This soup kicked off our first AIP dinner almost two weeks ago, because I knew exactly what I was doing–thus it was a sure success. I’ve made it plenty of times before, and knew that I just needed to omit the curry powder and cayenne, and swap coconut milk for the cream. The squash adds a nice lusciousness to this thick soup, making it extra filling! I usually make it with bone broth, since that is what we tend to have around. I recommend it for anyone on AIP, because bone broth is an important factor in the protocol. But veggie broth is an easy swap to make, which would result in a vegan dish.
Blended vegetable soups, like this Butternut Squash soup, or the Carrot-Ginger Soup that is on the plan for this week, are great options for my AIP. Carrots and squash both add a natural sweetness and the dense vegetables easily make for a thick and smooth soup. I love autumn/winter squashes and I love root vegetables, so tranforming them into soups was pretty obvious.
Pre-AIP, this soup was inspired by Panera’s Squash Soup. The honey, listed as optional here, is a necessary addition to get close to a Panera-copycat taste. Their’s is definitely a sweeter soup. It’s kind of like vaguely-savory pudding…but in a good way! Some honey/sweetener is allowed on AIP–it’s better if it is natural, of course. And there is a limit to sugar that should be followed. I can’t remember the exact grams, but it equals about 2 pieces of fruit per day. Two weeks in, I can feel myself leaning a little on sugar–I’ve always been a fruit-loving person. I’m trying to limit myself to just a piece of fruit with lunch, thus saving a little sugar for where I feel it is best spent: dinner. Especially in all of these Thai- and Asian-inspired dishes, a bit of sweetness can round out all of the tangy-sour-umami-salty flavors that are favored in these dishes. That being said, while on AIP, I’ve left out the honey in this soup, leaving it a little more savory. It is still a very tasty soup–especially with a little crispy bacon crumbled over top.
Butternut Squash Soup
Serves: 4-6 | Prep Time: 20+ min | Cook Time: 10-15 min
- 1 butternut squash (about 1.5-2 lbs)
- 1 medium onion, yellow/vidalia/sweet preferred
- 1 tsp coconut oil
- 2 large carrots
- 1 large apple, or 1/2 c. applesauce (unsweetened for AIP)
- 2 cloves garlic
- 1/2 c. pumpkin puree (pure pumpkin, not pumpkin pie filling)
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- pinch of ground cloves
- pinch of ground mace (or nutmeg, if not following AIP)
- 3 c. bone broth (chicken/poultry broth is the most “neutral” flavor vs beef, pork, etc)
- 1 can (15 oz) coconut milk
- optional: 1 Tbsp honey
- non-AIP optional: 1 tsp. curry powder*
- For serving: cooked bacon, sliced green onions
*contains nightshades, do not add when following AIP
Prep the squash: If you have time, roast the squash for a slightly richer flavor (caramelization is your friend!) Carefully slice off each end and then split the squash lengthwise with a large, sharp knife (the skin will be pretty tough to get through). Scoop out the seeds and place the squash halves face up on a baking sheet. Roast at 400 degrees F for 30-45 minutes, until fork easily pierces the squash. OR Microwave the squash for a faster prep time: slice off the very ends of the squash and split in half lengthwise with a large, sharp knife. Scoop on the seeds and place the squash halves face up on a microwave-safe plate. Microwave for 6-8 minutes, until a fork easily pierces the squash without resistance. Remove from microwave or oven when cooked and set aside to cool.
Prep the vegetables: peel and chop the carrots, peel and dice the onion, mince the garlic cloves. Dice the apple.
In a large pot, add the coconut oil. Heat until shimmering, then add the chopped onions and carrots. Cook, stirring occasionally, until the onion is translucent, about 3-5 minutes. Add the garlic and apple and stir for one minute, until garlic is fragrant. Scoop the cooked and cooled squash out of the skin and add to the pot with the vegetables. Add the pumpkin puree and all of the spices, stir to combine.
Add the broth, stirring until the mixture is mostly uniform. Bring to a boil, stirring often. Once boiling, remove from heat. Add honey, if using. Blend until smooth with an immersion blender straight in the pot; or ladle soup into an upright blender–but be sure to only fill it halfway. The hot soup will expand and could overflow/cause burns if the upright blender is filled up. Blend in batches or in the pot until the soup is uniformly smooth. Add the coconut milk and whisk or immersion-blend until fully incorporated.
Serve immediately, garnished with crumbled bacon and green onions for AIP, or with pumpkin seeds if not following AIP.
After a very successful last week, I was a little stumped when it came to planning this week. I’ll be honest, I found my veggies this week slightly un-inspiring. Yellow squash isn’t a favorite, and after last week’s cauliflower, I was out of my go-to recipes. But some Pinterest trolling reminded me of a few different dishes that I wanted to try, and adapt to be AIP. Now that I’ve picked them, I think this will actually be a very delicious week of dinners!
I successfully navigated eating AIP at a restaurant this weekend! I’ve also managed to avoid feeling too tempted during thee grazing hour at my office. I never really noticed how frequently we have snacks coming in and out until I couldn’t eat them. Obviously, this challenge has been strengthening my self-control, which is actually nice. It the past, if something was “off-limits”, I’d just find another food to fill the sugar-craving or the dessert-craving or the crunchy-craving or whatever. While I’m still dealing with sugar-cravings (mostly with too much dried fruit), there aren’t really AIP-alternatives that are easy to find or make. Most desserts require somewhat complicated recipes and, after making all my other meals, I don’t feel like cooking anymore. So instead of just impulsively answering the craving, I’m learning to just sit with it. And guess what? I survive the craving and usually, its not so important as to be remembered in an hour or two.
I think I’ll learn the most about myself this month, and it won’t necessarily be what foods “work” or “don’t work” for me. This AIP round has kicked off a little bit of self-reflection that I am trying to hold on to throughout it all. We’ll see how it goes.
Another saving grace during these AIP weeks has been “gummies” or “fruit snacks” that I’ve made with gelatin powder, a bit of honey, and fruit juice. I’ve made sure to use fruit juice without added sugar and only one batch per week. This allows for about a handful a day, which I slip into my lunch box or have as dessert. It’s more the texture than the sweetness that I’m craving. This week, I’ll use some of my Hungry Harvest add-on item: Watermelon-Tart-Cherry Juice.
I forgot to snap a photo of our receipts this week, but I do think it was much closer to the $75-$80 range, which is exactly where I want to be, budget-wise! $20 to the vegetable box, $20 for odds and ends at Giant, and another $35-ish at Trader Joe’s for the bulk of this week’s groceries.
