Category Archives: Vegetarian

Weekly Eating – 8/6/18

 

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, I survived my long drive last weekend to Ohio, and turns out it was pretty worth it. The bridal shower was beautiful, they did a great job of decorating and making the hall magical. And it was so nice to see family, I hadn’t been to town in about 2 years.

weekly eating budget epicurean

We caught up on life and things, and just being around the people who raised you is always comfortable. I also benefited, as there were several items I brought home that I previously hadn’t been able to get because I flew rather than drove. I inherited an Instant Pot my mom used once and didn’t like (hello, canning in my future!), a cast iron griddle that was too heavy for my grandma to use, a box full of mason jars, and handkerchiefs from my great grandmother.

weekly eating budget epicurean

I’m pretty excited to use some family heirlooms in my Zero Waste journey. It goes to show you that you should always ask around, old folks lived in times where zero waste was just a way of life, and they know things that we as a society have forgotten.

 

Monday:

Breakfast – potatoes, eggs, and pancakes

Lunch – chili at work. It was a crazy busy day, so I would not have been able to eat at all if a co-worker hadn’t brought chili and pretty much forced me to eat a bowl. The cornbread muffin was really good

Dinner – Chipotle! I know that’s 2 weeks in a row. I’m not mad. Does derail the diet plans a bit…

Tuesday:

Breakfast – Leftover pancake, with bacon and candied walnuts

Lunch – Baked sweet potato, black beans, avocado, and salsa

weekly eating budget epicurean

Dinner – Rest of the Chipotle

weekly eating budget epicurean

Wednesday:

Breakfast – Corn tortillas with fried potatoes, peppers & onions, and sweet potato leaves! Turns out they taste just like spinach when cooked, and we have an abundance of them right now.

weekly eating budget epicurean

Lunch – baked sweet potato with black beans, avocado, and salsa

Dinner – Slow cooker tofu masala. I chopped up onions and bell peppers, mixed garlic, ginger, tons of spices, tofu, and coconut milk and let it simmer on low all day at work. When I came home, the house smelled amazing and as soon as the rice cooker was done our dinner was ready. Ridiculously healthy, tasty, and satisfying.

weekly eating budget epicurean

I made a big batch of blueberry banana muffins using this recipe from Amazing Paleo because I want to experiment with more gluten free recipes (so I have things for next time my sister visits). I used local NC blueberries instead of nuts.

weekly eating budget epicurean

I also made 2 more loaves of my favorite white bread because we were out. It was getting late, so I decided to let it rise overnight and go to bed rather than rush it or stay up too late baking. In the morning it turned out they had risen into monster blobs!

budget epicurean weekly eating

Haha still tasty, and actually the loaves were extra light and fluffy due to the overnight rise time. I bet I could turn this dough into 3 loaves with the extra rise time.

Thursday:

Breakfast – Paleo blueberry muffins

Snack – hummus & raw veggies

weekly eating budget epicurean

Lunch – tofu tikka masala

weekly eating budget epicurean

Snack – my favorite chocolate PB bars, and a salad because they had a potluck at work for someone’s retirement

Dinner – Thursday night Co-op $3 dinner! Loaded baked sweet potatoes with black bean and corn salsa, vegan butter and sour cream, and cinnamon sugar & raisins.

It was a blast, and I also finally made the leap and became an owner… It’s a one time fee of $100 and you get discounts and deals all year long. This was also my first Zero Waste grocery shopping adventure!

weekly eating budget epicurean bulk grocery shopping

Bringing jars and tare-ing was a little awkward at first but the cashier clearly is familiar with the process. And the per pound deals are pretty great. Sadly I did smash my biggest pickle jar, so I was quite sad about that…

weekly eating budget epicurean bulk grocery shopping

Friday:

Breakfast – PBFit on fresh bread

weekly eating budget epicurean

Lunch – lunch out with a friend. I did half great with this. I remembered to bring my towel as a napkin, and even brought my own real fork for the salad. But I did not have a container, so I was stuck with a huge plastic clamshell. Baby steps, this is still progress.

weekly eating budget epicurean

Snack – fresh fruit! I cut up a TON of fruits last night, so we have a wall of containers in the fridge with local NC fruit now.

Dinner – Last of some leftover beef n vegetable soup with my homemade bread.

The Weekend

This will hopefully be a pretty chill weekend. We don’t have any real plans yet, besides several potential friend hangouts, weather permitting. I will probably do some sort of baking or sewing project, like trying a batch of tortillas or crepes, maybe some gnocchi. We are still slowly sifting through the freezer and pantry and cleaning it out, so I’m trying to come up with recipes to use what I have that the boy will also actually like and eat.

We also have a lot of yard work to do, and various housekeeping and cleaning. Vacuum, sweep, laundry, clean the bathrooms… you know, adulting things. I may make some time for relaxing, a new sewing project I have in mind, and/or taking my books back to the library too.

Food Total: $44.12 + $146.27

This is extra high because it includes the $100 membership fee to become an owner in the Durham Co-op. It is a one time fee, and without it I still only spent $90 on food this week! Yay!

Lessons Learned

Bulk shopping is super cheap, and not as hard as you may think. Any glass, or even plastic, container will do. I did learn that a wide-mouth jar is best, as the pour spouts for the bulk containers are very wide, and if your jar you’re pouring into is too narrow, you will fling pinto beans and dried rice all over the place. Don’t be that guy. Luckily my store had a handy wide mouth cup to use, to pour from the container into and then pour from the cup into my smaller containers. It’s like they’ve done this once or twice.

 

 

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

Slow Cooker Minestrone Soup

 

Minestrone soup is one of my favorite soups out there. Not only is it packed with veggies, it is also super easy to adapt to whatever odds and ends you have in your refrigerator, and is very filling.

Many soups leave you ravenous a few hours later, but with all the lovely fiber and nutrients from the veggies, and extra staying power from beans and noodles, this hot and hearty soup keeps your tummy from growling all day long.

You can thicken it up easily by pureeing half the beans, or using mashed potatoes rather than chunks of potatoes. Or you can thin it out by doubling up on the stock, adding extra water before serving, or adding extra tomato juice.

