$100.00/Week Real Food Weekly Meal Plan - Week 12

If you’re just tuning in, this is an ongoing series in which I share our weekly meal plan as I (attempt) to convert us to a Whole/Real Food lifestyle.  Our grocery budget is $100.00/week for 2 adults.  Often I make 2 different meals because I am primarily plant-based and my husband is not.  Most of what we eat is made from scratch and any boxed, canned and/or frozen products follow the Real Food guidelines.  Meal planning is my way of controlling the grocery budget (read as a LOT of dollars saved), ensuring there is no food waste for the week, as well as saving time.  You can read more about meal planning here.

Read the entire series here.

You will see the Mississippi Pot Roast on the menu again this week.  I originally made it a few weeks ago but wanted to adjust the seasonings a bit to see if I can make it even better.  It's a really good recipe but the original recipe uses 2 packets - 1 of au jus and 1 of a ranch dressing, making it way too salty with a touch of a chemical flavoring.  So I've adjusted with homemade substitutions.  If it's successful I will post the recipe this week. 

I was $20.00 under budget last week (woo hoo!) so I was able to use that this week to stock up on pork ribs while they were on sale.  I'll cook some this week (oven baked BBQ Ribs are DELICIOUS) and freeze the remainder for use later (they are even better when you can finish them on the grill!).

On to the meal plan!

Weekly Meal Plan:
Breakfast - Breakfast Burritos
Lunch - (me) Veggie & Chickpea Sandwich; (J) Ham Sandwich
Dinner - (me) Beans & Greens; (J) Mississippi Pot Roast, Mashed Potatoes, Asparagus

Breakfast - Oatmeal with Berries & Raw Nuts
Lunch - leftovers
Dinner - (me) Veggie Stir Fry; (J) Chicken & Cheese Tortellini in Cream Sauce; Broccoli

Breakfast - Oatmeal with Berries & Raw Nuts
Lunch - (me) Veggie & Chickpea Sandwich; (J) Ham Sandwich
Dinner - (J) Meatballs, Pasta with Sauce, Spinach

Breakfast - Oatmeal with Berries & Raw Nuts
Lunch - (me) Veggie & Chickpea Sandwich; (J) leftovers
Dinner - Jambalaya; Roasted Carrots

Breakfast - Oatmeal with Berries & Raw Nuts
Lunch - (me) Veggie & Chickpea Sandwich; (J) leftovers
Dinner - (me) Teriyaki Veggie Stir Fry; (J) Chicken Teriyaki, Rice

Breakfast - Oatmeal with Berries & Raw Nuts
Lunch - (me) Veggie & Chickpea Sandwich; (J) leftovers
Dinner - (me) Veggie Stuffed Baked Potato; (J) Oven-Baked BBQ Baby Back Pork Ribs; Mac & Cheese; Broccoli

Breakfast - Blueberry Pancakes
Lunch - Tomato Soup; (J) Grilled Cheese Sandwich
Dinner - Pizza (me - veg, J - Ground Beef & Mozzarella)

Weekly Food Costs:

Commissary: $28.30
*I am not allowed to share individual costs from the commissary so I've listed what we purchased and the total price*
- Russet Potato, Oranges, Carrots, Pasta, Canned Whole Tomatoes, Canned Tomato Sauce, Hoisin Sauce, Tortilla Shells, Mozzarella Cheese, Lunch Meat, Sliced Cheese, Cream, & Frozen Raw Shrimp

Aldi: $14.34
Potatoes - $1.49
Asparagus - $.98
Broccoli - $1.69
Peppers - $1.99
Grass Fed Angus Pot Roast - $8.19

BJ's: $15.82
Spinach - $3.29
Berries - $5.49
Organic Chicken Thighs - $7.04 (this was a larger pack so we will get 3 meals from this = $2.35 per meal; I put the remaining in the freezer for future use)

Farmer's Market: $7.50
Apples - $2.50
Grass Fed Beef Ground Burger - $5.00

Fresh Market: $47.99 
Bread - $3.99
Pork Baby Back Ribs - $44.00 (the baby back ribs were buy 1 rack, get 1 rack free so I purchased a total of 4 racks at $11.00 each; we will get a total of 8 meals from this = $5.50 per meal; I put the remaining half racks in the freezer for future use)

Grand Total: $113.95 (I had an extra $20.00 left from last week's shopping trip to use toward this weeks total)

Weekly Food Notes:
- You should not see eggs on the grocery list (ever) since we raise chickens for eggs.

