Tag Archives: use it up

Weekly Eating – 1/21/19

 

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 was great, I led a really fun Durham food tour on Saturday. 4 of the visitors were a young man touring colleges and his family, and the others were 2 couples visiting as well (a mom and daughter, and old friends) so none had ever been to Durham before. I entertained them all night with stories and things I’ve learned.

table covered in food at Neomonde Durham

We got a crazy huge spread at Neomonde. I cannot say enough nice things about them! Their food is amazing and super fresh and tasty, it is Mediterranean/Lebanese. Best hummus I’ve had in a long time.

the Little Dipper Durham salted caramel chocolate

And I looooove that we end the tours with the chocolate dippers at The Little Dipper now. I just love their staff and atmosphere, as well as the food of course! We had the Fluffer Nutter (chocolate, peanut butter, and marshmallow fluff) and the Dark Chocolate Salted Caramel. Mmmmm… they even gave me a to-go cup of the leftover chocolate! I had joked about it with my group, but they insisted…

carton full of quail and chicken eggs

And I am just so so thankful to finally have farm friends! To be able to visit the chickens and guinea hens, and have my own quail… the magic has definitely not faded, not yet! Every time I go out to the coop and find an egg, it is a tiny miracle.

Monday:

Breakfast – this was a holiday, so we slept in! Black coffee

Lunch – I had some small corn tortillas that needed using, so I brushed them with lime and toasted them in the oven, then loaded them up with refried pinto beans, salsa, red sauerkraut, and avocado for some tasty tostadas

tostadas

Dinner – Refrigerator soup! Basically bits of whatever veggies are about to go south, some beans, dried mushrooms, and veggie broth. With the rest of the toasted corn tortillas crushed on top.

refrigerator soup

Snack – We had a really awesome mixed berry ‘soup’ haha and a cup of turmeric golden milk for a nightcap

bowl of mixed berry nice cream

Tuesday:

Breakfast – pear and raisin oatmeal with flaxseed

pear and raisin oatmeal

Lunch – I forgot I’d ordered a lunch that got cancelled and rescheduled a while ago… so we had Panera today. Conveniently the same day Angela decided we would start tracking trash again… 🙈

boxed Panera lunch

Snack – local greenhouse strawberries and orange slices

strawberries and oranges

Dinner – mango tempeh and roasted veggies with black rice, and a garlic tahini hot sauce

mango tempeh and roasted veggies

Wednesday:

Breakfast – pear and raisin oatmeal with flaxseed (hey, I had 2 pears)

pear and raisin oatmeal

Lunch –mango tempeh and roasted veggies with black rice

mango tempeh and roasted veggies

Snack – local greenhouse strawberries and orange slices

strawberries and oranges

Dinner – giant salad of mixed greens & arugula, with seasame seeds, dried apricot, and walnuts. Dressing of tahini, lemon juice, garlic.

big salad

Snack – mixed berry smoothie with flaxseed and amla and spinach. I found it amusing, the size difference of our cup and spoon.

blender and coffee cup of smoothie

Thursday:

Breakfast – cinnamon raisin bagel with almond butter

bagel with almond butter

Lunch – I had some black beans left from the weekend batch cook, so I just added some dried onion, cumin, lime juice and salsa and used my immersion blender to make it a soup. Plus a big salad.

salad and black bean soup

Snack – faux Oreo cookies

Dinner –Instant pot baked potatoes smothered in vegan chili with vegan cheddar and fresh guac

chili baked potato

Friday:

Breakfast – big rainbow smoothie: canned beets, my last persimmon, spinach, frozen pineapple, a fresh banana, frozen mixed berries, flax seed, amla powder, coconut water

big rainbow smoothie

Lunch – the rest of the leftover mango tempeh with roasted veg

Snack – homemade garlic hummus and cucumber slices

hummus and cucumbers

Dinner – Went out with a friend for dinner on Friday for some awesome girl talk and Mexican food. This local place called Toreros has really good food and decent margaritas. I got a vegetarian burrito that was so enormous, I literally just started laughing when she put it on the table.

huge vegetarian burrito

The Weekend

This weekend we have no set plans really. Just relaxing at home and taking it easy. Doing some cooking projects, and maybe going out for the end of Triangle restaurant week.

Food Total: $164.99

Oof. Y’all.

I have totaled up January food spending, and it is not pretty.

We need to reign it in. Maybe I will ban myself from grocery shopping for a few months.

Dairy $6.48 Staples $69.77 Fruit/Veg $57.68
greek yogurt 3.99 diced tomatoes 12 6 frozen fruits 3lb x5 39.95
almond milk 2.49 canned beans 4 + 2 6pk 8.38 brussels sprouts 2.5
can pineapple 2.38 bananas 0.99
progresso 0.97 kiwi 6 1
spinach bags 2 5.98
frozen pizza 9.49 avocados 1.79
salad mixes 2 3.98
lemons 1.49

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

Weekly Eating – 10/15/18

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!

