It’s a statement that resounds with me constantly and one I’ve written about before. Mark Sisson first uttered these words, in my presence, at PaleoFX in Austin, TX two years ago. He also mentioned level of choice in the world of clean eating and fitness. Extremes will result in extremes and moderation in, well, moderate results.
When I first began to cut grain and sugar, I was an extremist. I felt like I might die (DIE!) if I ate a grain of rice or a speck of sugar in my coffee, NO potatoes, not even a yam. That was 3 years ago. Over time, and through lifestyle changes on many fronts, I’ve reached specific health and fitness goals and then backed off, introduced some starch back into my diet and backed off from them, tried new things in moderation and decided whether or not it was a short or long-term addition. No matter what the choice, though, each were conscious and that is what I am most proud of. I have learned so much about food and our bodies from my journey with “Paleo” and clean eating. I have researched for myself, compared notes, kept food journals and understand how my body reacts to certain things more so than others.
In my old age (kidding, I fully intend to live to 100. I’m barely a third of the way through!) I’m able to recognize my strengths and weaknesses. I thoughtfully work towards making, what I find to be a weakness, more of a strength. More often though, I just try to make it less of a reason I don’t achieve the results I desire. Like being a food nazi. Strong word, but I have a feeling that’s how people think I live my life and it’s not.
Just recently, I went to dinner with a few friends. The dinner special was Tilapia stuffed with crab. YUM! When it came, there was a small side of rice and a cucumber salad. Everyone waited to see if I would eat the rice. OF COURSE I ate the rice. I was a little surprised by everyone’s anticipation of my decision. The meal was delicious and I devoured every single grain of it. I very rarely eat out but when I do, I try to choose the best options. I don’t ask the waiter a thousand questions about ingredients or sauces because I do not have a specific food allergy or medical reason to do so. I would rather allow room for others, should they need to inquire, without making it weird. I feel that paranoid about a restaurant’s menu, then I’d rather choose another restaurant. That’s not weird at all, just smart.
Although I still do not condone replacing all your junk food with gluten-free junk just because it’s ‘gluten free’, I have loosened my thought process for my own children and will buy them gluten and gmo free cereals as an easy morning breakfast. Also, just because they enjoy a bowl of cereal every now and again. Processed food is still processed, after all. Fresh is always better. But again, I’m not trying to be weird or make my kids feel weird, so they also enjoy a gluten, gmo and wheat free waffle or pancake from time to time. Still seem weird to you? Baby steps. Besides, they’re just called waffles in our house. My girls understand they are a better choice of waffles because of the brands we choose to spend our money on.
So, while my stomach is not as flat as it was 2 years ago and my thighs have more fat then they did last summer, I am still healthy and happy with my decisions. I am satisfied with my eating lifestyle at this moment and make conscious decisions to keep my body in a good enough state, while allowing room for ease due to a more hectic lifestyle then I was leading in the past. I’ve dropped from extreme to moderate…with leanings towards extreme. Give me some room here, folks.
I still consider myself 80% Paleo but would rather promote clean eating to others and slowing ease them into a grain-free lifestyle. I realize not everyone is a born extremist and many would rather begin making one better choice at a time. Robb Wolf recently posted the 7 Shades of Paleo, which reminded me that I’m still on track even though I eat sweet potatoes and don’t interrogate the waiter about ingredients. I’m still making great decisions, despite my lack of extremes. Thank you Mark and thank you Robb, you had me at hello.
I remember as a little girl, sitting on my father’s running shoe-covered feet, arms around his sweaty knees, while he completed sit-ups after his run. I’m certain each of my 5 siblings has a similar memory. I don’t know how far or how often he would run, but he always encouraged us to run and/or to be physical. What I do know is that he completed his 1st marathon on his 50th birthday and he began Cross-fitting in his 60’s. INSPIRING.
I never did go for a run, not until just recently actually, but I was active in baseball, softball and swim team through most of my adolescence. After activities ended, I gained weight and ate/drank unhealthily for most of a decade. Towards 30 is when I found Paleo and Crossfit, only after entering motherhood. Motherhood is when it all clicked for me; I am a role model, a leader of a pack and I must make right choices for my cubs. At least, that is what goes through my mind on a daily basis.
