Alright! My lowest week yet!
I attribute a HUGE part of it to shopping at Trader Joe’s. It’s just insane how much cheaper things are there.
I also had more of a plan in mind this time around and had a good amount of leftovers from last week which helped keep things lower.
Since I mentioned last week how I wanted to try to steer away this week from the ‘one and done’ type of dish, I chose things like chicken sausage and boneless, skinless chicken breasts that I could serve multiple ways in different dishes. For example, on Monday night I made chicken parm with one of the chicken breasts and on Tuesday night I used a chicken breast to make a mexican-type dish.
For me, I think this is a good thing to do every couple of weeks. While having the ‘one and done’ dish definitely makes things easier, I tend to get pretty sick of whatever dish it is by the end of the week – so mixing it up every couple weeks or so gives me that variety that I crave!
Healthy Eating on a Budget Week 4:
Money Spent: $38.93
Produce: Baby romaine, 2 peaches, 2 apples, 2 oranges, 2 pears, pint of strawberries, 2 medium sweet potatoes, carton of grapes
Frozen: Trader Joe’s frozen pizza, bag of brussel sprouts
Protein: Package of 4 chicken sausage, package of 4 meatless chicken sausage, package of boneless (only used 3 of the 5 so I adjusted the price to reflect that), skinless chicken breasts, container of hummus, jar of natural, unsalted peanut butter, 6oz. container of Oikos Cafe Latte greek yogurt
Pantry Items: Can of black beans, bag of whole wheat hot dog buns, bag of whole wheat hamburger buns, small can of chipotle peppers in a adobo sauce
Dairy Items: Carton of soymilk
Breakfast #1: Crumbled a piece of my whole grain apple coffee cake with walnut streusel over plain greek yogurt (leftover from last week’s 32 oz. container) with chia seeds and added more diced apple.
Lunch #1: Loaded up two slices of whole wheat bread (frozen from last week) with everything hummus (!!), carrots (leftover from last week), mixed greens and the last of my onion (leftover); served with a juicy orange.
Dinner #1: Baked, unbreaded chicken parm (used leftover sauce and mozzarella cheese) over whole wheat pasta and a side salad.
Breakfast #2: 2 homemade whole wheat waffles topped with sunflower seed butter, greek yogurt (leftover from last week) mixed with chia seeds (for thickness) and a diced peach. Coffee with soymilk on the side.
Lunch #2: Bowl of roasted broccoli, chipotle chicken sausage, corn and sweet potato wedges plus and apple on the side
Dinner #2: Made Lindsay’s 100% whole wheat tortillas tonight and topped them with baby romaine, grilled chicken, homemade chipotle adobo greek yogurt sauce and guacamole (avocados were leftover from last week).
Breakfast #3: 1/2 cup oats with 1 tbsp. chia seeds mixed with diced apple in a nearly empty peanut butter jar and coffee + soymilk to drink.
Lunch #3: 2 slices of whole wheat toast topped with baby romaine, 2 fried eggs and chipotle hot sauce. orange on the side.
Dinner #3: Trader Joe’s sausageless sausage on a whole wheat bun with ketchup and mustard. Served with roasted sweet potato rounds and brussel sprouts.
Breakfast #4: Last full bowl of my quaker oatmeal squares – topped with fresh strawberries and served with hot coffee with soymilk.
Lunch #4: Grilled chicken sandwich on a whole wheat bun with chipotle yogurt sauce and baby romaine. carrot sticks and red grapes on the side.
Dinner #4: Homemade 100% whole wheat tortillas filled with lettuce, black beans, chipotle yogurt sauce, guacamole and salsa (on the bottom, leftover from last week) plus blue corn chips and extra guacamole on the side.
Snack: Oikos cafe latte greek yogurt with chocolate chips and peanuts while studying!
Breakfast #5: Plain greek yogurt mixed with chia seeds and topped with sunflower seed butter, peaches and granola (leftover from week one)
Lunch #5: Hummus and veggie sliders on whole wheat buns with an apple
Dinner #5: trader joe’s roasted vegetable pizza and a baby romaine side salad
Overall I have to say that I was really happy with this week. I got the variety that I felt I was missing in the past 3 weeks but still managed to stay within my budget – doesn’t get much better than getting the best of both worlds if you ask me 🙂
disclaimer: i share these meals for inspiration and because i’m often asked for the recipes on instagram. please note that i do not share these meals with the intention of them being prescriptive or because you should eat exactly what i eat. everyone is different and requires different calories and nutrition. if you’re seeking an individualized plan for you, consult a dietitian in your area.2