Posts Tagged ‘grocery challenge’

Grocery Challenge #2

By Kristina

Meals

  • Steak salad with grape tomatoes, romaine, butter lettuce and chimichurri sauce
  • Alton Brown’s pan seared ribeye (bought another steak and more red wine vinegar for dinner)
  • Chicken salad with grape tomatoes, romaine and spinach (left over from last week)
  • Mushrooms with onions, garlic and truffle salt (see ribeye post)
  • Fried eggs (with things like leftover mushrooms or avocado halves)
  • Banana & almond milk smoothies
  • Anchovy and radish salad
  • Lemony roasted potatoes (an oldie but goodie from the Veganomicon cookbook)

Planned But Did Not Make
  • Roasted eggplant
  • Tuna and green bean salad
  • Mint iced tea
  • Egg salad
  • My Ivy Chopped Salad from the GOOP newsletter
  • Tomato and avocado salsa
Leftover
  • Eggplant
  • 1 avocado
  • Mint
  • Green beans
  • Onions
  • 1 can tuna
  • Anchovies
  • 1/2 a bulb of garlic
  • Zucchini
  • Cabbage
  • Some butter lettuce
  • 1 romaine heart
  • 2 lemons
Why didn’t I use up all my groceries? I had a few restaurant meals (Ceia brunch and Sei Bar with my boyfriend & his parents) and bought lunch out a few times. I also noticed a pattern with the “planned but not made” meals. I either used the ingredients for other things (e.g., using up all the tomatoes in salads before they could become salsa) or could not muster up the energy to wash and chop the vegetables for salads.
I could try to change my lunch preparation by making sure to prep the veggies the night before. However, I don’t like salads as much after the ingredients have sat for a day, and I’ve had a few mishaps trying to carry individual portions of salad dressing to school. Either I’ll front-load the salad prep on Sundays or try to find things that are quicker to prepare.

Grocery Challenge #1

By Kristina

Introducing…the grocery challenge!
I would like to get better at long-term meal planning, so I decided to track my purchases at Whole Foods and see what I ended up making and throwing out. I used to live within walking distance of a Whole Foods, but that was very dangerous for my budget–it was too easy to pop in after work and buy prepared food or impulse purchases. We’ve all been there at some point–went to the store with the best of intentions but came home only to find a bag full of organic soap, a hand-woven basket, starfruit and sushi. Now I drive to a nearby Whole Foods, which enables me to make larger purchases and dissuades me from impulse buying.
Here’s my first haul and what it created:

Meals & Parts of Meals
What Was Left at the End of the Week
  • 4 apples
  • Spinach
  • 6 eggs
  • Basil (had to toss)
  • Mint (had to toss)
  • Cilantro (had to toss)
  • Chickpeas (didn’t end up making chickpea soup)
Thoughts
I am still trying to find a balance between fresh ingredients and week-long sustainability. I went out for dinner a couple times (Tuesday and Thursday) and ended up buying lunch a couple times (Thursday and Friday). The dinners were planned, but peanut butter & bacon bagels were definitely *not*.