 

Last weekend was great fun! You can read all about the farm adventures and refillable soap here. Then on Sunday I went to my first Cary Food & Flea Market to represent Triangle Food Tours. It was a drizzly day, but we still had a good turnout.

triangle food tour

I also got the last of the fall seeds planted, and we had a lovely bonfire in the evening, complete with farm fresh milk hot cocoa.

fall bonfire time

This week I processed several of the giant pile of Carolina Reapers still hanging around my kitchen. Their season is nearly over, so I’m trying to stock up as much as I can to get us through the cold winter with some heat. I think we will have more than enough… in fact those tiny containers are literally just reapers and vinegar, destined to be traded with some brave soul at the next Food Swap!

Monday:

Breakfast – banana muffins

Lunch – leftovers

Dinner – I made a white bean stew with butternut squash steamed in the pressure cooker and blanched sweet potato leaves. Served over quinoa, it was healthy, local, seasonal, and delicious.

white bean and squash stew over quinoa

Tuesday:

Breakfast – blue berry oatmeal

blueberry oatmeal

Lunch – leftover Chinese from the weekend & berries

chinese and berries

Dinner – summer squash, peppers and onions stir fried over quinoa

stir fry over quinoa

Wednesday:

Breakfast – smoothie with berries and kefir and frozen banana

fruit and kefir smoothie

Lunch – leftover brisket, roasted carrots, and steamed sweet potato leaves, with peppermint tea + ginger & lemon

leftover brisket lunch with tea

Snack – a friend at work gave me this Kind banana and chocolate bar because she didn’t like them. It was certainly weird, but okay, and kept the hangry at bay until it was dinner time.

KIND chocolate banana bar

Dinner – Cod in the instant pot with fresh green beans, red potatoes, a sprinkle of cranberries and walnuts. IT WAS SO GOOD GUYS. So simple, so tasty, and so fast (15 minutes). I get why people are all about the instant pot now.

instant pot cod with potatoes and green beans

I bet this same combo would also be amazing with Thanksgiving turkey! Or just minus the cod as a delish side dish.

instant pot cod with potatoes and green beans

Thursday:

Breakfast – more blueberry oatmeal! This time I sprinkled them on after cooking rather than cooking them in with the oats, and added a few walnuts too.

more blueberry oatmeal

Lunch – kale salad and carrot/sweet potato soup

kale salad with carrot sweet potato soup

Dinner – summer squash ‘zoodles’ with rustic tomato & kale sauce and chickpeas. Basically threw a bunch of things from the fridge together in a pot and called it dinner!

squash zoodles with tomato kale sauce

Friday:

Breakfast – uhhh just coffee oops! I’m off, and slept in, then got caught up packing and cleaning and doing things around the house

Lunch – whatever is left in the fridge; probably red beans and rice

Dinner – hopefully, deep dish pizza!

The Weekend

We will be in the Windy City this weekend for a family wedding! By the time you’re reading this we will probably be home already. My cousin has excellent taste so I can only assume the wedding/ reception dinner will be excellent. I’m sure there will be at least one deep dish pizza involved, and probably a glass or five two too many of wine. But that’s what celebrating love is all about right??

Food Total: $61.62

Not bad at all, especially when you consider half of that was decorations for the fall/upcoming Halloween party! I didn’t have a Produce Box delivery this week since we’re out of town for a wedding, and we have plenty of produce/ dairy/ pantry items that need used up prior to that. Next week will be a big spend for party food items and beverages though.

Staples $1.87 Fruit/Veg $19.15 Extras $37.11
Baking soda 0.49 Strawberry quart 1.99 Mums x3 8.97
Baking powder 0.99 Blueberry 2 pint 2.99 Pumpkins 2 big 4.98
Iodized salt 0.39 Acorn squash 1.19 Halloween candy 100pc 9.99
Butternut squash 1.96
Bananas 0.97 Winking owl 3L 10.89
Lemons 2.79
Red onions 1.19 tax 2.28
Avocados 6 3.49
Yellow onions 1.09
Pineapple 1.49

Lessons Learned

This week was all about quick, easy, and healthy. Sometimes you just go through phases in life where you don’t feel like cooking big or complicated recipes. (For some, this is every night). And that’s okay. Actually, sometimes the simplest things are the healthiest, a quick steam or stir fry of some frozen veggies and you’re good to go.

It’s also helpful to prep a big batch of something to have on hand, like a grain, some steamed veggies, some fruits, and some proteins. Then you can just mix and match for almost instant dinner. Having already cooked quinoa, pinto beans, rinsed and shredded kale, and washed berries ready to go was great all week long.

 

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