Tag Archives: eat your leftovers

Weekly Eating – 1/14/19

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!

 

The weekend with the sister in law was super fun. I love having people visit so I can cook for them, and an excuse to go out too. She liked Durham, and I think she wouldn’t be too mad if she ended up moving here. 

quail eggs

The birds are laying pretty well, I’m getting 3 eggs a day on average, sometimes 4. And the soy sauce is starting to get some color to it. I try to keep it by the window with the blinds open so that it gets some sunlight, that is supposed to help it darken.

soy sauce fermenting

Monday:

Breakfast – Peaches & Cream oatmeal. 1/2 cup oats + 1/2 can of peaches, microwave 1 minute, stir. Add 1 tbsp ground flaxseed and a splash of almond milk, microwave 1 more minute. Done.

Peaches and cream oatmeal

Lunch – leftover red beans and rice, with some roasted broccoli and cauliflower. Clementine for dessert.

leftovers

Dinner – Teriyaki tempeh! One of my absolute favorite things to do with tempeh.

tempeh teriyaki

Tuesday:

Breakfast – wasn’t very hungry, so I just had an apple. Clearly, I need to remove my current nail polish…

pink lady apple

Lunch – leftover pierogi: mashed potato and applesauce. With some fresh cherries.

pierogi and cherries

Snack – hummus & cucumbers

hummus and cucumber

Dinner – Polenta and charro beans. The polenta was supposed to set in cans so I could cut them into rounds, but that didn’t work. So I just plopped it in a pan and baked it. And the charro black beans are a friends’ recipe that is super tasty.

polenta and charro beans

Wednesday:

Breakfast – accidentally skipped it…

Lunch – leftover rice and roasted veggies with falafel balls and hummus, big salad on the side

falafel balls and salad

Dinner – Simple: pasta shells with organic mushroom sauce, edamame on the side. And I found Lienenkeugel Berry, so yeah, that’s my favorite light beer and I bought some.

pasta night

Thursday:

Breakfast – Strawberry and peach oatmeal. Handful dried peaches sliced, 1/2 cup oats, 1 cup water. Microwave. Add some fresh diced strawberries and chia seeds, microwave again.

strawberry chia oatmeal

Lunch – leftover beans and polenta with avocado

leftovers

Dinner – out to the Carolina Brewery in Chapel Hill. I had the Veggie Burger and fries. It was really good, hearty with black beans and some subtle spice. The slaw was meh. But the honey wheat beer was darn good. 

veggie burger

Friday:

Breakfast – leftover sweet potato waffles with berry sauce. Just microwaved a cup of frozen berries with some maple syrup and blended it with an immersion blender.

sweet potato waffles

Lunch – repeat of yesterday’s leftover lunch, plus salsa

Snack – hummus and veg

hummus with veggies

Dinner – dinner party at a friend’s house. She made an amazing salad with pulled pork and a creamy cilantro sauce. I am totally willing to break veganuary for the sake of hanging out with good friends and catching up since the holidays. Plus it was damn good!

pulled pork salad

The Weekend

This weekend I have a Durham food tour on Saturday, so that should be fun. And we got invited to hang out with our neighbors on Sunday. Looking forward to getting to know them better. Since Monday is a holiday, I think that will be the around-the-house productive day. 

Food Total: $173.08

Yeah… I didn’t want to admit to this but I can’t lie to yall. I went to the store with the intention of buying 3 things, for a total of $12. But then I saw the clearance cart, with some things we use often at a ridiculous deal. When something you need that is usually $43 is marked down to $13, you buy it all!

Then I made the mistake of calling the boy to see if he needed anything while I was at the store. He has recently become hooked on the dried fruits and nuts as a snack too, so we are now basically out, and he requested more. And to balance the $50 of healthy food, we also ended up with $50 worth of beer haha

Staples $49.44 Fruit/Veg $12.11 Extras $111.53
dried apricot 15.99 bananas 1.35 stuff 52.8
dried prunes 11.49 avocado x10 5 cracklin oat bran 4.99
pitted dates 10.99 tomato sauce x4 5.76 leinenkeugel 14.99
dried cranberry 2     blue moon seasonal x2 29.98
raisins 4.49        
dried peaches x2 4.48     tax 8.77

 

Well, next week is another chance to do better.

 

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

Weekly Eating – 1/7/19

 

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!

 

Well I got to go mushroom foraging with my friend finally! I’ve been wanting to since last year, but finally we both had time, hunting season was over, and it had just rained, so I got to frolic in his acreage and benefit from his knowledge.

mushroom foraging with a friend

And what knowledge he has! This friend has been in the food business for decades, and foraging for many years. It was quite eye opening to have all the things pointed out, like light and tree types and ages and water and elevation. What kinds of things to look for at what time of the year.

mushroom foraging with a friend

And when we found a cache of oysters, what they should smell and look and feel like. We then compared them to two different books when we got back, just to be extra sure. If he says it won’t kill me, I’ll eat it.

homemade pierogi

I also made a big batch of pierogi because since I took them to a food swap last year people have been asking for them again. I did 3 types: mashed potato, sauerkraut, and applesauce; all the fillings were also homemade.

vegan lasagna

Oh, and totally nailed my first vegan lasagna! The boy even said the cashew-tofu “cheeze” tasted “ricotta-y” haha I followed this recipe pretty much to a T. Full disclosure: pretty sure the noodles were not vegan. But the “cheeze” and lentil “meat sauce” was delightful.

