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.
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.
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.
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
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.
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 🙂
Lunch – Pumpkin Risotto! Exactly the same as the Butternut Squash Risotto, I just used pumpkin puree I’d done in the instant pot.
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.
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.
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.
I had eggplant and okra curry with brown rice.
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!
Dinner – Quinoa, free range organic chicken breast, local green beans and cherry tomatoes, peppers, and corn cut off the cob.
Wednesday:
Breakfast – pumpkin bread, what?!
Lunch – Cranberry walnut chicken salad in lettuce wraps, with homemade mayonnaise
Snack – Garrett’s popcorn, Chicago mix, from the wedding
Dinner – more leftovers! I had the remaining tuna puffs and some lentil loaf.
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.
Thursday:
Breakfast – I’ll give you one guess.
Lunch – Leftover steak tips stroganoff with frozen peas
Snack – an apple and a 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.
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.
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.
Lunch – Leftover lasagna and a 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.
Dinner – This stupid easy 5 ingredient sausage & kale soup. (Sort of this one too… just use what you have okay.)
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.
IT WAS AMAZING GUYS.
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!