Tag Archives: weekly eating

Weekly Eating – 3/11/19 thru 3/22/19

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!

 

Whoops, missed a week there! Sorry guys. We’ve got a lot and not a lot going on at the same time.

The coop is making steady progress. We got 4 pallets for free, plus some dumpster-diving got me a half sheet of plywood. For about $40 I bought a roll of hardware wire and chicken wire, and all we need is nails, staples, and time.

quail coop in progress

The frame is built and the floor is braced and wired, we just need a run for some hinges and a way to keep the door shut. Then the final pieces are putting on the door and roof, and the babies have somewhere to move to when they are no longer babies (which is like, in 2 weeks!)

coop with wire flooring

They have grown so much bigger, and have upgraded to a larger feeder. They are also on a mix of chick and regular flock food, and I use a bigger mason jar for their waterer. They’ve begun to start jumping and bouncing, and trying out their wings. And we had our first escapee when I opened the screen to feed them the other day!

two week old quail

And we (i.e. just the boy) have started adding back in food groups to see if any spark reactions. We had cut out everything but meat, fruit, vegetables, and nuts & seeds. He added back in grains first, and had oatmeal, my homemade bread, and pasta all in one day. No problem.

homemade bread

Then dairy, so I stocked up on kefir, milk, butter, and plain Greek yogurt. Made a huge pan of the tastiest mac n cheese you ever saw. Again, no problems. He did say that he missed dairy way less than he thought he would, so that’s nice. Corn is back, without issue. I think soy is the only thing left, and we don’t use much added sugar products anyhow so I don’t mind permanently dropping those. He will go back to adding honey to tea, for instance.

amazing mac n cheese

Gardening

The seedlings I started have not come up yet. I am concerned that this week of 30-s overnight will kill them… it gets quite hot inside during the day, but not if there is no sunshine. Come on, actual spring! I need warmth so my fig can finally go in the ground.

greenhouse with fig tree

On the bright side, I found some surprises in the garden. I had planted some brassicas and root veggies last fall, but they are super slow growing due to next to no sunlight… and they overwintered quite nicely, such that I may actually get to harvest some kale, cabbage, carrots, and/or radishes soon!

daikon radish

And, this is the first year I have annual flowers coming up. I bought three packs of bulbs on clearance last fall, and planted them even thought it was a bit late in the season. I figured, why not. And now, all these lovely irises and hyacinths and tulips are coming up! It makes me very very happy.

purple flowers

Food Swap

March’s Food Swap was awesome, it was at Hi Wire Brewery in Durham. I had never been, so I was pleasantly surprised with how huge it was, all the indoor lawn games, crazy wall art, and delicious beers on tap. It was Spring Break for UNC and Duke, so it was blessedly empty of students. AND on Mondays they sell a LITER of their own beer for $7!

I made pickled quail eggs the week prior in expectation, one batch turmeric and one batch beet pickled. It was like Easter come early with the fun egg colors. I also took a few jars of my candied orange peels.

turmeric and beet pickled quail eggs

I ended up going home with a half dozen chicken and a half dozen goose eggs, some jam, garlic pickles, homemade yogurt, Irish Car Bomb cupcakes, enzymatic orange cleaner, beef jerky, and preserved lemons! Quite a bounty.

March 2019 Food Swap

Breakfasts:

Egg sandwiches – since I got oodles of eggs and also my quail keep giving me at least 2 a day, we eat more eggs now than ever before. And what better way than on homemade bread?

sausage egg sandwich

Cinnamon sugar toast – speaking of homemade bread, if you’ve never had cinnamon sugar toast on hot out the oven bread, you need to get you some right away! It’s magical.

cinnamon sugar toast

Breakfast burritos – you can see why grains were the first thing the boy wanted to add back. It brings things like toast, pasta, and wraps

breakfast tacos

Snacks:

Apple with almond butter & raisins –this has definitely become my top favorite snack. It is great for the morning, when it’s ten and I will die if I have to wait one more hour for food, or afternoon when it’s 2 or 3 pm and I need a lil something to tide me over until dinner. Peanut butter works too, but I prefer almond.

sliced apple with almond butter and raisins

Nut bars – I’m glad a friend with a Costco membership let us go with them once and buy a ginormous box of these bars. I have one in every bag, car, coat, and purse, and it has saved me more than once.