Monday:

Breakfast – smoothie

Lunch – veggie burgers of the leftover curry mixed with leftover chili and oats and flax added as binder. I love veggie burgers for using up any leftover odds and ends. Topped with green sauce, hot sauce, and cashew cream.

veggie burger with cashew cream

Dinner – I made a mushroom deuxelle stuffing type thing, but added some pickled figs because why not. And a red beans and brown rice to go with this lovely foraged topping.

red beans and rice with mushroom deuxelle

Tuesday:

Breakfast – 1 blueberry organic yogurt

Lunch – leftover sweet potato fries  with avocado and BBQ jackfruit

leftover jackfruit and sweet potato fries

Snack – blueberries and walnuts

Dinner – leftover pumpkin gnocchi, and a salad

leftover pumpkin gnocchi

This was food swap night, and we had a ball at Durty Bull Brewing.

food swap goodies

Wednesday:

Breakfast – local chicken eggs on toast with vegan pepperjack cheese. I finally found some brands that taste like actual cheese, not chalky, and melt! It’s wonderful.

vegan pepperjack and egg sandwich

Lunch – veggie burger with vegan cheddar, sauerkraut, and avocado, and a big side salad with green goddess dressing.

veggie burger and salad

Snack – blueberries and almonds

Dinner – Annie’s organic shells and white cheddar mac, with a can of white beans, nutritional yeast, almond milk, garlic salt, and turmeric for color as the sauce!

beef mac

It looked convincingly like real mac n cheese. I had a pound of pastured beef from the Butcher Box thawed, and added it for a super healthy but hamburger helper like meal.

Thursday:

Breakfast – smoothie with bananas and coconut water, citrus fruits, frozen mango and peaches

Lunch – leftover red beans and rice and a salad

Snack – dried prunes and figs, and almonds

Dinner – Corn and potato chowder in the instant pot!

corn and potato chowder

I just put 5 potatoes, quartered, a tbsp veggie stock, 1/2 cup cashews and some water in for 15 minutes. When it was done I used the immersion blender to make it smooth and creamy. Then I added 2 more potatoes, diced, a can of corn, not drained, and some spices, and put it in for another 5 minutes. BOOM. Delicious.

Friday:

Breakfast – toast with 2 quail eggs and vegan pepperjack cheese

quail eggs and vegan cheese on toast

Lunch – went out with a friend to our favorite Chinese spot. They had a new tofu curry, so of course I had to try it! It was pretty good, though the tofu was a bit overcooked and chewy, the sauce was nice and had a slow burn to it. Great with the fried rice.

tofu curry

Snack – a banana in the morning, and chocolate cherry pecan mix on the way home! I just mixed a tbsp pecans, a tbsp dried cherries, and a tbsp chocolate chips in a small container.

chocolate cherry pecan trail mix

Dinner – sister in law is in town, and she is vegetarian. We took her out to Bull City Burger and Brewery, because I heard they have the Impossible Burger and I am dying to try it!

bcbb green monster

But, turns out, they got rid of it  🙁  Apparently, once you dig into the details of how it is made, it actually takes a lot more resources to make and transport that patty than they take to obtain locally raised pastured NC cows for their burgers and process them in-house. Which is actually a decision I can get behind. Hence me having the Green Monster instead.

The Weekend

While sis-in-law is in town, we are going to take her around Duke’s campus and downtown Durham, to show her all the things she might do and places she might live if she ends up being matched here. Since I am a tour guide on the side, this is right up my alley! And Durham has SO much to offer, it’s not hard to persuade people that living here is pretty cool.

Oh, and this weekend is Step 2 of my grand food experiment this year: home fermented soy sauce! I think this is a thing most people don’t want to know how it’s made… but I find it fascinating.

soy bean mold patties in brine

Basically you create a dough from cooked soy beans and flour. Then cut it into rounds, and let it grow mold, on purpose. After 12-14 days, you put the rounds into a brine, which only lets the right guys keep growing (hopefully). Between 6 months and 2 years later, you have a salty, complex and flavorful sauce!

 

Food Total: $129 + 29.98 + 15.66 + 41.17 = $215.81

Yikes.

That hurts a bit, totaling it all up. So, first there was the Butcher Box that I forgot to unsubscribe from, so another box came. The promo box that included 2 free pastured chickens was totally worth it, but this one not so much.

But, the deal they are running now includes the normal box, plus $25 for 2 pounds of Alaskan wild caught salmon. If you use my affiliate link –> http://fbuy.me/lwpAj <– and sign up, we both get 2 pounds of wild salmon free! I would keep going for another box for that!