I’ve written before how easy it is to make minestrone in ten minutes, but sometimes you want deeper flavors. That is where the slow cooker comes in.

slow cooker minestrone soup

The slow cooker is a great option because you can just “dump and go”, then come home to a delicious smelling house and a hot and ready meal. It’s also great because, unlike a boiling pot on the stove, you don’t need to constantly watch and stir. The soup won’t burn or stick to the bottom, and there’s no risk of boiling over.

And a programmable slow cooker is the best option yet, that way there is no risk of over-cooking it either! But don’t worry, if you don’t have the kind with a timer it will still work just fine.

Leave it on longer, on low rather than high, for the lowest risk of burning or over cooking. You can add the pasta noodles at the beginning, if you want a truly one-step meal and don’t mind soft pasta. If you want “al dente” slightly harder pasta, it’s best to boil it separately and add just before serving.

slow cooker minestrone soup

Ingredients:

  • ~1 cup fresh, canned, or frozen green beans
  • ~1.5 cups cooked pinto beans (or any bean you prefer)
  • 2-3 cloves garlic
  • 2-3 carrots, diced
  • 2-3 stalks celery, small dice
  • 1/2 large white onion, diced
  • 1 can tomatoes (whole, stewed, diced, etc)
  • 2 cups fresh or frozen spinach
  • Either: 1 cup mashed potatoes or 2-3 small potatoes, diced
  • 4 cups broth, stock, or water
  • 1/ pound pasta noodles, any shape you like

slow cooker minestrone soup

Step 1: Dice up your veggies, by hand or in a food processor.

slow cooker minestrone soup

Step 2: In slow cooker, combine all ingredients (except noodles, if you are cooking them just before serving). Cook on low 6-10 hours, or on high 3-4 hours.

slow cooker minestrone soup

Step 3: When you’re ready for dinner, just boil your pasta according to the directions. I prefer shapes, such as elbow macaroni, shells, or bowties, but any noodle works. Drain, mix in the noodles, and serve!

soup, salad, and smoothie

This soup is hearty enough to be a meal on its own, but it also pairs well with salads, or a nice thick garlic bread for dipping. It is super healthy, vegetarian but meat eaters will also love it, and quite cheap! Especially if you have a garden to get some of the vegetables.

You can easily change it up, for example if you hate green beans but have some fresh zucchini, go right ahead and swap. Bell peppers go great here, and you can use fresh diced tomato or canned or even juice. Or forget the tomato altogether and just use broth, you’re in charge!

BE’s Black Bean Burgers

 

A new favorite one pan dinner — asparagus and black bean burgers!

🍔 Black beans are SUPER healthy; they have tons of fiber and protein to fill you up, folate, potassium, and vitamin B6, and eating lots of legumes 🥜 can decrease your cholesterol and blood pressure as well as lower your risk of heart disease 💓 and cancer! Plus this burger is damn delicious. I call that a win-win.

BE Black Bean Burger

Burger recipe:

  • 1 can black beans drained (or 1 1/2 cups cooked)
  • 1 cup cooked chickpeas (can use lentils or mushrooms instead)
  • 1/2 – 1 cup breadcrumbs (can use whole oats here instead)
  • 1/4 cup Olive oil (or vegetable or coconut)
  • 1/4 cup fresh herbs – parsley, cilantro, chives
  • Spices to taste – I used dried onion, garlic salt, cayenne, & ~2 tbsp McCormick steak spice mix

Step 1: Combine all ingredients in a food processor and pulse. Add a bit more breadcrumbs for drier texture, olive oil a few drops at a time to make it more moist.

Step 2: Shape into 4 large patties (they will not shrink when cooked as meat patties do) and place on oven safe pan with your choice of veggies drizzled with olive oil. Asparagus, Brussels sprouts, sweet potato, zucchini, beets, green beans, all good choices.

BE Black Bean Burger

Step 3: Roast at 350 , covered in foil, for 20 minutes. Uncover and roast another 20 minutes. Flip patties and roast a final 5-10 minutes, until veggies are tender. Patties should be slightly crispy on the outside.

Top as desired. I suggest fresh lettuce & tomato, whole grain mustard, and purple sauerkraut!

BE Black Bean Burger

5 Freezer Meals for 1 or 2 in 30 minutes

 

I know that’s a lot of numbers in the title, but what do you expect from a finance & food blog? 😉 There are many ways to save money on one of most people’s biggest budget categories (after housing): food.

  1. Eat at your parents house
  2. Eat only Ramen noodles
  3. One meal per day
  4. Intermittent fasting
  5. Freeganism
  6. Vegetable garden/farming
  7. Bulk buying
  8. Couponing
  9. Meal planning
  10. Freezer meals

I could go on and on, but you get the point.

But every tip will not work for every person and every situation.

If you are in a dorm with just a small refrigerator and 6 months until you move again, your life is drastically different from a family with four children in the suburbs with two chest freezers.

I’ve designed meal plans for the Dollar Tree, one week of dinners from one pork roast, and 10 freezer meals in one hour.

The Freezer Meals For 2 Plan

This plan is designed for smaller households, who have a freezer.

One or two people.

I made all of these meals for a friend who was about to have a baby. Having freezer meals on hand makes feeding yourself when sleep deprived and stressed so much easier! But these meals are also great for single people or couples who don’t like to cook, as they are super easy and stress free.

So if you have a big family or a big appetite, these recipes might not be for you. However they are very easy to scale up, simply double or triple the ingredients, and use larger freezer bags.

This is also designed to go straight from ingredients –> bag –> freezer –> thaw in refrigerator –> oven or crock pot.

5 freezer meals in 30 minutes

To complete these 5 freezer meals, in addition to the food ingredients you will need:

  • 5 quart sized freezer bags
  • Sharpie or other permanent marker
  • Container in which to thaw the bags in the refrigerator (otherwise they will leak condensation all over)

The ingredients are pantry staples (at least in my house!) and items you can easily find at most any grocery store. You can of course step up your game slightly and use dried beans you cook yourself, or produce straight from your garden. These tricks will lower the total cost even further.

But the total for this should be less than $30, for 5 nights of meals for 2 servings each, possibly with leftovers. I will also include some tips at the end on how you can jazz up each one to make it your own.

