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!
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.
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/
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.
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).
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.
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?
Breakfast – homemade bread with peanut butter 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.
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!
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.
Breakfast – my tropical granola with almond 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!
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.
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.
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.
Snack – hummus & veggies
Dinner – leftover eggroll in a bowl
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.
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!
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?