If I didn’t have a perfectly good apartment, I’d consider setting up camp directly outside of the grocery store. I’m there often enough that I would save a lot of money on gas; I could then use that money on food. Who’s with me? I’ve actually been trying to reign in my grocery store frequency to 2-3x a week instead of the nearly every day run because ‘I forgot one item.’ To accomplish this I’ve been buying more than normal each trip and making sure I have enough food for at least three days.
On a side note…does anyone else call the grocery store “the market?” My family and I have always called it “the market” but no one knows what we are talking about. They think “flea market.” Not sure if it’s a New England thing or what (I grew up there).
Last weekend I took pictures of a very typical food stock-up for me. Nothing too fancy, just the basics. I had a lot of other things already that I don’t need to buy weekly (oils, nuts/seeds, most nut butters, granola) in addition to some chicken breasts in the freezer that I defrosted and cooked for lunches. I threw away my receipt but I know I spent $80 and change, and that included a $12 almond butter and mostly organic food. If you haven’t realized, I “splurge” on food and don’t (really) feel guilty about it.
I’m linking up to Jenn’s blog for What I Ate Wednesday to show a day of meals from this grocery run. In total I got six dinners worth plus snacks and lunch additions. I tend to eat the same things for a few days because it’s easier logistics wise.
First, what I bought from Whole Foods. Oh, and these pictures were taken with my iPhone 5 in bad lighting. I will never claim to be a good photographer.
(All organic) Super green salad mix, cucumber, 2 purple sweet potatoes, celery, parsnips, carrots (for the crock pot) and carrots for snacking
Strawberries, bananas, avocados and frozen blueberries
Chicken for the crock pot, two pieces of salmon
Pacific vanilla coconut milk (so good!), almond butter, kombucha, rice cakes, oatmeal
Now for some of the meals I made from this grocery run…
Oatmeal with fruit and almond butter
Super greens, baked rosemary chicken (from the package I had frozen), 1/2 avocado, cucumbers, baby carrots and sunflower seeds with a lemon and olive oil dressing
Smoothie bowl made with frozen blueberries, 1/3 frozen banana, and vanilla coconut milk. Topped with Purely Elizabeth granola.
Rosemary-Dijon baked salmon, a purple sweet potato and kale (cooked at 400 degrees for 7 min)
Other things I ate/made:
-Crock pot chicken flavored with lemon and rosemary + carrots (enough for 4 dinners)
-Rice cakes and almond butter (for snacks)
-Celery and almond butter (for snacks)
-Roasted parsnips (vegetable for lunch/dinner)
I’m not the best or most creative person in the kitchen, but I like what I eat and I’m making cooking progress! Simple and quick is (and probably always will be) my motto. I like to put food in the oven or crock pot with a few seasonings and call it a day.
And with that, I’ll call this long ass post a day, too.