Second, the Produce Box, which this week included broccoli, winter strawberries, pears, cauliflower, lettuce, carrots, and potatoes. And then a stop by the Co-op with sister-in-law just because she was curious and it turned into some bulk stock up shopping. Finally a quick trip to the regular grocery store because we were out of tissues, yogurt for the boy, and almond milk.

 

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

 

 

Weekly Eating – New Year 2019

 

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!

 

Merry Christmas, Happy Hanukkah, Happy Kwanzaa, Happy Boxing Day, Happy New Year!

Whatever and however you celebrate, I hope you all had a wonderful holiday season. I know we did, even if the driving sucks it is always worth it to see family.

skyline in virginia

We also went to Niagara Falls, which was the boy’s first time seeing them. He thought they were “pretty cool”.   🙂

Niagara Falls

It was amazing being off Monday and Tuesday, and a rough reality waking up at 6am again come Wednesday. But at least it was a short week! Back to the usual grind come next Monday.

Monday:

Breakfast – I honestly don’t remember… we probably just slept in since we had driven home from Ohio the day prior!

Lunch – Leftovers from Christmas week. We came home with like 4 different meals  🙂  Several were not vegan, but I do not waste food if at all possible, so we ate them up this week.

Dinner – mom sent us home with a bag full of leftover turkey and gravy, so I added frozen mixed veggies and flour, topped it all with biscuits, and called it a pot pie

leftover Christmas turkey pot pie

We watched Bird Box on Netflix and drank fizzy wine for the New Year, and went to bed like the old folks that we are haha

Tuesday:

Breakfast – big smoothie of frozen mixed berries, amla powder, flax seed, and almond milk

Lunch – cooked a batch of sorghum and made a “everything in the fridge” lentil curry to go with it in the instant pot. And I thawed the leftover injera from Dec to make it more fun to eat.

sorghum curry

Snack – banana bread a friend gave us for Christmas

Dinner – I made a batch of saffron rice and a crazy lazy version of Hoppin John with black eyed peas for the New Year. No greens though, so this year might be disastrous for our finances haha

new years hoppin john

Wednesday:

Breakfast – big smoothie of frozen mixed berries, amla powder, flax seed, and almond milk

Lunch – leftover half of a tofu sofritas burrito from Chipotle on the drive home

Snack – hummus & cucumber slices

hummus and cucumber

Dinner – we tried jackfruit for the first time. The internet says it is a vegan superfood, and they are right! It doesn’t have much of a taste on its own, but it shreds just like chicken or pork, and cooks into whatever you want.

canned jackfruit

I made some rolls to put it on, and added some shredded carrots and cooked beans for bulk, and we had bbq sandwiches with baked sweet potato fries.

jackfruit bbq sandwich

Thursday:

Breakfast – banana bread from a friend & coffee

banana bread

Lunch – leftover mushroom soup from Christmas with a big salad of spring mix, blueberries, dried apricots, and walnuts.

soup and salad

Y’all this mushroom soup recipe has been in my family for generations, and we all wait all year for it. Is it vegan? Hell naw. Cause heavy cream and butter are lyfe in Ohio. But am I gonna let it go to waste? Hell. to. the. no.

Dinner – Pumpkin gnocchi with pumpkin I froze earlier, and thawed pesto, topped with cashew cream and hot sauce

pumpkin gnocchi with pesto and cashew cream

Friday:

Breakfast – big smoothie of frozen mixed berries, amla powder, flax seed, and coconut water

Lunch – a big salad, and leftover eggplant parm with frozen mixed broccoli and cauliflower

eggplant parm and veggies

Snack – Hummus & cut up cucumber

Dinner – I forgot to add one exception to my Veganuary rules… sushi. Sushi, wine, and popcorn are my kryptonite. So when a friend invited us to an over-due AYCE sushi night, I wasn’t about to say “no, put a pin in that until February please”. I had the most plates. 😀

The Weekend

The weekend will include cleaning the house from the tornado it has become. We need to put away Christmas things and generally tidy up the clutter. Mari Kondo has a show on Netflix now, so that’s hopefully gonna motivate me to keep purging clutter. I officially accepted the Dragons on Fire’s challenge to de-clutter and get rid of 1000 items this year!

shoes

I’m off to a strong start, decluttering 11 items starting with hats and gloves on January 1st. Then I tackled shoes, purging a total of 15 pairs and keeping another 28 pairs. Pretty sure the boy has maybe 5… (2 tennis, 1 formal, 1 hiking/snow, 1 slippers).

It’s not fair, for girls we have so many different styles compared to dudes, and need all the styles in different colors too! (Flats, flip flops, running shoes, ankle boots, tall boots, heels, formal or casual, black and brown…) But it’s a start.

quail

I’m also oh so happy to have my covey back! I missed these girls over break, and the pure jolt of joy when I find an egg. They had a great time on my friend’s farm, though one met a tragic end… the flock also accidentally expanded. Someone left a box with several quail, and the two groups were combined.

