Somehow we are another week down! I just don’t know where they go, but I’m not complaining!
I did a pretty good job this week of using what I had on hand. I also made a batch of whole grain banana bread which helped in terms of having a whole grain carb on-hand for snacks and breakfasts.
As a result of forcing myself to use what I had, I definitely repeated food items more than I usually do, but in a way it was good because it forced me to get creative and use the same things in different ways. Even though I was eating a lot of the same items, I never felt like I was bored or tired of them (it also helps that my sister made me a delicious homemade turkey meatball dinner one of the nights!).
Total Spent: $31.43
Produce: Apples (5), Pear (1), Oranges (2)
Pantry Items: Can of lentil soup, can of low-sodium minestrone soup, box of Quaker Oatmeal Squares
Dairy: Carton of soymilk, 16 oz. container of Greek Yogurt
Protein: Carton of eggs
Freezer Items: Kashi frozen Mayan Harvest Bake meal, bag of broccoli florets, bag of brussel sprouts, bag of peach slices
Things I had on hand: Frozen loaf of whole wheat bread, chicken breasts and chicken sausage, whole wheat pasta, 2 sweet potatoes, natural peanut butter, feta cheese, whole wheat hot dog buns, chia seeds, coffee
Healthy Eating on a Budget Week 7:
Breakfast #1: 6 oz. plain greek yogurt mixed with 1 tbsp. chia seeds topped with a crumbled slice of whole grain banana bread, diced apple and peanut butter plus coffee with soymilk
Lunch #1: Big bowl of roasted brussel sprouts, sweet potatoes and chicken sausage
Dinner #1: Treated to a homemade dinner by my sister! Whole wheat penne topped with homemade turkey meatballs in a spicy tomato sauce with sautéed mixed veggies and melted mozzarella
Breakfast #2: 1/2 cup old-fashioned oats mixed with a diced apple and a spoonful of natural peanut butter plus coffee with soymilk on the side
Lunch #2: Trader Joe’s low sodium minestrone soup with grilled chicken breast added in plus toasted whole wheat bread with olive oil and an orange.
Dinner #2: Whole wheat penne with broccoli, chicken sausage, a drizzle of olive oil and pinch of salt
Breakfast #3: Slice of homemade whole grain banana bread topped with peanut butter, plain greek yogurt mixed with chia seeds and a diced apple
Lunch #3: Scrambled eggs with roasted brussel sprouts and feta cheese plus whole wheat toast with olive oil and an orange.
Dinner #3: Trader joe’s lentil & vegetable soup with toasted whole wheat roll topped with olive oil and salt.
Breakfast #4: Bowl of Quaker Oatmeal Squares with soymilk, a pear and coffee
Lunch #4: Chicken sausage with ketchup and mustard on a whole wheat bun with roasted sweet potato and brussel sprouts and an apple.
Dinner #4: Whole wheat penne drizzled with olive oil then topped with shredded chicken breast, broccoli and feta cheese
Breakfast #5: 1/2 cup of oats with 1 tbsp. chia seeds and diced peach slices topped with granola and sunflower seed butter plus coffee and soymilk on the side.
Lunch #5: Kashi mayan harvest bake meal with homemade baked tortilla chips and an apple
And dinner #5 was had on-the-go since I was traveling so wasn’t included in the groceries or the budget! Happy weekend everyone!
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.0