Per serving total = $3 or less

Recipes included:
  • Chicken & Rice Casserole
  • Chicken Tortilla Soup
  • 3 Bean Vegetarian Chili
  • White Bean & Barley Soup
  • Corn & Potato Chowder

5 freezer meals in 30 minutes

Entire Ingredients List:

  • 2 cans pinto beans
  • 1 can white beans
  • 1 can kidney beans
  • 1 can black beans
  • 2 cans diced tomatoes
  • 1 can corn (can use frozen)
  • 1 bag frozen mixed vegetables
  • 1 large chicken breast, cut in half, or 2 total
  • 1 cup barley
  • 3 large carrots
  • 1-2 large baking potato
  • 1 onion, diced, or dried onion
  • Garlic powder or fresh garlic
  • Italian seasonings
  • Chili powder
  • Bouillon
  •  1/4 cup flour
  • 1 cup rice

You will be using half or a third of some of these cans, I did not measure it out, I just eyeballed it. If you feel more comfortable with exact numbers, go ahead and get out a measuring cup.

Step 1: Cut up your carrots and potato and onion into a small dice. I did not peel either the potatoes or carrot, but you can if you want. You can also use canned potatoes, though the end product will be soggier. You can also use dried onion, like I did.

Step 2: Label your bags and write the instructions out. Trust me, you want to do this part before the bag is full and possibly wet outside.

Step 3: Open and drain all your cans.

Step 4: Cut a large boneless skinless chicken breast in half, or use two smaller cuts. You can leave the breast whole, or dice it up, either way works. You could also use canned chicken, 1 per recipe.

 

Once you have your labeled bags ready, just dump the ingredients into them, in the order listed. You want to put the meat in last, so it is the first thing to come out when you cook it. Then push out any air in the bag, and seal. Freeze laying flat if possible, as they are then easier to stack and take up less freezer space.

 

Chicken & Rice Casserole

  • 1/2 can corn
  • 1/2 bag frozen mixed veggies
  • 1 cup of rice
  • 1 cup of water
  • 1 bouillon cube
  • 1 chicken breast

*Thaw overnight. Bake at 350 in a casserole dish for 1 hour, or in crock pot on low for 2-3 hours, shred chicken before serving.

 

Chicken Tortilla Soup

  • 1 can pinto beans (or black beans)
  • 1/3 can diced tomatoes or 1 cup salsa
  • 1/2 bag frozen mixed vegetables
  • Diced or dried onion
  • 1 chicken breast

*Thaw, simmer on stove for 1 hour, or in crock pot on low 2-3 hours. Top with tortilla chips, sour cream, cheddar cheese, avocado…

 

3 Bean Vegetarian Chili

  •       1 can of 3 different kinds of beans
  •       1/3 can diced tomatoes
  •       Dried onion, garlic powder
  •       2 tbsp chili powder

*Thaw overnight. Add to slow cooker with 3 cups water, cook on low 6-8 hours, or high for 4-6 hours, stirring every hour or so if possible.

 

White Bean & Barley Soup

  •       1 cup white beans (or 1 can)
  •       1 cup barley
  •       ½ – 1 cup cut up carrots
  •       ½ white onion, diced
  •       1-2 cubes bouillon
  •       1/3 can diced tomatoes

*Thaw overnight. Add 6 cups water, simmer 2 hours on the stove or cook in crock pot on low for 6-8 hours.

 

Corn & Potato Chowder

  •       2 potatoes, diced
  •       ½ can corn
  •       ½ cup flour
  •       Garlic, onion, bouillon
  •       Optional: 1tbsp Italian seasoning

*Thaw, add 2 cups water and simmer 2 hours on the stove or cook in slow cooker on low 4-6 hours.

 

5 freezer meals in 30 minutes

 

 

 

Weekly Eating – 4/9/18

 

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!

 

 

Monday:

Breakfast – The very last sweet potato biscuit with honey, and the very last crepe with strawberry jam. This was my favorite, why wasn’t I doing jam all along?! Next batch I will know better.

strawberry crepe and sweet potato biscuit with honey

Lunch – Last of the Chana Saag and basmati rice. So healthy, so cheap, so easy, so filling. What’s not to love.

Snack – So remember the whole Starbucks points and stars thing? I had earned enough for a free food or drink item. I save these up until I really need an extra coffee or forgot lunch/breakfast, and today was a 2-coffee day (my FitBit can prove how crap my sleep was!). I saw the Hazelnut coconutmilk mocha last week and wanted it badly. But it’s a “specialty” drink and thus more expensive, so I figured this free rewards was the best way to go.

Well… turns out you cannot redeem rewards at the one near me 🙁 Which I found out, once I got up to the counter, with a huge line behind me… a more iron-willed frugalista would have said thanks and walked away. But I wanted the sugar and caffeine real bad… so I gave in and got one anyways, just the smallest size they have (a Short, btw, in case you want fewer calories! Same # espresso shots, less sugar). At least I still had money on the gift card so I didn’t pay for it per se, and now I know what it tastes like and won’t actually use my free reward on it.

Later in the afternoon I had another CLIF cherry-apple-chia bar. I am even more sad I didn’t buy more because the boy loves them too, and ate half the box! I’m NOT complaining, more fruit in the daily diet is always a good thing. Maybe I need to figure out how to make them.

Dinner – I had two health coaching clients with a time gap between which was too short to make sense to try to go home, so I got to go to my fave Indian restaurant! I got the Aloo something or other, with bell pepper and onion and cauliflower.

Indian aloo gobi cauliflower curry

IT WAS AWESOME and the garlic Naan was manna from heaven. I had to force myself to save half and not inhale it all immediately. Gave me a serious need for more cauliflower in my life.

Tuesday:

Breakfast – Chickpea salad sandwich! I had a batch already made and who says lunch things can’t be breakfast things? Crazy people.

Lunch – Leftover cauliflower and rice and naan. Just as good the second time, if not better.

Snack – Handful of dried prunes. No I’m not an old person I just honestly love their taste and chewiness, what of it?

Dinner – Quinoa with stir fried veggies

Snack #2 – I put out a call for cauliflower suggestions, and Sarah from SmileandConquor reminded me that Buffalo Cauliflower “Wings” are a thing! Boy am I glad she did.

roasted buffalo cauliflower 'wings'

I whipped up a batch immediately, and the boy and I proceeded to demolish a half a head of cauliflower in under 5 minutes.