The person watching them kept a few, but I ended up coming home with 11 rather than 9, of which 9 or 10 are girls! So I’m not mad, that means oodles of eggs come spring time.

Food Total: $66.95

No produce box, deliveries resume next week. I also forgot to cancel the Butcher Box subscription, so that charge will show up next week, oopsie… At least their meat ‘meets’ my strict criteria! So the boy will get one treat night next week.

By the way, the deal they are running now is $25 for Alaskan wild salmon. If you use my affiliate link –> http://fbuy.me/lwpAj <– and sign up, we both get 2 pounds of wild salmon free! I would keep going for another box for that!

Meats $7.08 Dairy $7.06 Staples $24.17 Fruit/Veg $25.55
vegan burgers x2 kinds 7.08 flavored Greek 1.58 org salsa mild med 3.78 org avocados 4 x3 10.47
plain Greek yogurt 32oz 3.49 coconut water can x2 1.96 frozen berries x2 3.84
organic hummus 1.99 1.99 coconut water box x2 4.98 sweet potatoes x2 bags 3.38
hot sauce 1.49 bananas 11 1.39
organic seed bread x2 7.98 blueberries 1.99
wraps x2 3.98 big box spring mix 3.49
seedless cucumber 0.99

 

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

 

 

Weekly Eating – 11/5/18

 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!

 

 

Oh man, the weekend at the cabin was glorious! Since it was later in the fall than when we went last year, the colors were absolutely breathtaking.

fall colors at the cabin

It is just the best feeling to know there is nothing you have to do right now, just relax and enjoy. It was a great group of people too, which helps. Everyone just kind of comes and goes and does what they want to do. Sometimes you play games, sometimes you read, we went for a lot of walks, kayak and canoe trips.

fall colors at the cabin

We also went apple picking in a town nearby! I thought apples didn’t grow in NC very well, but I guess by being up in the mountains the weather and terrain make it possible. So we had a really fun day, and picked over 30 pounds of apples. They will go home with each of us to become snacks, pies, and sauce.

apple picking

And of course there was no shortage of food. Everyone brought at least one meal to share, and everyone also brought snacks. I think a few spoonfuls of broccoli and a pinch of lettuce were the only vegetables consumed all weekend haha

cabin food

But that’s ok, life is all about balance. When you’re hanging out with friends, on a once a year trip, if your diet is 90% meat, beans, and cheese, I think we will survive.

cabin food

The dogs were definitely interested in the pumpkin chili…

I miss it already. Can I go back yet?

Monday:

Breakfast – Pumpkin bread with cream cheese icing! Spoilers, this was breakfast all week  🙂

pumpkin bread with cream cheese icing

Lunch – Pumpkin Risotto! Exactly the same as the Butternut Squash Risotto, I just used pumpkin puree I’d done in the instant pot.

pumpkin risotto

Dinner –Loaded nachos with sweet potato and black bean southwest bowl. Just put a can black beans, 1 can pinto, 2 large diced sweet potatoes, 1/2 lb beef, and 1 can tomatoes in the instant pot. Cook for 15 minutes, done. Topped w plain Greek yogurt, 1/2 avocado, and cheddar.

loaded nachos

Tuesday:

Breakfast – attempted to make oatmeal stuffed apples in the instant pot. They ended up way overcooked, and turned to mush… so no new recipe for you guys sorry.

oatmeal stuffed apples

Lunch – Leftover buffet! Leftover buffets are an amazing way to clear out the fridge, and keep from wasting food.  We usually do so once a week or so, on the weekends. Just pull everything out, and let everyone pick and choose what to put on their plate.

leftovers buffet

I had eggplant and okra curry with brown rice.

eggplant and okra curry

Snack – tea time! I found the Stroopwaffels I bought a while ago, and decided now was the time to try persimmons for the first time. I had a cup of green tea with a Fuyu persimmon & Stroopwaffel and it was awesome. If you’ve never had a persimmon, do yourself a favor and get one now!

tea time persimmon and stroopwaffel

Dinner – Quinoa, free range organic chicken breast, local green beans and cherry tomatoes, peppers, and corn cut off the cob.

chicken quinoa casserole

Wednesday:

Breakfast – pumpkin bread, what?!

pumpkin bread with cream cheese icing

Lunch – Cranberry walnut chicken salad in lettuce wraps, with homemade mayonnaise

chicken salad in lettuce wrapschicken salad in lettuce wraps

Snack – Garrett’s popcorn, Chicago mix, from the wedding

chicago mix popcorn

Dinner – more leftovers! I had the remaining tuna puffs and some lentil loaf.

tuna puff leftovers

Then I was watching Fat Salt Acid Heat on Netflix, and the salt episode gave me intense cravings, so I ate a literal plate of rice doused in soy sauce and sprinkled with salt. Mmmmm. Don’t worry, I really do have chronic hypotension.