- I had on hand: Raw Nuts (I have a stash in the freezer), Organic Chicken Breast (leftover from a shopping trip a couple of weeks ago), Rice, Spaghetti Pasta, Frozen Tortellini, Flour, Spices, Milk & Non-Dairy Creamer.

Super Quick & Easy Chicken Potsticker (Dumpling) Soup

We are huge fans of potstickers, a.k.a. dumplings.  I usually either steam them or lightly sauté them, but now I'm using this recipe for a super quick meal!  Potsticker (dumpling) soup is so quick and easy whether you use frozen store bought or homemade potstickers.  Try to find the mini-size potstickers (and use double the amount in the recipe) because they are the perfect size for soup, but if you can only find the traditional size, they are delicious too!  You can make this vegetarian by substituting the chicken potstickers with vegetable and the chicken stock with vegetable stock.

Quick & Easy Chicken Potsticker Soup
1 Tablespoon Olive Oil
3 ribs celery, chopped
2 medium carrots, chopped
1/2 of a medium onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
a pinch of crushed red pepper flakes, optional
6 cups chicken or vegetable stock
10 frozen chicken and vegetable potstickers (frozen - do not thaw)
1 cup Kale, spinach, or napa cabbage, julienned, optional

In a pan, heat the olive oil over medium-high heat.  Sauté the celery, carrots and onion until onion is translucent.  Add garlic and onion powders and crushed red pepper flakes, if using, stir and sauté 1 minute.  Carefully add stock.  Bring to a boil and boil for 5 minutes.  Add frozen potstickers, bring to a boil and boil for 2 minutes.  If adding greens, add them in and give a quick stir.  Serve.

Freezer Cooking 101: A Beginner's Guide, Part 2 (Supplies Needed + Getting Started Tips)

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This is the second of a 3-part series on Freezer Cooking.  I got hooked on freezer cooking a couple of years ago.  While we don't eat the majority of our meals as freezer meals, I love counting on them at least once or twice a week as well as having a meal or two extra that's handy if I've forgotten to take something out.  See the entire series here.

Freezer meals can be a lifesaver for you, particularly during a busy week.  It's a great way to put delicious, nutritious meals on the table with little effort.  All of the effort is put forth once a month when you set a few hours aside to make up your meals for the upcoming month.  It takes a bit to make putting the time aside a habit, but once you get started, it's something that will make it into your regular cooking repertoire.

While Part 1 was an introduction to freezer cooking, part 2 is all about supplies and the basics of getting started.  It's what you'll need to have on hand (or at least consider) and prepping instructions to start freezer cooking.

Supplies You'll Need:
- Freezer Bags (not storage or sandwich bags)
- Disposable aluminum and/or freezer-safe pans/containers
     You could certainly use glass or another pan/container you have on hand.  Remember, however, that you'll be without that container until you make the freezer meal.
     Here are some drawbacks to consider with using glass and/or pyrex:
     - Items could get freezer burnt (you won't be able to wrap the food tightly) because of the airspace.
     - You can't transfer the freezer meal from freezer to oven or the glass/pyrex pan will break.
     - Food will expand in the freezer and the glass could break.
- Freezer Tape (if you'll be using pans wrapped in foil or plastic.  If you'll be using freezer bags only, this isn't necessary).
- Plastic wrap (for wrapping items individually and/or for covering containers).
- Aluminum foil
- Permanent marker

Getting Started:
1. For monthly freezer prep, determine which freezer meals you'll be using for the next month and gather the recipes.

