yummies

frozen blueberries
bunch or two of hopefully ripe bananas
cauliflower, 1 head
broccoli, 2 big bunches (kind with stalks cut off)
1-2 bunches kale
3 medium potatoes
2 medium yams
small oranges or tangerines or small oj
couple apples
small apple juice
lemon juice
agave nectar
apple cider vinegar
can chopped tomatoes or 1 medium tomato

out of this, with what I already have, I'll make:

broccoli = 1, cauliflower = 2, steamed stirfry = 3, steamed kale (possibly sweetened w/nectar, vinegar, & lemon juice) = 4

breakfasts
steel cut oatmeal & banana
banana, blueberry, almond milk, oj, smoothie if there's enough time

lunches
chickpea* & curry w/brown rice + 1, 2, 3, 4
lentil* & rice + 1, 2, 3, 4
potato & cauliflower curry + rice + 3, 4
yam & rice + 3, 2 (low sodium, msg-free soy sauce)

dinners & deserts
leftovers
baked potato & salsa
pasta & marinara sauce
blueberry smoothie
mango

I'm trying to get organized and prepare healthy meals and still use what I have on hand. I'm going to portion out the lunches in individual containers and keep the steel cut oatmeal, precooked in the fridge, ready to go in the mornings. Hopefully for the rest of it at dinner time I can have it pretty much ready to go also. I want to stop relying so much on convenience foods and restaurants. They're higher fat and less fiber.

*this is a precooked package I bought at Trader Joe's. They're Indian with flavorings, either curry or some other traditional Indian. While vegan, they have more fat (as percentage of calories) than I'd like (from added oils) so I'm going to make this the last week of using them. I'll try to plan my weekly meals with healthier recipes so I can avoid the problem in the future. I also have some coconut milk which is high fat so I'll try to use that up, but probably not 'til next week.