salty rice

Thursday:

Breakfast – I’ll give you one guess.

pumpkin bread with cream cheese icing

Lunch – Leftover steak tips stroganoff with frozen peas

leftover steak stroganoff with peas

Snack – an apple and a pear

apple and pear

Dinner – Lasagna! Possibly my best lasagna ever. With Nature’s Root Farm pastured mozzarella and ground beef, it was so crazy flavorful, and I added a few handfuls of spinach and parsley to the sauce so I can claim it even had some veggies.

homemade lasagna

I also learned my lesson, do not pressure can marmalade. It set up perfectly and was gorgeous, but canning means it will last longer in the pantry rather than fridge. But, it re-liquefied the marmalade, and turned it an icky brown. I’m a little heartbroken.

sad canned marmalade

Friday:

Breakfast – hmmm… sensing a trend? Trust me it’s worth it. This bread is the bomb.com and I have no problem eating it daily. In fact I won’t know what to do with myself once it’s gone.

pumpkin bread with cream cheese icing

Lunch – Leftover lasagna and a salad

leftover lasagna and salad

Snack – someone at work brought these and left them in the break room. Freeze dried bananas, the only ingredient is banana. They were weird, like astronaut food you convince your parents to buy you from the science center as a kid. And the packaging, for like .2 ounces of fruit, ugh. But they would otherwise be trashed, so.

freeze dried bananas

Dinner – This stupid easy 5 ingredient sausage & kale soup. (Sort of this one too… just use what you have okay.)

Kale and sausage soup

The Weekend

So… you may or may not know that I want to have a farm someday, or a homestead. Not a secret to those who know me, I love gardening, and animals, and DIY, and eating things local, especially from my own hands. But the thing is, I live in a city. On about 1/3 of an acre, with lots of trees.

Not ideal for farming.

But I have dreams.

Been trying to convince the boy for 2 years now that we should get chickens. Yes, they are allowed. But only 6, and no roosters. Which is reasonable, as I don’t want a rooster anyways. But he is insistent that they smell and are loud and we don’t have enough space and the dogs will eat them, etc.

So… what about quail? Turns out quail are way underrated. They are tinier and quieter than chickens, you can fit way more in the same amount of space. And they also lay eggs almost daily. Yes, it will take about 4 quail eggs to equal one chicken egg. But if I can have 20 quail rather than 2 chicken… I’m ok with that.

First things first, we need to try quail eggs and see if we even like them. So I procured some quail eggs, and in my search for recipes found this one from Jo Cooks. 

quail eggs in hashbrown nest

IT WAS AMAZING GUYS.

quail eggs in hashbrown nests and radish saute

The eggs are the teeny tiniest most adorable things. And they look really cool in the tiny hashbrowns. And then for dinner, quail just happened to be on sale at HT!

So we are going to get to try both the eggs and the meat, and hopefully this will be the clincher in letting me get some.

Food Total: $way too much

I think the produce box this week was $28? I tried the build-your-own, with lots of fall goodies like brussels sprouts, cabbage, and cauliflower. Hooray for cruciferous veggies!

But then I went to HT, and got a lil carried away… I spent $102 there. I stocked up on several small things that all added up; EVOO cold pressed olive oil, sunflower oil, lime and lemon juice, Bob’s Red Mill spelt, pasta, the quail, biscuits, shredded cheese…

Plus, we tried Butcher Box for the first time. It was $129, for about 12 pounds of all free-range, organic, non-GMO, no-added-anything meat. We got the mixed box, so there was chicken, beef, and pork in there. I think we had a beef roast, a pork loin, 3 chicken breasts, a pound of bacon, and some sirloin steak tips. And it is delivered right to your door! I don’t love the copious amount of packaging though…

Everything we have tried so far has been wonderfully delicious. And I love that I can eat meat again! I know that health-wise, plants are king, and they will remain 80% or so of my diet. But boy, was it nice to have chicken salad, ground beef, and sausage soup again.

And I love knowing these animals were raised as they should be. With plenty of grass, sunshine, and love. If you are wanting a more ethical source for your animal protein, I’d recommend looking into them, if you don’t have a more local meat source near you.

If you decide to check them out and sign up, and use my link: http://fbuy.me/kXzkj  I will get $43 off my next box order, and you get $20 off your first order plus a pound of FREE BACON!

 

 

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

Weekly Eating – 8/27/18

 

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, Saturday ended up being MUCH more productive than I expected! I took that 20 pounds of peaches and turned it into 10 jars of peach jam (4 of which are destined for the food swap) and 6 jars of quartered canned peaches in the pantry! The pantry is slowly coming along as I edge out plastics with glass jars and canned items.

budget epicurean pantry

At the thrift store I also found some nice baskets for pantry items and a ton of excellent glassware. I also spent some time hanging up pants I bought at the thrift store for $4 each to dry, and ironing a batch of freshly laundered handkerchiefs. Oh, and had my first taste of a fresh fig! They are seriously amazing.

budget epicurean ironing handkerchiefs

Also, that ridiculously expensive spirulina? Yeah, turns out it turns all smoothies a really unappetizing brown/black color… The boy and I are both not impressed. Chalk that up to a costly lesson. No photos here… you’re welcome.