While I once lived to party, I now enjoy walking my children the 10 blocks to a mile, to and from school, digging up soil and mixing compost, researching what plants work best with other plants to help deter critters, promote healthy growth and of course, taste the best. I’m using heirloom seeds, recycled egg cartons to start them, chopped off milk jugs in the event of a chilly evening… Who am I and how did this happen to me?! But most importantly of all, I am doing all these things with my children. Children who live in a culture where we are taught to trust the government, doctors, big brand names and their friends’ well-meaning treats on a daily basis. I’m hoping to infuse them with their own power through information gained and gathered on the fringe of what passes for our modern American culture. Do as I say / Do as I do. I am teaching by example and although they make choices that aren’t best, they also know that eating healthy food before a sweet treat is a better idea so their bodies don’t feel bad. That they learned on their own.
One of my 2013 resolutions was to grow as much as possible based on what my family likes to eat. So far, I have 2 4×4 garden beds with carrots and onions, broccoli, brussel sprouts, cabbage, cauliflower and I’ve begun seeds inside (due to a late winter chill and fear of frost) which include a variety of peppers, cucumbers and greens; arugula, spinach, butter crisp, head lettuce, I’ve also planted snap peas in a very fun way…I’m sure I’m forgetting something and I hope I’m able to keep up with it all! I also plan to add another raised bed to our farm this season for all the greens and the potential of 3-6 hills for melons and pumpkins. Luckily, our backyard has plenty of room for both play and food. Of course we’ll also be mixing these two very important aspects of life together by building a wall for the vining veggies to grow up and my kids to play under, FORT!
While my 6 year old churned the soil and collected any weeds from our back 2 beds, my 5 year old helped me plant seeds in egg cartons with a bit of our first batch of compost, started last year in my Mother’s Day present. We tend to the yard every chance we get on these brisk Spring days, before I have to go to work and they have to attend school. We look forward to Sundays when we can really get our hands dirty and everyone gets a say in where and what we plant. The time we spend together is priceless because we’re working as a family FOR our family.
Life has a way of coming full circle as I caught my nephews sitting on each other’s feet while the other completed sit-ups in preparation for the family WOD (work out of the day) at Crossfit717‘s weekend event in support of Autism. It was a great day, filled with fun, family and fitness. My younger girls were able to participate in a WOD circuit, built just for 8 and unders including box jumps, burpees (their fave), air squats, farmer carries and more, while my husband dj’d the event. We have surrounded ourselves with quite a community. My only wish is that my children influence their own friends and family in a similar way some day and my efforts are not in vain.
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Boy was it fun!
No, I’m not joking, we had a blast. The guests seemed to have a great time, as well. The slumber party was originally the idea of my newly 5-year-old daughter. At first I thought, HELL NO, but after a few days to think about it and inquiring with other parents, I realized we could be smart about this and make it the best party ever.
Slumber parties, to a 5-year-old, mean lots of snacks and movies and makeup and ALL THE FUN! My 5-year-old invited 2 friends and her sister (wasn’t that kind of her?) and I extended the invite to one of the guest’s big sister to even out the ages. My sister wished me luck getting through the night without belly aches but I was already ahead of the game on that one. Just like thinking ahead at the holidays, I wanted to do this party right by these little girls and give them a great experience, not an unhealthy one.
I decided to start the party off with cake and presents and get the biggest unhealthy obstacle out-of-the-way. This year, I allowed each of my daughters to pick out a decorated cake from the grocery store. It wasn’t gluten-free, sugar-free, or paleo… it was a conventional, decorated, birthday cake. The only thing I decided on was a whipped topping instead of the super-sugar-heavy icing, but it is what it is: a quarter sheet of junk. We sang Happy Birthday, blew out as many candles as I could find, had cake, opened presents and moved onto all the fun things the girls thought a slumber party should include.
Snacks included a tray of popcorn, grapes, Stretch Island Fruit Snacks, UNREAL 41 (M&Ms) & a 77 (peanut butter cups) for each girl, a bowl of apples, a dish of sunflower seeds and glasses of ice-cold water! The girls were so happy and excited. It was a joy to see their sweet faces smiling as we jumped from activity to activity all while enjoying good choices and special treats! Yes, they even ate the apples. They didn’t hesitate to help themselves throughout the evening to more popcorn, seeds, juicy grapes or more water. The best part: their manners were IMPECCABLE. “Please” and “thank you” and “excuse me”s all night long. Good job mom & dad!