2. Before freezer meal prep day, go through the recipes you'll be making and do one grocery shopping trip.

3. On freezer meal prep day, gather all of your ingredients as well as freezer bags and/or containers.

4. Wash all prep tools between recipes and/or foods.

5. Refrigerate any pre-cooked foods/ingredients before freezing.  Pre-cooked foods need to be completely cooled before freezing.

6.  Label everything (for freezer bags, this is much easier to do before you fill them).
     EVERY package should contain:
     - Name of recipe.
     - How to prepare once thawed.
        i.e. thaw in refrigerator overnight.  Heat oven to 350 degrees F.  Remove plastic wrap & bake 40 minutes.  Top with 1 cup shredded cheddar, bake additional 20 minutes until hot & bubbly.
        i.e. Do NOT thaw before baking.  Heat oven to 375 degrees F.  Bake 30 minutes.
     - Date placed in freezer + use by date.
     - Any serving instructions (i.e. serve over rice; i.e. serve with minced cilantro)

7. Keep an inventory (including date you made it) of all freezer meals. (*I store this on my refrigerator*)
     - inventory list should include a note of any ingredients you will need to add for cooking and/or serving.  This makes it super easy to create your shopping list that week when meal planning.

8. Portion properly.
     - cut the recipe down, or conversely, double if needed.

9. When placing items in freezer bags, make sure you press out all air to prevent freezer burn.

10. When pouring marinade, sauce, etc. into a freezer bag, be careful to not get it on the seal.  If you find freezer meals helpful, you may consider bag stands.

11.  If sauce will be added after cooking other items (meat, veggies, etc.), place sauce ingredients in a separate bag/container and either add to the main bag/container, or add a note on the outside so you remember the sauce is frozen separately.
     - *pouring sauce into ice cube trays, freezing, then popping into a bag or container is the easiest way to freeze*

12.  To freeze individual veggies (so they don't create a large veggie block), flash freeze dried/drained veggies on parchment or freezer paper lined cookie sheet.  Once frozen solid, they can be added to the freezer bag/container and put back in the freezer.

13. We use all of our freezer meals within 30 days.  For longer storage, you should consider a vacuum sealing machine to prevent freezer burn.  We LOVE our vacuum sealer and use it for everything from meat, marinated meat, to nuts, to cheeses and chocolate.

14. When placing freezer bags in the freezer to freeze the meals, I like to lay then flat on a cookie sheet until frozen.  This way, they freeze flat enough to stack nicely with the other freezer meals.

Have you tried freezer meals? 
I would love to hear your thoughts and tips!!

The third freezer cooking post in this series will provide recipes/instructions for some basic items you can prepare to get your toes wet.  Before you know it, you’ll be hooked!

$100.00/Week Real Food Weekly Meal Plan - Week 11

If you’re just tuning in, this is an ongoing series in which I share our weekly meal plan as I (attempt) to convert us to a Whole/Real Food lifestyle.  Our grocery budget is $100.00/week for 2 adults.  Often I make 2 different meals because I am primarily plant-based and my husband is not.  Most of what we eat is made from scratch and any boxed, canned and/or frozen products follow the Real Food guidelines.  Meal planning is my way of controlling the grocery budget (read as a LOT of dollars saved), ensuring there is no food waste for the week, as well as saving time.  You can read more about meal planning here.

Read the entire series here.

I wrote last week about re-organizing our freezers (we have 3) and updating the inventory lists.  One thing that I knew needed to be done was that updated inventory.  I was pretty sure the counts I had were off and sure enough they were.  I was surprised to find a whole chicken (from the last time we raised chickens for meat) left as well as some of the other meat I thought we'd run out of.  I also didn't remember that we had so many bags of frozen corn & squash from our garden last year.  So, my focus over the next couple of weeks is to begin using up some of our stockpile as well as adding to it, if deals are found.

We took a few hours one day to re-organize.  The freezer in the house (attached to the refrigerator) is food for the dogs, excess butter, frozen raw nuts, recent leftovers, J's ice cream, some veggies and whatever frozen meat, etc. I'll be using that week.  The stand-up freezer is now all of the meat, seafood and fruit.  The chest freezer is now all of the homemade stock, dumplings, dough, prepped freezer meals, and frozen veggies.

