💥 Gluten-Free Vegan Apocalypse: Mom Preps a Week’s Meals Using Just Highland Park’s Flyer 🍎🐟
By Jack Beckett, Senior Writer for The Farmington Mercury
FARMINGTON, CT – Lisa Grayson, 42, has achieved the impossible: She’s prepped a week’s worth of meals for her gluten-free, vegan daughter and herself using nothing but the Highland Park Market flyer and a dangerously low tolerance for Pinterest recipes. Armed with a shopping list and a slightly frayed sense of sanity, Lisa navigated the aisles of the beloved local store, nailing down a week of breakfasts, lunches, and dinners—all without resorting to boxed mac ‘n’ cheese or tears.
Here’s how she pulled it off (spoiler: wine was involved, but that’s between Lisa and her pantry).
The Menu That Saves a Mom’s Soul 💪
Sophia’s Breakfasts: Fast and Free of Drama (Mon-Fri)
- Quick Fruit Bowls: A medley of Driscoll’s Strawberries (3 for $10), frozen blueberries from Friendly’s Frozen Fruit ($3.99), and almond milk (because let’s face it, we all have that in the fridge).
Let’s keep it simple—school mornings are hard enough without adding a full kitchen performance. Sophia grabs her fruit bowl, and she’s out the door with 30 seconds to spare.
Weekend Brunch (Sat & Sun)
- Pumpkin Pie Pancakes using a base of Bob Evans Mashed Potatoes ($4.99) mixed with a dash of pumpkin pie spice (you know you have it leftover from last fall). Topped with California Seedless Oranges ($4.99 for 3 lb), these pancakes scream cozy weekend mornings.
Because if Sophia has to eat another bowl of fruit during the weekend, we might have a revolt.
Lunches: Surviving the Work Week 🚗💼
Sophia’s School Lunches (All Week)
- Hummus & Veggies: Grilled California Broccoli Crowns ($1.99/lb), Fresh Green Beans ($1.99/lb), and homemade hummus (we’re assuming Lisa’s pantry has chickpeas because, let’s be honest, she’s been stockpiling them for months).
Every day, Sophia gets a fresh veggie-packed lunch, perfectly gluten-free and vegan-friendly. Also, super Instagrammable—#LunchGoals.
Lisa’s On-the-Go Lunches (Tues & Thurs)
- Salmon Salad: Grilled Faroe Island Salmon ($12.99/lb), tossed into a bed of Little Leaf Farms Assorted Salads (2/$7) with Cocktail Tomatoes (2/$5). It’s delicious, portable, and won’t make her office fridge smell like a fish market (a crucial win).
Lisa’s Work-from-Home Snacks (Mon, Wed, Fri)
- Nabisco Ritz Crackers (2/$7) topped with vegan cheese spread (a dairy-free staple you can pretend tastes like the real thing). Plus, snack breaks loaded with Organic Red Grapes ($3.49/lb). It’s the light, simple pick-me-up she needs between Zoom calls.
Dinner Plan: (Spoiler: It’s Gluten-Free and Stress-Free!)
Monday: Vegan Victory
- Roasted Acorn Squash (69¢/lb) stuffed with quinoa and California Broccoli Crowns ($1.99/lb). The kind of dish that sounds fancy, but really, it’s just roasted veggies with a side of “I tried.”
Tuesday: Fishy But Fabulous
- Haddock Fillets ($11.99/lb) with Fresh Green Beans ($1.99/lb). It’s light, easy, and gluten-free—Lisa feels like a culinary genius, and Sophia doesn’t even mind the smell.
Wednesday: Midweek Comfort
- Grilled Veggies ($8.99/lb) and gluten-free pasta from the pantry. Throw in some Organic Mushrooms (2/$6), and voila—you’ve got dinner done before you can say “takeout.”
Thursday: Leftovers Day
- Reheat that Faroe Island Salmon from Tuesday, with some roasted Little Potatoes (2/$7) to make it feel new again. Because, let’s face it, no one’s got the energy for fresh meals on Thursday.
Friday: Fake-Out Friday Fun
- Panko Breaded Pork Cutlets ($5.99/lb) for Lisa, and a pile of roasted California Carrots (99¢/ea) for Sophia. One pan, minimal effort, maximum satisfaction.
Saturday & Sunday Dinners: Let’s Get Fancy-ish
- Saturday: It’s time for Grilled Vegetable Bowls with Butternut Squash, Broccoli Crowns, and Acorn Squash. Drizzle some balsamic glaze over it and pretend you’re dining at a farm-to-table restaurant.
- Sunday: Prime Pork Chops ($2.99/lb), marinated in olive oil, garlic, and rosemary. They’re juicy, satisfying, and the perfect cap to a week of semi-successful adulting.
The Ultimate Grocery List (Everything from Highland Park Market)
Produce:
- Driscoll’s Strawberries – 3/$10
- California Seedless Oranges – $4.99/3 lb
- Acorn, Butternut Squash – 69¢/lb
- Little Leaf Farms Salads – 2/$7
- Cocktail Tomatoes – 2/$5
- California Broccoli Crowns – $1.99/lb
- California Carrots – 99¢/ea
- Organic Mushrooms – 2/$6
- Organic Red Grapes – $3.49/lb
- Fresh Green Beans – $1.99/lb
Meat & Fish:
- Faroe Island Salmon Fillet – $12.99/lb
- Fresh Haddock Fillet – $11.99/lb
- Panko Breaded Pork Cutlets – $5.99/lb
- Prime Pork Chops – $2.99/lb
Bakery & Snacks:
- Anna’s Ginger Thins – 2/$6
- Nabisco Ritz Crackers – 2/$7
- Friendly’s Frozen Fruit – $3.99
Assuming you’ve got olive oil, spices, quinoa, almond milk, and chickpeas at home (and if not, Highland Park Market has your back).
Why Highland Park Market?
Let’s be real: Highland Park Market is the only reason this meal plan worked. Their local vibe, fresh produce, and well-stocked shelves make shopping easy. And guess what? They’re open every day of the week, so when you forget something (like Lisa inevitably will), they’ve got your back.
Visit Highland Park’s Farmington store at 204 Main St. and check out their weekly flyer. Their hours (Mon-Sat 8am-7pm, Sun 8am-6pm) are designed for busy moms like Lisa who have to juggle work, parenting, and keeping their gluten-free kid fed.
Special Thanks to Farmington Storage – Because where else would Lisa store all the things she impulse-buys during a stress-fueled Target run? Call them at 860.777.4001 for the best storage solutions in town.
About Jack Beckett ☕
As the Senior Writer for The Farmington Mercury, I spend my days sipping coffee and typing furiously to bring you the finest in local journalism. Catch more of my musings at The Farmington Mercury. From zoning laws to historical committee meetings, I cover it all with the enthusiasm of a guy who’s had too much caffeine.
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