- Stretch Island is a special treat in our house. 1: They are a NON-GMO verified company; 2: No artificial additives; 3: REAL fruit puree; and 3: I get coupons for $.75-$1 off at my local grocery store; plus they taste great!
- UNREAL candy is made with REAL ingredients and NO GMOs. They taste amazing and are available locally at CVS, Rite Aid, and Target. Though their peanut butter cups have half the sugar content of Reese’s, I still limited the girls to 1 cup each since they were enjoying their candy coated chocolates (40% less sugar then M&Ms) at will AND they just had cake.
After choosing their desired sleep location, 2 in the top bunk and 3 on the floor, I read the girls a story and closed the door at midnight. They weren’t up much later than that and I made sure to eavesdrop for a bit at the door. Their conversations were to die for! I awoke this morning at 8:07am and heard them chatting in the room still, door closed. GOOD GIRLS.
As soon as they heard me in the kitchen, the girls all scurried out in their pj’s and I quickly began preparing breakfast-to-order as they dove right into playing with LEGOS and art supplies. The initial order doesn’t reflect all that the girls ended up eating, as most had a 2nd serving of a different choice, but pastured local eggs, uncured bacon, gluten-free waffles and cereal, fresh fruit, grass-fed butter and dark syrup were among the options. I figured if I’m sending home tired kids, I may as well pump them full of premium fuel.
- Van’s Natural Food is a GMO free company plus they have gluten AND wheat free options. This is a special treat in our house as I rarely buy frozen waffles/pancakes since I have a great coconut flour recipe I like to make and freeze the leftovers for a quick morning meal. But there is something to be said for the convenience of Van’s.
- Barbara Bakery products are also GMO and gluten-free. My husband and kids enjoy the Peanut Butter and Cinnamon Puffins. This particular morning, the ladies requested cinnamon (40% less sugar then Cinnamon Toast Crunch) and one guest mentioned “I really like dat cereal” when she was all done.
I didn’t plan this party to be a ‘healthy’ sleepover, but I decided to share our celebration to inspire others to offer good choices, mixed with special treats, that aren’t all that bad. Especially when it comes to children, who typically have a special menu of crap at restaurants and an array of junk fed to them at parties. Life is meant to be lived and I indulge, as do my children, from time to time but control is taught through repetition. My daughters had a wonderful 1st slumber party filled with activities and movies and fun! I can only hope they are learning about food choice and control through example and experience. They are currently napping.
What do you typically serve to kid-guests during parties, playdates or special occasions?
I had a follower on Twitter recently ask “what are you eating for lunches??? I read your menu and see leftovers on the menu for dinner. Just curious.” GREAT QUESTION.
I was posting my lunches to our Facebook page pretty regularly while I was in Barber School and I think people enjoyed that. It allowed them to see, I really AM eating a lot of leftovers and salads with a side of carrots and guac or a banana, as I say, “ALWAYS MAKE EXTRA”. A few other things as my lunch go-tos are:
- (Grass-fed from a local market) Hotdogs & kraut
- Mixed greens, sliced veggies, hard-boiled eggs and leftover protein (salad, duh) sprinkled with Annie’s Oil & Vinegar, the brand is nonGMO and also has a great taste to it, unlike a few other organic O/Vs I’ve tried
- Scrambled eggs, onions, & cayenne paper, sometimes I’ll add Boar’s Head lunch meat to the scramble or leftover protein
- Leftover protein (think meatloaf) with a dippy egg on top – YUM
- Boar’s Head sliced turkey/chicken/roast beef/London broil (or other nitrate free, gluten-free lunch meats) rolled up with any medley of cucumbers, carrots, apples, grapes, etc dipped in mustard
I follow my hunger cues and usually don’t eat the standard 3 meals a day, instead I eat when I need to fuel up or replenish my fuel. Breakfast has never been my forte and after reading a nice article on How To Start Your Day by Mark Sisson, I first drink a giant glass of water, followed by my morning coffee (I usually have another cup when I get to work around 3pm). I tend to eat before heading into work (think, filling my gas tank) and that could range between 11am and 3pm. This is what I call Lunch.
