Tag Archives: what we eat

Weekly Eating – 8/20/18

 

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!

 

Over the weekend, I spent some time pulling out diseased squash vines and clearing a corner of the garden. Since there is now space, I also started a big batch of fall seeds!

budget epicurean fall planting seedlings

My library is amazing and has a free seed service, where you can take home up to 4 kinds a few times a year. You can also save seeds and bring them in to share with your fellow Durhamites. I started the 4 from the library and a few from home too, so hopefully I will have beets, turnips, kale, collards, swiss chard, and/or onions in a few weeks.

 

Monday:

Breakfast – smoothie with peaches, bananas, frozen blueberries and flax & amla powder

Lunch – leftover veggie burger + portobello wrapped up in a whole grain wrap with roasted red pepper hummus and sliced veggies

Dinner – This AMAZING egg roll in a bowl from Don’t Waste the Crumbs: https://dontwastethecrumbs.com/2018/03/egg-roll-bowl/

budget epicurean egg roll in a bowl

Tuesday:

Breakfast – I diced up a potato, some mini peppers, grape tomatoes, and sweet potato leaves and cooked them in a frying pan with a lid on for about 15 minutes for a delicious and filling breakfast hash.

budget epicurean breakfast hash

Lunch – Well… I brought leftover egg roll in a bowl. But I forgot that Tuesday is now my busiest day, and I rarely am at my desk between 10 and 2 anymore. So I was starving, and couldn’t wait long enough, and succumbed to Starbucks (the closest semi-healthy option).

budget epicurean emergency starbucks lunch

I felt so much guilt for the $8.50 spent, as well as the plastic container. I’m hoping this makes me remember next week to pack a lunch that can be portable at room temp. I intend to re-use the package at least a few times.

Snack – hummus and veggies

Dinner – I diced up oodles of veggies: squash, zucchini, bell peppers, white corn, and red onion, and mixed it with 1 cup of quinoa and 1 cup of water. Then I baked it at 350 for about an hour, stirring once. The result was an amazing summer one pan dinner.

budget epicurean quinoa summer veggie casserole

I also had another big batch of leftover old bread slices and ends, so while the oven was on anyways I roasted the bread too, and then pulsed it in my food processor to make bread crumbs. Waste not want not right?

Wednesday:

Breakfast – homemade bread with peanut butter and fruit

budget epicurean toast and fruit

Lunch – leftover egg roll in a bowl with rice. I also had my reuseable water cup with straw, real fork from home, and used a hankie as a napkin. Was pretty pleased with myself.

budget epicurean leftovers waste free lunch

Snack – peaches, apples, and pear slices

Dinner – Erin’s amazing Turkish red lentil stew! I thought I over-did it on the cinnamon, as it smelled pretty strong, but the flavor was great!

budget epicurean red lentil soup

Then that night I had a great food debate on Twitter, which all started with popcorn. Of course I ended up making a big bowl.

budget epicurean stovetop popcorn

Thursday:

Breakfast – my tropical granola with almond milk

budget epicurean granola and milk

Lunch – leftover summer veggies and quinoa casserole and a big green salad

Dinner – Thursday night $3 co-op dinner! Some friends and I are making a tradition of it. Can you tell which is the beef hot dog and which is the vegan one? In my opinion they tasted pretty much the same!

budget epicurean co-op dinner hot dogs

We also went to one of the final home games of the Durham Bulls season, and a great time was had by all. Even though we got shut down pretty hard… at least the weather was GORGEOUS.

Friday:

Breakfast – I chopped up a potato, a handful of green beans, some tiny peppers, and an heirloom tomato and tossed it all in a pan with 1/2 cup lentils and 1 cup water. I let that simmer for 30 minutes while I made coffee and fed the dogs and got dressed, and then enjoyed my hot and tasty breakfast.

budget epicurean lentils for breakfast

Yes, lentils for breakfast. Try it sometime, you might be surprised.

Lunch – leftover African peanut stew that I made over the weekend with a giant rainbow of free produce from a friends’ parents.

budgetepicurean african stew

Snack – hummus & veggies

Dinner – leftover eggroll in a bowl

 

The Weekend

This will be a half and half weekend. Saturday is chillax and no stress day, I can be productive or choose not to be. And Sunday I am hosting another tea party!