Kirkland nut bar

Gummy bears – another Costco purchase. I know these are in no way healthy for me. And we also didn’t realize until we got home and opened it that they are not a huge bag of gummies, but a billion individually wrapped packages of like 5. I was crushed. Wasteful and full of HFCS… no use crying over spilt milk, they’re already bought and opened so now we gotta eat them all.

gummy bears

Lunches:

Greek salad – Been trying to get more salads into my daily diet, and to make it more interesting I opened a jar of kalamata olives, and combined with grape tomatoes and cucumber from my Produce Boxes, made a couple delicious Greek salads.

Greek salad

Stuffed potatoes – I had some cheese sauce left from the mac n cheese, so we did a baked potato and sweet potato bar. Mmmmm.

stuffed sweet potato

Lentil soup – lentil soup is super quick, easy, and good for you. It’s a perfect “kitchen sink” meal, because you can toss in whatever veggies or herbs need to be used up soon. This one had celery, carrots, leftover mashed potato, onion, and kale.

lentil soup

Dinners:

Pesto pasta – pesto is one of my all time favorite ways to get anyone to eat greens, and use up any leafies or herbs that are wilty. Things I’ve successfully mixed into pesto: basil, parsley, cilantro, kale, spinach, collard greens.

pesto pasta with shrimp and sausage

Colcannon – we went all-in on the Irish for St. Patty’s Day. We are not Irish by heritage but you know I love me a good food holiday. I made a corned beef brisket and some colcannon, which is basically mashed potatoes with cabbage in it. I’ve heard you can also use kale. It’s a great way to sneak in veggies.

corned beef and colcannon

Taco bowl – since it’s starting to warm up and finally feel like spring some days, we’ve been eating outside on the weekends. Once rice was allowed back, and tortillas, you better believe burritos are back in full force too. And I keep adding in salads.

burrito bowl and salad

Lentil sloppy joes/janes – one of my alltime favorite vegan meals, these are so easy to prepare and crazy healthy for you. I told my grandma I ate mine with pickles and sauerkraut and evidently that is insane? What do you put on a sloppy joe?

lentil sloppy joes

AYCE Sushi – got a bunch of friends who love sushi as much as I go together and went out to RocknRolls sushi! It’s a conveyor belt style all you can eat place, for $12. I love it so much. We put down 73 plates worth of sushi and sashimi.

towers of plates

Food Total: $206.68

Weekly Produce Box = the Harvest Box 2 weeks in a row. Winter strawberries grown in high tunnels, green beans, blueberries, lettuce, cucumber, zucchini, grape tomatoes, corn, onion, sweet potatoes, and purple cauliflower!

the produce box harvest box the produce box harvest box

I’ve started baking bread again, and we’ve gone through about three loaves in a week 1/2! So when flour was on sale for under a buck, I was not about to let that pass me by. I stocked up on some sugar free sausages and a few roasts, plus some organic cheeses and dairy for adding those back. Most of the produce we got from the boxes.

4.92 lb brisket colby & cheddar brick cheese 3lb flour x3 3lb mandarins
pork sausage patties Greek yogurt dipper chips
Bananas 2 bunch
85/15 ground turkey Fairlife milk & choc milk flax wraps
Simply orange juice
2lb peeled shrimp Plain kefir canned tomatoes
Canned diced pineapple 2
lunch meat Kerrygold org slice cheese
grapeseed oil for mayo
Angus sirloin 3lb Org raisins
2lb brown rice
Dry chickpeas x4 lb
Flour 5lb x2
Sugar 4lb

 

Lessons Learned

Cooking from scratch is always the best. The boy could have bread back because I made it, and without added sugar. I tried to find bread at the store that didn’t have honey, or sugar, or high fructose corn syrup, and it was impossible. But also, convenience foods have a place in life. Sometimes when you’re super busy or just not in the mood to cook, it’s really nice to have something you can just pull out and microwave or otherwise not think too hard.

