Category Archives: Meal Plans

Weekly Eating – Jan 25 – Feb 7

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

 

Well, sorry about not posting for a week, there’s kind of a bit going on right now… We bought a(nother) house!

The Triangle real estate market is completely out of control right now, houses are on the market for literally a few hours and already contingent. So when the totally perfect gem came along, we had to act fast. I’ll tell that story some other time, but for now just know the next few months are gonna be HECTIC, so, apologies in advance if I slow down and/or disappear for a little while.

Anyways, 2 weekends ago was chill, just grocery shopping and chores around the house. Kiddo had a bit of a hard day with fussing, and also four outfit changes… at least we know he is well hydrated! And then on Sunday, I went for a long hike with my bestie. It is so very good to get outdoors into nature, get some nice workout time in, and spend time just talking about life with people you love.

Sunday night, sister-in-law’s boyfriend was in town so they came over for a few hours to play games and hang out. He works with patients, so he got his vaccine, second one in a few days. This is so so exciting to me, as someone who loves people, to know there’s a light at the end of this year long, lonely tunnel.

And I made a penne bake that was amaaaaazing and actually pretty healthy! The “meat” sauce was tempeh, mushrooms, and onion, but I did cover it in cheese. What can you do with two Italian loving men, ya know?

The following weekend was so great for my soul, because I got a lot of friend time. I went to Costco with some friends to mooch off their membership! We are doing a card churn with Citi to get bonus miles and need to hit a minimum spend. But, to my dismay, I found out in the checkout line that they no longer take American Express, only Visa! Tragic.

I still saved on things we would have bought anyways, but it was a bummer. Bestie also works in healthcare and has both vaccines now, so she was able to come over and play with the baby! It was the first time a non-family person was in the house in… like a year. Which is insane.

And finally, we had a distanced outdoor bonfire with another set of friends who had a baby boy just a few months after us. So it was cool to get to see how big he had gotten, and compare notes. Oh and then we bought a house.

So, anyways, here are 2 weeks worth of meals in review! (Also side note blog is not allowing photos to upload right now… sorry you can’t peek at all the deliciousness, but I’ll figure it out)

Monday:

Breakfast – banana bread with honey butter, then a ham egg and cheese breakfast bagel

Lunch – giant salad, 1 taco and a southwest salad

Snack – roasted chickpeas, and apple/peanut butter

Dinner – creamy mushroom & potato soup, and a homemade burger & fries with grilled mushrooms/onions and bleu cheese, yum!

Tuesday:

Breakfast – breakfast skillet bowl with potatoes, peppers, onions, mushrooms, and tofu sausage, and peanut butter toast + banana

Lunch – grain bowl with barley, roasted veggies, tofu, and hummus, and roasted veggies salad

Snack – popcorn and nuts

Dinner – leftover pasta bake and garlic bread, and chickpea curry with rice

Wednesday:

Breakfast – peaches & cream oatmeal, and peanut butter toast with fresh blueberries and raspberries

Lunch – giant bagged southwest salad and blueberries, and leftover burger/fries plus steamed broccoli & carrots

Snack – tea & shortbread cookies, and popcorn

Dinner – tofu & chickpea tikka masala, and salmon with roasted root veggies

Thursday:

Breakfast – potato and egg burrito

Today was NC’s first snow, and kiddo’s first snow ever! He was mostly not impressed haha

Snack – shortbread, a clementine, and tea

Lunch – giant salad

Dinner – leftovers

I also got my first Produce Box in a while, they had some great deals on root veggies so now I’ve got beets, sweet potato, carrots, kale, and more.

Friday:

Breakfast – peanut butter toast and a banana, and a green smoothie

Lunch – giant salad with strawberry vinaigrette, and a giant salad with salmon, roasted veggies, and edamame

Snack – kind bar, and apples and crackers

Dinner – burrito bowl with turkey, rice, roasted veggies, salsa, guac, and mushroom soup

The Weekend

Whooo boy, so basically all free time is now thinking about moving, and preparing for moving. I need to find a mountain of boxes, cause we have been burning ours in bonfires (oops) since we had no plans to move so soon. We will have about a 3 week overlap, and hope to have our current house rented out by April 1, wish us luck!

Also having another bonfire with different friends. It’s so great to finally be seeing people again regularly. And so many updates. Marriages, houses, babies, adopting dogs… good to know life is still going on out there. Oh, and the Super Bowl. But it starts at 6:30, we are not about that late night life, so I’ll just find out on the news on Monday who won. #Iwasagrandmabeforebecomingamom

Food Total: $162 + 206

Yikes… and this is without adding the amount spent on wine and formula… A bottle for baby, a bottle for mommy! lol Plus the Costco stockup trip where I got berries, spinach, salad, a pillow sized bag of broccoli, assorted spices, chicken, salmon, and pork chops, and so much more.

Kiddo eats real food, I still feed him 3-4 times per day, and he takes 2-3 bottles as well. We were lucky enough to have a friend gift us several boxes of formula their kid just went cold turkey and stopped drinking, but now that supply is gone. I also lucked out that there was a brand that must be discontinuing soon because it was on clearance, and was a ‘breastfeeding supplement’ anyways, so we are going to try that one and see how he likes it.

There were also just a lot of staples on sale that I took advantage of to restock some supplies. We got canned beans, tomatoes, corn, pasta, sauce, tortillas, granola, oatmeal, bagels, granola bars… along with lots of produce markdowns like $3 off bagged salad mixes and pints of mushrooms for 0.29! Of course now that we are moving in like a month I am kind of regretting the full pantry…

 

Lessons Learned

Opportunity truly is where patience meets action. We have been talking about what we want in our long term house forever, basically since we first moved here almost 5 years ago. We have been stalking the market all along, with alerts set for certain criteria.

A few tempting ones had come along over the years, but none that checked basically every single box like this one. So, when it’s right it’s right! And we gotta just go for it so we don’t miss our chance.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – Jan 17, MLK week

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

 

Over the weekend I made a big batch of falafel patties with chickpeas, fresh turmeric root, flax, and barley. These are a great thing to have for quick sandwiches and wraps. I also made a big batch of roasted chickpeas for snacking, and buffalo cauliflower. And of course a batch of carrot cake muffins!

Oh, and I got the boy hooked on the “tortilla hack” now, he is really good at it! Basically you cut halfway across a tortilla. Put fillings on each quarter, and use cheese or a dip on one end to “seal” it. Fold a quarter up, then over, then over again to create a triangle with all the fillings inside, and fry on both sides until warm and crispy.

