Tag Archives: what do you eat

Weekly Eating: Eclipse Week 8/21

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!

 

This week was action-packed at the start, and then slowed down as the week wore on. Ready for some rest this weekend! Speaking of weekends, the last one was quite productive. I finally got the kitchen wall constructed just the way I wanted it! I think it looks great, and I’m loving having a whiteboard to meal plan and keep track of what’s going on each week now.

Monday:

Breakfast – strawberry cherry smoothie: I’m learning that I’m really bad at remembering to take photos of smoothies. Maybe it’s just too early, or I drink them too fast before I remember…

Lunch – AWESOME SOLAR ECLIPSE POTLUCK! We had a huge salad bar (because the sun makes things grow) and a Sun-dae bar!

I had like four Capri suns and felt like a 12-year-old again. No regrets.

Dinner – pesto pasta, and playing with hubby’s new toy. He finally, after almost a year of waiting, got a Switch, and was really excited about it. We got to play with a close friend that moved to Iowa and we haven’t seen since our wedding! That was really nice. I may yet come around to liking console games.

Tuesday:

Breakfast – granola bar; this recipe is AMAZING, and makes like a zillion (or 18…) so a batch lasts quite a while in the fridge. You’ll see these a lot. No regrets.

Lunch – well, I got pretty sick in the a.m., it was a weird nausea/upset stomach feeling, so I ended up going home and sleeping through lunch  🙁

Dinner – my stomach finally started to feel ok around 4:30, so by 5:30 I managed to eat a can of Progresso chicken & dumplings and a small roast beef sandwich to dunk in it.

I’m so thankful it was a short stomach bug, because I really had doubts I’d be able to make it to the Bull City Food Swap. But, make it I did! It was a smaller gathering, but since it was at Fullsteam Brewery, one of the bartenders was there and he had some GOOD stuff! Thus, less competition.

So it worked out great, I got a pound of his homemade breakfast sausage, and a few ounces of chicken of the woods mushrooms from his property. I’ve never had it, so I’m pretty excited! Also picked up some homemade ricotta and sausage ravioli, a “spiced beer sauce”, and some family recipe brownies. A good night, in my opinion.

Wednesday:

Breakfast – yogurt with homemade granola, grapes. I made a big batch of tropical granola for the food swap, and since there were so few people I only traded about half. Which is fine with me, because I didn’t know homemade granola was so easy, and delicious!

Lunch – leftover stuffed cabbage casserole. Another thing that makes a CRAP-TON and becomes leftovers for days. I’m fine with it because I think it’s delicious, and it costs like $0.20 per serving.

Dinner – salmon & quinoa salad. This is a recipe from my sister in law that I have taken as my own, because I absolutely ADORE how delicious all the parts are as a whole. I could eat this like all the time. It is so fresh and light but yet so filling.

Snack – salad & tea. Since the potluck was a salad bar, we had oodles of leftover salad mixes. So I figured why not get some extra greens in

Thursday 

Breakfast – granola bar

Lunch – salmon salad again, and still had some salmon left!

Dinner – chickpea curry & tricolor rice (turmeric, tomato paste, and spinach to create red, yellow, and green rice)

Snack – HOT FUDGE BROWNIE SUNDAE. 5 minutes of pure, sugary bliss. I got the brownies from the food swap (and they were a family recipe that was GD amazing), added some chocolate cherry ice cream, caramel sauce and hot fudge. Lord have mercy…

Friday

Breakfast – microwave poached egg on toast, my new favorite super quick breakfast option

Lunch – salmon salad; you may notice I had a lot of this! I made 2 huge filets for dinner, and it ended up being enough to break into 3 smaller meals for me. I only eat about 2-3 oz at a time.

Dinner – world’s most delicious steaks, onions/mushrooms/peppers and leftover rice. I seared the steaks in butter, and slow cooked sliced up peppers, onion, and oyster & chicken of the woods mushrooms in white wine and soy sauce and garlic.

Holy. Crap. Y’all. This was seriously amazing.

The Weekend

Plans include Saturday morning yoga and the Durham Farmers Market, perhaps followed by some hiking and or kayaking (if I can convince the hubby to brave the humidity!). Sunday will hopefully be a day of just resting. Reading, video games, movies…

Total: $74.12

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

Whooo, pretty much nailed it! This included a big pork roast because I’d kept some leftover giant rolls from the potluck and wanted to make BBQ pulled pork, a big beef roast that was on sale (which I turned into 2 outstanding steaks plus another pound of stew meat for the freezer), but the bulk of it was like 10 pounds of frozen fruit, for more smoothies.

We have almost zero fruit left in the freezer, and Kroger was running a good sale, so now we’re restocked on strawberries, blueberries, mango, and peaches! Yay. Maybe I will actually remember to take some pictures of upcoming smoothies… not that they make terribly exciting photos anyways  🙂  If you have any favorite recipes to share in the comments, I’m all ears!

Lessons Learned

Once again I learned the importance of being flexible with your meal planning! I think a big reason why people are intimidated by meal planning and cooking is because we are not taught how to improvise to avoid food waste. It is a skill that takes time and experimentation, and a willingness to be wrong sometimes.

I also found this interesting experiment at the grocery store. If you can’t tell, the 2% milk was 1.69, the 1% milk was ten cents cheaper, and the skim milk was cheapest at $1.49. And yet, the 2% milk was still the one that had been almost bought out.

I think it’s interesting that the store is trying to influence shopper decisions to make “healthier” choices (skim milk vs whole milk as a health thing is a whole big discussion for another time and place) by using economics. Assuming the stores actually DO want consumers to be healthier (a shaky assumption) this could be a good way to gently nudge people in the right direction.

How about you guys, did you have a great week or a learning week?

Weekly Eating – 8/14

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!

 

On Sunday, as I usually do, I broiled a whole chicken, and then made soup in the Crock Pot overnight. The broth I then strained the next day, and will use it to make rice and quinoa, as liquid for stir frying, in sauces and marinades, soups, and if I don’t use it I freeze it for later.

All you do is toss into a crock pot: the carcass of a chicken, 1 whole onion (skin and all), one lemon (or a few tbsp lemon juice or vinegar), a few carrots and herbs & spices. I use black pepper, garlic salt, bay leaves, and any fresh herbs growing (right now it’s sage, thyme, and rosemary). Such a great frugal habit, you should consider trying it!

