressing.

Here’s our menu for the week:

Sunday, June 2:

Dinner out at Moxie Kitchen & Cocktails for Isaac’s birthday

Monday, June 3:

Sweet Potato Enchilada Skillet
made dairy-free with Tofutti cream cheese and Follow Your Heart mozzarella shreds, some of our favorite replacements for dairy ingredients

Tuesday, June 4:

Blue Apron Seared Chicken over Couscous with Snow Peas and Goat Cheese Dressing

Wednesday, June 5:

Crispy Baked Orange Tofu bowls with brown rice, broccoli, and bok choy
Update 6/6/19: This preparation of tofu didn’t turn out as crispy as I would have liked. If you want it truly crunchy and amazing, follow these instructions.

Thursday, June 6:

Turkey Zucchini Burgers with Lightened Up Broccoli Salad

Friday, June 7:

Vegan Twice-Baked Stuffed Potatoes and salads

Saturday, June 8:

Game day and dinner at a friend’s house

That’s all for now, folks! As usual, leave me a comment if you try any of these recipes, or have any suggestions of something we should try.

Wish us luck with the potty training, we could use it!

*Want to give Blue Apron a try? I have free meals to give out! Send me an email through the contact form with your name and an email address to send the link to, and I’ll send you the invite.

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