Here’s what we got:
Trader Joe’s: Unsweet shredded coconut, mint, carrots, parsnips, limes, “tiny” avocados, frozen coconut, coconut milk, dried beet chips, 2 lbs ground chicken, sweet potatoes, mushrooms, plantain chips, freeze-dried strawberries, broccoli, bananas
Giant: fresh basil, fresh cilantro, 1 lb shaved pork, 2 lbs beef short ribs
Hungry Harvest Box: watermelon-cherry juice, brussel sprouts, cauliflower, lettuce, zucchini, yellow squash, apples, kiwis, oranges
Here’s what we are eating:
Sunday: Braised Beef Shortribs, Cauliflower-Parsnip Puree, Roasted Brussel Sprouts Shortribs have been on my list for ages, but were never in the $50 budget last year. I still want to try Deb’s recipe, but for now, I’ve made my own AIP-compliant broth with balsamic vinegar. I’ll slip a little horseradish in the cauls-parsnip puree, and the sprouts will put some green on the plate.
Monday: Fiona’s Green Chicken, Sweet Potatoes, Sautéed Yellow Squash Another recipe that I’ve had my eye on–all those herbs have got to be good! Otherwise, keeping the veggie sides simple.
Tuesday: Leftovers I work the late shift, so we’ll clear out the fridge after the weekend.
Wednesday: Larb Gai with Sautéed Broccoli, & Avocado This ground chicken, pungent with lime and fish sauce, is one of my go-to dishes at Thai restaurants. I usually add a side of rice to make this traditional appetizer into a full meal, but I’ll round it out with veg and healthy fats for AIP.
Thursday: Carrot Ginger Soup Just something simple after my class. I get snack-y during my three-hour class, so I’m never too hungry once I get home. This quick and easy soup does the trick, with a punch of ginger to keep things interesting.
Friday: Pho with Zoodles So good that we are repeating it! Shaved pork was on sale, so we’ll switch it up a little from last week’s shaved steak. Pho really makes the best leftovers for lunch the next day and this has been one of our favorite AIP dishes yet. The trick is to keep the noodles fairly raw (just warm) so that they don’t disintegrate in the broth.
Saturday: Leftovers Clearing out the fridge again!
Breakfasts will be my usual combo of protein (bacon or sausage), greens, sauerkraut and/or kombucha for probiotics, and sweet potato or avocado. Lunches are leftovers and a piece of fruit. Snacks are plantain chips, beet chips, dried strawberries, and gummies.
We are one week into my AIP journey. Things are going well, I suppose. I’ve found I can very quickly start to focus on everything that I miss…but as that won’t help anything for the next 23 days, I’m doing my best to just not think about it. In that mindset, I have realized that I need to spend far less time on Instagram and Pinterest, because food is PROMINENT on both of my feeds. You’d think I enjoy cooking, or something! I’ve had friends who do a round of Whole30 and I watched them spend the whole time Pinning all these decadent, non-Whole30-compliant recipes…I don’t know how they can stand it. I’d be out of compliance in a minute. Needless to say, I am now taking suggestions of books, TV Shows (not-food-related), and hobbies to take up my new found time! Hahaha.
It is nice to notice all of the changes that are happening after just a few days on AIP. My sugar cravings haven’t been insurmountable–though they are starting to pick back up in this second week. Thankfully, I’m already noticing just the barest amount of sugar in ingredients. Fruit is awesome. Coconut milk is too–even the unsweetened version already tastes nice and sweet. I seem to be sleeping better–I feel like I am waking up less. Of course, this may be the sudden absence of my daily caffeine, which is making me a little grumpy around 3pm and 8pm each day. (And I use to really only have coffee in the morning…I’m surprised at how long the effects lasted!). But my general, non-stimulated fatigue might be the cause of my better sleeping. Maybe I’m just more tired!
Last week I made really lovely beef koftas and green, tomato-less tabbouleh; a super filling broccoli salad; the love-child of meatballs and chicken nuggets (aka Sweet Potato & Chicken Poppers); and wonderful bacon-wrapped shrimp. Last week was Sauces week. I made Coconut Milk Tzatziki which was STELLAR! My first foray into AIP sauces, and, given how important dipping sauces are in my life, I should have guessed that it would make all the difference. I’ll have to make the tzatziki again, as I didn’t take any photos and I want to share the recipe here, but it was so good! AIP cuts all spices that are…well, spicy, because they are made from peppers or seeds. But a couple cloves of grated raw garlic in the tzatziki added a zing that seemed very spicy! I might….maybe…just like Coconut Milk Tzatziki better than the regular stuff. Or I’ve been so deprived the last week that my brain cannot remember the real stuff. :). I don’t think its quite that serious…
On the first week, I craved cottage cheese, deviled eggs, yogurt, and mayo. Obviously missing that unctuous-ness that comes from eggs and/or full-fat dairy. At this beginning of week two, I’m craving nut butters. It is interesting to me that I’m still craving high-fat foods, as I am still consuming a lot of fat on AIP: avocado, coconut products, and pork sausage or bacon make it onto my plate on a daily basis. I think a sizable portion of my cravings are actually for textures…if I could just eat something that has the same texture as cheesecake, it would be total heaven. In the meantime, I’m making batches of gummies from gelatin and fruit juice, which seems to tide me over.
This week, we had our harvest box delivered once again. It has been so easy with Hungry Harvest–I just updated my “Never List” to include nightshades (tomatoes, all peppers, white potatoes, and eggplant) for the duration of my AIP. Any nightshades that are slated to be in the weekly box will be swapped out for something I can eat, without my lifting a finger! Without tomatoes and eggplant, my veggie haul this week was very green and gold, my alma mater’s colors. Woot.
I did a little better on my budget this week, since I had less to stock up on. It was just under $90, but I feel like I purchase A LOT of meat products. TJ’s has jacked up the price on their shaved steak, but, since I am preparing all of my meals at home from scratch for the next 30 days, I am allowing myself to cut corners when I can. That means store-bought shaved steak and tubes of pureed fresh ginger and garlic from last week. Right now, it’s definitely worth the extra money.
I’m hoping I might be able to the budget closer to $75 next week…we’ll see how it goes.
Here is what we spent this week:
Trader Joe’s: $36.86
Hungry Harvest Box: $20.00
Here is what we got:
From Stores: cabbage, 3 lb onions, 1 lb ground chicken, 4 lb BI,SO chicken thighs, 2 packets tuna, apple cider vinegar, black olives, prosciutto, bacon, dried figs, plantain chips, mushrooms, blueberries, cucumber, 1 lb shaved steak, coconut aminos, arugula, baby kale, coconut milk x3, applesauce, limes, roast beef, giant green olives, matcha powder
From HH produce box: zucchini x2, leek, fennel, honeymoon melon, lettuce, cauliflower, onions, avocados, grapefruit, apples
And here is how we are eating:
Sunday: Cracklin’ Chicken, Turmeric Roasted Cauliflower, & Coconut-Creamed Spinach: NomNomPaleo’s chicken thighs were super tasty, and fresh cauliflower florets were a nice change from sweet potato in filling the “starchy” part of the plate. The only change made to my beloved CC Spinach is leaving out the garam masala and chili flakes. I missed that flavor, but this whole dinner touched on some Indian food notes, which was refreshing!
