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Food & Drinks,  Health & Wellness

Meal planning week #2

Alright friends, another week has gone by and I wanted to talk to you guys about what we did for our meal plan this past week.  Definitely a little progress from our first week’s go at it.

Here’s the menu I planned for this past week:

BREAKFAST

Fresh made veggie juice (carrot, orange & ginger and celery juice)

Tropical chia pudding (click for recipe)

SNACKS

Carrot hummus – (carrot, chickpeas, extra virgin olive oil, lemon juice, cumin, cinnamon, salt and pepper)

Lemon tahini bliss balls (click for recipe)

LUNCH

Beet and pear salad (click for recipe)

Veggie wrap – (beets, carrots, green apple, spinach, hummus, full fat greek yogurt, micro greens, parsley, and avocado)

DINNER

Homemade pizza night (pepperoni & mushroom and spinach, roasted garlic & feta)

Quinoa casserole (mushroom, artichokes, spinach, feta cheese, olives, navy beans and tomatoes)

Bean salad (mixed beans, quinoa, parsley, spices, smoked paprika dressing)

So we did much better this week in focusing on a smaller number of meals.  We followed my own advice and did two breakfasts (both that were made ahead of time for the week), two snacks that were also made ahead of time, two lunches we had everything cut and prepped, so we just had to throw it together; and finally we did three dinners and the rest of the week we had random quick meals made of the leftovers.

We are getting really good at using ingredients for several meals (carrots and spinach were used in three recipes and mushrooms, beets, feta and quinoa were used in two) and repurposing dinner leftovers and snacks into our lunches, a couple of examples are – we had leftover pizza for lunch and we did charcuterie plates with the hummus, some raw veggies, crackers, hardboiled eggs and cheese.

Here is our grocery list:

GROCERY LIST

  • 1 large piece of ginger
  • 1 lime
  • 1 pineapple
  • 2 lemons
  • 2 lb. carrot
  • 1 bunch of mint
  • 1 bag of oranges
  • 1 bunch of parsley
  • 2 lb. beets
  • 2 stalks of celery
  • 1 container of spinach
  • 1 container of microgreens
  • 1 green apple
  • 2 avocado
  • cremini mushrooms
  • 2 pears
  • full fat greek yogurt
  • pizza crusts
  • pepperoni
  • mozzarella
  • Can of artichokes

 

STAPLES (things we already had in our kitchen, see my introduction to meal planning post for suggestions)

  • white chia seeds
  • coconut milk
  • tahini
  • chickpeas
  • extra virgin olive oil
  • spices
  • almonds
  • dates
  • coconut flakes
  • maple syrup
  • crushed tomatoes (used for pizza sauce, and quinoa casserole)
  • feta cheese
  • garlic
  • kalamata olives
  • quinoa
  • mixed beans

I also thought it might be helpful to give you guys an idea of how much our grocery bill was. This week it was just short of $70.00.  We try to keep our weekly grocery bill between $50.00 – $75.00 and then our big shop to replace staples between $100.00 and $150.00 for the month; so at the high end we’re looking at $450.00 for the month. But remember this doesn’t include things like shampoo, dish soap, toilet paper etc. It’s not always possible, but it’s a good to have a budget and to try and stay as close to it as possible.

This week we did make everything that was on the menu and it turned out really well for us.  Plus the things that we had leftovers on – like pineapple, we cut up and gave to Luna as snacks and used in smoothies (not listed here), and lunches and dinners for the days not accounted for.  What that means for us is that a few of our meals are basically salads/bowls made with what we had available – in this case spinach, beets, carrots, hummus and feta cheese for example.  For us this works out great – because on those days we haven’t planned for, we have healthy food in the house to incorporate.  We also made a HUGE batch of quinoa casserole, we ate some for dinner, and lunch the next day and we froze the rest for one of those lazy rainy days when we don’t feel like cooking.

All in all this week our meal planning was a big success and we’re super pumped to keep it going.

Clint and I meal prep together and its great because we’re really engaged with one another during this time and we get time to talk about life; in this case, me starting work after a year on maternity leave (tomorrow, sigh), our renos and Luna’s first week at daycare.

I hope this weekly post is helping you guys with your meal planning endeavours and if there’s anything else you want to see in these posts, please comment and let me know.

Hope you all had a great weekend and have an awesome week ahead.

Till the next post,

 

Kristen xo

 

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