Monday:

Breakfast – carrot cake muffins

Lunch – leftover falafel in a wrap with veggies and cashew cream

Snack – roasted chickpeas

Dinner – baked potato with chili and guac and tofu sour cream

Tuesday:

Breakfast – carrot cake muffins & a matcha latte

Lunch – leftover falafel in a wrap with veggies and cashew cream

Snack – choc chip Clif bar

Dinner – oyster mushroom risotto

Snack – popcorn of course, since it was national popcorn day!

Wednesday:

Kiddo had to have a procedure reeeeeeal early, so today was expected to be a sleepy day. I had breakfast sandwiches ready to go so we would have something at least and not have to order food there or on the way.

Breakfast – ham and egg bagels

Lunch – we ended up ordering from a local Italian place. Neither of us had energy to cook and we like to support local. We got the biggest Hawaiian pizza they had, and a veggie calzone for me.

Dinner – while we were ordering anyways we just got both lunch and dinner, so philly sandwiches from the same place

Thursday:

Breakfast – carrot cake muffins

Snack – smoothie with frozen berries, flaxseed, and turmeric

Lunch – beans and rice with salsa

Dinner – leftover veggie calzone

Friday:

Breakfast – a vegan skillet with potatoes, peppers, onions, and these amazing sausage tofu crumbles! It tastes like the real deal.

Lunch – leftover risotto and a salad

Snack – roasted chickpeas

Dinner – haluski, which is noodles and cabbage. It is a Slovak dish, that my family has made and loved for generations. Kiddo was a big fan!

The Weekend

This weekend will be chill, just hanging out at home. A hike on Sunday, and maybe some game time with the sister in law.

Food Total: $79.68

This weekend I journeyed to Li Ming’s global market, my very favorite asian grocery store in the area. Asian diets are extremely healthy, even with the excess of white rice and sodium, because of their focus on fresh veggies, lots of greens, and soy. Which in turn means little or no meats, dairy, and extremely processed junk.

Asian markets are the best place for tons of fresh produce, much of which you cannot find, or if present is very expensive in other supermarkets. For example, I got beets that were almost as big as my head for $2 each, but at Harris Teeter I’d pay $5 for three that together didn’t even weigh as much as one of these monsters.

Staples $22.02 Fruit/Veg $44.11
Chili fermented hot sauce 2.99 turmeric root 4.61
can jackfruit 3 5.37 cabbage 2.17
relax tea 3.99 mushrooms 3.5
silken tofu 2 3.38 cauliflower 2.49
huge pack firm tofu 6.29 napa cabbage 3.38
oysters 2 7.41
bok choi 1.81
edamame 1.99
mini oysters 4
garlic 5 1.99
beets (GIANT) 2 3.59
red onion 1 1.27
purple yam 2.39
sweet potato 2 2.2
zucchini 2 1.31

 

Lessons Learned

It definitely pays to shop around. And it is definitely worth checking out ethnic markets. You never know what delicacies they may have, that are dirt cheap in their home country but way overpriced at your local superstore. Speaking of, it might be about time for a trip to the Indian spice store I love… I’m nearly out of sesame seeds and ginger paste.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – Jan 10, 2021

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Well, seems like everyone saying “2020 will be over and 2021 will be so great!” made 2021 go, “hold my beer!”

Wed. January 6th, armed Trump supporters stormed the Capitol building, apparently to stop the affirmation of Biden as the next President. It’s on Wikipedia already, so there you go. We are living through some pretty historic times. And it seems we’re not done yet.

I don’t have any answers. I’m just getting through one day at a time just like all of you guys. Still processing, still coping, still trying to hold onto hope. All I can say is, keep doing what you need to do to keep you and your loved ones as safe and sane as possible.

Anywhoooo… let’s talk about food!

I had a long stint of not feeling very inspired to cook, I’m sure caused by many factors. Hormones post-partum are no joke people, but that’s a long a$s story for another day. Now I’m finally feeling a little more hopeful, a little more myself, which means a lot more obsessed with food and cooking.

I re-read How Not To Die again, which always reminds me of the million little things I can be doing/eating to be in even better health. My favorite point is ‘eating is a zero sum game’ meaning every thing you put in your mouth, you are choosing not to eat any other of the million things out there. So make the majority of choices good ones.

Oh, we are also on a good workout kick so far! The boy has decided this is the year to focus really hard on optimizing overall health. That means mental and physical, in every way. We are cutting down on caffeine, basically cold turkey stopped alcohol, and doing a veganish couple weeks. Plus workouts every other day. This is always a goal of mine but boy is it a hundred million times easier with a partner on board!

 

Monday:

Breakfast – I made a big batch of hummus over the weekend, and had a crazy idea to put it on toast. So I had toast with hummus and pickled onions, and avocado toast with some strawberries. Pretty great actually. Savory for breakfast works.

Lunch – leftovers from the weekend

Dinner – was planning to make a white bean pasta, but the boy requested the fanciest of dinners… boxed mac n cheese. I can’t say no to that! At least we both had a salad with it.

Snack – yeah, so then I had ice cream. With pecans and caramel sauce, cause go big or go home.

Tuesday:

Breakfast – avocado toast, like a good milennial, with hummus too (basically combined both yesterday’s into one)

Lunch – leftover mac n cheese, a veggie dog, leftover mashed potatoes and green beans

Snack – a peanut Clif bar

Dinner – a fanTAStic curry! I basically simmered 2 diced sweet potatoes, half a head of cauliflower, 1 can chickpeas, 1 can diced tomatoes, and 1 diced onion with turmeric, 1 tbsp garlic paste, and ginger for about an hour. Then I added some cayenne and 1/4 cup of coconut concentrate, and served over rice.

2 walks and 2 HIIT sessions! Boy were my glutes mad about all the squats health people love to do so much.

Wednesday:

Breakfast – super fail… y’all I’m gonna throw myself under the bus here, I tried to make a delicious egg scramble with mushrooms, peppers, and potato… but I saw a can of diced potatoes in the pantry. Figured I should use it. Didn’t check the date.

Guys. It expired in 2017 💀  So… um… that tasted weird, and we threw it out. I had peanut butter toast.

Lunch – leftover curry yum yum

Snack – an apple & orange

Dinner –a bomb Mexi casserole that I posted about on Instagram. Basically bake quinoa and a boatload of beans and veggies, then top with salsa, guac, and vegan queso and sour cream. Mmmmmm

Did a short 15 minute walking video. Leslie is my girl, but Get Fit With Rick is my new favorite to mix it up.