Monday: Asian Chicken Lettuce Wraps with Cauliflower Rice I’m please with this end result, riffing off of my copycat recipe for PF Chang’s wraps. A smidge of honey and some extra vinegar helped to take over for the usual hoisin sauce. I was also happy to use water chestnuts and wasabi–two ingredients that I would never have guessed to be AIP compatible! Looking forward to a little more spice with wasabi in the mix. I did misjudge the lettuce that we got from Hungry Harvest–this was more like Lettuce Bites, because the leaves were small!
Tuesday: Leftovers Working the late shift, but we have plenty left over from Sunday and Monday.
Wenesday: AIP Sushi with “Hot and Sour” Soup My first attempt at cauli-rice sushi. I’m keeping my fingers crossed for success. Soup will be just bone broth with a few doctoring additions (vinegar, coconut aminos, wasabi, etc) to get all those traditional hot & sour flavor profiles.
Thursday: Crockpot Pho with Steak & Zoodles I was very excited to get fennel in our box–I think a portion blackened up for the broth alongside the ginger and onion will lend the licorice flavor that I usually get through anise-seed–which is off-limits on AIP. I also love in raw, so I will slice up the rest for a cold salad alongside my lunches later in the week. I haven’t had much luck with zoodles in the past…we shall see!
Friday: AIP BBQ Pork-stuffed Sweet Potatoes and Cole slaw I found a recipe with apple butter as the base, but couldn’t find any apple butter at the store. So I’ll use the applesauce to make a quick cheat’s apple butter in the microwave and then use that as the base for my BBQ sauce, to go over the pork from the freezer.
Saturday: Leftovers Time to clear out the fridge for next week’s shopping!
Things are getting busy here! We are closing in on finals, performances, and the holidays! I sent out a google form to our Thanksgiving guest this morning, just to keep track. We potentially have many people in attendance, so I need some hub to keep all the info on attendance and potluck dishes.
In the short-term, I’m getting ready for M’s birthday this weekend and for his sister and brother-in-law’s arrival from the UK a few days after that. Both will be wonderful times, I’m just trying to stay flexible in my meal-planning, as I don’t know when we might be seeing them/going out/etc.
This week, from the grocery store was mostly a stock up, including a full pound of beef for next week (Shepherd’s Pie is on the menu!). Next week’s shopping may be more stocking-up as well, especially with Thanksgiving nearly upon us. I need to eat down the freezer, so that I can use our excess dollars to grab a few extra packages of butter (I got through so much butter at Thanksgiving) and have room to store them.
We also got some fun produce from Hungry Harvest. Most notably, a couple of rutabagas. Did you know they are also called swedes? Also neeps (although, that can also be turnips)? I’d heard of neeps, but didn’t know what they were. I’d never heard of a vegetable called a swede. M, on the other hand, knew he liked swedes, but though he had never had rutabaga. And it’s all the same thing! Another weird twist of an American-British relationship.
More rutabaga fun facts: it’s a cross between a cabbage and a turnip. It’s super tasty roasted, mashed, or pureed into soup; as you would with potatoes or turnips. I went the soup route this week. After being spoiled by last week’s luscious carrot soup, I found myself wanting a bit more body to the soup, but it was tasty nonetheless! If I’d had cream on had, instead of 2% milk, to finish it off, I would have been very pleased.
Here’s how we spent:
Hungry Harvest Produce Box: $15.00
Trader Joe’s: $9.77 (less $1 for the inedible mini Cinnamon broom)
Here’s what we got:
HH Produce Box: 2 oranges, 2 apples, baby spinach, cantalope, 2 rutabagas, 2 bell peppers, 1 onion, 2 zucchinis, & 2 sweet potatoes
Aldi: olive oil, chicken broth, veggie broth, celery, bacon, garlic, chopped walnuts, corn chips, yogurt, cranberries, diced tomatoes x2, cannelini beans x2, 3 lbs onions
Trader Joe’s: 1 lb ground beef, 2 lb frozen tater tots (I went in for polenta, which they did not have in stock, so I took the opportunity to stock up for next week)
Here’s what we’re eating:
Sunday: Mini reunion with High School Friends–I’m contributing Roast Garlic White Bean Dip and some cut veggies. Everyone is bringing a dish, so we’ll have plenty to eat!
Monday: Jumbalaya I’m making M cook it while I’m in class. We have all the meat in the freezer already and rice in the pantry, so he’ll use some peppers, onions, celery, broth, garlic, and canned tomatoes.
Tuesday: Rutabaga & Leek Soup, Spinach Salad, & Pan de Bono I’ll use some of the leeks left over from last week in a pureed soup with the rutabaga and broth. Pan de Bono is a bread roll made primarily with Queso Fresco, which I have stashed in the freezer and some flour from the pantry. I lightly dress the spinach and top with walnuts and dried cranberries to go along with the soup.
Wednesday: Zucchini Fried Rice + PF Chang’s GF Egg Drop Soup I was feeling pretty sick at work, so I picked up a quart of soup on my way home. We love that PF Chang’s has safely prepared, gluten-free options; and I love that their soup truly gels when cold–a sign of super-good-for-you gelatin and collagen in the broth. (Or it maybe cornstarch, but let me dream….) Needless to say, I wanted soup, so $10 later, here we are. I rounded it out with the Fried Rice that was already on my plan, to use up some veggies.
Thursday: I have a late meeting at work, that comes with plenty of snacks that will serve as my dinner. There a leftovers at home for M.
Friday: Chile Relleno Casserole. Tortillas from the pantry, Soy-rizo from the freezer, bits of cheese from last week, poblanos from our garden: this meal is almost entirely from the pantry. I’ll use the other can of tomatoes and some of the bell pepper and onions.
Saturday: Leftovers or something else from the pantry. It’s still a little up in the air.
Breakfasts will be: egg sandwiches, yogurt & fruit, or sweet potatoes. Lunches are leftovers. I’ll also make up a batch of banana muffins, this week, too.