Monday:

Breakfast – strawberry pineapple smoothie

Lunch – the final serving of my Chipotle bowl. I got 3 meals out of it, for <$3 per serving! I also had a weird Asian drink, we went to an Asian market over the weekend and each picked out one crazy beverage. All I can say is HOLY SUGAR….

Dinner – baked chicken breast, steamed broccoli & cauliflower, steamed spaghetti squash, and brown rice.

Snack – ice cream sandwich at a colleagues going-away party! We will miss him & wish him the best of luck in Cali.

Tuesday:

Breakfast –  bagel thin with an egg & cheese

Lunch – someone brought in homemade Indian food for a coworkers birthday and it was divine! Cashew chickpea curry, tri-color rice, and homemade naan. MMmmmmmmmmm.

Plus some protein puppy chow for dessert <3

Dinner –  Meatloaf (a freezer meal), baked potatoes, salad & dinner rolls. Made with half turkey and half lentils, so it’s extra healthy.

Wednesday:

Breakfast – Orange Creamsicle Chia Pudding; recipe from Cookies & Kate

Lunch – Chicken, couscous & edamame, roasted cabbage quarters.

Dinner – Lemon, garlic, & white wine pasta with sardines! This was a crazy new recipe I tried because I had an open can of sardines in the refrigerator from the olive tapenade bruschetta last week. And it actually turned out pretty great! I’d make it again.

Snack – 2 vanilla “rusks” from a coworker and Thai tea. A rusk is like a biscotti, apparently, and is delicious. Thai tea is a black tea with sugar and cream and is also super tasty! Also purchased at last weekend’s Asian mart adventure.

Thursday 

Breakfast – pineapple strawberry smoothie

Lunch – Chicken tortilla soup,  a baked potato & a salad. I just chopped up the potato and put it into the soup.

Dinner – Stuffed cabbage casserole & salad. Clearly we are trying to eat more leafy greens. Also, this casserole is insanely cheap when you use lentils rather than ground meat. I came up with it when I did the SNAP challenge, trying to eat on $4 per day.

Snack – 2 pieces of chocolate from Vermont a friend brought me from a trip. They were so good!

Friday

Breakfast – Avocado toast. I know, you’re thinking “typical millennial”, but honestly it is less than a dollar to make at home. Half of one avocado (.50) + slice of bread (~0.10), and I even added an egg, so maybe it was $1 total. Plus we already own our home, so that myth is debunked.

Lunch – More stuffed cabbage casserole. This is super filling, healthy, and made a huge batch. So you will probably see more of this next week for lunches.

Dinner – Stir Friday! Lo mein noodles from spaghetti squash (I roasted a whole big batch of things last weekend), a bag of frozen mixed Asian veggies I had in the freezer, scrambled eggs, and some soy sauce. Easy, breezy, vegetarian and delicious!

The Weekend

Well, we had to do some adulting and chores, so while we were out and about we ended up getting 2 Little Caesar’s hot-n-ready pepperoni pizzas. Ahhh, feels like college again. I know, I know, they are horrible for you. But life is about balance, k? And now I know there’s food the hubs is willing to eat in the fridge. At least until Monday, cause he will eat a whole pizza in one day.

I’m also going to spend some time this weekend making things for the next Bull City Food Swap on Tuesday! Oh, and Monday is a potluck for the Solar Eclipse at work. I’m the head organizer, so I made cute decorations, and will be setting up & then cleaning up.

But I don’t mind, because I love cooking, theme parties, and hosting so it’s pretty much all those things. We’re having a big salad bar (because the sun makes plants grow) along with a SUN-dae bar! Get it! 😉

We’ve also got a frugal project planned. I want a pegboard in the kitchen, because we have one large unused wall space. I want to hang pots and pans and maybe some decor, to save limited cabinet space for appliances. I’m also planning to put in a big whiteboard, which will be a nice meal planning upgrade from papers taped to the fridge… and shelves for knickknacks, jars of ingredients like flour and sugar, and maybe some herbs as well.

Total: $68.41

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

I’m pretty excited that even with 2 pizzas, 2 grocery trips, and a food swap and potluck to prep for, this week’s food spending was below budget. Aw yessss.

Lessons Learned

Eating vegetable based meals really does save money! By making the stuffed cabbage casserole, and enough to last a long time, and the stir fry from spaghetti squash, I made about 10 meals worth of food for less than $10! That’s what I need to do more often to keep our grocery food costs down. Rice & beans is on the meal plan for next week!

Speaking of meal plan, this week was a little bit silly. I had a general plan, but we ended up shuffling the meals around all over the place based on what sounded good at the time. And that’s ok! The beauty of a meal plan is that it can be flexible. It has to be flexible, to keep up with all the twists and turns of life.

And I learned that no matter how much I wish it were so, I will never turn the hubs into a soup lover. I know soup is an AMAZING money saving food option, because it is mostly water, and you can add anything you have to get rid of in the fridge or pantry. But he just can’t handle soup more than once per week at most, so I usually end up having to eat it all, or freeze it to be ‘not-eaten’ at a later date. Bummer, but facts are facts and even cheap food is a waste of money if it doesn’t get eaten.

 

How about you guys, did you have a great week or a learning week?

Weekly Eating 8/7/17

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

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

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

 

Monday:

Breakfast – Cherry Vanilla Protein Smoothie. What you see is what went in the blender, except I used frozen already-pitted cherries. The fresh ones were for snacking all week.  🙂

Lunch – chili with edamame and grapes. Organic frozen edamame are my favorite, because I love them (covered in sea salt of course) and they count as a green vegetable with any meal!

Dinner – one pan rosemary chicken and potatoes with zucchini. I speared chunks of chicken onto the rosemary stems, and sprinkled the leaves all over about 4 cubed potatoes. 2 zucchini got diced into spears, and the whole thing covered in foil and popped in the oven at 400 for about 35 minutes. It was so delicious, and really easy cleanup!

Snack – banana pudding y’all! We made some from scratch, and it was gooooooooood! We used ginger snaps instead of vanilla wafers, and I had no idea pudding is actually so easy! Tasty, and dangerous…

Tuesday:

Breakfast – smoothie! The rest of yesterdays (I made a double batch, and put the rest in the refrigerator)

Lunch – Chili with edamame and grapes. Yes this week is pretty boring, but I had SO MUCH chili left over from last week. Rather than freeze it I decided that was just what I was eating this week. It’s easy, super healthy, and super cheap.

Dinner –  macaroni & cheese, not even healthified, just something that was quick and easy to throw together, plus we had several types of cheese in the refrigerator that needed using. I sprinkled it with paprika to look fancy.