Thursday:

Breakfast – berry oatmeal! I microwaved a handful of mixed berries, some oats, and almond milk. Added some flaxseed and cinnamon, and YUM

Lunch – leftover curry

Dinner – terikayi tempeh stir fry. I used this recipe for the sauce and wow, do not use a full cup of soy sauce! It was salty, even for me, which is saying a lot, and wayyyy too wet.

Snack – I was good in the morning and had homemade hummus with bell peppers, but then in the afternoon the sweet tooth attacked, and I may have allegedly eaten some frozen cookie dough… and also some leftover mac n cheese… hey, I’m still breastfeeding!

More HIIT, because we are gluttons for punishment.

Friday:

Breakfast – everything bagel with cashew cream cheese and cherry butter, yum yum!

Lunch – more leftovers and a salad

Snack – hummus with chips and peppers

Dinner – vegan chili over baked potatoes, with tofu sour cream and avocado! this was super quick and easy in the instant pot.

The Weekend

This is a long weekend thanks to Martin Luther King day on Monday. I didn’t realize until halfway through the week that it was a holiday, so that was a nice little surprise. We will spend the weekend relaxing and catching up on chores.

We are lucky to have an auntie nearby who LOVES kids and is willing to watch the little guy. So he is going to go hang out there while we get stuff done. I’m going to do a big batch cooking day, plus lots of laundry, organizing, finishing the bathroom remodel, and probably taking down Christmas decor (sad face).

Food Total: $88

Did a Harris Teeter run last weekend to re-stock produce and pick up a bunch of necessities for Veganuary like tofu and tempeh. I got some salad, frozen berries, whole grain bread, and lots of flour for my homemade bread and rolls since I was OUT after the holidays. Plus some deli meat in case of emergency for the boy.

Lessons Learned

We are definitely creatures of habit and convenience. In order to make healthy eating as easy as possible, I need to have food ready to go. If it requires much more than put bowl in microwave and heat, there is not a big chance it will happen. Good thing my cooking mojo is back! It definitely makes more and more sense why people eat so much takeout and pre-prepared foods though. Especially with kids, good grief.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – December 2020

 

Mid-December, and I’m going through periods where it feels very Christmasy because so many people are going big on decorations this year, and periods where I’m still kind of in denial/limbo with time; what even is it, you know? Between a 6 month old baby and all *waves hands helplessly* THIS stuff… who knows what day it is.

We continue to count our blessings in a big way. I am in a stable job, with a team I love, where I can work from home. We have a home. We were able to get a folding table so I could move my work station upstairs and be warm for the winter. Now my commute is literally 1 foot from my bed, which is both good and bad in ways.

Baby is growing and learning and becoming more and more delightful by the day. He is settling into a more predictable pattern of feeding and naps, and sleeps through the night a little more than half the time. This is *peak* baby cuteness, and I am so thankful for this time to fully enjoy and savor it. He will be crawling and walking and terrorizing us and the dogs in no time!

Anyways, we are also blessed with steady income, which means a stable grocery budget. Our budget has definitely gone up, as food prices keep inching upwards and now I’m eating a bit more from breastfeeding, as well as kiddo is trying solids too.

So we shoot for $400-500 a month now, between groceries and takeout. We are trying to order once a week from local independent restaurants since this all happened.

Going into December, we had a fair stock of meats from the most recent Butcher Box, but were down to nearly no fresh produce as I am shopping only every other week now. So I shop less often, but bigger when I do. I try to rotate between canned goods, pantry staples like flour/rice/tortillas, frozen items, and pick up the fresh stuff each time.

A run to ALDI restocked the dairy, oodles of fresh produce to last 2 weeks, and some more meats that I could individually package for the boy, as Veganuary is coming up soon!

Hubs will eat some of the same things, but I do not expect him to be fully on board for a whole month. Therefore, I put chicken quarters and 1/2 pounds of meat in the freezer, so he can add to whatever we are having or whip up some burritos anytime.

ALDI – 12/10/2020 $132.34
Meats $36.94 Dairy $28.35 Staples $31.09 Fruit/Veg $28.27 Extras $7.69
meatless sausages 4 2.89 greek yogurts mixins 4 3.56 guacamole 2 5.98 frozen broccoli 4 3.4
1lb deli ham 2.95 blueberry rasp yogurt 12 3.84 almond milk 2 3.58 spring mix 3.59 quart bags 1.89
salmon side 13.46 cottage cheese 2 3.18 baby teething rusks 1.79 brussels sprouts 1.49 oreos 2* 3.1
3lb ground beef 7.95 plain greek yogurt 3.29 baby blueberry puffs 1.15 spinach 1.19
whole chicken 4.65 unsalted butter 2 3.58 baby pouch prune 0.79 romaine 2.19
chicken quarters 5.04 eggz 3 dozen 1.74 mayo 1.79 grape tomato 1.79 tax 2.7
shredded cheese 2 5.58 pita chips 2.29 3 bell peppers 2.69
sliced cheese 2 3.58 pumpkin seeds 2.05 cauliflower 2.29
mild salsa 1.9 zucchini 3 1.67lb 1.99
pinto beans 4lb 2.99 yellow squash 3 1.65lb 1.96
potato 10lb 3.89 broccoli crowns 1.63lb 2.36
red potato 5lb 2.89 avocado 5 2.19
bananas 5 1.14

 

*I think ALDI brand Oreos are far superior, sorry Nabisco. They are more chocolatey and crunchy, which I love. They have become my absolute favorite indulgence. Too bad the Bitches Get Riches team didn’t have an ALDI to include them in their ranked chocolate cookie taste test! ALDI would have won for sure.

I also got some baby puffs and teething biscuits to try out. I’m so excited to have him try avocado for the first time! Snacks will include hard boiled eggs, bananas and apples, and homemade hummus with peppers and pita chips.

The meal plan includes lots of salads and fresh veggie sides. We will have salmon, crock pot lasagna, and some sort of mexi dish for sure. I will probably also make beans and rice, some sort of soup, and lots of potato dishes. Half of the salmon I will use to make my own lox! It is super easy, and way cheaper than buying it.

Then the week before Christmas, I did another stock up run to Harris Teeter to get things we would need for Christmas. Our parents both drove in from out of town, to spend kiddo’s first Christmas together!

We planned for at least 1 big fancy dinner and several smaller meals plus some takeout. I had been watching the Great British Bakeoff, and was inspired to make a super fancy sausage wreath! It was my first time working with puff pastry, and I think I cooked it slightly too long, but overall I was quite pleased.

It was definitely a holiday that no one expected, but we still got to spend time together and that is what is most important.

I also made some more sweets, because you must. I did a big batch of chocolate peanut butter Buckeyes, which I shared with some neighbors, and also made a big batch of Cracker Cookies with mom while she was here.