That’s why I try to make my own “fast food”. I batch cook a huge portion of black beans, or pinto beans, or rice, and have it in the fridge or freezer ready to go. Then you just pull out a tortilla or bowl and pile things in and you have ready to go food! And especially with the boy, he will eat whatever is the absolute fastest and easiest. So the easier I make healthy eating (cutting up fruits and veggies ahead of time, portioning out healthy meals into individual containers) the more likely we will eat healthy.

 

 

 

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

Weekly Eating – 2/18/19

 

 

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

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

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

 

 

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

Durham Food Tour

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

quail egg incubator

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

AYCE Sushi wall of plates

Monday:

Breakfast – cinnamon raisin bagel with almond butter and an apple

bagel with apple and almond butter

Lunch – leftovers from tour

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

sausage and kale stew over rice

Tuesday:

Breakfast – tropical smoothie and a nut kolachi

tropical smoothie in blender

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

leftovers lunch

Snack – apple

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

mac n cheese with beans, spinach, and sausage

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

Wednesday:

Breakfast – smoothie

Lunch – leftover sausage kale soup and roasted veg

sausage and kale stew over rice

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

pork sausage with veggies and pickles

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

homemade soy sauce color

Thursday:

Breakfast – spiced pear and raisin oatmeal

spiced pear and raisin oatmeal

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

leftovers lunch

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

valentines day treats

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

tortellini

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

popcorn

Friday:

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

quail egg burrito

Lunch – rice & beans with roasted veggies

leftovers lunch

Snack – bits of PB&J and an apple

snacks

Dinner – leftovers

Food Total: $53.23

Harris Teeter + Weekly Produce Box = Eat the Uglies

Produce Box: Uglies

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

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

Guess what folks?

Nature ain’t perfect.

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

The Weekend

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

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

I will also be attending my first NC Drag Show!

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

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

One last announcement…

The boy has decided we are doing a Whole 30

Starting now.

🤪

 

 

 

 

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

Weekly Eating – 2/4/19

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

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

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

 

So, how did everyone enjoy the #SuperBoringBowl? Seriously, I don’t enjoy watching football at the best of times, and this game was a snooze fest. The commercials weren’t even good, and the halftime show was awful. At least the people we were hanging out with were fun, it was nice getting to know our neighbors better.

The deviled quail eggs that I made were an adorable, tiny, hit. The one good thing, besides hanging out and making new friends, was that the game was over earlyish and since we were just across the street, we were home and in bed by 10!

I also batch cooked a bunch of potatoes and sweet potatoes, and some rice and beans and a whole chicken. We also had leftover pulled pork, and 2 racks of ribs from our Costco run. Plus 2 giant bags of spinach and mixed greens, so you’ll see a lot of salad and leftovers this week.

 

Monday:

Breakfast – chocolate peanut butter black bean smoothie!

Yup, it has: 1/2 can black beans, 1 banana, 4 tbsp PB2 powder, 1/2 cup almond milk, handful frozen pineapple, handful of dates, handful of spinach, cocoa powder, flaxseed, and amla. Add water to desired consistency, serves 2.

chocolate peanut butter bean smoothie

Lunch – gigantic rainbow salad

giant salad

Dinner – leftovers from the super bowl party

Tuesday:

Breakfast –green smoothie: spinach, kale, kiwi, mango, pineapple, flax, and coconut water

green smoothie

Lunch – leftover goat cheese sliders with tomato soup and a salad. Oh, and I finally got this set of bamboo utensils that I’ve been eyeing for a long time! There is a fork, spook, knife, and straw with straw cleaning brush included in a canvas wrap. All biodegradable when eventually they are unusable. I love it!