Wednesday:

Breakfast – 2 hard boiled eggs & a homemade pretzel chocolate peanut butter granola bar

Lunch – chili mac n cheese, just leftover chili and leftover mac n cheese mixed together. But oh em gee it is SO GOOD.

Dinner – gyros! Hubs made this one, since his favorite food of all time is a burrito. He loves other cuisines’ takes on burritos too, like enchiladas, sushi burritos, or schwarma. Or gyros. Mmmmm.

Snack – handful of pretzels and M&Ms

Thursday 

Breakfast – a piece of blueberry pie left from last weekend’s party

Lunch – tasty pasta

Dinner – broiled chicken breast, potato salad & kale. I tried cooking the kale in lemon juice until soft, but I think I let it go too long. It got this dark olive green color, and was barely edible. Next time I think I’ll just stick with kale chips!

Friday

Breakfast – granola bar & 2 hard boiled egg whites. Yes sometimes I get boring and repeat meals, what of it?! Plus, boiling a dozen eggs at the start of the week and making large batches of things like granola bars gives us plenty of quick protein filled breakfast and snacking options. So necessary at 6:30 am.

Lunch – chili mac n cheese = finally finished both the chili and the mac n cheese! Yes!

Dinner – Chipotle! I had been hard core craving this for almost 2 weeks, and finally caved. C’est la vie, I don’t regret it. Plus, I get a burrito bowl, and they always pack that container full. I put part of it into my own tortilla when I get home, and that way I turn one bowl into 2-3 meals! That’s like $3 per meal. Aw yessss.

The Weekend

This weekend is pretty relaxed, just going to Saturday morning rooftop yoga, and the Durham Farmers Market. We planned to explore some towns near us perhaps, and do some organizing at home. Maybe some video games… by maybe I mean definitely.

Total: $89.35

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

Lessons Learned

This was a good week, some things at our jobs were finally calming down and assorted outstanding items were done, so stress levels decreased overall. Always a nice feeling. Plus using up leftovers, even if it means repeat meals, is a top 10 frugal strategy.

On the flip side, I didn’t make a meal plan this week, so the meals were figured out the day of usually… and we also went out to eat twice, which is not our norm.  It is what nudged the week’s cost up, as groceries alone were only about $30. But it felt much more special exactly because it is a rare event!

How about you guys, did you have a great week or a learning week?

Weekly Eating – 7/31

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!

 

Excuse me while I have an existential crisis real quick…

{OMG WHAT ITS AUGUST!? It was January like 2 seconds ago, we just moved to a new state, started a new job, had no furniture but an air mattress and knew not a darn soul… now we’ve been here TEN WHOLE MONTHS and have, like, a real adult home?!? And friends?? WHOA. Pretty sure this is where I should insert “hashtag blessed” or something..}

Okay, thanks for hanging in there readers, on to the deets of this week’s noms!

I had made a big ol’ pot of crockpot chili on Sunday night, which is one of my favorite things to do. I take all the kinds of dried beans in the house, and soak them in water overnight. In the morning, I pour out the water, refill it, and add the extra tomato juice, veggies, meat, and spices. Then you just let it rock and roll all day.

It is insanely cheap, because dried beans. It is also insanely versatile, use up the ends and bits of whatever, lentils, bell peppers, onions, black beans. So it is a little different every time. This became lunches several days, kept the work-from-home hubs from starving, and also chili cheese dogs and chili baked potatoes! <3

Monday:

Breakfast – bagel with almond butter & apple. This has become one of my favorite to-go breakfasts, so fast and easy, yet healthy!

Lunch – stuffed poblano peppers from last week’s food swap

Dinner – eggplant parm & pasta. I have tried multiple times, I just cannot like eggplant! This saddens me, because it is so good for you, and people very often want to give it away. But I just cannot.

Snack – white bean rosemary hummus with raw veggies. Y’all, if you have not tried this yet you are missing out! Get out the blender, go read the recipe right now, and make it!

Tuesday:

Breakfast – 2 egg veggie omelet. Had some onions, peppers, and mushrooms so I stir fried them and wrapped them in eggs!

Lunch – tuna noodle casserole. This is giving it a bit more credit than I probably should. I just took some leftover cooked pasta salad that already had bits of peppers and onion and mayo, and added a can of tuna to it to give it protein. Then I called that lunch!

Dinner – baked blue cheese & spinach chicken rolls with oven-roasted potato wedges & garlic aioli. Sounds super fancy, I know, but honestly it is literally 3 ingredients! Just thin chicken breasts, a pinch of blue cheese and handful of spinach, roll up and secure with cooking twine or toothpicks and bake!

The garlic aioli is 1-2 garlic cloves diced small, 2 tbsp. lemon juice, and 1/2 cup mayonnaise, mixed well. This is an excellent dip for chicken and potato wedges. Feel free to pull out this recipe anytime you need to impress someone but have seriously 5 minutes to focus on making the food.

Oh, and I also got a little crafty this week! I had seen a YouTube video for a bathing suit wrap that’s almost no-sew, and just had to try it. Of course, I didn’t get to it in time for the beach last weekend, but that’s ok.

It really was so easy! Just cut it to the right width to wrap around you, cut arm holes, and braid 3 strips of fabric for the shoulder straps. The straps were the only sewing part, and it took like 10 minutes total! I can’t wait to go somewhere that I can use it!

Wednesday:

Breakfast – homemade pretzel PB choc chip granola bars using THIS RECIPE from Tiffany @ Don’t Waste the Crumbs

This recipe was so easy to follow, and I LOVE pretzels, so how could it possibly go wrong? Well, I think using JIF added more oil than it needed, what with the extra coconut oil, so it was pretty greasy… but the flavor was out of this world delish, so this recipe is a keeper! I will definitely tweak it and make these again.

Lunch – crock pot turkey chili, I brought in a big enough container that I could only finish half! Good thing we have work refrigerators

Dinner – slow cooker pulled beef sandwiches with steamed broccoli and pinto beans. I literally just stuck a pound of beef roast in the crock pot before work, came home and shredded it. Could not ask for a simpler, but seriously tasty, dinner!

Snack – white bean hummus with raw veggies

Thursday 

Breakfast – pepper & onion omelet for me, cherry vanilla smoothie for the man. I think we’ve found a new favorite! 1/2 cup frozen cherries, 1/2 cup cherry juice, 1/2 cup yogurt, 1 scoop vanilla protein powder. It is GOOD!