 

Food Total: $55.49 + 74.05 = $129.54

This week’s delivery box price was a bit steeper than usual because in addition to my usual box I also invested in 10 pounds of ‘seconds’; peaches that were slightly bruised or discolored, to process into frozen, canned, and jam.

budget epicurean produce box

And then I spent a hefty sum at the co-op on Thursday, for a few reasons. One, we are nearly out of maple syrup. And I learned that real maple syrup is HELLA expensive. Like $20 a bottle. But. HFCS is no longer allowed in the house, and therefore this is the only option. Hopefully this will last a good long time.

Two, I did not realize spirulina is FORTY TWO DOLLARS PER POUND. Yeah I got like an ounce, but that cost near $20. Ugh. But it was already in my own glass jar and weighed and I wasn’t about to go put it back on the shelf… so I sucked it up. Better make some damn good smoothies is all I’m saying…

I also caved when I saw this amazing steel straw and straw cleaning brush on sale this week. It was cheaper here than on Amazon, plus now there’s no shipping or packaging, and my co-op benefits a little. I have tons of heavy duty straws but no cleaners, so this is great. Now the ones that are questionable from dried on smoothie gunk can be squeaky clean again!

budget epicurean steel straw

 

Lessons Learned

Bulk, package-free shopping is addictive! I had so much fun last time that I found myself getting some things that were not on my list, just because I had already tare-d jars just waiting to be filled. Hoarding habits die hard folks.

Also, always get wide-mouth if you have the choice. SO much easier to fill. And finally, almonds are heavy and come out really fast! I accidentally overflowed my jar, and had to pull out and extra container to put the handful that spilled into. Because I ain’t wasting $10/lb almonds y’all.

 

 

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

 

 

Weekly Eating – 8/13/18

 

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!

 

This was an overall quiet week, but it felt like it went by so fast. That’s one of the things I hate the most about getting older, time just keeps speeding up! When you’re 16 you can’t wait for 18, then you can’t wait for 21, then 25, then what? You blink and you’re 30, just knocking on the door of 40.

We did get to enjoy a work-hard-play-hard Saturday, in which we (meaning the boy) did a ton of yard work, and also (me) sat in a hammock and read a book for an hour. The boy chopped down a few more smaller trees, which we didn’t need taken down by the pros with the big guys. Now the yard is SO huge and open feeling and I love it! There are just enough trees left to hang a hammock.

budget epicurean hammock time
Relaxing hammock time with the doggo

Even with a couple plants lost to disease because of all the rain, the garden itself is looking green, with the sweet potato vines out of control all over the place, several enormous green tomatoes coming along (I got a late start planting this year), beans nearly done, and the cantaloupe/ melon getting bigger everyday. You can eat sweet potato leaves, they taste like spinach.

budget epicurean garden sweet potato vines
Outta control sweet potato vines! This is one of four from one main plant.

I harvested my first real edible, a lovely acorn squash! The big compost pile is doing it’s thing, and the compost bin is nearly ready to be spread over the garden in the fall. My homestead dreams are coming true. Now to just convince him that we should get chickens…

And then on Sunday we went over a friends’ house for some grillin and chillin and pool time. I brought a big kale and chickpea salad and a rustic panzanella, and both were a big hit. I love that my friends are at least veggie friendly! I did indulge in a few bacon wrapped cheese stuffed jalapenos because, duh. And they were amazing. I did get a bruise from playing frisbee, which baffled the boy. He still gets surprised with how fra-gee-lay I am.

budget epicurean frisbee bruise

 

Monday:

Breakfast – breakfast stir fry with kale, pinto beans, and veggies

Lunch – leftover salads from the weekend, kale and chickpea and a panzanella with my homemade bread

Dinner – clean the fridge meal of loaded baked potatoes and roasted veggies

Tuesday:

Breakfast – peaches & cream overnight oatmeal

budget epicurean peach oatmeal

Lunch – gazpacho: I took the panzanella from the weekend, which had gotten too soggy to eat, and added some water and olive oil and pureed it into a nice summer soup! Traditional gazpacho started as a bread and oil soup anyhow, the veggies got added in later over time. Turns out it’s not great cold though, I prefer it hot.

budget epicurean gazpacho

Dinner – Sweet potato chili with some homemade wheat rolls. I took the leftover loaded sweet potato from last week’s Co-op dinner (yeah they are huge, the size of your face, so I brought plenty home) and mashed it in a crock pot with an extra can of diced tomatoes and about 2 cups of pinto beans. It turned out pretty darn tasty and filling. The boy even liked it.