Dairy $20.44 Staples $38.93 Fruit/Veg $51.20 Extras $98.86
chobani 4pk x2 3.99 HT Peanut butter x2 3.98 can whole plums 0.99 fizzy water cans 2
yogurts 10 4 wheat cheerios 1.49 can mandarin oranges 1.98 frozen choc chip cookies x2 3.98
half and half 1.69 dry chickpeas 3lb 3.87 markdown produce 4.77 pecan pie 4.99
sliced cheddar 24 4.99 canned beans x6 2.94 bananas 2.07 puff pastry 5.49
block cheddar 1.49 simmer sauces x2 4 carrots 10lb 5.99 popcorn 1.5
block colby jack 1.49 granola cereal 2.99 sweet potatoes 1.43 ice breakers 7.98
vanilla ice cream 2.79 maple syrup 4.99 canned peaches 3.75 choc chips x3 6
gerber splashers x2 5.68 broccoli/carrot mix x2 5 lara bar x3 3
tortillas 5.99 beets 2.99
rice x2 3 baby carrots 0.99
kalamata olives x2 7
less sugar wild 3.99
brussels sprouts x2 5 tax 7.49
red cabbage 2.8
jicama 1.65
turnips 0.8

 

We had a wonderful holiday, with lots of presents, looking at lights, walks outside, and baby giggles. My mom taught me another type of crochet stitch, and brought me some super soft yarn. So now I have a scarf project, ETA 2025.  😀

We also celebrated another birthday season, with more presents, more sweets, and some lovely alone time for me! Once you have a kid, it’s amazing how hard it is to find any time to do literally anything that requires two hands, and/or some amount of focus.

Moving into January, we have tons of leftovers still from the holidays. We have several containers of dirt cake, shredded meats from the boy’s request for “the ultimate burrito” on his birthday, lots of cookies still, etc. So we are eating up those things, and then will attempt a more vegan-ish rest of January!

 

Hope you all had a restful holiday season!

Salade Niçoise with Quail Eggs

 

This cold salad lends itself perfectly to meal prepping, or a quick weeknight dinner. Pulled together in under 20 minutes, you can have this light, fresh, tasty salad anytime.

With the hearty ingredients and a little babying of the fresh greens, these salads can also hold for 3-4 days in the refrigerator.

Naturally Whole30 compliant, paleo, low-carb, Mediterranean.

Prep once, enjoy twice.

And, the best part, you only need 1 pot! Boil all the ingredients, staggering the start time, to be ready all at once.

This recipe makes 2 giant salads. Feel free to double to be covered for lunches all week long!

Ingredients:

  • 2-3 small redskin potatoes
  • 1 large tomato
  • 2 packs or tins of tuna
  • 6 quail eggs, or 2 regular eggs
  • 1 cup fresh green beans
  • Optional: 1/2 cup olives
  • 4 cups salad greens (lettuce, romaine, spinach, mixed)
  • Dressings of choice

meal prep: nicoise salad

Step 1: Dice your potatoes into 1/2 – 1 inch chunks. Bring a large pot of water to a boil.

Step 2: Cut the ends off your green beans (you can also use canned, drained green beans).

meal prep: nicoise salad

Step 3: Boil potatoes for ~5 minutes. Then add the fresh green beans and boil another 3 minutes.

Step 4: Add the quail eggs, and boil a final 3 minutes. IF using chicken eggs, add at the same time as the green beans. Drain all.

meal prep: nicoise salad

Step 5: Fill 2 large salad containers with 2 cups of whatever greens you like. Cut the tomato into eights, put half into each salad container. Add half the potato and green beans and olives and eggs.

meal prep: nicoise salad

Step 6: Keep the tuna and the dressing separate until the day you serve the salads.

To keep the greens from getting slimy, add a paper towel or cotton towel to the bottom of the container to absorb excess moisture.

meal prep: nicoise salad

Enjoy within 4-5 days!

 

Vegetarian: Omit the tuna; add chickpeas or white beans if desired
Vegan: Omit tuna and eggs. Add chickpeas, and/or tofu
No red potatoes: Use whatever kind you have; or use roasted or boiled pumpkin, squash, or sweet potato
No olives: For salty flavor add capers, anchovies, or feta. For fat add avocado, olive oil heavy dressing, or cheese

 

Price Breakdown: $4.73 – $2.95

For the cost per salad, there is of course a range based on the ingredients you choose. For the “Highest Quality” I checked out the prices of individual ingredients from the Produce Box, which is all local NC produce, and similar to what you would find at a farmer’s market. For the “Lowest Price” I checked current ads for Harris Teeter and ALDI to see what the lowest price on items is. You choose the range that makes sense for you.

Highest Quality Lowest Price
1 lb green beans: need 1/5 $0.50 $0.20
1 lb red potatoes: need 1/2 $0.98 $0.67
tomato 3: need 1 $0.75 $0.50
lettuce: about 2/3 $3.00 $1.99
tuna pouches: need 2 $3.00 $2.00
olives: 1/6 the jar $0.39 $0.39
eggs: (free) 2 from store $0.83 $0.15
Cost for 2 salads $9.45 $5.89

This is a powerful example of how cooking for yourself at home saves you money over time. A similar salad out at a cafe or restaurant would cost you $12 – $20. By making it at home, even with the highest quality ingredients, you save $7 each time.

 

Weekly Eating – 3/25/19

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Over the weekend we made a lot of progress on the coop. The chicks are getting so big I don’t know if I can even call them chicks for much longer. They are also very bouncy and like to run around the box and jump and fly up into the screen covering it, so they need to get out, and soon!

quail around the water bowl

I also went to the Tanger outlets for the first time with a friend, and we had a ball trying on clothes for a few hours on a gorgeous sunny day. I even caved and got 3 new things from Old Navy. I couldn’t tell you the last time I bought a new piece of clothing. But all three things were pieces I felt great in and that I love and know I will wear over and over until they wear out.