Have you ever cooked a whole chicken in milk?  Oh my, it's SOOOOOO tender.  I highly recommend it!

Weekly Meal Plan:
Breakfast - Breakfast Burritos
Lunch - me - Veggie Sandwich; J - Ham Sandwich
Dinner - Burgers (beef for J; Veg for me), Baked Potato Wedges, & Broccoli Salad

Breakfast - Oatmeal with Berries & Nuts
Lunch - Leftover Pizza (from Friday)
Dinner - Slow-Cooker Chicken in Milk; Roasted Carrots & Brussel Sprouts, Rice

Breakfast - Oatmeal with Berries & Nuts
Lunch - Me - Salad; J - Ham Sandwich
Dinner - Stuffed Cabbage (me - veg & rice; J - meat & rice), Steamed Spinach

Breakfast - Oatmeal with Berries & Nuts
Lunch - Quesadillas
Dinner - Pasta with Vodka Sauce; J- leftover chicken; Roasted Cauliflower

Breakfast - Oatmeal with Berries & Nuts
Lunch - Leftover Stuffed Cabbage
Dinner - Me - Beans & Greens; J - Orecchiette with Chicken Sausage & Broccoli

Breakfast - Oatmeal with Berries & Nuts
Lunch - Quesadillas
Dinner - Me - leftover Beans & Greens; J - Chicken with Spinach, Pasta & Cream Sauce

Breakfast - Breakfast Frittata; Hashbrowns
Dinner - Me - Buffalo Cauliflower Fajitas; J - Chicken Fajitas; Avocado Crema; Mexican Rice

Weekly Food Costs:
Aldi: $28.04
Cauliflower - $2.49
Brussel Sprouts - $2.69
Peppers - $1.99
Cabbage - $1.49
Potatoes - $2.69
Broccoli - $1.69 x 2
Kale - $2.99
Blackberries - $1.99 x 2
Kerrygold Butter - $2.85
Organic Milk - $3.49

Trader Joe's: $16.45
Mushrooms - $2.29
Orecchiette Pasta - $2.69
Rolled Oats - $3.99
Organic Chicken Sausage - $5.99
Non-Dairy Creamer - $1.49

Hannaford: $15.40
Avocado - $.98
Mesclun Mix - $2.99
Oranges - $2.59
Buffalo Sauce - $2.69
Whole Wheat Pasta - $.99
Whole Wheat Tortilla Shells - $1.79
Refried Beans - $2.38
Cream - $.99

Farmer's Market: 19.50
Grass-fed Beef Burger - $5.00
Apples - $2.50
Certified Organic Spinach - $8.00
Certified Organic Carrots - $4.00

Grand Total: $79.39

Weekly Food Notes:
- I had on hand: whole chicken, rice, cheese, vodka, homemade chicken dumplings (potstickers), celery, homemade chicken stock, raw almonds, raw cashews, crushed tomatoes, tomato sauce, sunflower seeds, mayonnaise.

- the whole chicken will be used up for meals throughout the week.

- chicken dumpling soup is SUPER simple and you can use homemade potstickers or store bought fresh or frozen.  I sauté minced carrots, onions and celery, then add 1/2 teaspoon garlic and onion powders.  Add chicken stock and boil for a few minutes.  Add dumplings and boil until dumplings are done.  That's it!  I also add julienned kale to mine once it's finished cooking.

This Month On The Farm: February 2018 - BIG Changes To Our Life, Wake Up Calls & Thoughts of Gardening

super easy chicken dumpling soup - perfect for cold winter days

If you’re just tuning in, this is a brand new ongoing series in which I document each month of our lives in our transition to a simple, homemade life on a modern homestead. We ditched town and moved to the country in 2008 and we blog about both our successful and not-so-successful ventures in homesteading, switching to natural products, and embracing a whole foods lifestyle.  Check out the entire series here.