Wednesday:

Breakfast – Blueberry great grains and soymilk. I was a little leery of dried blueberries, because the ones I’ve had previously were really tough, but they worked in this cereal.

Lunch – 5 Bean Vegan Chili. I made a small batch yesterday and just wasn’t feeling it for dinner, so I packed up the leftovers into single serve containers for lunch for myself and the boy today.

Dinner –Falafel burgers. I had a few cups of chickpeas to use up, and a ton of breadcrumbs. I save the heels and pieces of bread we don’t eat in the freezer until I’ve got a big batch, then roast ’em into breadcrumbs. Saves food waste and means I don’t have to buy them at the store! So I added some spices and called it burgers.

falafel burger

Snack – I wanted to try out a copycat Larabar recipe, but of course ended up using whatever I had. I blitzed an apple and a half cup of dried craisins in the food processor, and then added cinnamon, salt, almonds, and some dates. Pressed into a thin bar, they were chewy and sweet and a perfect snack. I cut it into 10 bars and refrigerated the 8 I didn’t eat immediately.

Thursday:

Breakfast – Coffee & an apple date bar

Lunch – Salad with quinoa, edamame, frozen peppers and onions, and sprouts with some lemon tahini dressing.

Snack – Whoever brought Reese eggs, I hate you and I love you

Dinner – Peanut noodle stir fry with broccoli, cauliflower, and mushrooms

Friday:

Breakfast – PB&J toast

Lunch – Leftover miso soup from the weekend

Snack – 1 lonely leftover swiss roll, and a fruit bar

Dinner – Ravioli & a salad

The Weekend

This weekend is supposed to be sunny and warm and amazing and I am really excited about it! We are spending Saturday doing some spring cleaning and yard work, and having a little cookout. I need to find our metal kebab skewers for the zucchini and peppers and onions and mushrooms.

Then on Sunday I have a Health Coaching client follow up to start my day, and if I can convince the boy I want to take a long hike. Or, we might finish anything that we didn’t get to Saturday. Or, I could plant another set of beans and peas, or weed the front garden and plant my basil sprouts and marigolds. Maybe we will be lazy and play video games all day. Who knows!

Food Total: $70.80

Not bad for 2 different store stops. This does include the Kroger meat and cheese sales ($1.99/lb ground turkey and $0.99/lb cheese of which we got 4 each) for the boy’s burritos, along with some tofu, plain Greek yogurt that we use instead of sour cream, and oodles of veggies.

Spring mix 5oz 0.99
Brocc/cauli steam mix 12oz 1.69
Clover sprouts 0.79
Green bean, onion, mushroom mix 1.99
zucchini / squash mix 1.99
Cauliflower heads 2 for $2 4
Pitted dates 40 oz 8.99
Anjou pears 2 1.25
Bananas 3 0.86
Shelled org edamame 2 14oz 4
Spinach big box 5.99
bananas 8 1.53
avocado Haas 3 2.07

We also spent about $20 on allergy meds: Benadryl, DayQuil, eye drops. Spring allergies are no joke in the south. Cars literally turn yellow with a coat of pollen, and we stay that way for months. Oh well, I’ll take a yellow car over a white one any day!

Lessons Learned

Harris Teeter does produce markdowns on Tuesdays! Haha sort of kidding… but seriously you should consider checking out your local stores on different days of the week and at different times if you are able. You never know when things you use often will be on clearance. The caveat with produce is you have to be sure you will use it soon, or else need to freeze or otherwise preserve it.

 

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

Simple Chickpea Salad

 

Do you struggle with what to bring for lunch to work, or to eat at home, or to send with the kiddos?

Trying to incorporate more healthy food into your diet, like plant based recipes and legumes?

Need a new flavor combo after years of tuna salad sandwiches and chicken salad sandwiches?

Tired of spending $6 or more on lunch every day?

Have I got the solution for you!

Meet the magical, miracle, chickpea salad.

I cannot believe I went 3 decades without knowing what chickpea salad is, or ever eating it! This stuff is so delicious! It is:

  • salty
  • crunchy
  • creamy but with a bit of texture
  • filling – no more 3pm tummy grumbles
  • super simple to make
  • cheap af
  • ridiculously healthy for you
  • everything I’m looking for in a brown bag lunch

The cheapest option is to buy dried chickpeas and cook them yourself. Just put 1/2 pound in a bowl and cover with water. (LOTS of water, these babies plump up like nobody’s business).

After 6-8-12 hours, drain and either simmer on the stove for 4 hours or so, or put in a crock pot on low for 6-8 hours.

That’s it! Then you can store them in the fridge or freezer for whatever and whenever.

You can also totally use cans, no judgment here. Not everyone has time for that, or remembers to soak the night before, or has space on the counter or a crock pot in your house. Just drain and rinse.

However you do it, just get yourself about a cup of chickpeas, and get ready to make some magic happen.

chickpea salad sandwich ingredients

This simple base recipe makes enough for 2 good sized sandwiches or wraps, but I recommend double or tripling! And below I’ll add some ideas on how to further customize it to whatever flavor combo you’re feeling.

Ingredients:

  • 1 heaping cup cooked chickpeas, or 1/2 can drained
  • 1 small-medium pickle, chopped (or 1 tbsp relish)
  • 1/4 red onion, diced small
  • 1 tbsp mustard of your choice
  • Optional: 1 tbsp Greek yogurt
  • Optional: Green onion or celery, diced

Step 1: Soak your beans ~8 hours and cook until soft, or open and drain the can. Put about 1 heaping cup in a bowl and mash with a fork or potato masher. You want it mostly crushed but with some small pieces left for texture.

chickpea salad mixing

Step 2: Add your other fillings, and mix well.

Layer on bread, in a wrap, or on top of a mixed greens salad. Put inside or on top of biscuit mix and make puffs. I haven’t tried it yet with pasta to see if it can sub as tuna noodle salad, but if you have please report back!