Tanger Outlet NC

And we went to a local Hispanic market that I’ve been meaning to get to for forever. We picked up several different flavors/spice levels of salsa along with some hot sauces, jalapenos to replenish our stock of pickled jalapenos, chorizo, some chicken, and some avocados.

haul from the hispanic store

Monday:

Breakfast – Mango strawberry smoothie

strawberry mango smoothie

Lunch – Buddha bowl with roasted cauliflower, quinoa, black beans, cherry tomatoes, and avocado. And someone brought a peach pie to work to share so you better believe I had some of that!

buddha bowl and pie

Dinner – White bean and rice soup with green beans and spinach, with homemade veggie stock and homemade bread

white bean and rice soup

Tuesday:

Breakfast – Homemade bread with 3 quail eggs, 1 slice organic white cheddar cheese and 1 slice smoked turkey

open face breakfast sandwich

Snack – guac & chips

Lunch – leftover roast brisket with roasted root veggies

leftover lunch and guac

Dinner –leftover colcannon and corned beef; also I am so loving that we can eat dinner out on the porch now! It is still light & warm out.

leftovers on the porch

Wednesday:

Breakfast – accidentally skipped it bc I overslept…

Lunch – leftover soup and bread

leftover soup for lunch

Snack – apple and celery with peanut butter and raisins, and some gummy bears

snacks

Dinner – breaded roasted chicken quarters, and some radish top pesto and roasted cauliflower

chicken and pesto

Thursday:

Breakfast – gorgeous purple berry smoothie

gorgeous purple berry smoothie

Lunch – leftover chicken drumstick, cauli, and whole wheat penne pesto with cherry tomatoes

chicken and pesto

Dinner – chana saag over brown rice – chickpea, tomato, and spinach stew with masala spices

chana saag and rice

Friday:

Breakfast – everything bagel with turkey, quail eggs, and organic white cheddar cheese

everything bagel breakfast sammie

Lunch – last leftover beef and root veggies

leftovers and hummus

Snack – everything hummus, with sliced cucumber, radish & carrots. And cookies later, because the sugar demon is strong.

choc chip cookie

Dinner – Crazy combo of chorizo, sweet potato, onion, and apples. That’s it. Was quite weird, different, but really good.

sweet and spicy hash

The Weekend

GUYS IT’S SPRING. It finally feels like it at last. The sun in shining and we are in the upper 60s and 70s and I am freaking thrilled. The flowers are all blooming, the trees are blossoming, and my yard is regularly visited by robins and cardinals and blue jays. I love it.

spring daffodils

Also, WE FINISHED THE COOP!

new quail coop!

Yeah, pretty flippin excited about it. Took a ton of work and ingenuity but by golly, we got it done. Hubs was KEY, I could never have finished this all by my lonesome. I needed his advice, level head, and boy mode strength to get through it. Not the prettiest coop that ever existed, but it is functional.

new quail coop!

And the babies are no longer babies, we kicked them out of the house! They were starting to get too big and feisty for their box, it was just a matter of time until they figured out how to pop up and rip the screen lid off. Plus, they started to stink.

new quail coop!

They seem a little bewildered, but very happy in their new home. And boy, are they spoiled! This coop is HUGE, it’s like a quail mansion. Hopefully, the first egg is just around the corner…

Food Total: $67.22 + 33.05 = $99.27

Weekly Produce Box = a build your own, so I got to choose all my favorites. I got Brussels sprouts, broccoli, green beans, red potatoes and yellow potatoes, beets, tomatoes, lettuce, and a stock up box of 8 pounds of NC sweet potatoes.

the produce box sweet potato stock up

 

Lessons Learned

It’s good to have standby recipes that you know you can cook well, and quickly, and easily. But it is good to experiment too. That’s how I find crazy new combos, that the boy approves of. I got kudos for the creative chorizo meal, not as a thing we could eat daily, but once it a while it is nice to have something totally out of the norm.

And I’m sure y’all are super tired of me crowing about quail, but seriously. They bring me so much joy. If you’ve ever considered raising your own animals for food, for eggs, milk, or meat, just do it! You won’t be sorry.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating -3/4/19

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Happy Spring Forward! Yes indeed it is time to change the clocks yet again, if you haven’t yet. I won’t get on my soap box about the pointlessness of Daylight Savings in today’s day and age… I don’t make the rules, I just follow them.

Well, we didn’t get to build the coop yet, but the greenhouse did get put together last weekend. So I’m pretty excited about it. Now I just need to actually start some seeds and get them inside.

build your own greenhouse

And I led a really fun Durham Food Tour, everyone was talkative and just there for a good time. The food was great as always, and now our last stop started giving us wine! We were all ok with that.

Durham food tour

Then I candied a bunch of orange peels and pickled several dozen quail eggs for next week’s coming food swap, and moved the eggs from the turner to the hatcher level of the incubator! CHICK TIME.

candied orange peels turmeric pickles quail eggs

Monday:

Breakfast – hashbrown and eggs cooked together into a patty with lunch meat and avocado between; actually pretty darn delicious

hashbrown sandwich

Lunch – leftover food from the Food Tour, an apple, and tea

leftover Neomonde

Dinner – mishmash of leftovers

Tuesday:

Breakfast – breakfast scramble with potato, peppers, zucchini, and onion, then poured scrambled eggs on top and mixed it all up.

breakfast scramble

Snack – a baklava leftover from the food tour

Lunch – leftover colcannon, I made a huge batch over the weekend

leftover colcannon

Snack – apple with almond butter and raisins

Dinner – sweet potato and squash noodles with meat sauce and ribs

sweet potato noodles pasta

ANNNNNDDDD I came home to 3 little chickies already hatched!

cotournix quail chick hatched

I set up the brooder in the spare room, and stared at them in amazement until bedtime.

Wednesday:

At least 2 more are a-hatching this morning!

Breakfast – apple with almond butter and raisins. I’m starting to crave this particular combo daily

apple with almond butter and raisins

Lunch – leftover ribs & veggie spaghetti, hummus with raw veg

leftover and hummus

Snack – a monster cookie from work

Dinner – boiled potato, celery, carrot, and onion until soft and then blended it until smooth. Added some cashew cream, nutritional yeast, and chimmichurri from a previous steak dinner, and threw in some cooked ground turkey. Kind of a kitchen sink soup, it was tasty.

veggie and meat soup

SEVEN MORE CHICKS! Up to 10 Total out of 14 eggs now. Literally popped some popcorn and sat and stared at them all night again. #FreeEntertainment #FrugalHobbies

watching quail TV

Thursday:

Breakfast – apple with almond butter and raisins

apple sliced with almond butter and raisins

Lunch – veggie stir fry and a krispy kreme donut at work

veggie stir fry with a donut

Dinner – pork chops with a massive veggie stir fry & cauliflower rice

pork chops and veggie stir fry

Snack –  made a Whole30 compliant sort-of apple crisp with my instapot applesauce, almonds, coconut, and spices. Don’t even @ me about SWYPO because I already think the whole thing is bunk.

whole30 apple crisp

Friday:

One of the remaining 4 eggs is hatching!!! I’m glad I didn’t give up, and let them go one more day.