February 2018
It's been a loooonnnnnggggg winter this year.  Perhaps it feels this way every year and I just forget.  The snow just keeps coming, in fact, we've got another snowstorm coming tonight.  It's absolutely beautiful, but my goodness we are tired of shoveling and snow blowing.  It warmed up at one point this month and we had nothing but mud all around us.  Oliver thought for sure we were trying to punish him by making him go to the bathroom outside. 
In the mud. 
Five times a day. 
Poor guy.

Hey, I have some GREAT news - I am now working on the farm full-time with J.  Yup, we made the jump!  We've gone back and forth (and back and forth, and back again) for the last two years wondering if it's time.  Well, it finally was.  I guess you never really know for sure, and I realized that you're never really "ready" - something always comes up.  We had thought about getting a couple of big projects on the farm completed this year before making the dive, but have put those on hold.  We have worked on reducing our spending over the past year and a half in order to save 10-12 months worth of total living expenses (just in case), and have no debt other than our mortgage, so, we just did it. 

I truly enjoyed my career with this last company that I worked for.  Yes, there were some jerks (there always are).  Yes, there was a lot of stress and a whole lot of hours spent working.  But I made a conscious effort to learn.  Learn from others, learn from my own mistakes, learn whatever I could about people, business, and myself.  The majority of people at that company were awesome and I made some great friends.  I will definitely miss them, but I am thrilled to start a new chapter.

I realized, within the first 3 days of working from home, how very much exhausted I really was.  We were a bit out of sorts for that first half of a week.  We had a home show the entire weekend so we prepped for that.  But because we hadn't worked out exactly what this would look like, well, we weren't sure what each of us should be working on and how to best make it all work.  Over the weekend, in between helping customers, we created a schedule to go out through May.  We both do best working by a schedule so this was the perfect solution.  In fact, we scheduled our first full week to not "work" at all, but instead, spring cleaning our home including purging and re-organizing.  We thought this would be the PERFECT way to transition and it truly seems to have been spot on.

It's scary, for sure, but we are incredibly happy and grateful to be able to put all of our time and effort, together, into the business.  I will be able to spend more time on the blog and website which I love, and we hope to have time to do fun things once in a while.  Something we've had no time to do for years.....

Emerson & Oliver

bratty pants Jack

The Dogs + Jack
My goodness the dogs are so happy about me being home.  If I could get Oliver to understand that I don't need to get up at 5 a.m. anymore, that would be helpful.  He is such a good boy, barking non-stop at the bottom of the stairs, letting me know that I'm late.  Except I'm not.  Not anymore.  It took a bit to get him into the 5 a.m. schedule so I guess it will take a bit to get him to understand he can sleep just a wee bit longer.

They split their time between supervising me and supervising J since we are typically working out of different parts of the house.  It certainly wears them out, but they are enjoying the extra attention.

Jack attacked Oliver mid-month.  "Attacked" may be a bit harsh, although if you saw Oliver afterward (he is a tad bit dramatic....) you would use that word.  It happened one morning before I had made my way down the stairs.  I could hear Oliver barking (it was 5:15 a.m. and, of course, he was concerned that I was late).  Then I could hear him barking from one of the rooms, not from the bottom of the stairs.  When I stumbled downstairs he was trapped in the living room.  Jack was pacing back and forth, looking like the badass he believes he is.  Oliver was afraid to cross Jack's imaginary line.  I pushed Jack out of the way and called for Oliver.  He stood there, shaking, left eye closed.  I called him again.  And again.  After about the fourth time he came running at full speed.  His eye was goopy and red.  I believe Jack got him right in the eye because every time Jack was even in the vicinity, Ollie would jump and look petrified.  This made Jack very happy.  Because he's a brat who permanently wears naughty pants.  (Oliver's eye was better within 24 hours so all was well in the household.)

The Coop Girls
They are doing great!  Laying eggs like they should, they are not, however, happy about the ongoing snow.  We will not be adding new girls this year.  We've got a nice group and don't want to disrupt it by introducing more to the flock, so we will work with what we've got.

The netting on their uncovered outdoor coop has been ruined by the snow so we'll need to replace that in another month or two.  We net it to keep the wild birds out - no need in spreading diseases.