This semester has been non-stop! But, in between work and classes, M and I have managed to see many of our friends, which makes all the hustle worth it. I’m not very good at keeping up with a regular social life. Usually, I decide I’ll just wait until next week when I’m less busy, and then I turn around and three months have passed. So, while its been a little hectic and tiring, I’m so glad that we have been out at a variety of activities almost every weekend! We’ve already hit two weddings this autumn, I’ve gone to a town festival and a winery birthday party, caught up with friends from high school, visited my family, gone down to North Carolina, and attended a DIY Wine and Paint night. It has been a great fall season thusfar.
I also hit a hugely important and exciting milestone: I paid off my student loans!! I had a little help from my uncle, which allowed me to pay them off for good last month, rather than sometime next year. I celebrated–as I have planned to for years–by buying myself a Le Creuset Dutch Oven. I discovered Le Creuset early on in my forays into the food blogging/cookery world and adored them, naturally. 🙂 However, I’ve always tended towards frugality, so the price tag wasn’t something that I could accept at any old time. When I realized the recommended starter size (between 4-5.5 quart models, according to the internet-at-large) was about the size of my monthly loan payments, I made a promise that I would use my first “payment” after I paid back my loans on an LC. And I have!
Of course, I agonized for weeks over what would by my Le Creuset color, because I know that it will influence future decor and color choices. That’s just the type of person I am! But, I have to admit that I’m not any closer to making that color decision. But, I saw this Petite Fruits special print and fell in love! I’d spied the print online, but worried that it was too small, being only a 4 quart size. But it seems plenty large and that print is my perfect temptation of delicate/nostalgic/grandmotherly. So I took it home last week! I broke it in with–what else?–a batch of Coq Au Vin that you’ll see in this week’s meal plan.
Another great milestone: M and I had our sixth anniversary earlier this month as well. We stayed home, but allowed ourselves whatever dinner we wanted. Steaks, shrimp, asparagus, and potato gratin was our choice. I got him whiskey, he got me Le Creuset Mini Cocottes and coffee mugs (I’d already dragged him along on a color-scoping mission the week before) and some new frying pans, which I desperately needed. It was a nice little evening for the two of us. And now M is experimenting with all sorts of en-cocotte recipes, much to my tastebuds’ delight. Bonus!
This week started out a little rough, as some of my schoolwork got entirely out of control on Sunday afternoon and I gave up all thought of making dinner and we had pizza instead. One less thing to think about, and sometimes, that’s all you need. We’ve also just been invited to carve pumpkins with friend, so I’m not sure if I will make the lasagna anyway (whether we eat it or bring it with us), or if it will get bumped to this weekend or even next week.
This is what I spent:
Hungry Harvest Produce Box: $15.00
Wegman’s: (not pictured) about $6.00?*
*I’m swinging by Wegman’s tonight, as it’s the only reliable store to stock GF lasagna noodles, which should be about $4 for the box. I’ll also grab a pack or two of frozen spinach, since Aldi had none in stock. I fully expect to stay at budget!
This is what I got:
Hungry Harvest Produce Box: Kale, 2 onions, 2 honeycrisp apples(!!), San Marzano tomatoes, 2 asian pears, 2 carrots (each as long as that wine bottle–totally giant!), butternut squash, 2 avocados (not pictured)
Aldi: 5 lbs potatoes, baby bella mushrooms, parmesan cheese, cheddar cheese, ricotta cheese x2, red wine, GF bread (it’s finally back in stock!), mozzarella cheese, milk, 3 lb chicken thighs, tomato paste
Wegman’s: (not pictured) Gluten-free lasagna noodles, Frozen spinach
+ (not pictured) 1.5 dozen eggs from my mom’s chicken lady
This is what we are eating:
Sunday: (Intended Squash Toast + Salad) instead: Pizza
Monday: At class–M had some leftover pizza and I scrambled a few eggs when I got home.
Tuesday: Tomato Soup + Grilled Cheese–the soup has been in the cupboard for weeks, and I’ve never gotten around to it. Since M is out with friends and I work late, this will be the perfect, quick bite when I get home. Plus, it will be easy to make an extra sandwich for tomorrow’s lunch.
Wednesday: Coq Au Vin (in my Le Creuset *muffled screaming*) and Mashed Potatoes–one of our winter favorites 🙂 We have a sweet potato leftover from a previous box, and that will join the chicken, mushrooms, onions, carrots, and wine.
Thursday: Butternut Squash and Spinach Lasagna — one of my absolute favorite vegetarian dishes! Although a little time-consuming, since I have to start from scratch to ensure that it is gluten-free, it is so worth it. It makes many servings and is just sooooo good. Last time I made it, we stuck a few individually-wrapped servings in the freezer and it was a total godsend when we reached hectic days before the holidays.
Friday: Squash & Onion Toast and Kale Caesar Salad — from Smitten Kitchen. This was intend to be Sunday’s dinner, but it will do just fine on Friday, too. I’ll supplement the remaining Butternut squash with some acorn squash we have leftover from last week’s HH box and use up the rest of the ricotta cheese.
Saturday: Breakfast for dinner, out — I left this evening pretty flexible. This may end up being the lasagna, or some take-out, but I know I also have bacon, sausage, tomatoes, potatoes, eggs, and toast to serve up a hearty BFD, too.
Breakfasts will be oatmeal, eggs, or avocado toast. Lunches will be leftovers or a picnic-type mix of hard-boiled eggs, nuts, veggies, etc from the pantry with a piece of fruit. I expect to have a giant carrot, an avocado, potatoes, and tomatoes leftover for next week, as well as bits of most of the cheese, several chicken thighs, and the milk and wine, obviously.
I’m still loving my Hungry Harvest boxes each week, and I’m happy to announce that I am now a Hungry Harvest ambassador. Mostly, that means I’m encouraged to share my love of HH (which I feel like I do pretty often already) and it also means that I can share this link with you: http://hgryhv.st/2hoYVUj If you are interested in trying HH, you can use this link and enter code “HERO5” to get a couple dollars off your first box (and I would get a discount on my next box, as well). Want to be a #hungryharvesthero with me?
On a final note, with my loans now paid off, most of my “payments” will be going to my savings account, to beef things up there. However, I’m playing with the idea of adding $10 to my weekly grocery budget. This would specifically go towards improving the quality of our animal products. M and I absolutely support pastured, cage-free animal raising, but have been limited by our budget before now. I’d love to be better at supporting those practices with my dollars, so you may see an increase in our budget for that exact reason. What stores would you recommend for finding pastured meats, cheeses, and dairy-products? (Our eggs are good–they come from spoiled backyard chickens that are more pets than anything else) Aldi’s meats are already pretty limited, so I think I can only count on finding some CF/Pastured chicken and perhaps some ground beef. As you can tell, I’m not opposed to going to multiple stores for my grocery shopping. Trader Joe’s and Giant are very accessible to us, and I can make Wegman’s happen. I have very little experience with Whole Foods (and I’m worried that I still couldn’t fit that into my budget) and we’ve had a Lidl open up near us as well. Which store do you prefer?