Wednesday:

Breakfast – lentils with potato, zucchini, peppers, and mushrooms in a whole grain wrap.

budget epicurean lentil wrap

Lunch – red beans and rice with some salsa. I usually batch cook a bunch of one kind of bean each week, for use throughout the week. Then at some point, the beans really need used, and I’ll have them with some rice and salsa. It never disappoints.

Snack – hummus & raw veggies

I also stopped by a community garden on a lunchtime walk, and discovered a new thing: lipstick peppers! I thought the name was adorable, so I had to take one home. All the peppers were bumpin, so I grabbed a few kinds for salsas and sauces, along with some stevia leaves for afternoon tea.

budget epicurean foraging

Dinner – open-face balsamic and soy sauce marinated portobello sandwich with lettuce, purple sauerkraut, and pickles, and a cucumber/tomato side salad

budget epicurean portolbellos

Thursday:

Breakfast – was feeling kinda nauseated, I think I just had some oatmeal and ginger tea

Lunch – leftover summer ratatouille &  a salad. I used a mandoline to thin slice some potatoes, zucchini, and squash, and layered it with tomatoes and bell peppers and baked at 350 for about an hour. So dang delicious!

budget epicurean ratatouille

Snack – mixed berry almond energy bar from a food swap

budget epicurean energy bar

Dinner – Tonight I got weeknight fancy. I had some smoked salmon souvenirs from my trip to Alaska in the pantry, and wanted to do something with them. So I mixed one filet with mashed potatoes, and fried until crispy on both sides to make a salmon latke.

budget epicurean salmon latkes

While those were cooking, I blistered some fresh green beans and grape tomatoes and baby peppers in a pan with some lemon juice, and boiled a few ears of corn. At the last minute I stirred together some plain greek yogurt, lemon juice, garlic salt, and cucumber for a quick tzatziki. All together, it took less than 30 minutes and we had a super delicious, very profesh looking dinner for a micro-date night.

Friday:

Breakfast – there are a few bananas that are getting verrry brown so it’s time to bake. I mashed one up into pancake batter. Then I chopped up 2 fresh peaches and microwaved them with some lemon juice and maple syrup. A quick blitz with the immersion blender, and we had some fresh peach sauce to put on top.

budget epicurean banana pancake with peach sauce

Lunch – leftover salmon latkes, corn, and green bean salad

Snack – an apple &  yogurt

Dinner – Since I was fancy yesterday I went easy mode tonight, and boiled up a pound of pasta with my homemade tomato sauce.

budget epicurean pasta

I did get industrious in the kitchen, and made a huge batch of apple cider vinegar. I had an old gallon of cider from last fall that we never got around to drinking. I won’t waste that local apple goodness, so I boiled it to kill anything questionable, and poured it into a bunch of glass jars.

budget epicurean apple cider vinegar

Once cool I added some ACV I already had that has the mother in it, and hopefully in a month or 2 will have a bunch of fresh ACV for cleaning and cooking. Perfect timing, since I’m almost out right now. Making your own pantry staples is so empowering, and fun!

I also shelled the half pound or so of black beans that I’ve been harvesting a handful at a time all summer. These beans were handed down from a neighbor in Connecticut, who originally brought them over from Italy I believe. This is the beauty of heirloom seeds and seed swapping, these plants have a story and a history, and one tiny seed can grow over time to produce enough food to feed you for days. It’s honestly a miracle I can never get enough of.

budget epicurean black beans

The Weekend

This weekend I have a friends’ 30th birthday, which is a sleepover! I’m excited to hang out with friends, and do a bunch of silly things like manicures and face masks, watch chick flicks and eat popcorn.

Food Total: $39.68 + 30.75

Another good week for food, the box delivery was amazing for the price. It included a pound of local green beans, bell peppers, more potatoes, sweet potatoes, an onion, hydroponic lettuce, peaches, apples,  corn, cucumbers, and grape tomatoes.