We were also considering raising chickens for meat this year (I can't believe it's been 2 years since we last raised them!), but I think with everything else we've got going on, including figuring out what the "new us" looks like, we'll hold until next year.  If you are considering doing this on your own homestead, I can tell you that the hardest thing in all of this is finding someone to process.  Someone that you trust (so you get your birds back and not random ones - this happened to us the last time we raised them).

The Business
This is our slow season (February - April) so we are working toward getting some products made in order to build a small backstock.  We are hoping to participate in 2 farmer's markets this year plus craft shows, so we will definitely need product!  We've been planning on adding essential oils to our product line, that should be coming soon.  I'm trying to catch up on everything else before we move forward with putting them on the online store. 

We are also working on potentially adding a few new products.  That should be determined in the next few weeks!

We participated in a home show two weekends ago which is always a great show for us.  This year was no exception and we are incredibly grateful for that.  We get to see folks we don't necessarily get to see at our market, even though they are in the same town, so it was great exposure for us.

dreaming of vine-ripened tomatoes....

The Garden
Nope, it's not time to plant the garden yet.  I honestly couldn't even tell you where it is right now, but it is time to start planning it.  This year we've decided to join a certified organic CSA for our veggies and instead grow more herbs that we use in our products as well as for personal use.   We'll plant a few veggies, but not even close to what we've planted in the past.  We've finally had to realize that there just isn't enough time in a day to do it all.

Odds and Ends
If you've been following the "change your life in 2018" series, I am really finding this helpful.  I started this to challenge myself - chunking down a large goal of making some personal changes, into 12 bite-sized bits allowing me to focus on one at a time as well as time to make each a habit.  The first month's challenge of "let it go" is one I continue to work on as things come up and feel like it's becoming easier and easier as time goes by.  February's challenge of figuring out what you want to do helped me outline what the next chapter looks like and this month's challenge of setting and chunking down goals is what I'm using to plan this year and the next few years.

Change Your Life In 2018 - March Challenge: Goal-Setting

If you’re just joining in, the “Change Your Life In 2018” series is my quest to make some small changes this year.  Rather than setting easily forgotten resolutions I wanted to focus on 12 changes that would help me learn and grow as a person.  I’ve chosen to focus on one change per month so that it could not only become a more manageable goal, but I have a better chance at making these new habits as well.  I hope you’ll join me in the challenge!

You're working on letting go (January) of things from the past as well as consciously being aware of the need to let go as things arise.  Letting go of the past allows you to put your focus on the here-and-now and begin outlining what you want for your future.  If you aren't completely clear on what you want in the future (profession, hobby, volunteer work, financial status, etc.), I have outlined some fairly easy exercises here (February).  Now it's time to get to our goals!

Goal setting is fairly easy, we do it everyday.  Daily goals are constantly created such as getting a specific task done by the end of the day, an accomplishment for the week, or creating a "to do" list that is checked off as goals are accomplished.

Goals should be somewhat fluid, as they may change or pieces of the goal may change as our lives evolve.  Because of this, it's nice to revisit them frequently and assess whether or not any pieces of them, or the entire goal, should be adjusted.

When we set goals they are most often fairly safe.  And that's perfectly fine!  What we often forget to set, however, is a monster goal or two.  Monster goals are hard to set because we often shy away from them out of fear.  Fear of failing to even come close to achieving them.  Fear that others will find the goals ridiculous.  Fear that we aren't worthy.    
(spoiler alert - you ARE worthy!)

A Word (or two) About Failure
What is failure?  In general terms, it's lack of success.  If we try something and we don't complete it as we'd planned, most times it's not an actual failure (although our first thought is that it is).  Instead, we often learn valuable lessons that we needed to learn, or we adjust the goal so although we didn't meet the original goal, the one we did meet was a better fit in the long run.

There are also times we deem a goal a failure because we stopped trying to reach it once it became uncomfortable.  We gave up when it got tough instead of realizing that if it was comfortable to meet this goal, well, then everyone would do it.

When you realize you're fearful of something you should stop and figure out what you're actually afraid of.  Once you've determined what it is you can then assess wither or not a change of perspective would allow you to move forward.

