This week was kind of crazy. I didn’t have time to go grocery shopping until mid-week so I relied only on those things that I had in my pantry and my freezer. Surprisingly, I actually made it through okay until about Wednesday! By then, I felt I had a little more time/ability to go grocery shopping but at that point I decided just to pick up a few essential items I needed (a carton of mixed greens, greek yogurt and some peanut butter) and made the rest of the week a challenge to really use what I had on-hand.
After our great apple picking adventure, I had all the fruit I could ever imagine needing for a week and I had some frozen veggies in the freezer plus a couple of frozen protein items. More than anything, this week was a good exercise in realizing how much I NEED versus how much I just WANT (which I touched upon a bit in the last budget post). Since it was a goal of mine to work on in the last post, I figured what better week to do it than one where I had enough food for the most part, but would just need to get a little creative about making formal meals out of it all.
Healthy Eating on a Budget Week 6:
Breakfast #1: Peanut butter apple chia seed oats with coffee and soymilk.
Lunch #1: Whole wheat bagel with 2 hard boiled eggs, sliced pear and carrot sticks
Dinner #1: Whole wheat penne topped with spicy arrabiata sauce that I loaded with sautéed mixed veggies and a chipotle chicken sausage.
Breakfast #2: Homemade pumpkin pie spiced whole wheat waffles topped with sunflower seed butter and a diced orchard apple
Lunch #2: Roasted brussel sprouts and a Trader Joe’s sausageless italian sausage over qunioa topped with hummus and served with an orange.
Dinner #2: Whole wheat shells and cheese made with plain greek yogurt and mixed with steamed broccoli and edamame.
Breakfast #3: Bowl of plain greek yogurt mixed with chia seeds and topped with diced apple, peanut butter and a crumbled homemade apple pie spiced whole wheat drop muffin.
Lunch #3: Open-face hummus and veggie on a whole wheat bagel with an orchard apple.
Dinner #3: Whole wheat penne topped with spicy arrabiata sauce mixed with sautéed veggies and topped with shredded mozzarella plus a side salad.
Breakfast #4: Bowl of autumn harvest cereal with a spoonful of peanut butter and an orchard apple.
Lunch #4: Bowl of Amy’s light in sodium lentil & vegetable soup with a toasted whole wheat roll topped with olive oil and an orange.
Dinner #4: Quinoa, black bean and corn burrito bowl topped with plain greek yogurt, guacamole and chipotle hot sauce. blue corn chips and guacamole on the side.
Breakfast #5: Apple chia seed oats in a nearly empty peanut butter jar plus coffee with soymilk.
Lunch #5: Big bowl of roasted sweet potato, brussel sprouts and apple with black beans
Dinner #5: Treated to pizza by Chad with my nieces during our sleepover!
The one thing I didn’t love about this week was I was forced to rely a little more heavily on processed foods. One of my goals is to do a week where I literally do not use or buy one boxed/pre-prepared item (which means most of my shopping will take place in the perimeter of the grocery store). I just have to make sure it’s a week where I have a little more time to put in in the kitchen!
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