Lunch – the rest of the turkey chili & more white bean hummus! See how making big batches of things early in the week can mean less work the rest of the week?

Dinner – turkey burritos! Because burritos are the kings of food.

I also had a great batch-prep night because this is when I went grocery shopping for the weekend parties (see below). I cooked up like 6 pounds of ground turkey and beef and packed it in 1lb zip locks to freeze, got a great deal on marked-down overripe bananas that I froze to make smoothies and bread in the future, and washed and cut up and bagged grapes, cherries, and strawberries for snacks.

Friday

Breakfast – vanilla Greek yogurt with strawberries, chia seeds, & walnuts. I made a grave error at the store, and grabbed flavored Greek rather than plain. I do make my own yogurt, but haven’t mastered the making it thicker like Greek yogurt part. So I got some for the hubs to put on burritos… oops. Well, now we will have smoothies and yogurt for breakfasts.

Lunch – Beef & veggie leftover soup. I took my small crock pot to work, and used up the little bit of leftover pulled beef, beans, broccoli, and some kale. I added a bit of barley, and let it go on my desk all morning. The office smelled great, and I had a cheap hot lunch!

Dinner – One pan roasted chicken, potatoes, and cauliflower with a side salad. I know this dinner is so “white” i.e. not much color. And also, not stir fry. But the below mentioned cheap chickens were around, so I roasted one, and Kroger also had a 5lb bag of potatoes for 0.99, so…

Hence the side salad, for at least a little greenery in our diet.

Snack – granola bar nomnomnom

The Weekend

Saturday is a neighborhood potluck, for which I plan on making some potato salad and ham sandwiches. I also got whole chicken on sale this week for 0.79 / pound!! Can you even believe it! Yeah I stocked my freezer, as you’ll see below in the total…

And then Sunday we are hosting  a wine tasting by Unique Pairings! I’m super pumped because it means an excuse to eat all the cheese and sweets and try lots of wines! This also helped to inflate the food budget a little, but totally worth. I adore hosting parties.

Total: $177.86

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

Lessons Learned

Uh, yeah, so we overshot by $100. BUT. As noted above, we are going to 2 different parties this weekend, and most of the extra food was for appetizers/foods to share. Also, as hosts, we will frequently wind up with tons of leftover food, which will likely feature in a lot of next week’s meals.

Plus, SEVENTY NINE CENTS A POUND for chicken!! Come on. Tell me you wouldn’t buy like ten if you had the freezer space for that. A lot of this was stocking up on good sales, so that in future weeks we won’t have to spend as much on meats/etc.

How about you guys, did you have a great week or a learning week?

Weekly Eating – 7/17

 

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

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

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

Monday:

Breakfast – yogurt bowl with fresh cherries, crushed almonds, and chia seeds. Let me tell you, there is nothing quite so delicious as fresh bing cherries in the summer! But boy are they a pain to cut up and remove the pits, plus my finger tips are red for hours… almost as bad as beets…

Lunch – can of Progresso soup in my desk drawer. This is why you should always have some “backup” lunches, in case you forget yours. This can I got on sale for $1 saved me $5-10 at the cafeteria.

Dinner – the world’s most amazing tomato soup & grilled cheese! You’ll just have to check BE’s Facebook for the recipe…

Snack – these delicious brownies, with a healthy secret!  😉

Tuesday:

Breakfast – Cinnamon raisin bagel thin with almond butter & cut up apples. Easy, filling breakfast on the go.

Lunch – whole wheat turkey cheddar wrap with homemade refrigerator pickles & mustard

Dinner – chicken enchiladas

Snack – hummus with raw veg, cottage cheese

Wednesday:

Breakfast – cinnamon raisin bagel with almond butter

Lunch – turkey wrap with cheddar & pickles

Dinner – Crock pot chili

This was a low-key and boring day, because I worked late (to make up extra hours) and it was our last night together. I wanted something stress free so we could maximize the few hours we had before early bedtime. I have to be up and out the door early because…

Thursday – The Weekend:

I will be at the beach, celebrating mommy dearest’s birthday!

We have been planning and looking forward to this for a long time, I’m super stoked it’s finally here. We will be staying at the home of a friend of hers too, so super double bonus savings!

Don’t worry, I’m not going to leave hubby to starve or blow tons of cash on takeout and pizza… keep reading below.

Total:  $70.44

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

This was a great week for not spending! I went to ALDI and stocked up on tons of staples and fresh produce and even cheese, all for about seventy bucks. I love that store so much. And much of it hasn’t even been used this week (due to me going out of town) so that homemade pizza with fresh mozzarella will have to wait until next week, hopefully bringing down next week’s total!

Lessons Learned

It’s always a good idea to plan ahead! Since I will be gone for a while, and don’t want hubby to starve to death, I made sure to have foods I know he likes to make and eat in the house. We have all the fixings for burritos, I made extra-large batches of dinners I know he will love for leftovers, plus a few freezer meals. Hopefully he remembers to feed both the dogs and himself while I’m gone  🙂

Double batch of enchiladas to survive the weekend

Also, it is a great idea to plan ahead for vacation foods! I intend to pack a small cooler full of travel snacks, like string cheese, homemade KIND bars, and raw fruit and vegetables. My breakfast will be ready to go along with a cold brew coffee, so I can just grab them on the way out the door, and not waste time and money on a drive through.

Anything I don’t eat on the way will be safe in the house we are staying at for snacking throughout the week. We will also probably go to a local grocery store as one of the first items of business to get some staples to have around the house. We don’t want to impose on our gracious hosts too much!

Finally, plan for vacations financially. I am fully expecting to eat several great meals out, and get some splurge items on the beach (pineapple drinks anyone??). Thus, I made sure to eat a little lighter this week, and will next week too in order to make up for the calorie splurge, and have a budget which I am not allowed to go over for food and drinks. That way, I can relax and not stress at all! I know that the money I’m spending is planned for and guilt free.

 

How about you guys, did you have a great week or a learning week?

Weekly Eating #4 – 7/10

 

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

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

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

Monday:

Breakfast – yogurt parfait with frozen strawberries & cherries & a crushed up Nature Valley Oats & Honey bar

Lunch – leftover stirfry

Dinner – BBQ pork ribs & leftover mashed potatoes. I grab boneless ribs anytime I see them on clearance, and keep some in the freezer as a special treat, these are one of hubby’s absolute favorite things. I defrost them overnight, then boil in some chicken stock, then sear them in the pan. We then eat them slathered in BBQ sauce, and ended up so messy by the end that I didn’t get a photo.  🙂

Tuesday:

Breakfast – KIND bar

Lunch – leftover salmon summer salad from the weekend’s dinner party. This stuff is so darn good I swear I could eat it almost daily.