Happy Labor Day! M and I have made the best of the weekend. On Saturday, we drove up to Baltimore with a friend. I was the only one of the trio who had been to the National Aquarium, so we braved the cold drizzly day to enlighten the guys. I have fond memories of visiting the aquarium when I was a kid (before many of the renovations). Seriously: museums, aquariums, zoos…all my favs. I will always go. Thankfully, I live close enough to D.C. that I can scratch my museum itch with all of the free Smithsonian institutions. Anyways, we got our fill of sharks and fish and three-finned seat-turtles. (That turtle has been there since I can remember–and was super active all day, which was awesome).
Then we did a little googling to find the locals choice for seafood, rather than any of there over-priced chains surrounding the National Harbor. We ended up at LP Steamers and feasted on blue crabs, shrimp, lobster, clams, mussels, scallops, and oysters. Add a basket of fries and a cider, and I was a happy girl.
On Sunday, we drove down to see A at her new townhouse and to reunite Punc with her sister. That dog has been so forlorn whenever we visit my mother, because Panda isn’t there to play with her anymore.
We stopped by Potters’ Craft Cidery, just because it was 10 minutes down the road. All of the ciders were nicely light, and I appreciated that all of them–even the fruited styles, were not very sweet. Its a good brand to look out for, as their distribution grows! We took Skyline Drive for the way back. Driving through mountains with an audiobook playing was a lovely way to spend an afternoon.
We were back to reality today, tidying the house and grocery shopping, etc. This week’s groceries was a lot of indulgence and some stocking up. We are gone again this weekend, down to North Carolina, so I only had to worry about four dinners this week. I brought my friend to Aldi for the first time and was a little distracted by explaining everything in the store. Also, the store was pretty sparse. They obviously hadn’t stocked up since before the weekend, hence my going over budget. The bacon I grabbed was in the wrong box–I was expecting a $3.19 price point. Not so much…premium instead.
In addition to all in the meal plan, I made a plum cake with the plums from last week. The cake base is from Flavor Flours, which I would highly recommend! I love that the focus is on the individual flours and how the taste and texture can complement various types of confectionary and pastry. We are just about back to our regular Fall schedules, so I’m hoping that this week will be the start of my working out the routine for this season. Anyways, lets look at these groceries…
Here’s what I spent:
Hungry Harvest Produce Box: $15.00
Here’s what I got:
HH Produce Box: Zucchini, tomato, 2 onions, 2 crowns of broccoli, 2 asian pears, 1 avocado, 2 mangos, 2 clementines, 3 romaine hearts.
Aldi: 1.5 lbs top round steak, butter, bacon, shredded cheese, olive oil, cream cheese, sausage links, Swiss cheese, goat cheese, peanut butter, half & half, white wine
+ 18 eggs from my mother’s coworker
Here’s what we’re having:
Sunday: Out on the road.
Monday: Turkey-Broccoli Quiche with a side salad I found some turkey stashed in our freezer, so the broccoli in this week’s box was rather serendipitous. This is my all-time favorite quiche, and I’m usually constrained to making it around the holidays when there are turkey leftovers. It is a nice surprise to make it in September! 1 crown of broccoli will go in to this.
Tuesday: Leftovers while M is out and I work the late shift. More quiche! I’m not complaining!
Wednesday: Steak with Balsamic Tomatoes, Roasted Broccoli, Smashed Potatoes A nice indulgence, since steak usually isn’t in the budget. Unfortunately, prices weren’t as great as I was expecting for beef, but this will still be super tasty. We’ll likely supplement the HH tomato with one of our own from our garden. This will use up the rest of the broccoli, and a few red potatoes that have lingered in the pantry for a couple of weeks.
Thursday: Roasted Cauliflower with Whipped Goat Cheese, Zucchini & Roasted Tomatoes I stumbled across this recipe last week and it looks tasty. Last week’s cauliflower never made it into rice, so it will be used up here; along with this week’s zucchini and plenty of cherry tomatoes from our garden.
Friday: Cobb Salad with the rest of the romaine, some bacon, hard-boiled eggs, shredded cheddar, tomatoes, and bleu cheese dressing from the fridge.
Saturday: Road-trip to North Carolina for M’s nephew’s birthday! We’ll be making our traditional stop into the Saxapahaw General Store. They always have great local goodies. I’ll be grabbing a couple more bottles of their elderberry syrup, for sure. I mix it into my kombucha for flavor + an extra immunity boost!
Breakfasts will be eggs or oatmeal. Lunches will be leftovers+fruit.
This week is one of those weeks that I am reminded why we follow our budget. Keeping such a low budget week-to-week means that when we reach these weeks where we want to splurge a little, or we have social obligations calling us to go out several times that week, we can usually manage to do so. Being frugal day-to-day has allowed us to have the extra money to fund busy weeks like this one. We’ll be out 4 nights this week–one at a barbecue where we will bring dishes to share, and up to three others out at restaurants for various events.
As we get nearer to Fall, my time at our Farmer’s Market grows more and more limited. Once our Saturday rehearsals begin, I have to be at work early enough that I am not able to get to the Farmer’s Market. M and I went this week, knowing there was a chance that it could be our last market of the season. Although my Saturday class don’t begin for another two weeks, it is likely that we will travel for Labor Day weekend and we will be away in NC for the following weekend. With this in mind, I bargained to spend an extra $20 this week, bringing our budget up to $70, so we could get some favorite items from the market. Thanks to our produce box, we rarely need any vegetables. The market’s pickle stall is wonderful, so we grabbed a pint each of Sweet Onion Sriracha Pickles and Pickled Beets, for a total of $9. I spent another $4.50 on stone fruits, because I’ve been dreaming of cakes+stone fruits. The small, sweet prune plums will be perfect in a tarte-tatin style cake or clafoutis. The green plums were new to me, and I still haven’t filled my peach galette craving.
Last week, I tried to make one and my pizza stone cracked into 4 pieces in the oven, effectively destroying the galette along with it. I’m still not sure what caused it to crack, but it was a very sad day, indeed. Now I have the peaches to make (and hopefully actually taste) another galette. My sweet tooth is out of control, so I’ll keep an eye on the fruit throughout the week…if I can spread my baking into next week, I will.