Breakfast – apple with almond butter and raisins, surprise! When I find a thing I like, I tend to play it on repeat. Saves time and money.

apple sliced with almond butter and raisins

Lunch – egg salad with flax crackers, hummus and veggies

egg salad with flax crackers and hummus

Snack – someone brought Panera pastries and I had a cranberry one

Dinner – sheet pan ginger salmon with broccoli, and potato and yellow squash fries

sheet pan salmon

The Weekend

Okay for real this time, we will build the coop. Quail grow fast, and these lil guys will be not so little and ready to move outside in 4-5 weeks, so I want to be ready.

baby quail

Can you EVEN with this face?? He’s SNUGGLING MY FINGER WITH HIS TEENY BABY WINGS. My heart is a puddle on the floor.

Food Total: $29.58 + 68.32

Weekly Produce Box = the Keto Box, since it was the best value for the most Whole30 compliant items. We got white sweet potatoes (some of which I’ll try to sprout and grow!), yellow squash, kale, lettuce, spinach, cucumber, broccoli, and cherry tomatoes. All the plastic packaging will be returned for them to reuse!

the produce box

And at the store I stocked up on more eggs, a few different types of meats that were on sale, some spiralized veggies to try out (no I do not have a spiralizer yet, and yes I will get one maybe someday).

Meats $28.60 Dairy $5.00 Staples $2.28 Fruit/Veg $31.10
3lb ground turkey 9.97 2 dozen eggs cage free 5 whole wheat pasta x4 2.28 carrots 2lb 0.99
chicken sausages 5 spinach 9oz 2.99
London broil steak 6.36 clementines 3lb 2.99
org chicken breast 2 3.28 spiral veg squash/zucchini 7
pork chops 2 3.99 spiral veg fresh sw pot zucchini 7.98
russet potato 8lb 2.79
celery 2.79
parsley 1.59
The Produce Box 3/4/19 29.58 iceberg 0.99
blackberries 0.99

 

Lessons Learned

Y’all, raising quail is a delight! I had thought I would like it, but now that they are here, I could not be happier. The adults are everything I dreamed and more, and hatching my own is a g#$ d*&$ miracle.

Seriously. I am meant to be a farmer, I believe it with my whole heart. Taking care of critters and plants makes me so unbelievably happy, and to make an omelet or sandwich from eggs I collected myself that morning? Total bliss.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 2/25/19

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

So, last weekend was a delight. Friday night I went to Legends in Raleigh for my first drag show in a long time. It was very entertaining, with a huge crowd and many talented ‘ladies’. There were some people there promo-ing a new drink, and we got free really soft tshirts. It was a suuuper late night though.

Legends drag show

Therefore I was glad that our brunch with Steve wasn’t too early. We went to True Flavors diner in Durham. The wait was insane, I guess I underestimated how serious a thing brunch is in the South. We walked around and checked out the plaza while we waited, and picked up a few yeasts to try in our next winemaking adventure.

Tru Flavors brunch skillet

And the food was worth the wait. Everyone swooned over theirs, regardless of whether it was chicken and waffles or a skillet meal. There were also plenty of leftovers, so the portion sizes were quite generous. And the coffee milkshake is far more filling than you may give it credit for.

ALSO of note, the boy sprung it on me Saturday night that he wanted to do an elimination diet. We had discussed it before, to try to see if any of his ongoing allergies is food related. So we are doing a Whole30, sort of.

whole30 condiments

The goal is not so much to just make it through 30 days without sugar and grains (sidenote, WTF cutting out whole grains and legumes, two of the healthiest food groups on the planet?!?) but to eat as few typical allergen producing foods as possible for 3 weeks, then to slowly reintroduce one at a time.

Grains, dairy, alcohol, soy, corn, legumes, and sugar are gone.

Meats, all vegetables, any fruit, nuts, seeds, are totally fine.

I spent all of Sunday grocery shopping and meal prepping and creating Whole30 compliant condiments (ketchup, mayo, Ranch, Italian, cashew cream) and snacks.

whole30 snacks

And to kick it off, our first dinner was filet mignon with garlic rosemary potatoes and asparagus. Not feeling deprived yet!

Monday:

Breakfast – fruit smoothie

fruit smoothie

Snack – apricot almond energy balls

Lunch – was a crazzzzzzy day and I ended up stuck away from my desk so I didn’t have my lunch on me. But the cafeteria surprisingly provided. A plain baked potato w hot sauce, relish, salt & pepper, and a side salad with plain vinegar s+p.

potato and salad

Dinner – pumpkin chili: literally just thawed some pumpkin puree from the fall, mixed with a can of whole tomatoes I smushed up and 1lb ground turkey. Added some chili powder and dash of garlic salt, and it was really tasty. I had mine over another plain baked potato.

pumpkin chili over baked potato

Snack – whole apple sliced thin with 2 tbsp almond butter drizzled over it and raisins on top. This is an AMAZING snack FYI.

apple sliced with almond butter and raisins

The boy demolished 90% of a 3lb bag of clementines. By himself.

bag of clementines

Tuesday:

Noticing at this point that I am constantly hungry. Like, my stomach can be stretch-out-full and I’m still hungry.

Breakfast – scrambled quail eggs with potatoes, radishes, peppers, onions, cabbage, yellow squash, and spinach

egg scramble

Lunch – leftover brunch; duck with eggs and roasted veggies and potatoes

leftover brunch

Snack – dried apricots and pistachios

apricots and pistachios

Dinner – Lemon pepper salmon with mashed potatoes and green beans almondine. Can you tell the difference in portions between myself and the boy haha

salmon potatoes and green beans

Wednesday:

Breakfast – fruit smoothie

smoothie in fridge

Snack – apple

Lunch – 3 oz leftover salmon mixed with Whole30 mayo, avocado, and cucumber in lettuce wraps; roasted cauliflower; grapes, almonds

whole30 lunch spread

Snack – energy balls

Dinner – Slow cooker beef roast with rainbow carrots and potatoes.

slow cooker roast beef

The boy decided to make ghetto gyros (get-yos is what he’s calling them) and I put my beef over a huge salad with romaine, avocado, cucumber, cabbage, carrots, and raisins with Whole30 Ranch.

slow cooker roast beef

Feel pretty full. For about 30 minutes. Then starving again.

Snack – pineapple cubes

pineapple and all the whole30 books

Also got a stack of ALL the Whole30 books from a friend who has done it 3 times. Gonna binge read all week now.