Dinner – Pork & White Bean Soup in the slow cooker using the broth from yesterday’s ribs. It was so simple, but so tasty! Served with biscuits from the freezer.

Wednesday:

Breakfast – chocolate PB oatmeal: funny story. This was actually a rescued “Frugal Fail” to borrow a term from Mrs. Picky Pincher. I meant to try a recipe for no-bake energy bites. It called for oats, and PB and honey. But I only had honey PB (twofer, awesome!) and steel cut oats (They’re the same thing, right? Wrong.)

So I happily measure and mix, convinced this is a perfect quick breakfast choice. Oh, by the way, this is at 7am, and I need to leave at 7:30… Well, first, it wouldn’t all stick together. I tried using more PB, and got it wet enough to stick. But it still won’t form a ball, it was like, wet sand. Steel cut oats are cut into teeny tiny pieces, and evidently, do not make no-bake balls well.

So I tried baking it. I know, that defeats the purpose of a “no-bake” recipe. But I figured, maybe I could at least turn them into bars and salvage this. Now it is 7:20… And I try to cut a bar… and it falls apart instantly. Okay, clearly, this is not working. Do I throw out a whole 8×8 pan of oats and peanut butter and flax?

No way!

I think… well… it’s still oatmeal. May as well throw it in a jar, and pour some milk over it. Still warm from the oven, the chocolate was melty and quickly turned it into chocolate milk, with a slight peanutty flavor. Turns out, this was pretty great! Hooray!

Frugal fail turned into something edible.

Ahhhh, the sweet taste of success.

Lunch – out with a work colleague, pesto chicken panini

Dinner – tortellini with pesto and frozen mixed veggies

Snacks – brown rice cakes

Thursday:

Breakfast – chocolate oatmeal creation

Lunch – black beans & rice with salsa

Snack –  These Amazing Date Cookies!

Picture courtesy of Hip Fit Foodie

Dinner – baked potato soup. I used some leftover mashed potatoes with frozen chicken stock and we stirred in a tbsp plain Greek yogurt to make it creamy, with bacon and cheddar cheese on top. We ate it on the front porch while watching a heck of a thunderstorm.

Friday:

Breakfast – 1 egg, colby jack cheese, Bagel Thin sandwich

Lunch – last of my salmon & couscous salad. I used a small salad container and a leftover ranch dipper to be all cute too!

Dinner – leftover buffet!

The Weekend:

My plans for the weekend include rooftop yoga followed by the Farmers Market, then a quick healthy lunch of some kind of salad, and figuring out what to make for dinner. I’m sure we will have loads of fresh produce by then, so I’m thinking a vegetable lasagna, summer veggie pasta, or kebabs are imminent.

Then I will start a new batch of homemade yogurt, and homemade kombucha. I also think I will try to make ahead some mason jar meals like yogurt parfaits, overnight oatmeal, and salads in a jar too. I’m going to the beach next week to celebrate my mom’s birthday (SO EXCITED!) so I want easy meals to give me more time to pack and plan, and then I need to plan ahead some freezer meals for the hubble bubble so he doesn’t starve.

Total:  $77.60

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

2 trips to the store (Kroger & Harris Teeter) plus the local farmers market. The weekend Farmer Market trip will be included in next week’s total.

Lessons Learned

I did a great job at the store this week! Nearly to my $75/week goal, and that included all our staples, plus a few last-second items I asked the mister to grab prior to our dinner party last week, plus the farmers market splurge on Wednesday. Aw yeah!

And I learned that sometimes, recipe experiments don’t turn out the best. But that’s okay, we all make mistakes sometimes. Luckily, it wasn’t so bad of a fail, I could still eat the oatmeal. It was just… less than pleasing in texture, shall we say?  😉

How about you guys, did you have a great week or a learning week?

Weekly Eating #3 – 7/2

 

 

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

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

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

Monday:

Breakfast – microwaved 2 scrambled eggs on top of an everything Bagel Thin and slice of cheddar cheese. Homemade “mocha latte” (coffee + hot cocoa mix + milk, blended)

Lunch – leftover stir fry

Dinner – BBQ pulled pork mac-n-chili (?) This was a weird idea I had to use up several leftovers. 1/2 lb cooked penne, 1 cup bbq pulled pork, 1 cup pinto beans, 1 whole shredded yellow squash, 1 cup shredded cheddar, 2 tbsp butter and a splash of milk. Luckily for us, it turned out really delicious!

Snack – fresh cherries, hummus + cucumber/carrots

Tuesday: Fourth of July!

Breakfast – kind of slept in and skipped this part, mostly just had coffee, and then early lunch

Lunch – chicken, broccoli, rice casserole: this is ridiculously simple, and came out amazingly delicious! Layer chopped broccoli, mushrooms, 1/2 cup rice, and shredded chicken. Add 1/2 cup stock and 1/2 cup milk, and cheddar cheese. Top with some more broccoli, cover in foil and bake at 350 for 45-50 minutes. Done!

Dinner – leftover buffet

The holiday was nice and relaxing, we got some laundry done, played some games and I finished a book. I did also bake up some red velvet cupcakes with blueberry cream cheese frosting! I made way too many, so I took a few plates to our neighbors  🙂

Wednesday:

Breakfast – peach smoothie: 2 peaches, 2 bananas, 1 cup yogurt, 1 cup orange juice

Lunch – out with a work colleague; rosemary chicken panini

Dinner – chicken and dumplings with some of my homemade foccacia

Snacks – brown rice cakes

Thursday:

Breakfast – homemade yogurt with peaches and granola

Lunch – slow cooker “refrigerator soup”. Basically I chopped up all the veggies about to spoil, added some lentils & quinoa, salsa and homemade chicken stock in a small slow cooker on high all day in my cube. By noon, the whole office smells AMAZING and I get a nice hot, filling, super healthy and super frugal lunch.

Dinner – ravioli per hubby’s request

Friday:

Breakfast – parfait with fresh peaches, yogurt, and 1 smashed up Nature Valley Oats & Honey bar

Lunch – pasta salad

Dinner – stir friday: pork! You may wonder, why stir-Friday every week? Doesn’t that get boring? Well, no definitely not because there are so many options! And the reason is simple: it’s delicious and super frugal. It gives me the chance to use up whatever bits of veggies are in the fridge, so that I don’t throw them out.