And I almost forgot, Sunday I hosted another tea party! I had a few girlfriends over for a few hours, to snack and chat and drink tea (of course). It’s always nice to have time to relax and catch up on each others’ lives. And also the food. I love making it, and I love sharing it, and I love eating it!

budget epicurean appetizers
Local tomato bruschetta and goat cheese stuffed dates and figs with sage and balsamic drizzle

Monday:

Breakfast – smoothie with banana, frozen mixed berries, and spirulina

Lunch – I had a later than usual breakfast, and an earlier than usual dinner, so no lunch today

Dinner – Tonight was Food Swap night! I inhaled some leftover quinoa with veggies before running out the door.

Hosted at Bull City Ciderworks, we had a good turnout, and lots of new faces. I made some new connections, and came home with a pretty great variety of stuff. My first time making biscotti turned out great, thank goodness, and the pistachio cardamom was a hit.

budget epicurean pistachio cardamom biscotti

Tuesday:

Breakfast – smoothie with frozen cherries and blueberries and fresh peaches. Yes that is a plastic straw but it is the heavier reusable kind.

budget epicurean breakfast smoothie

Lunch – I prepped two big kale and chickpea salads over the weekend to have for grab and go lunches. It couldn’t be simpler: 3-4 handfuls of kale, rub with olive oil and lemon juice. Split a drained can of chickpeas between 2 salads, sprinkle on garlic salt, pepper, and grated parmesan cheese if desired.

budgetepicurean kale and chickpea salad

Dinner – leftover chicken and rice soup

Wednesday:

Breakfast – smoothie with frozen tropical mix, fresh peaches, cherry juice, and amla powder. I love this mix of fruit, but I hate that they put coconut chunks in it. Just why?

budget epicurean breakfast smoothie

Lunch – thawed homemade ravioli from a previous food swap with thawed pesto made from my own basil 🙂

budget epicurean ravioli with pesto

Snack – fresh heirloom tomato pico de gallo and blue corn chips

Dinner – I had a bunch of random odds and ends to use up: some pinto beans, a tiny bit of pico de gallo, a couple wet bruschetta. So I figured, why not make a Mexican strata? I layered the bruschetta in a pan, topped with pinto beans and pico, and poured on a few eggs. Baked at 350 for 40 minutes, and top with cheese and avocado.

budget epicurean breakfast strata for dinner

YUM! And now the fridge has more space! #nomorefoodwaste

Thursday:

Breakfast – Leftover pancakes with coffee. Whenever I make more pancakes than we can eat, I pop the rest in a bag in the fridge. Then all it takes is a quick reheat in the toaster, and good as new.

budget epicurean pancakes

Lunch – the other kale and chickpea salad, with grape tomatoes and an apple

more kale

Snack – I had myself a lovely tea time in the afternoon with green tea, my own biscotti, and a johnnycake from a previous food swap

budget epicurean tea and biscotti

Dinner – Thursday $3 Co-op dinner! Tonight was biscuits and gravy. None of us were brave enough to try the vegan biscuit, but the vegan gravy was okay. Not my favorite meal ever, but 8 of us all got together, there was much laughter, and live music. I’d eat cardboard and be happy in that situation. There’s nothing I love more than chill and cheap hangout with friends time!

budget epicurean co-op dinner

Friday:

Breakfast – a sad bowl of cocoa puffs. It was so tasty though!

Lunch – the rest of the leftover Turkish red lentil stew & some more grape tomatoes

budgetepicurean red lentil stew and tomatoes

Dinner – I started a crock pot full of chili this morning, and cannot wait to come home to that delicious smell! It also used up tons of odds and ends: field peas from the last produce box, rest of baked pinto beans, several heirloom tomatoes that needed used up.

The Weekend

Well, this weekend kids off Brofest at our house. Hub’s closest friends from childhood through college are all turning 30 this year, so they decided to do one big reunion /get together / celebration. At our house. For a full week. I have several friends with spare bedrooms on standby and a bag packed if I need a quick escape.

I kid. I’ve met all these dudes, and love them to pieces.

Anyone who is vetted by the boy and remained that closely in touch for two decades or so is clearly a good person. This week of relaxation, bonding, video games, and beer could not be more needed at a stressful point in his career, and I could not be more excited to have a houseful of hungry boys to cook for!

Though that does lead to the next point…

 

Food Total: $366.76

Ouch. Feeding a half dozen grown men for a full week is not a cheap ambition, let me tell you. But I am up for the task. We are now stocked for sandwiches, cereal,oatmeal, grilled cheeses, pizza, and more burritos than I would know what to do with.

