I’ve decided to start telling you what I’m eating each week. Several people have asked me lately how I plan out my meals, shop for the week, etc. Plus, this will be a great way of keeping myself accountable.
The process is pretty simple. Once we map out our calendar and evening schedules for the week, we know how many meals to plan for. We always plan four servings of each dinner so that we can bring leftovers to work the next day. After that, it’s a combination of perusing Pinterest, cookbooks, magazine cut-outs, and our own imaginations to come up with the meal plan. Since I browse through blogs and online content throughout the week, Pinterest is my favorite way to keep it all noted and organized.
Add in morning shake and snack supplies, and maybe a fruit for dessert, and we’ve got ourselves a plan.
My shopping list is divided into three sections: Produce, Meat/Dairy, and Other. The majority of our food is in the first two columns, with miscellany like “peanut butter” and “cat litter” (for the furbabies, not for us to consume) falling into the third. This helps us move more efficiently through the grocery store.
When I’m planning meals and I’ve got a recipe pulled up, I write down every ingredient (except maybe staples like salt and pepper), even if I might think we already have some in the kitchen. Then, before I leave, I take my list to the kitchen and cross off the items we already have – this keeps us from overstocking on items (and wasting money!).
Sunday is grocery shopping day. I usually do the shopping, though sometimes Sous Chef steps up to the plate. I buy everything we need for the week, though sometimes the store won’t have an item in stock so one of us will have to run back mid-week to grab it. When I get home, I wash and prep the produce that I’ll need to “grab and go” – fruit for morning shakes is washed and put into closed containers. Cantaloupes are broken down and diced. We use FreshPaper to extend the life of our produce, so even though we’re shopping on Sunday, we’re sure our produce won’t start degrading before we’re ready to use it at the end of the week.
I think that pretty much covers the process. Now let’s get to the good stuff: the food.
This week had a pretty short shopping list, because we’re having dinner out with friends and family a couple times this week; not our norm, but c’est la vie – you just learn to go with the flow.
Taco salad (our own concoction)
Mandarin chicken (from the Paleo Indulgences cookbook) with broccoli and red pepper stir-fry (and some rice for carb-friendly Sous Chef)
Rosemary pork burgers (from Paleo Indulgences) – modified by wrapping the burgers in lettuce