 

If you want it extra salty:

  • Add 1 tbsp capers
  • Layer on seaweed (nori) sheets between the salad and the bread
  • Sprinkle with sea salt or garlic salt
  • Add a tbsp powdered kelp

If you want it extra crunchy:

  • Add a few tbsp chopped cucumber
  • Add a few tbsp sliced radish
  • Add a few tbsp diced celery ribs
  • Sprinkle in some slivered almonds or walnuts

If you want it to be creamier:

  • Add 1-2 tbsp plain Greek yogurt
  • Add 1-2 tbsp thick coconut milk cream (the top part when you open a can of cold coconut milk)
  • Add 1-2 tbsp cashew cream

If you want it a little bit spicy:

  • Add chopped jalapeno or green chilies
  • Drizzle on a tsp or 2 of hot sauce
  • Sprinkle a little cayenne on top
  • Add a tbsp horseradish or wasabi

Weekly Eating – 4/2/18

 

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!

 

Easter weekend was filled with relaxing and outdoor adventures! Friday was a day off, which was awesome, and I got to take a 5 mile hike, resulting in a new high score for daily steps this year. Then on Saturday we were all about gardening. I got broccoli, spinach, and romaine sprouts in the ground, as well as some beans and peas.

We also are trying berries this year, with 4 blueberry and 4 blackberry bushes. The back yard is super shady (thanks to a million trees) but we are planning on taking several down this summer, and hopefully there will be enough light that the bushes can at least survive and establish themselves. It would be amazing to have pounds of free organic berries every year!

And on Easter Sunday, I decided we should at least do a little something to celebrate. We have no kids and no family nearby, so your typical church or egg hunt or Easter baskets or brunch were not happening. Instead, I made some French toast, and cut a piece in half to make bunny ears! Then I used colored white chocolate and sprinkles to make a cute face. It was tasty, and we hadn’t had French toast in a long time so we both enjoyed it.

bunny rabbit french toast

Oh, and back to Lowes we headed, because the boy wanted to complete a project we had talked about several times: building a stone fire pit! We had a small plain metal fire pit that sister in law gave us for our housewarming gift, but we wanted to spruce it up and make it look more permanent. So we got a big pile of stones (thank goodness they were on sale, why are literal rocks so expensive?!) and he built up a lovely fire pit ring.

And while the boy was playing with rocks and building that, I was playing with tortillas and building some enchiladas. I consider that a fair trade. For Sunday dinner we had turkey or black bean enchiladas with Spanish rice and  watermelon mojitos I’d found in the freezer from last summer. Then we hung out outside during sunset & into the night to enjoy it. I’m looking forward to many bonfire nights.

Monday:

Breakfast – Coffee with protein powder, & an energy bar

Lunch – Frozen lamb stew, & a salad. Over the weekend I also did a quick freezer inventory, which happens a few times a year. This way we find ‘lost’ food and hopefully waste less. I pulled out a few things to thaw and eat up this week.

Snack – I had a meeting after work, and was planning to go to dinner afterwards. But I was also pretty hungry by 5:30pm, so I stopped real quick at a Walmart, and they had a snack box on sale 1/2 price. So I grabbed it, and enjoyed the apples and grapes and cheese. I ate about half, and gave the rest to the boy at home later.

Dinner – Chicken fajitas! It’s always so fun when they bring out that sizzling plate, and I feel like an artist crafting my tacos. I also always end up with leftovers, which is like a 2-for-1 meal deal.

chicken fajitas

Tuesday:

Breakfast – Blender crepes with Lemon yogurt filling! I followed the recipe almost exactly (I know, gasp) but also added in a spoonful of cottage cheese to the filling, because I honestly forgot I had it and needed to use it up. I also microwaved a cup of blueberries to put on top. SO GOOD.

blender crepes with lemon filling and blueberry topping

Lunch – Leftover black bean enchilada and Spanish rice

Snack – If you are my friend on Twitter you know I succumbed to the sugar demon… someone at work is having a baby, so there were tiny cute cupcakes in the office! I ended up having 2, 2 days in a row…

Dinner – Lemon garlic asparagus pasta, a recipe Kroger sent me in the mail with my ‘super shopper’ coupons. For the boy I cooked some chicken quarters too.

Wednesday:

Breakfast – Skinny vanilla latte and pumpkin bread. I have a Starbucks gold card (I don’t know how that happened either, but it has my name on it so it’s not a mistake…) and today was super double star day! That means I get 4 stars per $1 I spend. Starbucks is a rare treat for me, and I hoard giftcards just for these days.

Lunch – Chickpea salad sandwich with some carrots. Y’all. This has seriously changed my life. I added a sheet of nori seaweed in the morning when I made the sandwich, so the bread wasn’t soggy and the seaweed was soft by lunch time. This is mindblowing, it is seriously better than tuna salad. I’m in love.

chickpea salad sandwich

Snack – a cherry yogurt

Dinner – Chana Saag and brown basmati rice

I’m so excited its spring, because Farmers market Wednesday is back! I didn’t know and as I walked by the tables I was drooling over all the gorgeous in season greens. I dug through my pockets and came up with 3 dollar bills, and don’tcha know, that was the price for a big bundle of collard greens!! My lucky day.

Thursday:

Breakfast – More crepes with lemon yogurt and blueberries

Lunch – Chickpea salad sandwich with carrots and clementine. I ate the CLIF cherry-chia-apple bar as a snack around 4pm. It was really tasty, and I’m so sad I didn’t buy every single clearance box.

Dinner – I needed to do something creative with the gorgeous leafy Swiss chard I bought yesterday, so I made some spring rolls!

Swiss chard spring rolls

I used this recipe (mostly because I have a childish sense of humor and liked the site name) and even remembered to cut the veins out, but totally forgot to steam them… oops! The leaves were tender enough though, and they were really good. And actually really filling.

Swiss chard spring rolls with peanut sauce

Even the boy said they didn’t suck. He said the peanut butter sauce made him nervous, but it was surprisingly good.

Friday:

Breakfast – Crepes filled with peanut butter and banana and drizzled with honey

Lunch – Leftover Chana Saag

Dinner – I finished off the Swiss rolls. And then went out for some drinks with friends, which was so fun! But, also, led to Taco Bell on the way home… What can I say, sometimes a rice and bean burrito and cinnamon twists just has to happen.

 

The Weekend

There’s a slight chance I’ll hit the stores again Saturday, because Kroger is running some really good sales. But I told myself I’m not allowed to go unless I take the boy with me, so he can keep me from browsing and over spending!

