healthy eating on a budget – week 10

Total Spent: $45.72

Groceries Purchased:

THINGS I HAD ON HAND:

• Oatmeal (add $1.99, purchased at Wegman’s)
• Lime (add $1.00, purchased at Wegman’s)
• Eggs (1 dozen, $1.89, purchased at Wegman’s)
• Raspberry preserves/jam (add $2.69, purchased at Wegman’s)
• Natural, unsalted peanut butter (add $2.79, purchased at Trader Joe’s)
• Coffee (add $2.79, purchased at Wegman’s)
• Wegman’s Fitness Crunch (add $2.99, purchased as Wegman’s, you could also get Trader Joe’s 9-grain cereal or Kashi Go Lean Crunch for similar substitutes)
• Frosted Shredded Wheat Cereal (Wegman’s brand, purchased at Wegman’s for $2.29)
• Slivered almonds (1/4 lb., add $1.99, purchased at Wegman’s in the bulk bins)
• Feta cheese (add $2.49, purchased at Trader Joe’s)
• Blue corn chips (add $2.29, purchased at Trader Joe’s)
• Bananas (1 lb. add $0.39, purchased at Wegman’s)
• Chia seeds (1 lb bag, add $9.99, purchased at Wegman’s)*
  *Trader Joe’s also sells a smaller bag for $4.99 but these are also a great thing to get out of the bulk bins!

Healthy Eating on a Budget Series

Healthy Eating on a Budget Week 1

Healthy Eating on a Budget Week 2

Healthy Eating on a Budget Week 3

Healthy Eating on a Budget Week 4

Healthy Eating on a Budget Week 5

Healthy Eating on a Budget Week 6

Healthy Eating on a Budget Week 7

Healthy Eating on a Budget Week 8

Healthy Eating on a Budget Week 9

Healthy Eating on a Budget Week 10:

Day One

Breakfast #1: 4-ingredient green smoothie with a scoop of peanut butter added to the mix topped with wegman’s fitness crunch cereal

Lunch #1: The ultimate veggie sandwich (with which I ate an orange)

Snack #1: Single-serve container of Siggi’s vanilla skyr yogurt with an apple

Dinner #1: 2 servings of my easy veggie-packed mexican casserole topped with plain greek yogurt, avocado, hot sauce and blue corn chips on the side

Day Two

Breakfast #2: Siggi’s plain yogurt mixed with chia seeds then topped with a diced peach and almond slivers

Lunch #2: Low-sodium turkey and cheese on whole wheat with avocado, mustard, tomato, red onion and spinach plus sliced cucumbers, baby red bell pepper, carrot sticks and and a pear

Snack #2: Small mug full of frosted shredded wheats with soymilk

Dinner #2: The very last of my whole wheat pesto tortellini with summer veggies leftovers

Day Three

Breakfast #3: Apple peanut butter chia seed oats and coffee with soymilk (recipe for the oatmeal featured on Day Two of Week 8)

Lunch #3: Grapes, Siggi’s vanilla skyr yogurt, hummus and a full plate of Kashi original 7-grain crackers, cucumbers, carrots and pepper slices

Snack #3: 1/2 a peanut butter & jelly sandwich on whole wheat bread plus an orange

Dinner #3: Leftovers of my easy veggie-packed mexican casserole that I topped with plain greek yogurt, mashed avocado and served with blue corn chips.

Day Four

Breakfast #4: 2 slices of whole wheat bread topped with peanut butter and a diced peach plus coffee with soymilk

Lunch #4: Low-sodium turkey and cheese on whole wheat with avocado, mustard, tomato, red onion and spinach plus sliced cucumbers, carrot sticks and and a pear

Snack #4: Small handful of grapes and kashi crackers

Dinner #4: 2 eggs scrambled with spinach and feta cheese over 2 slices of whole wheat bread topped with earth balance and an orange

Day Five

Breakfast #5: Peanut butter and raspberry spread on whole wheat bread with grapes and coffee with soymilk

Snack #5: Plain greek yogurt with defrosted frozen strawberries (I just let the portion of strawberries that I want to use defrost in the fridge over night)

Lunch #5: Tuna (mixed with greek yogurt, mustard and red onion) on whole wheat bread with spinach plus carrot sticks and an apple

Dinner #5: I went out to dinner for Chad’s birthday, but had I not, I would’ve enjoyed the last 2 servings of my easy veggie-packed mexican casserole leftovers topped with plain greek yogurt, mashed avocado and served with blue corn chips

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 registered dietitian in your area.

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