Now that I’m finished with school (daytime) and moved onto my new career in hair (a lot of evenings), I continue to plan out our Dinner menus that I usually prep for my husband who finishes cooking for himself and the girls. I tend to bring leftovers for my work-Dinner (think, gas station pit stop on your way to the beach) from the day before. When I get home from work, I always eat again. This is my after-work Dinner (think, filling tank after a long trip). While I am on my feet and hustling at the salon, I use and maintain a balanced level of energy which is so very important in customer service. I can thank my diet for that! Energy is VITAL in this industry but really it is vital to my life in general; mother, wife, household, preschool, kindergarten, career, it gets intense. I’m certain you have a similar story.
In short, I pick my food based on the fuel I’ll need for the day. A slow day like today? A sunday where I’m going to be prepping food, hanging with kids, attending a birthday party and having dinner with the fam – I won’t need as much fat/protein as I do on, say, a Tuesday when I am running back and forth all morning between preschool and kindergarten, cleaning house, doing laundry, prepping meals, working 6-9 hours on my feet, calculating, thinking, planning, etc. This is something I’ve learned over the years and after paying close attention to how my body feels with the fuel/food I’m choosing.
What do you typically have for lunch? Leave a comment of add to the conversation on Facebook!
The past few weeks have been hectic as I am knee-deep in a new career. After being in school all day for 12 months my routine of leftover lunches has now become leftover dinners because I typically work in the evenings. My family is left to fend for themselves (with the help of my menu planning and preparation, mind you) while I work 3-5 evenings each week. My house hasn’t been this organized in a year and we’ve been checking off the Pinterest ‘to do‘ list at lightning speed. Life is good. My weekly shopping trip, however, has been chopped into spurts.
I don’t mind shopping in spurts, but I received a lot of positive feedback on the weekly menu & receipt posts so my intention has been to continue doing a weekly $100 grocery trip and meal plan (you know, to keep myself busy) so, HERE I AM.
I put a few things back this week, like a 2nd box of k-cups ($5.99), in order to afford a few treats. I also decided against the organic butter (4.29) because we have some butter in the house and my sister recently picked us up 2 jars of Trader Joes Coconut Oil, which I have been using more of recently.
- Budget: $100
- Meal Plan: 1 week
- Final purchase: $92.61
Eating As A Family on a Tight Budget
During my hiatus, I will note, we were not living it up, it was quite the contrary as a matter of fact. My girlfriend, Jodi, recently asked “Without pasta or a starchy filler is it difficult to stretch (a dollar)?” and my immediate answer was “no”. We maintain our eating habits, as much as possible because we are committed to health. It’s almost better for us to spend our money elsewhere 😉 We (/I) are nowhere near perfect. Paleo is the goal and we live as close to it as we can. Sometimes, we don’t want to. 🙂
1. Snack less; It is a privilege, not a right
2. Pack meals with protein – no counting calories or controlling portions (within reason). EAT.
3. Cook with coconut oil instead of butter – it adds more fat to our lessened amount of food. Fat = energy and we all need energy to keep our brains and bodies working well.
4. Use more eggs – added protein and fat for a good price
5. Drink (even more) water.
6. GET BUSY and/or NAP – our bodies work best in these conditions
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Happy Valentine’s Day, friends.
Treat-focused holiday traditions need not apply! This year, my girls took some of their extra crayons, peeled, cracked and tossed them into a silicone heart-shaped mold I happen to have in the house and reshaped them.
We were crayon making machines until I haphazardly turned the oven on for dinner, while the last batch was still cooling, and almost ended up burning the house down. I coated my oven in wax, melted the molds and yelled for help when I saw flames. The fact that this happens all-too-often was proven when my husband didn’t even come running. Don’t worry, I took care of it…and husband cleaned out the oven a few days later. (WIN!)
For her class Valentine’s, my little one decorated heart-shaped cut outs with cute little faces, wrote her name on the back and taped a crayon to it (they LOVE tape!). My older daughter ended up taping a sticker (yes, taping a sticker) to each of her heart crayons, then adding that and a small box of stickers to a ziplock baggie for her friends.
For my daughter’s Kindergarten teacher, we checked out Pinterest for a few ideas and settled on using items we had in the house. PERFECT. A cleaned out jar, a box of pencils, paperclips and a few binder clips created the perfect setting for a Love Bouquet. I had her write 5 little notes to her teacher on cut hearts and we clipped them to a few pencils. I think it will bring a smile to Mrs. P’s face, my 5 yo agrees!
