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| Saturday night's dinner |
I do my food shopping (mostly) on Saturday or Sunday for the coming week. I have sort of a standard list of things I buy weekly:
- Soy milk - usually the store brand or whatever is on sale
- Rotisserie Chicken - good for everything from eating as pieces, tossing in soup, or making a quick chicken panini
- Plain Greek yogurt - my favorite brand is Fage and this subs for sour cream, mix with cinnamon and maple syrup for sweet potatoes, and even spread on a sandwich instead of mayo
- Eggs - the kind that have not been given antibiotics
- Mixed Salad Greens - I like organic and I like a mix of lots of different types
- Fruit: Apples, Bananas and Citrus (lemons and limes, and usually oranges), Grapes, Kiwi, Pineapple, or Berries if they're on sale
- Double fiber bread
- Whole wheat tortillas, wraps or corn tortillas
- Kale - the kind in a big bag that are triple washed and ready to eat
- Onions - usually buy Vidalia and red
- Fresh garlic (if I'm out)
- Fresh herbs - usually parsley and cilantro
This week, I also bought some shredded 2% sharp cheddar cheese - sometimes I buy block cheese, but I felt lazy. I try to keep some cheddar or mozzarella cheese and a block of parmesan all the time. I usually add some fresh fruits and vegetables to the above staples based on what looks fresh and what's in season.
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| Dinner on Sunday Night |
Tip: Fresh fruit and vegetables are far less expensive when purchased in season! Buy only what you think you will eat in a week. It's very perishable, which is why it's more expensive than frozen. But it's worth it, so don't make it more expensive by buying produce that just rots in the crisper.
Some important things I keep in the pantry:
- Olive oil
- Peanut oil
- Grainy and dijon mustards
- White wine and apple cider vinegars
- Honey
- Maple Syrup
- Brown & white sugar
- Stevia
- Molasses
- Peanut Butter (particularly Dark Chocolate)
- Canned black, white and red beans
- Canned tomatoes without added salt
- Coconut Milk
- Pureed Pumpkin
- Whole wheat flour
- Peanuts and an assortment of tree nuts (whatever's been on sale, kept in the freezer)
- Quinoa
- Brown Rice
- Oatmeal - I like both rolled and steel cut, so I keep both
- Salsa (I like fresh, but we never finish it, so I buy jarred and keep in the pantry)
- Sea Salt
- Peppercorns
- Dry Herbs and Spices, especially cumin, cinnamon, chili powder, herbs de provence, turmeric
I also keep these in the freezer:
- Soy Crumbles
- Fish fillets
- Chicken bones (from the rotisserie chickens) to make stock
- Whole Chicken
- Chicken breast
- Chicken thighs
- Corn
- Peas
- Berries - quick frozen blueberries and strawberries, sometimes raspberries
- Bananas - when they get too brown, they get peeled and frozen for smoothies
- Flax Seeds & Meal
- Nuts
- Wheat Rolls
Here's what I've cooked/eaten so far this week:
Saturday dinner: Corn & pablano pepper soup that was a take on a recipe from the Vegan Slow Cooker Cookbook (1/2 package of frozen corn, 1/2 pablano pepper, 1/2 onion, 1/2 red bell pepper, 1 tsp jalapeno, 3 cups of chicken stock, 4 sprigs of thyme, salt and pepper cooked in the crockpot all day and then half-way pureed); jicama salad with carrots and red onions and this lime dressing, and veggies and cheese in corn tortilla with salsa and Greek yogurt
Tip: Take some time on Saturday or Sunday to wash and pre-prep your veggies- 15 minutes now will save you so much more later. I cut carrots and celery sticks for snacks, chopped onion, celery and carrots to be used for soup later in the week, sliced red and pablano peppers for sautee or stir-fry later, and rinsed and stored the fresh herbs (mostly dry in a zip top bag with a damp paper-towel on the cut stem end).
Sunday:
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| Monday Night Dinner (leftovers, hmmm) |
Lunch - out
Dinner: grilled salmon with dressing/marinade made from garlic, cilantro and lime, roasted beets with olive oil and fresh thyme (garden), and sauteed kale with lots of garlic
Monday
Breakfast: leftover oats plus a scoop of peanut butter
Lunch: leftovers from dinner, plus fresh pineapple
Snacks: Carrot and celery sticks, 1/2 oz peanuts, sliced apple, scoop of chocolate peanut butter
Dinner: Leftover Corn and pablano soup plus chopped chicken from rotisserie, green salad with quick dressing (grainy mustard, honey, plus white wine vinegar, salt and pepper), and a tortilla with cheese
Sweet something - toasted marshmallow
Here's the plan for the rest of the week:
Tuesday - breakfast - oatmeal with scrambled egg mixed in (sounds gross, tastes great - actually you hardly taste the egg) and a banana; lunch - office potluck (I have NO idea what I'm bringing); dinner - chicken panini made with rotisserie chicken, sliced apples and cheddar cheese, green salad, grilled zucchini & peppers with a squeeze of lemon & zest, and fresh pineapple
Wednesday - breakfast - scrambled egg whites with mushrooms (leftover from last week's shopping), peppers and onions; lunch - chopped salad w/greens, sliced carrots, celery, apples, garbanzo beans, and a chopped egg; dinner - veggie pizza out (pre-race meal!)
Thursday (HAPPY THANKSGIVING) - I'll post on this day by Wednesday and share some tips for managing the day
Friday - breakfast - French Toast (My FAVORITE breakfast) with bananas and maple syrup Greek yogurt; lunch - packing sandwiches for the road! dinner - Friday night is usually date night, but we will have done that on Wednesday, so we will see.
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