Thursday:

Wake up starving.
Breakfast – Giant 5 egg omelet with peppers, onions, and mushrooms that I split w the boy and black coffee

half an omelet

Lunch – leftover pot roast and carrots/potatoes, pineapple

roast and pineapple

Snack – matcha energy ball, clementine, pistachios

matcha energy ball

Dinner – Chicken breasts and baked potato/sweet potato with avocado, cashew cream, salsa, frozen mixed vegetables, homemade purple sauerkraut

huge plate of food

Read almost all of “It Starts With Food” already. NOT convinced at all on their reasoning or ‘science’ for omitting grains/legumes and there are no citations… Same for their pseudoscience claims about soy and phytoestrogens.

Friday:

Woke up with terrible allergies, itchy nose/face, congestion. Pretty sure it’s just spring time and not the diet, though it does claim to help decrease inflammation

Breakfast – egg and lunchmeat sandwich with potato “toast” = slice potatoes thinly, then cook in toaster by popping them down 4-5 times until cooked

breakfast sandwich with potato toast

Lunch – Enormous salad of romaine, spinch, purple cabbage, rainbow carrots, cucumber, avocado, walnuts, and dried apricots with plain vinegar

giant salad and apple

Had to put my fork down and come back to it a few times, because I got nauseated at the thought of another bite of lettuce or cucumber…

Snack – Sliced apple with 2 tbsp almond butter and raisins, a banana, dried green beans

Dinner – ground turkey fajitas; mine was over a salad while the boys was wrapped in steamed cabbage leaves

fajita salad

The Weekend

Big plans this weekend! I’ve got a new greenhouse to assemble, a brooder to prep for this coming week’s chicks (hopefully!) and a new coop to build. Pleeeeeeease let the weather cooperate.

Food Total: $32.13 + $67.83

Weekly Produce Box = Eat the Uglies again, plus a blemished apple stock up box. This is the biggest head of cabbage I’ve ever seen! And I’m gonna make some Instant Pot applesauce for next week snacks.

Produce Blemish Box

We also took a trip to ALDI to stock up on some things to get us through Week 1 of Whole30. I will be eating a million percent more meat than usual, since they took away my grains and legumes, and am a little nervous about it, but willing to give it a try.

I made a meal plan using plenty of produce and frozen items we had at home, with a few additions for the boy’s convenience. He has very busy workdays which means very little time for food, and I’d prefer he eat lunchmeat rolls or drumsticks than skip lunch.

Meats $16.21 Dairy $3.18 Staples $17.22 Fruit/Veg $29.89
chicken drumsticks 3.34 dozen eggs x2 3.18 tomato paste 3 1.17 riced cauliflower 1.89
salmon 1lb 6.39 fresh hot salsa 4.89 steam cali mix veg 0.99
roast beef lunchmeat 3.99 garlic 3 heads 0.79 romaine 3 1.99
turkey lunchmeat 2.49 grapeseed oil 3.99 hashbrowns 1.65
100% juice x2 6.38 3pk bolored peppers 1.99
green grapes 1.5lb 2.69
Mandarins 3lb 2.69
Gala apples 3lb 1.69
avocados 15 10.47
baby bellas 0.99
radishes 0.59
bananas 2 bunches 2.26

Lessons Learned

Whole30 is an AMAZING idea if your diet is shit right now.

If you are eating the “SAD” (Standard American Diet) containing oodles of refined grains and sugars, and minimal produce, you should probably do a Whole30. It will make your health better. Anything that causes you to drop sugar, junk food, and eat more produce will.

However.

For someone who already has a great relationship with and respect for food, especially where it comes from and how high quality it is, eats a wide variety of vegetables and fruits and nuts and seeds, and also knows the actual scientific evidence of the effect of high levels of animal product consumption on human health?

Not so great.

So, I don’t think I will complete this Whole30 journey after all.

I have no suspicions about food allergies, and I have no underlying psychological issues with my relationship with any food or food group, save popcorn. And I may legitimately follow through on 30 days without that.

Also for health reasons I’m going to stay on the no sugar and no alcohol bandwagon. No dairy is easy too, since I use it minimally in my usual life. I will keep cooking Whole30 for the boy, since he is doing this for the elimination and figure-out-allergies reason.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 2/18/19

 

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

 

Over the weekend I had many adventures, mostly food related of course. I pickled some carrots, cauliflower, and beets. They turned out pretty great. I had a food tour on Saturday that was super fun, everyone was very talkative and there for a good time.

Durham Food Tour

I finally got my egg incubator! That meant that I got to put 14 of my quail eggs in for their 18 day journey. I am impatiently waiting and checking the temp and moisture levels daily. We should have baby chicks by the first week of March and I cannot wait!

quail egg incubator

And Erin from ReachingForFI was in town! We went to AYCE sushi on Sunday, and made an impressive tower of empty plates. She was the most perfect house guest and is welcome back any time.

AYCE Sushi wall of plates

Monday:

Breakfast – cinnamon raisin bagel with almond butter and an apple

bagel with apple and almond butter

Lunch – leftovers from tour

Dinner – I made what was meant to be a sausage and kale soup, but then I decided to let it thicken a bit and eat it over rice. Fabulous decision! Even the boy loved it.

sausage and kale stew over rice

Tuesday:

Breakfast – tropical smoothie and a nut kolachi

tropical smoothie in blender

Lunch – leftover homemade Ethiopian dal, kale, and beet hummus with grape tomatoes and a black bean brownie

leftovers lunch

Snack – apple

Dinner – made a killer mac n cheese, then added some leftover cooked sausage, spinach, and pinto beans

mac n cheese with beans, spinach, and sausage

I also meal prepped a pork roast with beans in the insta pot and a big tray of roasted veggies

Wednesday:

Breakfast – smoothie

Lunch – leftover sausage kale soup and roasted veg

sausage and kale stew over rice

Dinner – had dinner at a friends house, with sausage made on his farm, green beans, rosemary potatoes, and pickled goodies made by yours truly (beet pickled veg and pickled watermelon rind)

pork sausage with veggies and pickles

He’s also a woodworker, and gave me piece of a barrel stave that was smoked and then used for whiskey followed by beer. I added it to my soy sauce, and it has darkened considerably already! I can’t wait to see what the difference in flavor is like.

homemade soy sauce color

Thursday:

Breakfast – spiced pear and raisin oatmeal

spiced pear and raisin oatmeal

Lunch – the last leftover enchilada from last week with avocado, rice, tomatoes, and spicy salsa

leftovers lunch

Snack – leftover from Valentine’s day cookie & chocolate covered strawberry. And then a nut bar on the drive home.

valentines day treats

Dinner – tortellini with sauce (that smelled suspiciously like salsa…)

tortellini

Snack – big ol bowl of popcorn. Clearly I was a bottomless pit for some reason this day…

popcorn

Friday:

Breakfast – burrito of 4 quail eggs scrambled with salsa and spinach

quail egg burrito

Lunch – rice & beans with roasted veggies

leftovers lunch

Snack – bits of PB&J and an apple

snacks

Dinner – leftovers

Food Total: $53.23

Harris Teeter + Weekly Produce Box = Eat the Uglies

Produce Box: Uglies

I am so in love with the movement to eat “ugly produce” that is gaining traction around the US and the world in general. Grocery stores usually have pretty strict standards on produce they will accept, like the size, shape, and color. Anything that has the slightest bruise, dent, nick, or blemish or doesn’t fit these requirements just gets rejected, and thrown out.