There isn’t a spare inch of unused freezer space at this point. And I bet it will be nearly cleaned out by next Sunday. (HOW do parents with multiple boys in their teens at the same time stay solvent??)

But you know what?

Worth it.

Lessons Learned

As Mrs. FAF just pointed out, leftovers are a beautiful thing! I am so thankful both of us not only tolerate but actually enjoy eating leftovers. And I quote often even cook twice or three times as much food on purpose, to save us time later in the week. This is definitely one of my top tips for eating well on a budget.

 

 

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

 

 

Weekly Eating – 3/12/18

 

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!

 

Oh man, this week was ups and downs all over. First off, Sunday was my tea party! I had such a blast getting all dolled up, when I have a theme I go ALL IN. The group of women was a great mix of personalities and it led to some really great conversation. Maybe after a while I can convince them to talk finances? 😉

tea party dress and hat

The downside of having the party hosting bug is that I go ALL IN. This means occasionally I over-do it, and I definitely over-did-it. I spent way too much on groceries, and it turned out we didn’t even use a good chunk of the food! I even tried to keep telling myself that it’s tea, not a full meal, but… I just can’t help myself!

tea party finger sandwiches

I’m gonna blame this one on my mom, who is the world’s most awesome party planner, ask anyone who knows her (she planned my amazing destination wedding for <$10,000!). I grew up with lavish parties on a shoestring budget, and a big weakness for making sure when there are 10 guests, I have enough food to feed at least 25.

tea party tea and sugar

 

Monday:

Breakfast – Waffles with fresh berries. I made a batch of waffles on Saturday and stuck them in a ziplock for breakfasts this week. And I’m so glad it’s spring, and berries are on sale again! It is not quite blueberry or strawberry season, so I know they’re greenhouse grown or imported, but I’ve missed fresh berries!

waffles with fresh berries

Lunch – Leftover 5 Bean Chili with leftover koftes mixed in. The boy didn’t love these re-heated and honestly neither did I (most things are best fresh) so I just mixed them into the chili. I figured, hey, lentils and onion go great in chili! And it tasted just fine.

chili and a salad

Dinner – Changed our minds from stuffed baked potatoes to mac n cheese! Two reasons: 1) we got a “wintry mix” of rain/sleet/snow which made for a yucky cold night and demanded comfort food and 2) I had soooo much cheese leftover from the tea party!

pesto mac n cheese

Made a big pot of “lazy black beans“, and then accidentally got caught up blogging and burnt the bottom. 🙁 I still put them in the fridge, we will see if they’re salvageable.

lazy black beans on the stove with onion and orange

Tuesday:

Breakfast – Leftover biscuits from the tea party warmed up with some strawberry jam.

tea party biscuits with jam

Lunch – I made this black rice and radish salad, with a few differences. I added lemon juice and zest to the dressing, laid it all over a bed of torn kale, and added thin sliced cucumbers.

herby black rice and radish salad

Snack – Then after lunch I had a triple chocolate brownie (from last weekend’s 3/3 party) and it was heaven. If this isn’t your definition of heaven I don’t want to know how you define it, and probably don’t want to go there.

triple chocolate brownie

Dinner – I made some crispy baked tofu for myself and ground turkey for the boy, and we had Taco Tuesday! My tacos were a little smoky but I figured it was from the fire…

tofu Taco Tuesday

We lit up a fire in the backyard and ate outside. It was still super chilly, but really nice. I can’t wait for it to warm up so we can do this more often.

fire pit in backyard

Wednesday:

Breakfast – Waffles with strawberry/OJ sauce. I just microwaved a cup of cut up berries in about 1/4 cup juice and poured it on.

waffles with strawberries

Lunch – Leftover chili and mac n cheese mixed together

leftover chili and mac n cheese

Snack – Finished the beet hummus and some veggies

beet hummus and veggies

Dinner – Sooooooooo I made a big batch of black beans… and today I tried to eat them with stir fried veggies and rice.

I choked down part of a bowl because I’d already dished it out, but the burnt flavor was just too much. I had to throw out a whole pound of cooked black beans, and my heart broke a little  🙁

burnt black beans

I had a follow-up bowl with the rest of the tofu and more rice.

black bean rice bowl
And yum-yum sauce, because, YUM

Thursday:

Breakfast –Roasted sweet potato with white beans. I loved this combo last week, but for whatever reason I took 2 bites and just could not…

roasted sweet potato with white beans

Snack 1 – good thing I had a granola bar in my lunch bag

peanut butter granola bar

Lunch –The last bit of leftover chili mac, and leftover Black Rice & Radish Salad. I’m glad I had double the lunch since I had such a lackluster breakfast appetite.

leftover chili and mac n cheeseleftover black rice and radish salad

Snack 2 – I did also make a bunch of kale chips yesterday, so I packed up the half I didn’t immediately inhale for an afternoon snack

kale chips

Dinner – I had no idea what to make, so I made refrigerator soup! It’s basically when you just pull everything out of the refrigerator and toss it together with some water to make soup. I added the sweet potato and white beans I couldn’t finish, plus some rice, some of the tofu, and other veggies.

refrigerator soup

It’s different every time, and a great way to use up bits of leftovers so you don’t have to throw them away. The boy said that with extra chilies and hot sauce it wasn’t even that bad!