The Weekend:

On Saturday we just hung out, cleaned inside and outside a bit, and then hosted a dinner party.

I made a recipe from my sister-in-law for a knock-your-socks-off delicious summer salad with arugula, cheese, macademia nuts (from a friend’s family farm in S America!), corn, craisins, and baked salmon. I’m drooling just thinking about it! I made some lime-ade for the drivers, and some tropical rum punch for whoever wanted it.  🙂

Total:  $116.91

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

Oops… This is why I’m not allowed to go to grocery stores by myself anymore…

In my defense, I did stock up on several staples I will not use this week alone, like pasta, lentils, pearled couscous, 3 loaves of multigrain bread for 0.99 that I will freeze, brown rice, sliced cheese. We also were running low on doggy teeth-cleaning treats for the pups, and that is included in the total.

Lessons Learned

I did a pretty good job of using up weird bits of leftovers and creating new meals, so that was a definite plus! But, I also let the grocery gremlin get me, and tell me that “these sales are way too good, you definitely need to stock up on 5 kinds of pasta, more salad than you can actually eat in one week, $10 of beer, and the pups are so cute they totally deserve $20 worth of treats!” All we can do is learn from it, and do better next week.

How about you guys, did you have a great week or a learning week?

Weekly Eating #1: 6/19

 

Hey y’all! Welcome to the first edition of the new 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.

 

Monday:

Breakfast – 1 egg + egg whites omelet with the last 2 mini bell peppers, diced onion leftover from quesadillas & spinach

Lunch – leftover noodle stir fry with tofu & a soy sauce packet I found in my desk drawer

Dinner – 1-pan pork chops, broccoli & sweet potato fries (OMG delish! Recipe coming soon)

So simple, so delicious, and like 5 second clean up!

Snack: Popcorn! It’s no secret I’m a huge popcorn addict, but the homemade stove-top-popped stuff is WAY cheaper and (mostly) healthier so I don’t feel bad about eating a giant bowl full. I make a big batch, and pack it up in Zip-locks for days of happy snacking.

Tuesday:

Breakfast – drive thru breakfast wrap. Sometimes, you just cannot morning.

Snack – coconut almond Greek yogurt flip (I know, packaged brands are WAY too expensive but guys, seriously, this is SO GOOD! My mother-in-law got me hooked. I promise, I’m gonna try to find a way to make it myself cheaper, but for now, forgive me my guilty indulgence.)  UPDATE: I did it! And so can you!

Lunch – leftover slow cooker black beans & rice & salsa from a weekend party. This was basically free because it was all bits of leftovers that ended up being amazing all together

Dinner – pasta with vodka pink sauce, leftover bread sticks, salad. The sauce was a little pizza sauce leftover from Saturday’s pizza night plus a 1/3 jar of alfredo rattling around the fridge with a tbsp of pasta cooking water to thin. I love using up all the bits of things to make something new and delicious! Plus not throwing away food makes my heart sing.

(Although, my heart later broke because I threw out a 1/2 pan of homemade tiramisu :,( We just didn’t eat it fast enough, and it got stale and dried out and gross. Mreow. Also tossed 1/2 a shortcake a friend had gotten me because strawberries aren’t green. And fuzzy.)

Wednesday:

Breakfast – everything Bagel Thin with 1 tbsp cream cheese

Lunch – miso soup. Honestly, I just had a couple chunks of tofu left from last week’s stir-Friday that I didn’t want to go to waste. And I keep a tub of miso in the fridge (it lasts basically forever) so I just stirred a tbsp into some water, added the tofu and the last few sheets from a seaweed snack pack (yes I’m a weirdo but that stuff is addictive!) and called it lunch.

On a whim, I sliced a couple super thin pieces of onion to add (red, since I didn’t have green) and that was a great decision! It was warm and tasty at my desk on a rainy day.

Dinner – One Pan Buffalo Chicken Potato Bake using leftover chicken I had cooked in the crockpot on Sunday. I did half sweet potatoes and half white potatoes with a bag of frozen “California mix” veggies (cauliflower, broccoli & carrots), Ranch dressing, hot sauce, and cheddar cheese.

Guys, this stuff is so freaking good, I had to have seconds!
Sorry not sorry.

OMG. Can’t. Even.

Snacks – hummus, carrots & cucumber slices

Oh, and the hospital where I work has a Farmers Market every Wednesday! How cool is that?! I got a pint of a mixture of delicious heirloom cherry tomatoes, an itty bitty adorable cauliflower, and a big ol zucchini.

Thursday:

Brekfast – 1/2 a big homemade KIND nut bar

Lunch – leftover One Pan Buffalo Chicken Potato Bake. I can’t believe we demolished a 9×13 pan in 2 days… oh wait, yes I can. There’s a reason that’s my #1 post!

Snack – other half of the KIND bar (I brought hard boiled eggs, but turns out they were so old they became mushy by noon, and smelled awful. Whoops! It made me sad but I threw them out rather than risk food poisoning.)

Dinner – Chicken enchiladas! I had some roasted cauliflower from the market yesterday, and literally microwaved a cup of spinach to have on the side. Delicious and quite filling.

Friday:

Breakfast – cherry berry smoothie: frozen cherries + strawberries, 2 bananas (about to go bad), 1 cup orange juice, 1 scoop unflavored protein powder, 1 cup spinach. Blend for a long time until smooth.

Hubby loves waking up to a smoothie beside the bed! And I love sneaking in a serving of veggies before 9am  😉

Lunch – Panzanella with leftover homemade bread from last week, cucumber & cherry tomatoes from the farmer’s market.

This is a great example of a frugal use of leftovers, because who enjoys stale bread? But this way, the juices from the tomatoes and cucumber and olive oil (or Italian dressing) soaks in and mixes together with some fresh basil and spices it becomes a whole new delicious meal. I tossed in half an avocado too, because, duh.

Dinner – Stir Friday! This week we had garlic shrimp. AND I made my own Yum Yum Sauce! Sure did. If you haven’t had it, it totally lives up to its name.

I could probably eat half my weight in stir fried rice. For reals.

Saturday:

Breakfast – microwaved some spinach & egg whites, and put it on an everything Bagel Thin for a light, healthy breakfast before I went to a really cool rooftop yoga class downtown

Brunch – after yoga I met up with some friends to wander the Durham Farmers Market, and then we got a delicious brunch at Scratch. Oh, and the bacon jam, is totally my jam!