I’m actually really happy it’s raining this weekend, it should help the berry bushes and garden plants we planted last weekend get more established (and let’s be real, I can be lazy and not water!). But it does put a damper on my hopes of hiking a lot… probably will be a very chill weekend.

I definitely need to do some laundry, I think it has been almost a month! I re-wear heavier things that don’t get dirty, like blazers and jeans, and the only things that automatically go into the wash pile are undies, socks, and workout clothes when I actually sweat in them… so… since I’m nearly out of all of them I guess it’s time!

 

Food Total: $26.93 + $3 cash

Woo hoo for low grocery totals!

I meal planned a bunch of things that were already in the pantry, and cleaned/inventoried the freezer. So the majority of our meals this week were ‘free’, or pre-paid basically. Then I made a quick stop to a WalMart while in the area, because we were nearly out of yogurt and that makes the boy sad.

Dairy $6.48 Staples $4.46 Fruit/Veg $7.17 Extras $8.82
4-pk Greek yogurts 2 4.48 Ravioli frz 3lb 2.58 Bananas 8 (0.52/lb) 1.42 Bistro snack box 1.9
4pk reg yogurts 2 2 Cucumber 0.54 Softsoap refil 64oz 3.84
A H DEO 1.88 Sweet potato 3 (.88/lb) 2.21 Mascara 2
CLIF fruit bars 4 3 Tax 1.08

And this total includes mascara and soap, which aren’t even food! So really it’s more like $20 total, plus $3 cash for Swiss chard.

Lessons Learned

I definitely need to keep up with eating from the freezer and pantry. I come from a family that is borderline Hoarders, never wanting to throw things out and always maximizing sales. I definitely think if you have the initial cash that stocking up will save money over time… but only if you then use the items!

At this point my pantry is full to bursting and it’s getting ridiculous. I need to work pantry items into the meal plan each week, not only to use things up before they expire but also to keep our future grocery totals low. So the focus will be on using up staples with interspersed seasonal produce, until my pantry is as sleek and gorgeous as Dr. McFrugals! #goals

 

 

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

Sweet Potato & Kale Breakfast Hash

Sometimes all you have time for in the morning is a bowl of cold cereal before you rush out the door. But sometimes, you want something warm, hearty, and filling. And also healthy. And also pretty quick to make… Seems like a tall order right?

Well, this is one of my best kept not-secrets! It is hands down one of my favorite hot breakfasts, and I talk about it all the time when people ask for super healthy, but also cheap, and also fast, recipes.

With a power duo of sweet potatoes and kale, you have a whole slew of vitamins and nutrients and fiber running around your body, and it’s not even 9am yet!

Or, you could easily make this a breakfast-for dinner situation, or serve it over brown rice for an even more filling anytime meal. Sweet potatoes are scandalously cheap for how nutritious they are, and you can use whatever green is on sale, kale, collards, swiss chard, spinach all work great here.

sweet potato and kale breakfast egg bowl

It is simple and perfect just the way it is, with only 3 ingredients. However, you could also top it any way you choose. I’ve enjoyed hot sauce, salsa, avocados, or adding black beans or chickpeas (in addition to or in place of the egg).

The best part? You can turn it to simmer, put on a lid, and walk away for 15-20 minutes. That gives you time to shower, dress, do some yoga, or find the kids’ shoes, and still have a hot and fresh breakfast ready when you are.

Protip: you can also make one big batch of this at the beginning of the week or on the weekend. Just roast a big pan of sweet potato, or heck any type of squash too, and steam some greens and keep it in the refrigerator. The all you do is heat it up and toss on an egg and you’re ready to take on the world.

Ingredients:

  • 1 sm-med sweet potato
  • 4-6 stems kale, stems removed
  • 1 egg (cage free/pastured if you can)
  • Optional: lemon juice, garlic salt, hot sauce

sweet potato and kale breakfast hash

Step 1: Dice your sweet potato, the smaller the faster it cooks. I usually don’t peel mine, I want all those lovely vitamins. Spray a pan with cooking oil, brush with olive oil, or add a tbsp broth or water. Add the sweet potato, cover, and simmer for 20-25 minutes, until soft when poked with a fork.

sweet potato and kale breakfast hash with egg

Step 2: Rinse the kale, and remove the stems. Tear into bite sized pieces. Once the sweet potato is soft, add the kale and cover again for another 5-7 minutes. The kale should wilt and become soft. If you like, add a squirt of lemon or lime juice and some garlic salt here.

sweet potato and kale breakfast hash with egg

Step 3: Remove the sweet potato and kale to a plate, and crack in an egg. Or, you can just cook it right into the greens! Once the egg is cooked to your liking, top your plate, and dig in. I usually leave it just a touch runny, to swirl the potatoes around in the yolk. You could also add in some toast for dipping.

 

Best Ever Sweet Potato Biscuits (And They’re Vegan!)

 

Sweet potatoes are a beloved vegetable here in the South, where they star in everything from sweet potato pie to sweet potato fries. They are in the same family as morning glories, and grow best in warm climates. They are only distantly related to the white baking potato. They are also distinct from the species Dioscorea which is a genuine yam (source).

Sweet potatoes have been named the most efficient staple food to produce, yielding the most nutrition per acre of land (source). They provide simple starches (carbohydrates) as all root crops do, but they also are rich in dietary fiber, of which nearly 95% of Americans do not eat enough! (source 1 and source 2)

Dietary fiber is so important for gut health, lowering your risk of colon cancers, and maintaining a healthy weight. Fiber helps you feel full, decreases risk of diverticulitis and IBS, helps stabilize blood sugar, and lowers cholesterol levels. The American Dietetic Association recommends 20-35 grams per day, but the majority of people don’t even come close to that. And a truly healthy diet would actually be more like 70-90 grams per day!

The good news is, adding more plant foods into foods you already eat is a super simple way to increase your fiber intake painlessly. Adding sweet potatoes into delicious, flaky biscuits sneaks all kinds of fiber, vitamins, and beta carotene into your breakfast or dinner side dish, and brings a fun vibrant orange color to the table.

Baking your own biscuits may seem scary, but the process is very simple. It does take some time, about 3 hours total start to finish, which makes it a good weekend or day off project. But you can scale up to make a huge batch, and freeze the extras! It would be a great way to introduce kids to the kitchen as well.