$39.68
Meats $6.98 Dairy $8.36 Staples $15.08 Fruit/Veg $8.48 Extras $0.78
1lb turkey 5.99 Greek yogurt 6.37 Canned beans 6 romaine salad 2.5
1/2 lb bologna 0.99 sliced provolone 1.99 Canned tomatoes 6 pint mushrooms 2.49
french bread loaf 0.59 bella caps 2 3.49 tax 0.78
almond milk 2.49

I did one trip to the grocery store last Sunday, because canned goods were on stock-up sale, and after working hard outside the boy needed some serious fuel. So I got a big loaf of fresh bread and layered on nearly 2 pounds of deli meat, pickled jalapenos, and condiments for him. It hit the spot. 🙂

Lessons Learned

It feels really good to make progress on creating your dream life every day. We had been wanting to take down trees since moving in almost two years ago, and now we finally did it. The big, threatening ones were taken down professionally, so I no longer worry about storms knocking trees into our kitchen or living room. And the boy got to play lumberjack and take down the smaller ones, giving him a great workout and now we have a big ol pile of wood for bonfires all fall and winter long.

And making things is always fun! Even if it doesn’t turn out exactly like you think it will or want it to, you still feel a sense of accomplishment, like, yeah I made a thing. It just feels so great to be a producer and not a consumer sometimes.

 

 

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

 

Weekly Eating – 8/6/18

 

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

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

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

 

Well, I survived my long drive last weekend to Ohio, and turns out it was pretty worth it. The bridal shower was beautiful, they did a great job of decorating and making the hall magical. And it was so nice to see family, I hadn’t been to town in about 2 years.

weekly eating budget epicurean

We caught up on life and things, and just being around the people who raised you is always comfortable. I also benefited, as there were several items I brought home that I previously hadn’t been able to get because I flew rather than drove. I inherited an Instant Pot my mom used once and didn’t like (hello, canning in my future!), a cast iron griddle that was too heavy for my grandma to use, a box full of mason jars, and handkerchiefs from my great grandmother.

weekly eating budget epicurean

I’m pretty excited to use some family heirlooms in my Zero Waste journey. It goes to show you that you should always ask around, old folks lived in times where zero waste was just a way of life, and they know things that we as a society have forgotten.

 

Monday:

Breakfast – potatoes, eggs, and pancakes

Lunch – chili at work. It was a crazy busy day, so I would not have been able to eat at all if a co-worker hadn’t brought chili and pretty much forced me to eat a bowl. The cornbread muffin was really good

Dinner – Chipotle! I know that’s 2 weeks in a row. I’m not mad. Does derail the diet plans a bit…

Tuesday:

Breakfast – Leftover pancake, with bacon and candied walnuts

Lunch – Baked sweet potato, black beans, avocado, and salsa

weekly eating budget epicurean

Dinner – Rest of the Chipotle

weekly eating budget epicurean

Wednesday:

Breakfast – Corn tortillas with fried potatoes, peppers & onions, and sweet potato leaves! Turns out they taste just like spinach when cooked, and we have an abundance of them right now.

weekly eating budget epicurean

Lunch – baked sweet potato with black beans, avocado, and salsa

Dinner – Slow cooker tofu masala. I chopped up onions and bell peppers, mixed garlic, ginger, tons of spices, tofu, and coconut milk and let it simmer on low all day at work. When I came home, the house smelled amazing and as soon as the rice cooker was done our dinner was ready. Ridiculously healthy, tasty, and satisfying.

weekly eating budget epicurean

I made a big batch of blueberry banana muffins using this recipe from Amazing Paleo because I want to experiment with more gluten free recipes (so I have things for next time my sister visits). I used local NC blueberries instead of nuts.

weekly eating budget epicurean

I also made 2 more loaves of my favorite white bread because we were out. It was getting late, so I decided to let it rise overnight and go to bed rather than rush it or stay up too late baking. In the morning it turned out they had risen into monster blobs!

budget epicurean weekly eating

Haha still tasty, and actually the loaves were extra light and fluffy due to the overnight rise time. I bet I could turn this dough into 3 loaves with the extra rise time.

Thursday:

Breakfast – Paleo blueberry muffins

Snack – hummus & raw veggies

weekly eating budget epicurean

Lunch – tofu tikka masala

weekly eating budget epicurean

Snack – my favorite chocolate PB bars, and a salad because they had a potluck at work for someone’s retirement

Dinner – Thursday night Co-op $3 dinner! Loaded baked sweet potatoes with black bean and corn salsa, vegan butter and sour cream, and cinnamon sugar & raisins.