The Duck Egg Sandwich was outta this world, and the rosemary lemonade was so tasty it inspired me to go home and create some more fruity & refreshing beverages.

Blackberry mint lemonade (with berries from the market) and rosemary lemonade (with rosemary from my front yard!)

Dinner – Tacos at a friends house! Good food, good people, wine from Unique Pairings (which, if you’re ever in Myrtle Beach, definitely stop by!), and games combine for a splendid way to spend a summer evening. And all the food was provided, I just brought 2 bottles of vino!

Sunday:

To be determined, but I definitely plan to use up some of the goodies I got at the farmer’s market. Maybe a quiche or strata.

I’m also going to spend some time today making next week’s meal plan, using all the delicious fresh produce and trying to clear some space in our freezer. I’m aiming to not buy anything else food-wise this week except maybe some bananas (for the hubby’s addiction).

ALL THE PRODUCE!!! Nomnomnom

Total: ~$98

This is a rough estimate, because at markets where I use mostly cash it gets hard to keep track. Plus I buy things on sale or clearance and freeze or otherwise store for later use, so ‘weekly’ cost averaging can be tough.

For grocery stores, I only bought yogurt and milk and bananas this week, which is great. And I’m okay with spending a little more on fresh produce to support my local farmers! <3

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

Lessons Learned

So it seems this week was great in that we used up a lot of little bits and ends of leftovers, but we were also pretty wasteful with food. There were several things left over from parties that ended up in the trash. We aren’t big on sweets anyways, so we rarely buy or make them, and this just reinforces that knowledge.

When I make a big batch of something (like hard boiled eggs) I need to make sure I actually use it all up before it goes bad. I wouldn’t throw a $5 bill in the trash, but that’s exactly what I’m doing when I toss out old food.

 

How about you guys, did you have a great week or a learning week? Off to make a meal plan for next week!

What do you eat?

 

A question that I sometimes am asked when talking about food with people, and all the terrible things our current food system claims as “food” and poisons us with, the multitude of processed, chemical-filled, animal products, and sugary junk that I will not eat, and how I am “flexitarian*”, is what do you eat?

Good question.  Lots of things!

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I could give you the whole litany of healthy food choices, like raw vegetables, green juices, fruits, nuts, soy products, lean meat, fish and seafood, whole grains, etc.  But instead I challenged myself to record every single thing that I ate for one week.  Every.  Thing.

This is a great exercise for yourself too.

If you are struggling with symptoms of fatigue, digestive upset, migraines, depression, etc, tracking your food may allow you to see patterns.  Especially if you track for a long period of time as you withhold food types, and then reintroduce them, you may see that red wine, or chocolate, or fatty foods make your symptoms worse.

If you are struggling with weight gain or inability to lose weight, tracking your food intake may open your eyes to problem patterns you hadn’t seen before, or were in denial about.  Nothing quite so sobering as seeing a list of every single bit and bite to make it real.

And if you are just curious about your actual habits and want to live a more mindful way of nutritious eating, then this will force you to think about each thing you eat, whether before or after it goes into your mouth.  This exercise may shock you, because we all tend to under-estimate how many calories are in food and how much food we think we eat.

If at all possible, actually use things to measure amounts, like measuring cups and spoons or a food scale.  But be sure to measure it after you take your usual portion, no cheating just because you know this is being counted.  You are the only one who will know, and you need an accurate baseline measurement to know where you can and should improve. Find a method of tracking that works for you, whether it be an actual notebook you write in, an online program, or like me, just a list in your cell phone.

Here’s one typical week of food for me:

Monday

12 oz water, 40 min walk
12 oz coffee + 2 tbsp creamer
Vitamins: 3 cranberry, 2 g fish oil, women’s multi, Vitamin D, Vitamin C
Breakfast: 1 wheat tortilla + 1 turkey sausage + 1/2 egg scrambled + 1/4 c peppers & onions + 1/4 c beans + 1/2 potato diced
Lunch: 1/2 c rice + 1/2 c beans + 1/4 c peppers & onions + 5 black olives + 2 roma tomatoes + 2 tbsp salsa + 3 oz chicken breast
12 oz puh-er tea + 1/2 tbsp sugar
1 Andes mint
1/2 dark chocolate coconut truffle
2 snack sized Twix
6 cups popcorn

Water intake: 6 12-oz glasses

Tuesday

12 oz water, 15 min yoga
12 oz coffee + 2 tbsp creamer
Vitamins: 3 cranberry, 2 g fish oil, women’s multi, Vitamin D, Vitamin C
Breakfast: 1 wheat tortilla + 1 turkey sausage + 1/2 egg scrambled + 1/4 c peppers & onions + 1/4 c beans + 1/2 potato diced
Lunch: 1/2 c rice + 1/2 c beans + 1/4 c peppers & onions + 5 black olives + 2 roma tomatoes + 2 tbsp salsa + 3 oz chicken breast
2 snack size Twix
12 oz BB Detox tea
Dinner: 1 1/2 c rice + 1 tbsp vinegar + 2 cups stir fry (cabbage, yellow squash, asparagus, fish sauce, soy sauce, pork)
6 oz red wine

Water intake: 10 12-oz glasses

Wednesday

12 oz coffee + 2 tbsp creamer
Vitamins: 3 cranberry, 2 g fish oil, women’s multi, Vitamin D, Vitamin C
1 slice pumpkin spice cake
1 medium apple
1 cup miso soup + 2 sheets of seaweed
Lunch: 1/2 c rice + 1/2 c beans + 1/4 c peppers & onions + 3 oz chicken breast
Pumpkin sugar cookie
6 oz Black cherry Greek yogurt
8 oz detox tea
8 oz “remember when” tea
Dinner: 3 slices whole wheat bread + 6 oz pork + 1/2 c BBQ sauce + 2 oz Colby cheese
1 1/2 c corn & potato soup
6 oz red wine
1×2 inch homemade Snickers bar