Based loosely on this recipe (doubled) from Genius Kitchen. Makes approximately 22 biscuits.

This recipe is designed to be vegan, but you can easily use dairy milk, and/or butter instead of coconut oil, if that’s what you have.

Ingredients:

  • 1 1/2 cups baked mashed sweet potato (about 2 medium sized sweet potatoes)
  • 2/3 cup soymilk or almond milk
  • 2-3 tbsp apple cider vinegar
  • 3 tbsp baking powder
  • 3 cups flour
  • 4 tbsp sugar
  • 8 tbsp coconut oil
  • 2ish tsp salt

peeled microwaved sweet potato

Step 1: Either roast your sweet potatoes at 350 for 45 minutes wrapped in foil, or microwave for 10-12 minutes wrapped in a wet paper towel. The skin should peel right off, leaving you with soft, cooked sweet potato flesh.

mashed sweet potato and soymilk

Step 2: In a bowl, combine the mashed sweet potato, the milk, and the apple cider vinegar. Mix together to combine.

Best ever sweet potato biscuits

Step 3: In a different bowl, mix your dry ingredients: flour, salt, sugar, baking powder.

Best ever sweet potato biscuits

Step 4: Add the coconut oil, a little colder than room temperature. Use a fork, mixer, or potato masher to mix the coconut oil into the dry ingredients.

Best ever sweet potato biscuits

You should end up with a crumb-like texture.

Best ever sweet potato biscuits

Step 5: Add the wet potato mash into the dry ingredients, and mix just well enough to combine. You don’t want to over-mix. Refrigerate for about 30-60 minutes.

Best ever sweet potato biscuits

Step 6: Spread flour over a solid surface, this is where you will roll and cut your dough. Take it out of the refrigerator, and cut it into four equally sized pieces.

Best ever sweet potato biscuits

Step 7: Press the dough flat with your hands, then use a rolling pin to roll it out to about 1/4-1/2 inch thick. They puff up a little while baking, but not much. Then use a glass or cookie cutter to cut the dough into rounds.

Best ever sweet potato biscuits

You can re-roll the dough and cut it again up to about 3 times. Then it becomes harder to work with.

Step 8: Bake on a foil-lined pan or glass pan at 425 for 8-10 minutes, until they begin to brown on the top. I rotated the pans between the top and bottom rack at 5 minutes.

Best ever sweet potato biscuits

Let cool on a wire rack, or just tear into them with your bare hands!

Best ever sweet potato biscuits

Delicious with jelly, butter, or honey, or just plain right out of the oven. They are just a tiny bit sweet on their own, and can easily compliment savory meals like chili as well.

 

 

 

 

Weekly Eating – 3/26/18

 

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 Easter, if you celebrate!

 

Well, to balance out last week’s super frugal food spending, I way over spent this week! I cannot be trusted in grocery stores, even with super detailed lists, it seems.

grocery shopping haul

Also, the boy was out of state on a work trip all week, which means I got to go out and party with friends on a work night, twice! Woo hoo, the crazy life of a 30 year old. 🙂 I did basically 2/3 of my eating-out for the year in one week. I don’t ‘go out’ a whole lot since I like cooking so much.

But, it was really nice to finally get a lot of one on one friend time with several different people, and try out a few new food spots. I’m always on the hunt for new stand outs, and good places to take people who visit from out of town. I’d say there are a few new names on the list now.

Monday:

Breakfast – Last of the sweet potato biscuits with honey. Hoping to make a new batch of these over the weekend, they are seriously the perfect breakfast.

sweet potato biscuit with honey

Lunch – Leftover split pea soup & whole grain bread.

split pea soup and bread

Snack – Chocolate peanut butter granola bar.

granola bar

Dinner –Last of the tortilla soup.

tortilla soup

So I thought I had already finished this, but I tricked myself! I put some away in regular containers, but then also one mason jar full. I found it when trying to rearrange the fridge, and had that for dinner. Just as satisfying as I remember.

jar of tortilla soup

Tuesday:

Breakfast – The last slice of my banana bread loaf. Found it in the bottom of the cheese drawer for some reason… and, I have 2 bananas turning a darker brown every day on the counter, so it might be time to replenish the supply.

end of banana bread

Lunch – The rest of the Spring Green Creamy Gnocchi

Spring green gnocchi

Snack – Cut up pineapple and honeydew

pineapple and honeydew

Dinner – Out with a friend! We went to a place in Durham called Juju, which is a pan-Asian tapas bar. The menu is all fancy small plates meant for sharing, and they have half off wine on Tuesdays! Of course, I’m totally frugal, and not their target audience at all. When I see $45 for a bottle of wine, my first thought is I could get like 9 liters of boxed wine for that price!

juju brussels sprouts

We ended up with the house special red in a carafe, and the waiter actually made a dig about it (because it is the cheapest wine on the menu). But I don’t care, it still was enough for us both to have 2 glasses and that was actually quite enough, thank you very much. I gotta drive my butt home, sir.

juju chicken biscuits

We each chose 2 things, and split everything. The plates looked smallish, but the presentation was on point, and everything was tasty. It was actually really filling, we were struggling to finish it all by the last course. The duck fried rice (below) was excellent, and the fried chicken buns (above) were definitely the star of the show.

juju duck fried rice

I was surprised by the vegan spring rolls, since they were fried. I thought spring roll meant the cold rice paper wrapped kind, but oh well. It was a lovely night, and even though it was pushing $40 for one meal, it was worth the time spent chatting and enjoying myself.

juju spring rolls

Wednesday:

Breakfast – Cranberry Great Grains & Almond milk. I guess it’s time for a cold cereal breakfast phase now that I’m out of sweet potato biscuits… 🙁

great grains with cranberry

Lunch – A big mixed greens salad, and a slice of leftover pizza from the weekend.

pizza and salad

Snack – More pineapple and honeydew! A honeydew is a large fruit, turns out… and I had 2 pineapples cut up. So.

pineapple and honeydew

Dinner – I did not have a plan here, but there was a lot of cabbage, and pinto beans that had to be used ASAP. So I was like, hybrid stir fry slash beans and rice? Why not!

crazy stir fry with beans

Thursday:

Breakfast – I love Hummusapien’s blog (if I lived in OH still I’d want to live in Columbus and be her friend) and got inspiration from her green smoothie. It included: “pineapple, banana, hemp seeds, kale, ginger, turmeric, black pepper, orange juice, and almond milk.”

crazy green smoothie

So I actually had all those things, and blended them up (minus the black pepper because yuck), and boy. What an… interesting texture. Hemp seeds will no longer go in my smoothies. Now I know.