It was a blast, and I also finally made the leap and became an owner… It’s a one time fee of $100 and you get discounts and deals all year long. This was also my first Zero Waste grocery shopping adventure!

weekly eating budget epicurean bulk grocery shopping

Bringing jars and tare-ing was a little awkward at first but the cashier clearly is familiar with the process. And the per pound deals are pretty great. Sadly I did smash my biggest pickle jar, so I was quite sad about that…

weekly eating budget epicurean bulk grocery shopping

Friday:

Breakfast – PBFit on fresh bread

weekly eating budget epicurean

Lunch – lunch out with a friend. I did half great with this. I remembered to bring my towel as a napkin, and even brought my own real fork for the salad. But I did not have a container, so I was stuck with a huge plastic clamshell. Baby steps, this is still progress.

weekly eating budget epicurean

Snack – fresh fruit! I cut up a TON of fruits last night, so we have a wall of containers in the fridge with local NC fruit now.

Dinner – Last of some leftover beef n vegetable soup with my homemade bread.

The Weekend

This will hopefully be a pretty chill weekend. We don’t have any real plans yet, besides several potential friend hangouts, weather permitting. I will probably do some sort of baking or sewing project, like trying a batch of tortillas or crepes, maybe some gnocchi. We are still slowly sifting through the freezer and pantry and cleaning it out, so I’m trying to come up with recipes to use what I have that the boy will also actually like and eat.

We also have a lot of yard work to do, and various housekeeping and cleaning. Vacuum, sweep, laundry, clean the bathrooms… you know, adulting things. I may make some time for relaxing, a new sewing project I have in mind, and/or taking my books back to the library too.

Food Total: $44.12 + $146.27

This is extra high because it includes the $100 membership fee to become an owner in the Durham Co-op. It is a one time fee, and without it I still only spent $90 on food this week! Yay!

Lessons Learned

Bulk shopping is super cheap, and not as hard as you may think. Any glass, or even plastic, container will do. I did learn that a wide-mouth jar is best, as the pour spouts for the bulk containers are very wide, and if your jar you’re pouring into is too narrow, you will fling pinto beans and dried rice all over the place. Don’t be that guy. Luckily my store had a handy wide mouth cup to use, to pour from the container into and then pour from the cup into my smaller containers. It’s like they’ve done this once or twice.

 

 

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

Weekly Eating – 7/16/18

 

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!

 

Monday was our travel home day from a family funeral. We were smart, and prepared a batch of blueberry muffins ahead of time, so we would have something on the plane. I had also packed a bag full of healthy granola bars, energy bars, and fruit snacks.

It was nice to get home, and check in on the gardens. Turns out 4 days of no watering isn’t enough to get these plants down!

budget epicurean weekly eating meal plan

The zucchini finally has oodles of little baby squash coming.
I CANNOT WAIT TO DROWN IN ZUCCHINI. I’m weird and I know it. #sorrynotsorry

The tomatoes are also starting to produce fruit, there are several dozen tiny green globes. Not quite large enough to pick for fried green tomatoes, but I am so antsy. I’m dying for a taste of home grown tomato sauce on pasta. I’m also stoked that the volunteer cucumber is doing so well, since the ones I planted on purpose never came up.

Oh, and since our fence got smashed by a tree in a storm a few weeks ago, we’ve caught deer in the yard a few times. I absolutely hate this, as they are very destructive towards those things I love so much, my plants. And, the poo in my yard. Which is apparently infinitely interesting to our dogs. To the point that they want to wear it as a fragrance.

budget epicurean weekly eating meal plan
He knows what he did.

Yeah, green, stinky deer poop. The dog rolled in it. His face says it all.

Monday:

Breakfast – Blueberry muffins

Snack – Granola bars

Lunch – Leftover frozen burrito fixings

Dinner – White bean & pork soup. I pulled a frozen package of pork out of the refrigerator when we got home for burritos, then used some more of it to make a quick soup for dinner.

budget epicurean weekly eating meal plan

White beans are a favorite of mine, so simple and delicious. I added some onion and carrot and radishes that were wilting in the produce drawer. Simmered on the stove for a few hours, it was a delightful just-got-home meal.

