I hope you’ve had a good week. My one class for the day was canceled, so it’s the weekend for me! Don’t hate me. Tomorrow I’m headed out of town for a friend’s birthday celebration, but for today I thought it would be fun to share this week’s grocery haul and menu. Like always, I’m not sharing to say that what I eat is the best and you should eat like I do. I share to show what intuitive eating looks like for me, and to share ideas for easy and delicious meals and snacks.
Although I try to listen to my body and eat what I’m craving, I have to balance that with the reality of a busy schedule and a budget (don’t we all!). This means I plan dinners ahead of time, but I am flexible and can cook a recipe a different day if it doesn’t sound good that night. I make sure to have a variety of foods on hand for snacks and lunches, and then pick out what I want that day.
Ok, anyway, here’s what I was up to this week in the food department..
Produce: clementines, bananas, strawberries, spinach, cauliflower, frozen broccoli, green onions, cilantro, potatoes, onions, carrots, celery
Proteins/meats: Italian sausage, bacon, chickpeas, eggs, peanut butter
Other dairy: milk, shredded cheese
Canned goods: diced tomatoes, tomato paste, tomato sauce, jelly
Grains: bread, brown rice, penne pasta, Annie’s mac and cheese, pretzel crisps
Other: coffee, basil, curry powder
What you see here cost $75, which is more than usual but for the sake of transparency I didn’t change anything I did for this post. I would say my weekly grocery bill averages to about $60, which covers all of my meals M-F. Well, except for the dinners Chip cooks-we live & shop separately. From this grocery haul, I made dinner for 4 nights, and breakfast and lunch for every day. I seriously didn’t spend another dollar on food this week. Best of all, I didn’t have to make a second trip to the store. I’ll share more on how I stretch my grocery dollar throughout the post.
This week’s lunches consisted of leftovers, curried chickpeas and rice, and pb&j. Breakfast was oatmeal (I already had that in the pantry) or peanut butter & banana toast.
Sunday- baked pasta and roasted cauliflower
Woof, sorry about the bad lighting. I made this pasta a long time ago, and Chip kept dropping hints that he wanted me to make it again. I finally got the hint and made it on Sunday-I had to work late Monday and knew I would be happy to have leftovers. It was just as good as we remembered. In the past I made it with turkey Italian sausage, but Target was out, so I used regular Italian sausage. They really taste the same, so I would choose turkey if it was available.
The cauliflower picture was even worse, so I’ll spare you that, but I just chopped it up and roasted it at 400°F for about 25 minutes with olive oil, spices, and lemon juice. After dinner, I packed up some leftovers for Monday night and froze the rest for another time. I love freezing leftovers because 1-it reduces food waste, and 2-I get all excited when there’s a night I don’t know what to eat and remember I have food in the freezer.
Monday- leftover baked pasta and cauliflower
Tuesday- slow cooker potato soup
I really wanted to use the immersion blender I got for Christmas, so I went to trusty Budget Bytes and searched “immersion blender.” This came up and it was SO good. This was my first time making potato soup, and this recipe was easy to follow. We topped it with plenty of bacon, cheese, and green onions.
Budget/life tip: Chop and freeze any leftover vegetables you may have from a recipe. This recipe only called for 2 medium carrots and 2 celery stalks, so there was a lot left over. The next day when I had some time, I chopped it all up and froze it to use another time. Pretty much any soup recipe calls for chopped celery and carrots, so it’s good to have on hand.
Wednesday- out at Zinburger
We decided to wait and celebrate Valentine’s Day on Wednesday. This was great because we didn’t have to wait for a table at one of our favs, Zinburger. I started with a chopped wedge salad and we split the zucchini fries. I was too excited to get a picture. They are fried/coated in parmesan and served with the best ranch dressing. If you know me, you know good ranch is important for my restaurant experience. For our meal, we both got the buffalo chicken sandwich, with more ranch of course. There was a mixup which resulted in a free order of fries (!) so we ate some of those, too.
Thursday- leftover potato soup + roasted carrots
Chip was planning on making tacos, but we both thought potato soup sounded nice on a chilly day. I had a bunch of baby carrots that were going bad, so I roasted those with olive oil and garlic powder. Mmm you can’t beat roasted carrots. Ok actually you can-roasted broccoli. Or cookies. You get the point, the carrots were yummy.
That brings us to today. Tonight we’ll have the tacos meant for last night, and then we will be gone tomorrow night.
What was the best thing you ate this week?