Although I agree, “Everyday is the Fourteenth” I will give in and celebrate tomorrow by having a love-fest of our own, beginning (but certainly not ending) with heart-shaped pancakes upon a Valentine’s place setting with special cups, homemade Valentine notes for each of my girls, some stickers, red and pink glitter glue and a fresh supply of TAPE! I bet they are most hype about the tape. We’re fresh out…if you can believe it.
What will you do to celebrate?
This week, there were several grass-fed meat sales I wanted to take advantage of so I did things a little differently. Instead of creating a base menu from the proteins I had in stock and then buying to fill in the recipes, I started by creating a shopping list based on the weekly circular sales I hoped to get in on. It was 90% meat which will help build protein stock, to then cut costs over the next few weeks. Follow me?
After eyeing up my hunt, I then looked at my presumed financial total and decided which produce we could use to roast, soup or salad easily. Those easy produce choices for my family are carrots (I could have skipped them this week but grabbed a bag since I was at budget) $2.49, onions (1 of the cleanest non organic option) $2.99, (always) organic bell peppers $3.99, cucumbers 2/$1.98, a tub of organic greens $4.99 and to top it off, bananas $.49/lb and (always) organic apples 5lb/$4.99. There were a few sales in that mix of produce, but I found better deals on some items after reviewing the Dirty Dozen App while shopping. One of these days I should start remembering which plants are on which list, but I find I have the opposite of a photographic memory: as I see it, I forget it.
A few choice notes: I bought a bag of coconut flour because it was on sale AND in stock, a rare sequence of events $5.15. I also bought 2/$10 k-cups and a box of EnviroKidz Leapin Lemurs (my kids’ favorite) because they are Gluten Free AND Non GMO Verified $3.79. Although, I usually wait to buy EnviroKidz brand cereals when they go on sale for $2.99. I’ve also taken notice to the additional varieties of free range, VEG FED eggs in the regular refrigerated section and one brand was on sale at 2 dozen/$5. I was paying $2.99 for half a dozen when I wasn’t able to buy from the local market on Thursdays. WIN. Other than that, I spent the bulk of my budget on meat.
After the days bounty was put away, I saw down with my laptop and used Supercook.com to come up with some ideas to use all this meat, a lot of it ground, in a variety of ways throughout the week. This site allows you to enter what ingredients you have and then recipes containing those things are displayed in order of adherence to your list. GREAT tool for folks who aren’t able to eat certain foods likes eggs, nuts, etc.
Saturday: Meatloaf Balls and Roasted Veggies (use an egg, OR NOT, add puree and/or chopped veggies, maybe wrap a few in bacon! I like to make a ton so I have leftovers for breakfast or lunch plus some to freeze for a quick and easy option for the kids. You can make them as big or small as you like.)
Sunday: Sausage and Peppers with salad (I’ll cook peppers and onions in a skillet with the sausage.)
Monday: Shepard’s Pie (we stayed with friends during Hurricane Sandy and my daughters fell in love with this delicious cold weather food. To paloe-ize, instead of mashed white pots, use mashed sweet OR mashed cauli. And as Uncle Corey reminds: Remember to paint it with butter. No problem! Also easy to make ahead of time.)
Tuesday: Pulled Pork with salad and biscuits (There are so many good pulled pork recipes. I think I’ll use one that involves cinnamon and coffee grounds. I used this great recipe for sweet potato biscuits on Thanksgiving.)
Wednesday: LEFTOVERS, we’ll have plenty between Shepard’s Pie and the pulled pork.
Thursday: $5 Pizza and salad (I’ll probably have more leftovers or cook up some bacon and scallops and eat them out of a bowl with a spoon)
Friday: Turkey Veggie Soup (found it on Supercook! I’ve also seen ways to make it with a chicken broth or a tomato base for the soup – whatever your pleasure!)
Saturday: Pork and Onion Casserole (I wish I could spell that word without spell check.)
I always like to throw a few random ideas for my husband and the kids at the bottom as a reminder. I know it’s annoying. We made Paleo Chocolate Chip Cookies from Eat Like A Dinosaur today. As my 5 yo puts it “Mama’s famous chocolate chip cookies!” She even brought them in for her class snack once. The girls are looking forward to having 2 small cookies for breakfast tomorrow. Ha. Less sugar and more protein than standard cereal or pancakes!
Tomorrow I’ll prep a variety of items including meatballs, omelet muffins, hard-boiled eggs, guacamole, and perhaps I’ll prep some more pancakes for my dear little 5yo towards the end of the week. She loves them and they keep her fueled on school days. Plus it’s so convenient to have them in the freezer.