M and I went grocery shopping on our way home from the Farmer’s Market. The unspent $5 from my Market splurge was spent on chocolate. Aldi carries European-style chocolate that is a little hard to find in the States, so it is always a temptation when M comes shopping with me. Knowing that I’d really only be cooking 3-4 meals this week, I planned on Bulgogi’s slightly more expensive beef. I knew I had room in the budget for it. The rest of the groceries went to a few ingredients to round out our meals, but mostly to a sorely-needed baking stock up. We were entirely out of sugar and salt–which falls into a hazy category. We do use iodized salt in our shakers and in baking, but most of it will actually go into scrubbing our cast iron…which isn’t exactly food, I suppose. Oh well, the few cents spent on it is fairly negligible.
I won’t get to the cauliflower in this week’s produce box, so I will be making it into cauliflower rice to stash in the freezer. I’ll also finally be bottling a fresh batch of kombucha (long-neglected over my busy summer), as well as a batch of bone broth from our stash of freezer bones. I’m still slightly off in terms of my digestion and overall well-being, but I think both of these items will help me feel better!
My classes for grad school start this week. While I am taking the same number of credits as past semesters, it is spread over three classes. So I am facing 6 hours of class on Monday afternoons and a Friday class on some weeks as well. I’ve finally passed the halfway point and will be graduating at the end of next year or in the Spring of 2019. It seems both very far away, but also fairly close. Hopefully I can keep everything in balance this semester.
Here’s what I spent:
Hungry Harvest Produce Box: $15.00
Farmer’s Market: $13.50
Aldi: $28.64 (on food–we also got a harness for Punc)
Here’s what I got:
HH Box: 1 pint cherry tomatoes, 2 apples, 2 lemons, 2 asian pears, 1 onion, 1 head red leaf lettuce, cauliflower, 1 lb green beans
Farmer’s Market: 2 peaches, 2 green plums, 1 pint prune plums, 1 pint pickles, 1 pint pickled beets
H-Mart: 2 lbs bulgogi-cut beef, 1 dozen eggs
Aldi: 2 chocolate bars, olive oil spray, 3 lbs lemons, cashews, 1 qt yogurt, ricotta cheese, salt, green onions, sour cream, butter, granulated sugar, brown sugar, powdered sugar
Here’s what we’re eating:
Saturday: Out to a Barbecue I made deviled eggs and a double batch of lemon bars to contribute.
Sunday: Bulgogi Beef with Rice and Lettuce and green onions, carrots, and onion topping. We had all the ingredients for ssamjang in the fridge already, plus soy sauce for the marinade. We wrapped up the beef and rice in the lettuce from our produce box
Monday: At Class. There are leftovers for M and I made a batch of rhubarb-streusel muffins on Sunday with pantry ingredients. I’ve frozen the muffins and took a muffin + 2 oz of cashews along with me to class. I also brought coffee and water from work (free).
Tuesday: Out for M’s mum’s birthday At least I think we are going out. If need be, I can move up Friday’s pasta dish to tonight.
Wednesday: Friend’s Going Away Party at a Thai restaurant, so at least there will be plenty of leftovers for Thursday lunch!
Thursday: Butternut Squash Gnocchi with Sage in Browned Butter I’ve had the squash for months, but luckily these keep well. It will make plenty of extra gnocchi to freeze for later. Plus fresh sage from the garden and a little browned butter.
Friday: Ricotta Pasta with Green Beans and Tomatoes All fresh ingredients this week, except for pasta from the pantry. If we end up eating this earlier this week, I can make risotto with roasted tomatoes instead.
Saturday: Out on a Day Trip
Breakfasts are avocado toast (with avocados from last week), eggs, yogurt+fruit. Lunches are leftovers, overnight oats, or hard-boiled eggs.
This week will be spent readjusting to life without camp. There is always a transition period–I’ve just spent the last seven weeks entirely immersed in a whole different schedule, workload, and focus. This week is for cleaning the house, organizing my emails, and generally getting my life in order.
I am excited, because the end of the week is our annual canning day. A few friends and I set aside a day to spend hours preserving and canning. It is such a long process, so it is much more entertaining with company. Our SO’s are in charge of lunch/dinner while we wash, chop, soak, boil, and reduce a variety of produce and then rev up a water bath to process it all. This canning day was started because we wanted to make Squash Relish, which still remains as the primary act. This year, I will also do a batch of tomato jam and my friends are tag-teaming the process of making apple butter. We might try tomato sauce, or something else entirely. I found a recipe for a carrot cake conserve that I’m still considering….but it may have to wait. Even in a whole day, only so much can be made when limited to a 4-burner stovetop. Whatever we do end up with, we’ll swap a few jars so that we all have a taste of the product. The produce for canning will be separate from my weekly grocery budgets, since this is a true stock up. However, I really don’t expect to pay more that $25-$30. This will result in 10 jars of squash relish and 4-6 jars of tomato jam + 2-4 jars of apple butter, at least.
This week, M is working late nearly every day. Dinners are, again, relying on protein from our freezer/pantry, and are simpler dishes or platters, in order to keep everything easy. As such, a lot of our groceries from the store are aimed at stocking up. A condiment or too, flour, some probiotic-rich foods as well as some simple items because my stomach has been pretty unhappy for the past few weeks, after all the stress and poor eating. I even managed a bottle of store-bought kombucha to split over the course of this week, as I neglected my own homemade booch. Check out that mother behind the groceries–it’s grew four baby SCOBY’s. I restarted a batch last night, finally, but it will still take about a week before it is ready to drink.
Here’s what I spent this week:
(I was lazy and only went to Trader Joe’s this week, because I needed to grab paper goods. The TP, paper towels, and dog treats came out to $10, so my total for food was $35.18. I’m $0.18 over, as my math regarding tax was a little off.)
Hungry Harvest Produce Box: $15.00
Trader Joe’s: $35.18
I was able to take home half a dozen individual yogurt cups as we cleaned out the fridge at work (the students’ parents bring us food sometimes), which really helped my budget, since those were free and can serve as my breakfast all week long. My mom’s egg lady is back, so I also got 18 eggs from her. Those should last us well into next week.
Here’s what we got:
HH Produce Box: 2 lbs red potatoes, 3 peaches, 3 pears, 7 tiny cucumbers, 2 broccoli crowns, 1/2 lb kale, 1 pint cherry tomatoes, 2 ears corn
Trader Joe’s: gluten-free English muffins, unsweetened Applesauce, White Beans, Butter, Red Onion, Sauerkraut, GF Flour, Kombucha, Coconut Aminos, Lemons, Ginger, Feta cheese, slice Deli Ham
plus another overflowing pint of cherry tomatoes from our own garden
We are really eating from our pantry this week!