Friday:

Breakfast – Great Grains cereal with Almond milk. Yet again, a cereal the boy requested, and I’m the one eating it. 😀

great grains cereal

Lunch – In cleaning out the fridge, I found out that I’d hidden a few pieces of the spinach artichoke pizza! So I dug those out to finish it off. I also had 2 lonely beet veggie burgers hanging out, so I nommed those too.

leftover spinach artichoke pizza

Things came up at work, so by the time I got back to my desk it was after 3pm. I was ravenous, and never more happy I had double the lunch than this moment.

beet veggie burgers

And now I can almost see the back wall of the refrigerator! Time to cook something…

Dinner – Stir Friday! I made my oven baked tofu and topped a stir fry of frozen veggies and extra odds and ends for a tasty, frugal meal.

crispy tofu stir fry

 

The Weekend

My sister and her friends were in Florida this week for their spring break. Since I’m halfway-ish on the drive back to Ohio, they asked to stay at our place to save on a hotel. Of course I said sure! So we will have 5 20-somethings in our house on St. Patty’s Day! Hahaha we will see how us old folk fare, if we can still hang. 😉

green beer
Please forgive me for drinking food coloring! Its only once a year I promise.

We got all the fixings for Shamrock Shakes! Not as healthy as the one I made a few years ago, but definitely tastier!

shamrock shake

Plans beyond Saturday morning? Sleep. Sit. Read. That’s pretty much it. 🙂 Well, maybe start some sweet potato slips.

 

Food Total: $122.81

Ugggggggghhhh… this was a death by a thousand cuts. No one thing was super expensive or put me over budget, I just went a little party planning crazy.

When I was looking up tea party recipes, I kept finding more and more sandwiches and sweets that I wanted to make! I ended up with five different kinds of finger sandwiches! FIVE!

But… you know… they were all delicious, and everyone seemed to really like trying one of each kind to see which was their favorite. So I can’t be too mad. At least I had plenty of tea so I didn’t have to buy any of that.

Harris Teeter

Dairy $15.43 Staples $20.92 Fruit/Veg $18.56
Sliced cheese 5 5.98 Almond milk 2 3.94 Lemons 1lb x2 4
cream cheese 0 Pancake mix 1.99 Pears 2 1.46
Goat cheese 3.99 Cereal 2 5 Pineapples 2 1.94
Quart half and half 1.47 Blue agave 9.99 Baby carrots 2 1.68
Fage Greek yogurt 0 Strawberries 2 quarts 4.98
plain Greek yogurt 3.99 Mini cukes 6 1.99
Kale 0.99
Bananas 6 1.52

Harris Teeter has email coupons just for eVIC card holders. I always check because there is usually at least one free or very marked down item that we use. This week the Fage Greek yogurt and cream cheese were totally free. Which is great, because the finger sandwiches needed cream cheese.  🙂

I admit, the blue agave syrup was a total splurge. We have started using agave as our main sweetener for tea, oatmeal, etc, rather than sugar. This was a HUGE bottle, marked down $3. So I went for it.

Kroger

Staples $23.48 Fruit/Veg $15.97
Tofu 2 3 blueberries pint 1.78
clif bar (should be free) 1.5 avocado 6 4.14
tortillas chips wtf also should be free 1.29 markdowns red bell peppers 2 0.99
buffalo sauce 0.89 markdowns yellow squash 3 0.99
hot pepper sauce 1.09 organic dill 1.99
green and red curry sauce 4.98 radishes 1.29
Hot pepper sauces 6 6.58 markdowns Serrano peppers 0.99
burger buns 0.89 markdowns apples 4 0.99
bread loaf x2, rolls 2.27 Mushrooms quart 1.99
French bread loaf 0.99 Roma tomato 4 0.82

At Kroger, they do Freebie Friday deals, and I usually wait a few weeks to get several at once. The tortilla chips and Clif bar were included, and I would not have bought them if not free, but they didn’t ring up.

I noticed once I got home and was filling in my spreadsheets… but is not quite $3 worth going back to the store to fight over? Probably not. Just very annoying.

 

Lessons Learned

More ugggggh… I hate food waste! Hate it. And having to toss a huge batch of my favorite frugal food (black beans) kills me. Plus it throws off my plan of eating black bean breakfast tacos, and beans and rice for lunch. So this week was a bit of a scramble. I plan to do better next week.

I’m considering doing intermittent fasting for a bit, due to my weird dislike of breakfast lately. I used to be a devoted fan of breakfast for many years. Now it seems like nothing sounds good, and even when it does, I take a few bites and then am over it. I don’t want to waste food, that’s for sure. So maybe my body’s just changing in my 30s, and trying out not eating until a little later in the day will help.

 

 

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