Water intake: 8 12-oz glasses

Thursday

12 oz warm water + juice of 1/2 a lemon + 1/2 tsp chipotle pepper powder
12 oz cool water, 15 push ups
12 oz coffee + 2 tbsp. hazelnut creamer
Breakfast: 1 tbsp. coconut oil + 1 large tomato + 1/2 c mixed veggies + 1/4 c mixed beans + 1 egg + 1 egg white
Vitamins: 3 cranberry + fish oil + women’s multi + Vitamin D + Vitamin C
Snack: 1/4 chocolate plain glaze donut + 12 oz pu-ehr tea + 1 tsp lemon juice
Lunch: 2 small green bell peppers + 2 oz ground turkey + 6 tbsp. couscous + 1 large tomato + 2 oz eggplant + 2 cloves garlic + s/p
Dinner: 1 1/2 c pasta + 1 cup sauce + 2 oz turkey
2 cups mixed greens + 2 tbsp. white balsamic vinegar + 2 tbsp. olive oil + s/p
6 oz red wine
1 oz tequila + 1 slice lemon + sea salt
5 cups oil popped popcorn
2 oz chocolate cake
Snack sized snickers

Water intake: 10 12-oz glasses

Friday – dinner party

Upon waking: 12 oz coffee + 2 tbsp. hazelnut creamer
12 oz cool water + juice of 1/2 lemon
Vitamins: 3 cranberry + women’s multi + Vitamin D
Breakfast: Croissant egg & cheese sandwich
10 oz coffee + 8 oz pumpkin spice cappuccino mixed, + 2 tbsp. amaretto creamer (free coffee Friday!)
Lunch: open-faced turkey BLT sandwich + 1/2 cup broccoli
Snack: 1 medium apple
Dinner: 1 wheat tortilla + 4 tbsp. guacamole + 1 cup beans + 1 roma tomato + 1/2 cup basmati rice + 3 oz ground turkey + 6 black olives + 2 tbsp. shredded cheese + 1 tbsp. red salsa + 1 tbsp. green tomato salsa + 2 tbsp. peppers/mushrooms/onions
1 slice spice cake
4 oz fireball whiskey + 4 oz horchata
1 snack sized snickers

Water intake: 9 12-oz glasses

Saturday

12 oz coffee + 2 tbsp. hazelnut creamer
Breakfast: 1 cup diced potato + 2 eggs scrambled + 1 tbsp. sour cream + 2 turkey sausage links + 1 slice spice cake
12 oz chai tea + 1 tsp local honey
Vitamins: 3 cranberry + fish oil + women’s multi + Vitamin D + Vitamin C
Snack: 1 piece wheat toast + 1 tbsp. country crock
Lunch: 1 slice pepperoni pizza + 1 slice cheese pizza w/peppers and mushrooms
Dinner: 2 squares homemade spinach lasagna
2 margaritas
5 cups popcorn

Water intake: 9 12-oz glasses

Sunday – Halloween

12 oz coffee + 2 tbsp. hazelnut creamer
Breakfast: 2 pancakes + 4 tbsp maple syrup + 2 clementines
Lunch: 3 corn hard taco shells + 3 tbsp. ground turkey + 3 tbsp. black beans + 3 tbsp. guacamole + 3 tbsp. salsa + 2 tbsp. shredded cheese + 2 tbsp. lettuce
12 oz ginger tea + 1 tsp honey
Vitamins: 3 cranberry + fish oil + women’s multi + Vitamin D + Vitamin C
Dinner: 2 squares veggie pizza + 1 cup romaine + 2 tbsp. white balsamic vinegar + 1/2 cup cherry tomatoes + 1/2 c edamame
2 snack sized Twix
5 cups popcorn

Water intake: 8 12-oz glasses

 

This exercise was interesting for me, and I learned several things about myself.  First of all, I already know that I am a certified popcorn addict.  I am queen of the popcorn lovers, and everyone who knows me knows it.  And normally, popcorn is a healthy and wholesome snack choice.  However, I learned that the stove-top popcorn I make contains a lot of oil (1/2 – 1 cup per batch!) and I inhale an awful lot of it!  Regularly!

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Not to mention that corn is one of the most contaminated crops with GMOs and roundup ready genes…  So I need to re-think my snack of choice and come up with a better, organic, healthier option.**  That may mean buying bags of organic seeds online in bulk and using an air-popper…  Cause there is no way I’m going cold turkey!  If anyone knows of a place to get a good deal on 50 pounds of organic popcorn, please share. Not kidding.

Lesson number two: I snack at night way more than I thought I did.  I am not often a snacker during the day, I plan them in on purpose as part of my diet, to keep protein and carbohydrate levels constant during the day and prevent extreme hunger.  However, once I had to list out each and every thing, I noticed that I have more sugary cravings after dinner than at any other time during the day.  And I give in to them far too often. This means I need to start planning a sweet treat after dinner for myself to calm the sugar craving, and monitor more closely so that I don’t indulge afterwards too.

This is also linked to my desire to rid myself of excess processed sugar in my diet.  Halloween is a dodgy time because I want to have candy for the neighborhood, yet I know when it is in the house I will probably eat some of it… (I’m sure I’m not the only one!) Perhaps next year I will be brave enough to cut the cord to Big Candy (looking at you, Mars and Hershey) and go with non-food treats.

Lesson number three: I need to be better about drinking water at home.  The vast majority of my water intake is during work, when I have two reusable bottles at my desk at all times.  If I don’t get my eight glasses during the day, I very rarely drink more water once I’m at home.  Even if I have a cup next to me, I don’t know why…

So there you have it, one week of actual food I ate. I do find that I don’t mind eating the same thing 2 or 3 times in a row, but then I start to get bored.  Making ahead a batch of breakfast burritos, for example, is a great time saver for hectic mornings.  But after 2-3 days, I want something different. It helps to have several different quick options, such as burritos and/or English muffins.

Same thing for dinners, it is great to cook up a big batch of rice and beans. Then use them in several different ways so that you don’t get bored.  You can make burritos or quesadillas, stir fry, put it into soups or chilies, or scrambled with eggs. Being able to re-purpose leftovers makes sure you aren’t wasting food, which is good for the Earth and good for your pocketbook.

Give this exercise a try yourself, just for a week, and see what you can learn!

 

*Note: For those who are curious and continued reading this far, flexitarian is a term I heard somewhere once and I’m pretty sure it means that you will eat just about anything, but try to go meatless often.  I do usually have at least one meatless dinner per week if not more, and I try to have more than 50% of the time my breakfast and lunch meatless as well. But I do eat pretty much all foods when given them or craving them.

**Popcorn and sweet corn are two totally different crops.  About 90% of the sweet corn crops in the US are now GMO.  Sad face.  Luckily for me, there are as yet no GMO popcorn crops! Hooray! However, the oils it is cooked in, and the flavorings we usually top it with, are very likely genetically modified. So I need to pay attention to what oils I buy it seems. And organic is still always a good idea.