(This blog participates in the Amazon Affiliate program. If you click that link above, and buy something, this blog gets a small commission which doesn’t change the price you pay. The commissions go towards paying for hosting and whatnot here, so if you choose to do that, thanks!)

goat cheese sliders and tomato soup

Snack – strawberries and mandarin oranges

Dinner – chicken and rice with a salad

chicken and rice

Wednesday:

Breakfast – quail egg and bacon breakfast burrito

bacon and egg breakfast burrito

Snack – salted peanuts

peanuts

Lunch – baked potato with black beans, spinach, pulled pork, and salsa

baked potato with black beans and spinach

Dinner – leftovers

Thursday:

Breakfast – green smoothie: spinach, blueberries, mango, kiwi, pineapple, flaxseed, and coconut water

green smoothie

Lunch – white bean and barley with rainbow carrot soup

white bean and barley soup

Dinner – more leftovers!

Friday:

Breakfast – smoothie of whatever was in the fridge

Lunch – baked sweet potato with spinach and black beans and salsa

baked sweet potato and salad

Dinner – we had a bonfire, so I made a bunch of pizzas and a pasta salad. Everyone also brought apps and snacks to share and we had a super fun night.

pizzas

The Weekend

Well Friday we had a bonfire (honestly because we had a huge pile of boxes to burn, but it had been too long since we had a thing too) and stayed up way too late. So Saturday was a lazy day of nothing doing. Sunday is part relaxing still but also part getting adult things done.

Food Total: $61.71

This was a Produce box and a HT run for some yogurts, almond milk, and DiGiorno’s were on sale. Frozen pizza is the boy’s favorite thing to have on hand for emergencies. Meaning I’m out doing something and there is no dinner planned. 🙂

 

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

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 – 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 – 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 – 10/22/18

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!

 

Wow, weddings always go by in a flash don’t they?! The weekend in Chicago was a ton of fun, food, and fast paced sightseeing. The boy had never been, so of course we had to hit Millennium Park to see the Bean, the Chicago River, the Magnificent Mile, and Navy Pier.

Chicago downtown Millennium Park

The town was lovely, as was the church and the wedding itself. The reception was at a cool glassblowing studio, where they had some live demonstrations going on! The food was divine, as expected, and we danced the night away. No joke, I had 24K+ steps Saturday! Of course, I’m sure I negated that with the obligatory deep dish pizza.

Chicago deep dish pizza

In the airport, we ate at a cafe that had a brilliant device: you press the button to order, or get a check. I think that is just the smartest thing. No more getting interrupted every two seconds when you don’t want anything, and waiting around trying to flag someone down when you do.

restaurant button

Also of note, I’ve got baby beets, radishes, collards, and wheat popping up all over! Fingers crossed I actually get something edible before Jan/Feb freezes it all.

seedlings sprouting

Monday:

Breakfast – Berry oatmeal with chia and walnuts

berry oatmeal

Lunch – Leftover bayou chicken pasta I’d pulled from the freezer

Dinner – pasta, because when you’re exhausted from traveling and the fridge is empty, you don’t want to go to a store. And a box of pasta plus a jar of sauce is as easy as comfort food gets.

desperation pasta

Tuesday:

Breakfast – berry & kefir smoothie

berry smoothie

Lunch – leftover defrosted veggie burgers with hummus, sauerkraut and avocado

veggie burgers

Dinner – the Butternut Squash Risotto that lit up Twitter. Yes, it really is as delicious as it looks, and you should go make some. Now.

Butternut Squash Risotto with Crispy Sage

Wednesday:

Breakfast – ham egg and cheese breakfast bagel sandwich; I found these bagel thins in the freezer too. Can you sense a theme? Oncoming winter always prompts a drive for freezer clean out for some reason.

bagel sandwich

Lunch – Leftover Thai sweet potato and carrot soup over rice, with a small chunk of leftover brisket

leftover mishmash

Dinner – Thawed pork chops with cranberry sauce, sweet potato and carrot casserole, and green beans. Basically Thanksgiving prep for taste buds. Eaten by a fire, as all fall meals should be.