Tuesday:

Breakfast – thawed pancakes with raspberry jam

Lunch – Leftover soup from yesterday

Dinner – Quesadillas: pulled pork & BBQ for the boy, thawed black beans and cheddar for myself. With avocado, salsa, and plain Greek yogurt as toppings.

budget epicurean weekly eating meal plan

Snack – someone at work brought walnut brownies and was kind enough to share, so I had two of those

The brownies made me think Hey self, you have tons of black beans still, why not make black bean brownies?? They count as breakfast, snacks, dessert… so I did, and used this recipe from Chocolate Covered Katie.

budget epicurean weekly eating meal plan

They came out a little gooey, but that’s how I like my brownies. They were almost like chocolate-chip-dotted fudge. That I don’t have to feel at all guilty about eating!

Wednesday:

Breakfast – Cherry Vanilla overnight oatmeal. I layered the last of my steel cut oats in a jar with some ground flaxseed, vanilla soymilk, and frozen cherries and stuck it in the fridge overnight.

Lunch – Leftover black beans & rice with salsa

Dinner – I pulled out some chicken from the freezer, and threw it in the crock pot with a jar of my sweet pepper jam for the boy, and thawed a black bean burger for myself with steamed fresh broccoli and white corn to go with it.

Snack – an amazing black bean brownie

budget epicurean weekly eating meal plan

Thursday:

Breakfast – cherry vanilla smoothie: I had some oatmeal left that I didn’t finish, so I tossed it in the blender with some cranberry juice, extra frozen cherries, and a banana

Lunch – Chickpea sweet potato curry with brown rice, thawed from the freezer

Snack – you’ll never guess…. yup, brownies!

Dinner – Vegan alfredo on wheat pasta, made with silken tofu.  Recipe from Saving the Crumbs.

budget epicurean weekly eating meal plan

Sounds crazy but I promise it was actually really amazing. The sauce was thick and creamy and the flavors complex thanks to a dash of nutmeg and cayenne. Even the boy said it was some of the best alfredo he’s ever had. Except it had “too much chunky stuff” LOL (that’d be zucchini & squash)

Friday:

Breakfast – smoothie with cantaloupe, frozen berries, banana, amla powder, cherry juice, and flaxseed

budget epicurean weekly eating meal plan

Lunch – Leftover veggie alfredo

Snack – fresh fruits: pineapple, pears, blueberries

Dinner – Leftovers, or else out somewhere with the parents

The Weekend

The boy’s parents are in town this weekend, bringing us some things we’ve inherited. So we will be finding places to put things and use what we picked out, and will get to spend a little less stressful downtime together. This also means the ‘eating out’ costs will likely be high this weekend, and I probably won’t cook at home as much. I’m okay with that.

Food Total: $27.60 + $27.03 = $54.63

We used up a bunch of things from the freezer, which is awesome. The chest freezer is getting a little out of control, so it might be time for a deep clean and defrost soon.

I still have tons of bags of frozen vegetables, pork chops, various seafood, several types of ice cream and frozen treats. We will slowly work our way through these things and then I will only re-stock with pre-cooked items like rice and beans and veggie patties.

Fruit/Veg $27.09
forelle pears 2 1.77
avocados 2 4
yellow peaches 2 1.65
black plums 3 1.49
zucchini 2 yellow squash 1 2.94
kale 1 bunch 0.99
broccoli 2 4.58
mango 1 1
cauliflower 1 1.99
pineapple 1 2.99
yellow corn 5 2.5
bananas 6 1.19

Lessons Learned

I had my first attempt at Zero Waste shopping, at Harris Teeter. It wasn’t even pre-planned, which I am a little embarrassed about, but I did a great job of not needed plastic bags and bringing home very little waste, which I am thrilled about.

I bought solely fresh produce, so there were of course bar code stickers, and the cauliflower in particular I was sad about, since they were all individually wrapped in plastic.

budget epicurean weekly eating meal plan
All the produce in the cover photo above fit in these 2 bags

However, this is plenty of produce for the week & weekend, in addition to another service which I will tell you more about soon! #Spoilers… The true test will come when I need to go re-stock pantry staples like pasta, rice, and oats. Oh, and there was 0.51 in tax on the groceries… but I thought food wasn’t taxed? Color me confused.

 

 

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

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?