What are you favorite budget saving tips?
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I hear it all the time, “I’m on a tight budget, I can’t afford to eat like you.” Well, I too am on a tight budget. $100/week for food, in fact. I have a family of 4 and this budget also includes non-paleo foods for my (amazing) husband because again, this is my journey and I won’t pressure him into it, nor will I sabotage myself because of his preferences.
A few things:
- Is grass fed meat better? YES. Does that mean it’s all I eat? NO. I buy meat that is on sale. Some of it is grass fed (YUM) and some of it is not. From the sale meat, I create my weekly dinner plan.
- When not fresh, frozen or canned veggies? FROZEN. Freezing vegetables will help lock in the nutrients but also doesn’t allow it to sit and soak in sodium until consumed.
- Cooking serum? Coconut oil or butter. Real, unsalted, raw butter – THE best. Although I’m attempting a Whole30 right now so I’m sticking with coconut oil or bacon fat. Butter is a dairy.
- Fast & easy? Sure, there are lots of fast and easy ideas I can and will share, but eating plants & proteins does require preparation and forethought. It’s a lifestyle CHANGE, so all you fast paced, eat-on-the-fly, no time for prep folks, take a deep breath and reevaluate your priorities. Is health one of them? …Always make leftovers so you have them for breakfast and lunch options …bake some eggs in muffin tins and freeze for easy access …soups and stews in the crock pot are a lifesaver! …whole fruit and veggies are a sweet and crunchy snack option. SIMPLICITY in food brings forth a simpler life.
With that being said, I’ve decided to share my shopping list and meal plan to help folks get started. Also because I’m a simple girl with simple tastes and my recipes/meals are far from fancy. I think most of you can relate to having small children or spouses who aren’t always adventurous with their palates. Also, they are not on a Whole30, I am, so I will post my variations to anything for my own plate. Here we go:
Sunday: Leftover Stew – In a crock pot on low, I tossed leftover roast and meatloaf, frozen veggies of our liking, and broth together. After seasoning to taste, I checked back at dinner time! To serve, I added a dollop of pre-prepared mashed cauliflower to a soup bowl and scooped some soup on top. One of my daughters enjoys soup in a bowl, the other enjoys soup on a plate sans liquid. Wa-la.
Monday: BBQ – 1lb ground beef and a can of Manwich. I had my husband dish out my portion of beef first, before adding the Manwich. The family had it with fries and apples, I enjoyed it on top a bed of greens and carrots.
Tuesday: Pork & Kraut (OF COURSE!) – In a crock pot on low, I added a layer of sliced onion, a layer of sauerkraut, pork loin, and a final layer of kraut. Checked back at dinner time and added some pre-prepared mashed sweet potatoes and apple sauce to my plate. MY FAVORITE MEAL.
Wednesday: Chicken with Onions & Peppers – My husband pan cooks the chicken and sautes onions and bell peppers. I enjoyed that atop a bed of greens, carrots, cucumbers, radishes and celery. The rest of the bunch had some noodles with their chicken.
Thursday: Leftovers for the family – There wasn’t anything ‘clean’ leftover so I enjoyed some frozen Tilapia, sweet mash and crunched bacon sprinkled on top. I keep a stash of frozen fish, shrimp and scallops for myself to enjoy on nights the family decides on pizza, spaghetti or other grain based choices.
Friday: $5 Pizza night for the fam ala Little Caesars. I will be enjoying a Large salad (1, because I don’t want the greens to go bad before eaten and 2, because I’m craving a big salad) with roasted chicken on top.
Saturday: Bacon wrapped turkey with roasted vegetables and salad.
My method of shopping and meal planning is to create the first few meals of the week from items we HAVE in the fridge, then write a list of items we would like in the house (veggies and fruit, etc). Once I am at the store, I keep a running calculator of each item I put in the cart, remaining super selective on the items I choose, even if on my list. For instance, this week I knew we still had 6 eggs so I passed on another dozen because I didn’t have an egg heavy menu planned. I complete all non-meat shopping first, THEN I go to the meat department and check out what they have for sale, spending the rest of the budget on protein that will pair with any/all of the produce we have in the cart.
I don’t enjoy sharing my entire menu (I find it quite boring) but if you find it valuable please let me know by commenting here or on our Facebook page. Thanks for reading!
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