Menu Plan 2026-06-01

Week of Monday, June 1 to Sunday, June 7, 2026. Regenerated with the updated household rules.

Market anchor Tuesday morning market supplies fresh vegetables, fruit, meat, and fish.
Fish timing Market fish is cooked on Wednesday for lunch and used immediately.
Meat timing Meat is cooked by Thursday, with Thursday lunch as the larger cooked meal.
Default pattern Meals stay mainly plant-based outside the planned fish and meat meals.

Updated Planning Rules

Leftovers Dinners should support the next day's lunch. Quick dinners only need enough leftover food for one adult.
Big lunches Tuesday and Thursday lunches are the larger cooking moments.
Weekend One weekend meal is eating out; the other weekend lunch stays quick, like burgers.
Breakfast Adult2, Kid1, and Kid2 eat breakfast daily: 6 eggs, 3 bananas, and 1 dl soya milk per breakfast.
Weekly breakfast base: 42 eggs, 21 bananas, and 7 dl soya milk before adding any eggs used for cooking.

Weekly Meal Plan

Day Breakfast Lunch Dinner Prep and leftover logic
Monday Egg-banana-soya breakfast for Adult2, Kid1, Kid2. Simple plant-based lunch from pantry or previous leftovers. Quick Red Lentil Curry with rice and cucumber-tomato salad. Cook enough curry for Adult2 Tuesday lunch. Keep dinner plant-based.
Tuesday Egg-banana-soya breakfast for Adult2, Kid1, Kid2. Large market lunch: Chickpea and roasted vegetable rice bowls with yogurt-tahini sauce. Quick bread dinner with hummus, raw vegetables, and salad. Market morning: buy fish, meat, vegetables, fruit. Prep fish marinade and bowl vegetables for Wednesday.
Wednesday Egg-banana-soya breakfast for Adult2, Kid1, Kid2. Pan-fried market fish rice bowls with cucumber, carrot, herbs, and soy-lime sauce. Quick plant-based tomato bean stew or leftover chickpea bowls. Fish is consumed today. Dinner creates one adult lunch portion for Thursday if needed.
Thursday Egg-banana-soya breakfast for Adult2, Kid1, Kid2. Large meat meal: Chili con carne with beans, rice, and salad. Quick vegan potato wedges with hummus, salad, and leftover chili as optional topping. Meat is cooked by today. Freeze or save extra chili for Friday Adult2 lunch.
Friday Egg-banana-soya breakfast for Adult2, Kid1, Kid2. Adult2 chili leftovers; Kid1 and Kid2 get small lunch portions with rice, cucumber, and fruit. Quick plant-based pasta with tomato-lentil sauce and green salad. Only one adult leftover portion needed for Saturday if useful.
Saturday Egg-banana-soya breakfast for Adult2, Kid1, Kid2. Quick weekend lunch: burgers or veggie burgers with salad and potatoes. Eating out. No dinner prep needed. Swap eating out with Sunday if the weekend plan changes.
Sunday Egg-banana-soya breakfast for Adult2, Kid1, Kid2. Quick plant-based lunch: hummus, bread, salad, fruit, and leftover burger vegetables. Quick bean and vegetable curry with rice. Cook enough Sunday dinner for Adult2 Monday lunch, keeping the next week easy.

Shopping List

Open Bring! Web

Breakfast Base

  • Eggs, 42 for breakfasts plus 8 to 10 extra if needed for cooking
  • Bananas, 21 for breakfasts
  • Soya milk, at least 1 liter

Tuesday Market

  • Fresh market vegetables for Tuesday to Friday, 4 to 5 kg mixed
  • Fruit for snacks and weekend, 2 to 3 kg
  • Fish fillets for Wednesday lunch, 650 to 800 g
  • Minced meat or burger patties for Thursday lunch, 700 to 900 g
  • Fresh herbs, 1 to 2 bunches

Produce

  • Potatoes or sweet potatoes, 2 kg
  • Salad greens, 2 large bags or heads
  • Cucumbers, 3
  • Tomatoes, 8 to 10 medium
  • Carrots, 1 kg
  • Bell peppers, 4
  • Avocados, 2 to 3 optional
  • Lemons or limes, 4

Pantry

  • Red lentils, 500 g
  • Chickpeas, 4 cans or cooked equivalent
  • Beans, 4 cans
  • Canned tomatoes or passata, 4 cans/bottles
  • Coconut milk, 2 cans
  • Rice, 1.5 kg if pantry is low
  • Pasta, 500 g backup
  • Tahini or sesame paste

Fridge

  • Yogurt or quark for dips, 1 kg
  • Feta or mild cheese, 300 g optional

Bread and Extras

  • Burger buns or bread rolls for weekend quick lunch
  • Soy sauce
  • Curry powder, cumin, paprika
  • Freezer bags or containers for Thursday meat leftovers

Prep Blocks

When Prep Reason
Monday dinner Cook extra red lentil curry and rice. Creates Tuesday lunch support without requiring meat or fish before market day.
Tuesday morning Buy fresh vegetables, fruit, fish, and meat at the market. Anchors the fresh-food week and keeps fish timing tight.
Tuesday lunch Make a large chickpea vegetable bowl. One of the week's planned larger lunches.
Wednesday lunch Pan-fry fish and assemble rice bowls. Uses Tuesday fish while fresh and keeps fish cooked, not raw.
Thursday lunch Cook chili con carne with enough extra for Friday Adult2 lunch. Second large lunch; meat is cooked no later than Thursday.
Weekend Keep one lunch quick and eat out for one weekend dinner. Protects the weekend from unnecessary cooking load.

Weekly Checklist