"Face your fears with the truth, that they are all in your mind, and they will lose their power over you".   - Jen Sincero, author

Setting Goals
Think of goals as wishes with structure.  When you wish for something, you don't necessarily share it with others.  With goals, you typically either write them down or tell someone (or, ideally, both) which gives it structure and provides you something to be motivated toward achieving. 

You should always make sure that any goal you set is a SMART goal.

SMART goal:
Specific – What is your goal? Is it specific enough or is it too broad? What needs to be done for you to achieve your goal? Why do you want to reach your goal?
Measurable – How can you measure your progress? How will you know if you’re on track?
Attainable – Can your goal actually be achieved?
Realistic/relevant – Can you achieve your goal? Is the goal worth it?
Time – What’s your time frame for reaching your goal?

Action plan:
- Take out a piece of paper - write out the goals you can think of.  Include long-term (2 year, 5 year, 10 year), and short-term (as short as tomorrow if applicable).
- Add to this list as you think of additional goals.
- Think of career, financial, lifestyle, spiritual, etc.
- Make your goals visible (post-it notes, something put on the wall or refrigerator, notes in your planner, vision board, pop-ups on your phone, etc.)
- Go public.  One of the best ways of holding yourself to working toward a goal is by sharing it with others.  This way, not only will you find support that you need as the going gets tough, you will also feel more accountable to achieving it.

Chunking Your Goals Down
Goals are much easier to focus on, and therefore achieve, if broken down into manageable pieces.  You're more apt to try and achieve them because they don't feel so overwhelming. 

Have you ever thought of organizing your basement?  It's common to look at the large space and think "where do I start?????" before quietly shutting the door and moving on to something else that seems more manageable.  This is exactly what happens when we don't chunk a goal down - we close the door and forget about it.

Instead, we could have chunked the goal of cleaning the basement down like this:
Goal: Get basement organized this month
     Week 1: spend 4 hours sorting into 3 piles - "keep", "give away/sell", "throw away"
     Week 2: spend 4 hours doing the same
     Week 3: throw away the "throw away" pile; give away or box to sell the "give away/sell" pile (and set a plan/date to sell.....)
      Week 4: spend 4 hours organizing the "keep" pile

 I like to chunk down goals by working backward.  If I have a 10 year goal of, let's say, paying off my mortgage, then I need to figure out how much extra I need to pay each year for the next 10 years in order to achieve that.  If I have a 1 year goal of changing careers, then I would work backward to determine an action plan for each month (and possibly each week) of what I need to do in order to make the switch.

Action plan: 
Take each of your goals and work backward to determine what you need to do annually, monthly, and/or weekly to achieve it.

Monster Goal
Everyone's monster goal will look different.  For some, getting in the best shape of their life (be specific and outline what that means) will be their monster goal.  For others, it may be to be completely debt free (including no mortgage).  While others, it may be to start and own a multi-million dollar company.

Action plan:
Write down at least one monster goal.  Make it something you really REALLY want and be specific - chunking it down as you did your previous goals.

Track Your Goals
You should be looking at your goals daily (it takes a bit but will become habit).  If you've fallen off track, be nice to yourself.  Pick yourself up, figure out how you can get back on track, and work toward that goal!  If a goal needs adjustment, adjust as needed.

Rewards are a good idea too.  Small rewards when you hit a large goal will keep you moving toward it.  Sometimes, the actual goal is reward enough (such as paying down debt because it means you'll eventually have more money available).

What are some of your 2018 goals?  What tips have you found helpful in working toward and achieving your own goals?

Next month’s topic is: Changing Your Routine

Find the introduction to the series here: 12 Things You Can Do To Change Your Life In 2018
Find January's challenge here:  Letting Go Of Regrets
Find February's challenge here: Figure Out What To Do With Your Life


$100.00/Week Real Food Meal Plan - Week 10

If you’re just tuning in, this is an ongoing series in which I share our weekly meal plan as I (attempt) to convert us to a Whole/Real Food lifestyle.  Our grocery budget is $100.00/week for 2 adults.  Often I make 2 different meals because I am primarily plant-based and my husband is not.  Most of what we eat is made from scratch and any boxed, canned and/or frozen products follow the Real Food guidelines.  Meal planning is my way of controlling the grocery budget (read as a LOT of dollars saved), ensuring there is no food waste for the week, as well as saving time.  You can read more about meal planning here.