Thanksgiving dinner practice by the fire

Second dinner – So uh, we went out to meet up with a friend for a beer. And we chatted and had a great time catching up. Then as we were about to leave we got on the topic of sushi (which, you should know by now, I freaking LOVE). And of course I perked up like, we can has sushi now?!? And the boy. said. yes. !!! I don’t care that I had dinner and it’s 8:40pm and they close soon. We goin! And, we went. And it was glorious. #sorrynotsorry

second dinner sushi

Thursday:

Breakfast – PBJ toast, which, I ended up not eating until the way home from work later bc I was still kinda full… weird…

Lunch – leftover risotto! and homemade soda.

butternut squash risotto

Dinner – Burritos! Always satisfying.

burritos

Friday:

Breakfast – sad bowl of cocoa puffs…

Lunch – I forgot to pack a lunch, so I dipped into my emergency food drawer at work for canned soup.

emergency work lunch drawer

Dinner – “Make Room In The Fridge Dal”, that gives the Angry Leftovers Man heart palpitations. It was super good though.

leftovers dal

The Weekend

Saturday is the big Halloween party! I haven’t thrown a good holiday party in a long time, and I finally know enough people in NC to pack the house, so I’m pretty excited about it. Been decorating, cleaning, planning, and cooking all week.

Halloween decoration

There will be a bonfire outside, lights all around the porch, games set up inside and outside, and creepy music on YouTube. I’m making a couple dips and a veggie tray, and people are bringing all kinds of goodies too. But the real highlight will be the Trick or Treat shots!

trick or treat shots

Food Total: $64.43 + 28.05 = $92.48

Weekly Produce Box and a trip to ALDI for last minute party foods. We were also down to our last container of coffee, which is a good reason for all out panic. I picked up some cute fall scented candles as well, because we will have a housewarming to go to soon!

Crescent roll dough was on sale, which if I get motivated and have enough time Saturday morning, I’ll turn into cute dough ‘fingers’ with marinara ‘blood’ dipping sauce. I also picked up tortillas in anticipation of a taco night next (next) weekend.

Dairy $9.24 Staples $22.89 Fruit/Veg $11.23 Extras $21.07
cream cheese 2.37 Coffee 4.79 vine ripe tomatoes 1.89 cake mix – for work party 1.7
berry kefir 3 6.87 Cooking spray 2 2.98 romaine 1.99 Graham crackers 1.25
crescent roll dough 1.78 celery 0.89 Marshmallows (s’mores) 0.89
Dipper chips 0.89 3pk bell peppers 1.99 Fancy choc bars 2 3.98
tortillas x2 3.28 butternut squash 1.57 Jello (shots…) 0.7
100% fruit juice x2 5.18 seedless cucumber 0.99 Mason jar candles 2 9.98
Red blend wine 3.99 pineapple 0.99 taco mix seasoning 0.29
bananas 0.92
Tax 2.28

 

And then my Harvest Box contained: Avocado XL green (1), Apple Cider (1), Green Beans, Fall Glo Tangerines (4), Garden Cucumber (1), Red New Potatoes, White Sweet Corn (3), Sweet Onion (1), Fuji Apples (4).

the Produce Box Harvest Box

So we are very well stocked up, and if I can contain myself and stay away from stores, I shouldn’t have to grocery shop at all next week!

Lessons Learned

Guyyyyyys. Avoiding plastic is SO hard. Especially when throwing a party, with many people you barely know. On the one hand, most of the things I already had (forks, plates, water bottles) and will do my best not to purchase more of in the future. I want to overall move more towards smaller dinner party style, with real plates and cups and silverware.

But plastic food packaging too. My beloved ALDI, the purveyor of low prices, why must you use so much plastic? I feel like we could get an additional savings if you just sold me peppers naked, as nature grows them.

Another lesson? A stocked freezer is so amazing. Especially when you get back from a trip and do not have the energy to go to the store for food. But also, you should look in there routinely and make sure to actually eat the stuff. I think it’s time for a big purge, a la my January pantry and freezer challenge.

 

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?

Weekly Eating – 10/8/18

 

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!