Here’s what we’re eating:
Sunday: Out I was still at work (my boss got us all Chipotle) and then we went to our friend’s house where they fed us dinner and we watched Game of Thrones
Monday: Tomato Tarte Tatin, Cheese, Fruit, Salad using all of the tomatoes from our garden, some herbs, and a quick pie crust. I served it withe last of the lettuce from last week’s box, plus some cheese that had been languishing in the drawer for a week or two (bleu and mozzarella) and with some of the pears
Tuesday: Burgers, Potato Salad, Roast Corn using beef and buns from the freezer. I’m using about half of the potatoes from our box.
Wednesday: White Bean Dip, Tomato-Cucumber Salad, Baked Feta I made this dip for a camp potluck while M was out of town. It is sooooo delicious and super simple, so I’m making it again. I’ll use all the cucumbers and most of the tomatoes for the salad. I will mostly save half of that block of feta and freeze it for later. We’ll serve everything with some crostini made from the English muffins, thinly sliced.
Thursday: Sausage & Kale Pasta with sausage from the freezer. Whatever tomatoes don’t go into the salad on Wednesday will end up here.
Friday: Canning Day! I’ll make some broccoli salad to contribute to dinner at our friend’s–most likely hot dogs, as they are the ideal carrier for our prized Squash Relish. We have some buns in the freezer that I will bring along, too.
Saturday: Sweet Potato Roast and Breakfast Sandwiches using last week’s SP’s. Eggs and ham will round things out.
Breakfasts will be smoothies, applesauce & yogurt, or eggs. Lunches are leftovers, caprese salad, or ham sandwiches, with fruit and/or sauerkraut, and kombucha for me. I did indulge in homemade Eggs Benedict on Monday, when I was off of work, which explains the ham, lemons, butter, and English muffins in my basket. 🙂
I’m back! April and early May swung totally out of control, between family stuff, my internship, and some intensive work projects. Only in the last week or so, do I feel as though I’ve finally gotten my feet underneath me once more. I will say that, through all of the madness, we did actually stick to our $50-per-week grocery budget (M even did the shopping twice and stuck to the budget!), although there was also a little more ordering out and food waste than I would like, over the course of these weeks. But our budget also worked, because, even with the cost of ordering out a little more frequently, we had that little bit of padding in our bank accounts to cover it. Up until this year, that padding would have already been spent on groceries, that would likely have still gone uncooked in favor of the convenience of ordered food. And then we would have found ourselves in a bit of a jam.
Anyways, this week’s dinners are–as usual–guided by the produce that came in our Hungry Harvest Produce Box. It so happens that using all the various veggies in the box (plus a few left over from last week) created a weekly menu made entirely of our household’s Go-To recipes. We make all of these so, so often. It will be a nice way to ease back in to cooking most nights of the week.
I am in the very (very) beginning stages of attempting to meal plan in two-week increments, instead of one. I’ve noticed that it may be easier to spend $100 every two weeks–all those times that I am a dollar or two short from a more budget-friendly (i.e. larger) item would be easier to work into our budget. Plus, through Hungry Harvest, we can get a slightly larger produce box delivered every two weeks for much less than $30. This opens up a little more to spend at the store. It would be easier to stretch meats and dairy and other higher-cost items, too. I want to do a couple sample two-week plans before we commit, of course. It add another element to our meal-planning, in that I would not have to think about which vegetables might spoil faster–those would have to be eaten in week one, while the hardier veggies are saved for week two. I’m merely playing around with my options right now, but I will certainly keep you up to date!
Here is what we spent this week:
(Ignore the weird spacing–the cashier had to adjust bananas that rang up incorrectly)
Hungry Harvest Produce Box: $22.00 I added on the pound of cherries and two pounds of rhubarb–all the fruit for me, please!
Here is what we got:
Hungry Harvest Box: 2 lb. rhubarb, 1 lb. cherries, 2 portabello mushroom caps, 1 pint cherry tomatoes, 3 sweet potatoes, 2 kiwis, 2 avocados, 2 apples, 3 green bell peppers, & a head of romaine lettuce
Aldi: frozen blueberries, frozen raspberries, bananas, 2 lb. chicken breasts, white vinegar, 2 lb. carrots, gluten-free bread, organize spinach*, almond milk, butter, quinoa
Misc: 18 dozen eggs from my mom’s chicken lady connection
*I do appreciate that my spinach is organic, but the $0.50 more I paid for it was actually to get the spinach in a plastic box over a bag–the fragile leaves stay much fresher in the box!
Here is what we are eating this week:
Sunday: Out? If I don’t get dinner while I am running around to various places, I’ll probably make some with eggs, veggies, and some bacon/sausage. A frittata or omelet, maybe.
Monday: Fajitas with Portobello Mushrooms, Onions & Peppers, Corn Salad, and Guacamole Meat is as of yet undetermined–maybe some of the chicken, but we also have steak and shrimp in the freezer. The onions are from the pantry and the corn is from last week’s HH box. We’ll also use some of the tomatoes, and tortillas from the pantry.
Tuesday: Chicken Caesar Pasta Salad This is the most recent addition to my list of quick staples! Exactly as it sounds: all the piece of a classic chicken caesar salad, just swapping the croutons with cooked (and cooled) GF noodles to make a cold pasta salad. We’ll use the chicken breast and the romaine, plus some parmesan and noodles from the pantry. I’m home late, but I can cook the chicken while the pasta cooks and get this dinner on the table in about 20 minutes!
Wednesday: Portobello Mushroom Risotto, with Roasted Tomatoes and Kale Salad Two classics, using some of the tomatoes and mushrooms from this week’s box, plus kale from last week’s. We have broth in the freezer and everything else (arborio rice, cranberries, nuts, etc) in the pantry.
Thursday: Out My coworkers and I will be celebrating our boss’ birthday
Friday: Grilling! Protein with yellow squash, tomatoes, Brussels sprouts, sweet potatoes Basically, whatever protein isn’t chosen for the fajitas earlier this week, plus the rest of the veggies from last week’s HH box. We are expecting rain until Thursday, so I’ll be keeping my fingers crossed that the squash will stay good for that long.
Saturday: Tofu & Broccoli Pad Thai This meal is actually entirely from the pantry–it’s a dish we did not get to last week. I might swap the noodles for rice and play around with a different sauce, if I’m feeling creative, but I know we have all the ingredients for Pad Thai on hand, because I love it. 🙂
Breakfasts will be Berry & Spinach Smoothies (trying to get back on that smoothie train). Lunches will be sandwiches (we have ham in the fridge), dinner leftovers, or hardboiled eggs.
Here we are at week three, where our schedules begin to get hectic and a smidge crazy! This week, I only have three days of late-night rehearsals, versus the 5 days a week coming up in the next two weeks of my internship. But this week’s shopping was driven by prepping for the next few weeks and I am feeling very optimistic about our pantry and fridge!