Lunch – Leftover split pea soup! This was thick and hearty and I could only eat like 2/3 of it and was totally full. Also I ran out of flax seed bread so I used a whole grain bun.

split pea soup and buns

Snack – Crunchy oats & honey granola bar. I know, I know, this one is basically a candy bar because of how much sugar is in there, but desperate times, people.

granola bar

Dinner – I had a multi-course dinner, because I marinated some veggies and put them in the oven to roast, but got hungry before they were done. So I started with an appetizer of cucumbers and turmeric hummus.

hummus and cucumber

And then I had a salad with some hemp hearts and the rest of the marinade, which became salad dressing. In case you’re wondering:
1 tbsp apple cider vinegar + 1 tsp ginger paste + 1 tbsp honey + 1/2 tbsp olive oil.

salad

And finally once they were done I enjoyed my roasted Brussels sprouts and carrots over rice.

roast veggies and rice

And then I went out with some friends to Clouds Brewery in Durham! Clouds is amazing, if you’ve never been and enjoy trying different types of beer you need to go. They have a wall of taps, and you get a bracelet that you swipe on the screen to pour. Yes, you pour your own beers! And it charges you by the type and by the ounce, so you just turn your bracelet back in and it adds up your tab. Gotta love modern technology.

Friday:

Friday is a holiday, woo hoo!

Breakfast – I knew I was going to lunch with friends, so I just had a small fruit and nut energy bar.

cherry almond bar

Lunch – We went to a place called Na’Mean, which is a Korean sandwich place in Durham. It is indeed slang for “know what I mean”.

namean

I got the Pork Belly Banh, which is a slice of crispy/soft pork belly on a banh roll with house pickled veggies, jalapenos, special sauce, pickles, and fresh cilantro. It was awesome! And the seaweed salad on the side made me swoon. I adore seaweed salad.

belly banh

The place was right near an Asian grocery too… I know I promised no more groceries but… c’mon guys! I’m the Budget Epicurean! I had to go at least look around. And then buy some brown rice because we are out. And also the ingredients to make seaweed salad at home!

Dinner – Seaweed salad noodle bowl and steamed bok choi. I hadn’t had bok choi in a long time, so I picked up a small bag for $1, and the noodles were on sale: $1.99 for 3 pounds of rice noodles!

asian market groceries

I have never cooked with seaweed until now. It’s really easy! Just soak to rehydrate, and then eat it. I added some edamame, and made a sauce from this recipe to pour over it all. Nomnomnom.

seaweed salad and bok choi

The Weekend

This weekend will be chill because the boy just had a stressful week flying for work and dealing with the cold in CT. We are considering hitting up a new brewery we heard about called Carolina Brewing Company. Rumor has it you get free beer on the tour… and/or maybe having a spontaneous game night with friends.

If we get really motivated perhaps I will even get the raised bed  garden set up, and some berry bushes. I’ve got it all planned out, we just need to go get the actual supplies: dirt, vermiculite, seeds, & plants. We shall see how we are feeling. I also need to meal plan, and prep some things for next week.

Food Total: $114.44

Remember how I said I wanted a low grocery bill this week?… yeah…

I had this whole game plan mapped out, and set up a calculator to count down from $75 so I knew how much was left of what I wanted to buy. I diligently compared ads and sales, and checked my cabinets and freezer before making any plans.

grocery shopping lists and plan

I thought I totally crushed it at Kroger, even with a few things I picked up here and there. My calculator told me even with all the planned purchases I had $17 left over for “splurges”. There was a great sale on coffee, and I had a $3 off coupon! Well… what I didn’t realize is I accidentally grabbed 4 cans of the wrong size… and the sale and coupon didn’t apply to them 🙁

I also picked up some organic chicken breasts and a small brisket roast to treat the boy. He was gone out of town all week on a work trip to CT. And let me tell you, Connecticut in March is not the most fun. IT WAS SO GOOD. I forgot how mind-blowing brisket is… But, I remain committed to the 80% vegetarian thing, going to keep trying.

brisket

And then dried chickpeas were on sale for 0.99/lb! I cannot pass that up, since I use them so much in my homemade hummus and various salads. It is (almost) always cheaper per pound to buy dried, and I don’t mind the prep of soaking them overnight. I usually just toss some sort of bean in water overnight on a Friday or Saturday, then use my slow cooker all day Saturday or Sunday. Easy peasy, I have cheap protein ready for all week.

soaked chickpeas in the crock pot

To be fair, the Moscato was a hostess gift for the person who planned the baby shower I went to, and the diapers and wipes were a gift for the couple, obvs. Also in good news, the cake pops were a HUGE hit! Who knew.

second batch of cake pops

Lessons Learned

When I have a very specific list, it might be better to send in the boy. He hates grocery shopping, and will whip in and out of the store in the time it takes me to just look around the produce section.

That’s not a bad idea actually…grocery shopping to me is like a game, an adventure to find the best deals. I almost always wind up with some purchases I didn’t plan on. Of course, they are also almost always justifiable (crazy mark downs, actually the best sale price I’ve seen all year, etc.) but still… unplanned for $ spent.

Anywho, the point is, I definitely went over my desired goal of $75, and my stretch goal of $100. Again. Meaning March was wayyyy over the $400 total I’m supposed to spend. Sigh. No more food shopping until April, that’s for sure. I’m determined to do better next month. Maybe the boy really will become the default shopper.

I definitely learned the importance of cleaning out the refrigerator now and then! There were tons of little odds and ends and leftovers that I ate this week. Good thing the boy left for a while, it was mostly the soups and veggie options! 🙂 But clearing out your refrigerator and rearranging every week or every other week is a great habit to start. It reminds you of what leftovers are around and what other ingredients you have to work with for the next coming week.

 

 

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