 

The weekend was a blast! I got to meet and hang out with Steveark and wife, and give them a nice walking tour of Durham, to which they are thinking about moving. And they I led an actual Food Tour of Durham, made new friends, and tried all the foods. I definitely had well over 10K steps!

little dipper durham food tour

Sunday was a quiet home day, with lots of reading and kitchen time. I made a big spinach quiche, and some homemade rolls for the week. We also finally got house cleaners to deep clean from Bro Week, and It Is Worth Every Penny.

Monday:

Breakfast – spinach quiche

spinach quiche

Lunch – leftover mashup: some lentils from sloppy joes & veggie fried rice mixed together

leftover lentils and rice

Dinner – pasta with blender pesto

pasta with pesto

Tuesday:

Breakfast – spinach quiche

Lunch – I baked a few sweet potatoes in my pressure cooker and packed them with black beans, spinach and pickled onions & radish. Garlic hummus and veggies for a snack.

baked sweet potato and black beans

Dinner – these Crispy Spinach Gnocchi with Sage Butter

crispy spinach gnocchi

Wednesday:

Breakfast – fruit smoothie

fruit smoothie and coffee

Lunch – more baked sweet potato and black beans. Yogurt & moon grapes as a snack.

baked sweet potato and black beans

Dinner – Thai Carrot  & Sweet Potato soup in the pressure cooker

thai carrot and sweet potato soup

With some quick flatbread to eat it with. Drizzle in some hot sauce, sprinkle with salt and pepper, and a dollop of Greek yogurt. YUM.

thai carrot and sweet potato soup

Thursday:

Breakfast – peppers & onion 2 egg omelet w pastured eggs <3

pepper and onion omelette

Lunch – pressure cooker stuffed red peppers with couscous and lentils. I learned an important lesson: pressure cookers cook FAST. Ten minutes turned the peppers to mush.

stuffed red peppers with couscous and lentil

Dinner – Date Night! We had red wine braised steak with roasted root veggies and listened to the storm.

steak and root veggies with red wine

Friday:

Breakfast – peppers and onions and egg burrito

Lunch – leftovers and more moon grapes

leftover meat and veggies

Dinner – Leftover beef & veg soup with rolls

leftover beef veg soup

The Weekend

sweet potatoes from the garden

I GOT SWEET POTATOES!!! If you follow me on Instagram or Twitter, you already know I’m pretty excited about it. There is no cooler feeling than pulling up handfuls of food you grew yourself.

sweet potatoes from the garden

I also found an amazing farm called Nature’s Roots Farm that offers tons of pastured meat and dairy options. Yes, I believe your diet should be mainly plants. Yes I think CAFOs and factory farmed meat and dairy is awful for you, the animals, and the planet. Yes I think you can survive off just plants forever, and thrive.

petting a cow

But I also think these are some happy cows. This is some well managed pasture. They are well-loved pigs, and a healthier forest because of it. I think this kind of meat is good for the planet, the animals, and the people who choose to eat it.

Fillaree refill

I further voted with my dollars for zero waste, Earth friendly processes by stopping by local business Fillaree for a hand soap refill! They sell soaps in glass bottles, and refill from large bulk tanks in store. It’s all natural and organic ingredients, and naturally smells fantastic (I chose the Lime Lavender scent).

Yes, it’s five dollars, for which I could get five bottles at the Dollar Tree. But I choose to support local Durham based family business, and eco-smart, waste free practices.

fall garden planning

I also got the last of the fall garden items in the ground. Since I ripped up the sweet potato vines that were taking up all the garden real estate, I had SO MUCH space to work with. It may be a bit too late in the season for some of these, but I’m hopeful at least some of these cool-loving crops will bring me something edible.

fall garden planting

Lovely rows of winter wheat, kale, chard, collards, radish, carrots, spinach, and beets. Let’s see what comes up!

 

Food Total: 24.46 + 86.15

My usual Produce Box delivery, plus a cooler full of farm fresh pastured milk, cheese, sausage, and brisket.