This weekend, I had off from our usual Saturday classes, as all the kids are on Spring Break. My extra time meant that I could do more shopping for our patio, go through all of my clothes in order to reorganize my side of the closet, and then spend almost all of Sunday out with some friends, at a wedding expo (there were 4 fiancees in our group a 7 ladies) and at our local winery. It was wonderful to actually have a little time to decompress with friends and to get so much work done around the house! We have also been lucky to have weather in the 70’s all weekend! I’m hoping it lasts, as I am planning to fill up our herb planter and plant tomatoes in our garden plot this Saturday.
In the middle of the week, M and I also bought a new charcoal grill. We’ll have a little bit of a learning curve, as we are both more used to propane grills, but the deal was too good to miss and it even has a smoker box. I may be bold enough to try my hand at smoking a salmon fillet. Our favorite smoked salmon came fillet-style from a vendor who no longer comes to our farmer’s market and I haven’t found a good substitute for my Smoked Salmon Salad in any of our usual grocery stores. But I bet I could get a nice low temp, with a little smoke, and just spend the day hanging out on the patio while the fish cooks. We used to freeze our salmon from the farmer’s market, so I could stock up a a large fillet, smoke it, and stash it in the freezer in smaller pieces, in order to last us a while.
Speaking of stocking up, I am pondering the idea of, in addition to my usual weekly budget of $50, if it might be worthwhile to have a small, monthly “stock-up” fund. I’ve discussed my frustrations before, that, while shopping on a budget, not having one more dollar can sometimes mean settling for half of the amount of food. For a short span, while we had a Costco membership, we did a pretty good job of stocking up on meat at Costco once per month, and filling in everything else in our weekly grocery trips. But, if I wanted to smoke the salmon in an amount that was appropriate for the full day of babysitting the grill, I really should be looking at a large piece of salmon…probably $25-$30 worth, which, as we know, is almost all of my weekly budget to spend at the grocery store, in order to round out after our produce box. I’ve been toying with the idea of pulling together maybe $20 more each month, to be spent on those larger, “stock-up” items. I still want to get through this month on the current budget, to have a better comparison of our expenses, but we shall see…
Starting this week, with our schedules filling up, snacks are super crucial. My rehearsals are on campus, where there are a plethora of food establishments close at hand, but I certainly don’t need to be spending that money every day on fast food and coffee. So I wanted to have snacks that are easy for me to bring and heartier snacks that M can have at home, since a couple nights a week we may be eating later or he may be cookings and leaving me leftovers to reheat when I get home. Thankfully, he is used to eating dinner later from his childhood (the various Europeans I’ve met tend to find American dinnertime oddly early), so it won’t be as much of a stretch for him when we push back dinner. My receipts this week are all over place, as I picked up some homestuffs at each store and randomly found the GF chicken on sale at Giant during the week, so I snatched that up, but forgot to save my receipt. Oof. Lots of numbers, folks, but still on budget!
Here’s what we spent this week:
Hungry Harvest Produce Box: $11.25 (my friend signed up and put my name as a referrer, so I got 25% of this week’s box! So excited to have found myself with a few extra dollars to spend!)
Trader Joe’s: $4.49 (on food)
Aldi: $28.04 (on food)
Here’s what we got:
Hungry Harvest Box: 1/2 dozen sweet potatoes, 1 pint cherry tomatoes, 1 lb carrots, 3 blood oranges, 1 lb fingerling potatoes, 2 yellow squash, 1/2 lb green beans, 1 apple, 2 cucumbers, 1 pack of portobello mushroom caps
Giant: 2 packages GF breaded chicken tenders
Aldi: tortilla chips, 2 bags fruit/nut/seed trail mix, clementines, hummus, greek yogurt, parmesan cheese, brie cheese, drink mix packets, deli ham, deli turkey, coconut milk
Trader Joe’s: 5 mini brie “bites”
Misc: 18 dozen eggs from my mom’s chicken lady connection 🙂
And here’s how we’ll use it:
Sunday: Out to the Winery That’s where the larger round of brie will go, along with some GF crackers I had in the pantry, a jar of my Cranberry Chutney that I canned in December, and a few of the clementines. The rest of my friends also brought snacks for a great picnic.
Monday: Mushroom Risotto with Roasted Tomatoes I’m trying to get in this favorite as much as I can before the weather get too warm! I’ll be using arborio rice from the pantry, broth from the freezer, and some of the portobellos (I’ll slice at oven-dry the rest for a future flavor booster), some of the parmesan, and the tomatoes.
Tuesday: Rehearsal Night, Quick Chicken Tenders + French Fries + Green Beans I’ll bring a little snack pack with me (I’ve found that 1/4 cup of trail mix, 1 brie bite, 1 drink mix packet, and 1 clementine can fit quite neatly into a half-pint jar). When I get home, I’ll toss a couple of the chicken tenders and some fries from last week’s grocery haul in the oven and sauté green beans before a small, quick dinner.
Wednesday: Class + Rehearsal Night, Macaroni & Cheese I warned you last week that I go straight back to comfort food when things get busy and stressful! Not to mention, I still have a couple boxes of GF mac & cheese in the pantry from when I found them on sale for $0.68 a box. So this meal didn’t pull from this week’s budget at all. I’ll have my snack pack at rehearsal and M can snack as well. We might add some frozen peas or tuna if we want the macaroni to be more substantial.
Thursday: Chicken Fajitas We have tortillas, onions, tomatoes, and a bell pepper in the pantry, along with chicken, sour cream, and cheese in the fridge, so this is another meal pulled entirely from our pantry, rather than this week’s budget.
Friday: Rehearsal Night, Quick Chicken Tenders + French Fries + Green Beans the last late night for this week will use up the last of that quick chicken, beans and fries.
Saturday: Breakfast for Dinner we can roast up the potatoes for a hash and maybe make some egg & ham sandwiches. Nice and simple.
Breakfasts will be eggs or yogurt with fruit. Lunches will be leftovers or sandwiches. Snacks will be trail mix, fruit & cheese, hummus & cucumbers, chips & salsa (from the fridge!), deli meat, or hard-boiled eggs.
A lot of chicken and potatoes, for sure. But this week was all about stocking up and those cheaper meats and starches let me focus my money elsewhere. I’ll still have sweet potatoes, yellow squash, carrots, possibly cucumber, chips, clementines, trail mix, yogurt, cheese, hummus, deli meat, and coconut milk leftover after this week. I should actually have enough clementines and trail mix to last through all three weeks of my rehearsals, and I’ll work everything else into my meal plans for the next few weeks.