So this produce is wasted, sent to landfills, or left in the field to rot. The farmers lose out on money, and it does the world at large a lot of harm, just because we want our apple to look “perfect”.

Guess what folks?

Nature ain’t perfect.

Sometimes carrots have 2 legs, or taters are alien shaped, or apples get gnawed on a little bit. Produce grows from literal dirt, and poo is probably involved somewhere (hopefully, it’s the most perfect fertilizer). It’s still perfectly edible and healthy. Just give it a rinse before you eat or cook it.

The Weekend

I will be avoiding the online hullabaloo over the recently published Alt-FI Manifesto. This blog is not a place for politicking or arguing; it is a place to talk about food and money and health. The end.

I will say I am happy to see those who are willing to have a respectful dialogue regardless of beliefs, and saddened by those who seem to delight in attacking and generalizing.

I will also be attending my first NC Drag Show!

Not my first ever, but first since… oh, over a decade for sure. So I am nervous and excited to see how it goes! It will surely be full of fun and music and glitter.

Then Sunday we have brunch plans with our recent CA transplant Steve & his wife! They came to Durham from San Fran, and I am going to do my darndest to show all the ways the Triangle is far superior! Friendly people, great weather (maybe a losing battle here), and phenomenal cost of living (for now…).

One last announcement…

The boy has decided we are doing a Whole 30

Starting now.

🤪

 

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 2/11/19

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Last weekend we started off with a big bonfire and party, which was a lot of fun. But also tiring. We stayed up way too late, and maybe had a few too many beers. Saturday and Sunday were much slower and quieter haha.

Monday:

Breakfast – green smoothie: spinach, banana, frozen tropical fruit mix, flaxseed

green smoothie

Lunch – it was a super crazy day so I didn’t have time for lunch, but I got a late afternoon cup of tea and a nut bar, so that’s good. Oh, and someone brought Krispy Kreme donuts, so I had one of those.

afternoon tea

Dinner –I treated us to Chipotle burritos! The boy got steak and I got a sofritas with guac and it was glorious

Chipotle sofritas burrito with guac

Tuesday:

Breakfast – berry smoothie

berry black bean smoothie

Lunch – quinoa, cauliflower, black beans and cashews over a bed of mixed greens

quinoa cauliflower salad over a bed of greens

Snack – apple and a KIND bar

afternoon snack

Dinner – Instant Pot Fish & Veggies!

Instant Pot Fish & Veg

Wednesday:

Breakfast – berry smoothie, with black beans!

berry black bean smoothie

Lunch – leftover Instant pot fish & veg

Instant Pot Fish & Veg

Dinner – Enchiladas!

enchiladas

I had thawed a pound of free range Butcher Box ground beef. Mixed with some diced mushrooms and olives, and a healthy scoop of black beans, that made the perfect filling. I wrapped a big spoonful in a tortilla, times ten. Cover in diced tomatoes, chili powder, hot sauce, and garlic salt, plus a little shredded Mexican cheeses.

enchiladas

Thursday:

Breakfast – berry smoothie with black beans

berry black bean smoothie

Lunch – since it was Valentine’s Day, there was a party at work. They provided pizza, and everyone else brought salad and toppings and desserts. I had an eggplant pizza slice, it was surprisingly delicious

Valentines Day pizza & salad Valentines Day pizza & salad

Dinner – the boy always cooks on Valentine’s, since I cook 99% of the time. He met me at the door in a suit, there were candles everywhere, it was lovely. There is a no phone rule on V Day so no photos, sorry!

Friday:

Breakfast – mooooore smoothie!

Lunch – leftover enchiladas

Dinner – more leftover enchiladas! And there are still 2 left if you can believe it. I love making huge batches of meals that last all week

The Weekend

This weekend my pal Erin at Reaching For FI is in town, along with a special guest! And due to unfortunate sickness, we get the honor of hosting them. So I’m pretty stoked about that. Even if I nearly lost her friendship forever over my unpopular opinion on cumin

They already have plans Saturday and I have a Durham Food Tour lined up, so we won’t see much of each other. But then on Sunday, we are debating hitting up an all-you-can-drink mimosa brunch, and for sure will be stuffing our faces at All You Can Eat Sushi.

My sweat pants are ready.

AND, I finally got my quail egg incubator!!!

quail egg incubator

I have collected 7 eggs so far, and however many else I get Sat & Sun, they are all going in on Sunday. Quail eggs only take 18 days total to incubate, so I’ll have thumb-sized little chickies by March 8th! And, because they are small and their lifespan is so quick the girls will hopefully be up and laying eggs for me by April!

Oh, and no, Monday is not a holiday for me, I have to be at work at 8am thankyouverymuch. So if it is a holiday for you, boooo. And I hope you enjoy it.  🙂

Food Total: $53.40

Weekly Produce Box = I ordered all my favorite things this week: bananas, 2 lbs of beets, Brussels sprouts, Pink Lady apple, pears, rainbow carrots, cabbage, zucchini, yellow squash & cucumber

And a stop by Aldi for some sale produce and to restock some of my baking supplies that were running low or out.

Dairy $3.48 Staples $7.16 Fruit/Veg $8.48
Yogurt 12 3.48 4lb sugar 1.99 grape tomatoes pint 1.39
baking cocoa 1.79 blackberries 0.89
chocolate chips x2 3.38 baby bella mushrooms 0.99
cauliflower 1.29
avocados 8 3.92

Lessons Learned

Cooking a big ol batch of something that lasts for many days leftovers is a super time saver. Both the boy and myself had a couple doozies of a day at work this week, and I was too annoyed and/or exhausted to cook. As long as there’s still some enchiladas, then there is no reason to panic.

Also, dang it, not creating waste is next to impossible in this world today. I love having nuts and dried fruits as a snack, but a bar is even more convenient. I know I could make my own batch of KIND bars weekly, and should. But I just cannot dedicate enough mental space and time and effort to it. And that sucks.

Anyone have deep guilt and existential crises over our contribution to the demise of the planet? No, just me? Okay.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?