Lessons Learned

Living holistic values can be overall more expensive, for sure. But it tastes so good! It smells great. IT FEELS AMAZING. It’s worth it.

 

 

 

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

 

 

Weekly Eating – Wedding & Hurricane Edition

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!

 

Whoa buddy, what a crazy few weeks! Just as we were recovering from the hurricane of Brofest, where 6 grown men lived in my 3 bedroom house for a week and I fed them all, actual hurricane Florence blew into town, on the eve of my brother’s wedding!

On Sunday, we finally had a quiet, empty house. We did I don’t remember how many loads of laundry, and not much else. The plan was to spend Monday and Tuesday figuring out a cleaning service to deep clean, before flying to Ohio on Friday for the wedding. Well, turned out we spent Monday and Tuesday totally rearranging our plans, and driving to Ohio!

We got the travel alerts on Tuesday morning saying flights were very likely to be cancelled, and there were no penalties for rescheduling or cancelling flights if we did so now. So we talked it out quickly over email and a phone chat, and decided to take advantage of that deal.

I was quite proud of myself over the weekend for making a really nice travel lunch for myself, since Tuesday’s are crazy days at work now. I also re-used the plastic packaging from the Starbuck’s I ended up buying last Tuesday due to craziness, which eases my guilt just a little bit.

weekly eating hurricane edition

Then we also had our planned puppy sitter back out at the last minute, which worked because we were now forced to drive rather than fly. Now the pups could come with! So we were resigned to doing the drive we swore we’d never do again. In looking ahead at the weather, and the fact that many things were already closing or preparing to close by Wednesday, we made the call to just get the F outta dodge.

I’m very lucky my workplace was supportive of anyone who wanted to ‘evacuate’ and we could choose to work from home. Hubs already works remotely, so as long as we had internet we could still get things done and get a paycheck.

This was my first experience firsthand of how people react to impending disaster. I kid you not when I say that I had to go to three gas stations on Tuesday before I found one that still had gas. And it was completely out of regular, I had to buy premium at $2.99/gallon at that. After waiting in line for like 15 minutes.

weekly eating hurricane edition

There were lines to get into the ABC store parking lot (the only places in the state to buy liquor. People have their priorities straight…).

A friend I called said they had already gone to 4 grocery stores in the area and no one had any water left. The storm was planned to hit on Friday night. This was Tuesday at 4pm.

I got home to a madhouse of activity. Washer, dryer, and dish washer are going. There are still piles of random things all over the house, the refrigetrator needed gone through to freeze or toss anything perishable, and on top of it all we are now frantically packing to run away from a hurricane and into a wedding weekend that just got unexpectedly doubled in length.

We threw a bunch of things in bags, hustled it all out to the car, and hit the road by 7.

The drive was fine at first but we started getting a little worn out by 10. We had on and off rain, with a good hour of intense downpour on a windy country road, and plenty of traffic. By 11, we decided that stopping around midnight to rest might be a good call, and finish the drive early in the a.m. in time to log in to work.

First hotel we call: sorry no rooms.

Second: all booked. Third: no rooms.

No rooms at the inns.

Any of them.

All the way through West Virginia, and Virginia, and by the time we got to the Ohio border we only had 2 more hours left to go, it was 1 am, and we said screw it let’s just get there.

People are crazy, y’all.

Anywho, then we were finally in Ohio and beyond exhausted. I got almost 4 hours of sleep. I tried.

Luckily we stayed with my sister who is wonderful beyond belief. We both managed to get actual work done, but didn’t really get off the couch all day. I did buy some groceries to fill her pantry and cooked a nice dinner of Bayou Chicken Pasta for them to say thank you.

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Thursday we were a little more refreshed after a full night’s sleep. We decided to finish the 3-more-hours drive to my parent’s place where we were staying for wedding weekend because we had taken Friday off. I wanted to show hubs a little of my hometown, and it would be nice to sleep in and already be there to start the day.

