Another week down!
If you haven’t read the first part – check out Healthy Eating on a Budget – Week One.
I did a lot better this week in terms of budget but still a bit higher than I wanted to be. Still though, my takeaways from last week helped a lot and I definitely feel confident that I can get down even more!
Healthy Eating on a Budget Week 2:
Money Spent: $43.44
Produce: 2 peaches, 2 apples, 2 oranges, pint of strawberries, 1 bag of grapes, 1 medium sweet potato
Protein: 1 can of black beans, 1 can of kidney beans, 1 small can of enchilada sauce, 1 can of corn (no salt added)
Pantry Items: Box of Quaker Oatmeal Squares (on sale for $2.50!), box of brown rice, package of whole wheat wraps, bag of blue corn chips
Dairy Items: 3 6 oz. containers of greek yogurt, bag of shredded reduced-fat mexican blend cheese
Condiments: Hot sauce, salsa, enchilada sauce
Misc.: Pre-made guacamole (they were out of avocados!)
Things I had Leftover from Week One: carton of 4 eggs, remainder of my whole wheat loaf (which I froze), 1 multigrain naan (which I froze), remaining frozen broccoli and corn, carton of soymilk, hummus, mozzarella cheese (about 1/4 cup), coffee, oatmeal, chia seeds, mustard, block of firm tofu, whole wheat pasta, carrots, 2 chicken sausages and all my nut butters, chocolate chips
Breakfast #1: plain greek yogurt mixed with chia seeds, topped with fresh strawberries, cereal and sunflower seed butter plus coffee with soymilk on the side.
Lunch #1: Baked sweet potato topped with chipotle chicken sausage, broccoli, corn and a sprinkling of cheese.
Dinner #1: 2 slices of toasted whole wheat bread, 2 hard boiled eggs, carrot sticks and an orange
Breakfast #2: 1/2 cup old fashioned oats mixed with 1 tbsp. chia seeds, diced gala apple and drizzled with peanut butter. Coffee with soymilk on the side.
Lunch #2: Double bean and corn over brown rice burrito bowl with guacamole, plain greek yogurt and chipotle hot sauce plus blue corn chips for scooping.
Dinner #2: double bean and corn enchiladas with guacamole, plain greek yogurt and brown rice
Breakfast #3: brown sugar quaker oatmeal squares with soymilk, red grapes on the side and coffee with soymilk.
Lunch #3: 2 egg and broccoli scramble with 2 slices of whole wheat toast and a fresh peach.
Dinner #3: re-purposed my double bean and corn enchiladas (recipe here) into an enchilada bowl that I topped with plain greek yogurt, guacamole and served with blue corn chips.
Breakfast #4: 1/3 cup oatmeal mixed with 1 tbsp. chia seed topped with a diced peach, granola oats with a spoonful of melty sunflower seed butter plus coffee with soymilk.
Lunch #4: Roasted tofu bowl with brown rice, broccoli and hummus plus grapes and a cranberry lime seltzer on the side
Dinner #4: used my leftover double bean and corn filling from my enchiladas to make a naan pizza with mexican blend cheese and chipotle hot sauce plus plain greek yogurt, guacamole and salsa for dipping. despite the terrible lighting – this dinner was actually really good!
Breakfast #5: two slices of toasted whole wheat bread topped with peanut butter, plain greek yogurt mixed with chia seeds and diced apples with coffee on the side
Lunch #5: used my leftover penne pasta, frozen corn and broccoli (which I roasted) and baked tofu for one big strange-but-good pasta dish all topped with hummus and served with an orange.
Snacks: I made a batch of my peanut butter chocolate chip energy bites (WAY cheaper than buying a bar!) to have for snacks and enjoyed two while rolling the dough 🙂
Dinner #5: The last of my whole wheat double bean and corn enchiladas. served over brown rice with plain greek yogurt and guacamole for dipping and blue corn chips for scooping.
Overall I was pretty happy with this week. Mostly because I more than cut my bill in half and, despite some temptation to walk into the grocery store every day on my way home, I managed to stay committed to using what I had!
This week, even more than last week, really showed me how easy it is to convince myself to pick up little things here and there that really add up.
- Frozen veggies are key! I currently only have corn and broccoli which limited my ability to get super creative. I think stocking up on others, as well as frozen fruit.
- I need to make some more breakfast options – (waffles or pancakes for example) to freeze so I can have a bit more variety and am not forced to just rotate cereal, yogurt, oatmeal and toast.
- While I really love the enchiladas, I had a tougher time translating them into other meals than I did the Italian theme from last week which meant a lot of repeats. Perhaps if I do it again I won’t make the whole batch or I will freeze some for the future – three meals of them in one week was tough for me.
And that pretty much wraps up week 2 – time to go brainstorm what my main meal should be for next week! 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