Read the entire series here.

I missed last week's meal plan post and this week's is late because we are currently in transition.  And that's great news!  It's great news because the transition is that I am now working on the farm full-time too.  Woo hoo!!!  We decided to make the leap and we are incredibly excited about what is to come.  Sooooooo.....this past week has been us figuring out what our days look like.

We created a work schedule for ourselves (we both do best with this) and this week we're conducting some "spring cleaning", even though it's not yet spring, including a freezer inventory.  I knew our previous inventory wasn't correct, plus, I wanted to re-organize a tad bit.  So that's what we've been working on.  Next week we'll be back to work!

I want to use up some of the meat and seafood in our freezer so it doesn't go bad so you'll see that over the next few weeks.  This will also free up some money in our budget to stock up on meat that might go on sale.

Here's what we're eating!

Weekly Meal Plan:
Breakfast - Breakfast Burritos
Lunch - Me - Veggie Sandwich; J - Ham Sandwich
Dinner - Me - Veggie Burger; J - Grilled Chicken, Cheese & Red Pepper Burger; Roasted Potato Bites

Breakfast - Oatmeal with slow-cooker applesauce & walnuts
Lunch - Me - Veggie Burger; J - Philly Cheesesteak Sandwich
Dinner - Me - Roasted Salmon; J - Steak Tips; Rice & Asparagus

Breakfast - Oatmeal with slow-cooker applesauce & walnuts
Lunch - Me - Veggie Burger; J - Philly Cheesesteak Sandwich
Dinner -

Breakfast - Oatmeal with slow-cooker applesauce & walnuts
Lunch - Me - Veggie Burger; J - leftover Grilled Chicken Sandwich
Dinner - Me - Veggie Stir-Fry; J - Grilled Chicken; Broccoli, & Rice

Breakfast - Oatmeal with slow-cooker applesauce & walnuts
Lunch - Chicken Dumpling Soup
Dinner - Stuffed Shells, Green Beans

Breakfast - Oatmeal with slow-cooker applesauce & walnuts
Lunch - Chicken Dumpling Soup
Dinner - Homemade Pizza

Breakfast - Asparagus Frittata & Toast
Lunch - Chicken Dumpling Soup
Dinner - Me - Veggie Stuffed Slow-Cooker Baked Potato; J - Salisbury Steak, Baked Potato &  Broccoli

Weekly Food Costs:
Aldi's - $6.67
Asparagus - $1.49
Strawberries - $1.19
Spinach - $3.99

Hannaford - $44.84
Potatoes - $3.49
Russet Potatoes - $1.89
Broccoli - $1.55
Blackberries - $2.99
Peppers - $2.12
Apples - $2.79
Rolls - $2.50
Pasta - $1.69
Ham Lunch Meat - $3.52
Steak - $13.52
Mozzarella Cheese - $4.99
Ricotta - $3.79

Grand Total:  $51.51

Weekly Food Notes:
I cut the steak up and used half for steak tips and then cut the other half in strips and grilled it for the Philly Cheesesteak sandwich.

As noted above, I had quite a bit on hand - Ground oats, Veggie Burgers, Frozen Green Beans, Pork Tenderloin, Wild-Raised Salmon, Organic Chicken Breast (purchased 2 weeks ago), Rice, Flour, Organic Butter (purchased 2 weeks ago), So Delicious Non-Dairy Creamer (purchased last week), Organic 1/2 & 1/2 (purchased last week), Organic Milk (purchased 2 weeks ago), Raw Cashews, Raw Walnuts, Sun-Dried Tomatoes, Chicken Stock, Carrots (purchased last week), Celery (purchased last week), Homemade Chicken Dumplings (made 2 weeks ago and put in freezer), and Grass-Fed Beef Burger.