Before we left, I cooked a 100% vegan meal to balance out the dairy and carb heavy dinner from yesterday 🙂

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Friday I took the boy to Mill Creek Park, a gem in the middle of Youngstown. It was approved in 1891, and covers over 4400 acres of hiking and biking trails, ponds and streams and waterfalls, and gorgeous greenery.

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We had lunch at Fellows Riverside Garden cafe, overlooking the lake. It was lovely, and their bagel & lox was divine.

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My parents took us out Friday to a vegetarian place that they have repeatedly raved about called the Courthouse Inn & Restaurant. It’s by a couple who live (lived?) in NYC and have a very… unique sense of style. I can’t say I didn’t like it though. And the food was divine. The cauliflower legit tasted like wings, they had the best red wine I’ve ever tasted, and the sweet and spice sauce was delish. The stir fry over forbidden black rice was everything I wanted. And the carrot cake for dessert! Oh mama.

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We also got to try a flight of wine at a local winery Sundog Cellars.

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At my parent’s, it was pretty much just scavenge and find things to eat. But among the many meals that were “on the house”, so to speak, were the amazing rehearsal dinner that included a 16 oz ribeye steak and the cutest dirt cake of all time (the theme was fishing, because deep sea fishing is the couple’s favorite thing to do)

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and the wedding buffet itself was BBQ put on by Barry Dyngles, “Authentic Southern BBQ” lol. It was all good, but the brisket! Outta this world. I wish I’d had thirds.

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And of course, it just wouldn’t be a Youngstown wedding without a cookie table. Cookie buffet really. Like, over the top a lot of cookies.

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On the road, I had snagged a few sandwiches from a platter that were left over, so we just snacked and drank coffee. It was worrisome seeing all the signs reporting roads closed and to “limit travel in North Carolina”. Evidently there was a tornado and also flash flooding Monday morning!

But it was all fine, and we made it home safely. The boy and I had very different ideas of what qualifies as “comfort food” when we got home haha: Supreme frozen pizza, vs all the veggies stir fry.

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The rest of the week was a bit of a blur, with oatmeal frequently the breakfast of choice since it’s easy and I had some peaches to use up in the refrigerator.

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Wednesday the boy wanted to get creative and cook together, so we decided to have a make-your-own-sushi night. He got the rice started and thawed some seaweed salad, salmon & shrimp and when I got home I pulled out the nori sheets and we had fun mixing and matching and rolling.

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It provided about 10 rolls total, which was plenty for dinner and lunch the next day for me too.

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Since I was on an Asian food kick, I also whipped up some quick  soup for lunch the next day with miso, veg broth, cilantro, hot red peppers, and enoki mushrooms. I ate that with the rest of the seaweed salad.

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And of course on Thursday I went to the Durham Co-op dinner, which was sausage and peppers and onions. I met up with some friends, and met some new ones. I also got some cans of pumpkin pie filling on sale for an idea I have for next week’s Food Swap items…

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And finally we ran out of almond milk, so I soaked some almonds overnight and made my first batch of homemade almond milk! So easy and so delicious. I think I’m going to try making my own more often so I can stop buying the plastic lined boxes. Plus you can customize the taste a little too, with salt, sugar, or vanilla. I need to find something to bake with the pulp now.

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Food Total: uhhh, way too much

I usually keep travel and “entertainment” and groceries separate, but this trip kind of smushed everything together. We had some meals at my parents house (which obviously we didn’t pay for) and a lot of meals out provided (for rehearsal dinner and the actual wedding) but we also went out a few times, and I bought groceries twice for my sister to thank her for letting us stay with them.

Plus there’s the several coffees and sports drinks along the way to keep us awake and happy for ~20 hours in a car that I consider worth the cost in exchange for not dying or fighting.

Lessons Learned

Sometimes life can throw you curves. No matter how much you plan or think you’re ready, you just never know. We had to totally overhaul our plans and roll with it when the hurricane came to town. Luckily we were refunded for the flights, or this would be a very expensive surprise. As it stands, we did the best we could with limited time. Much of what was in the fridge could be frozen, so we didn’t waste too much. And yes we spent more than we likely would have otherwise, but life happens.

 

 

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