Eat Local: Menu Plan Week of May 8, 2017

Healthier Chocolate Chip Cookie Dough Balls

Eating locally is challenging for us right now, as it is for most of you.  Root vegetables that have been stored all winter are about gone and the spring veggies are, for the most part, non-existent as of yet.  So, it's mostly grocery store shopping for another few weeks.

We did a poor job last summer of ensuring we had put away enough fruit and veggies to last all winter.  We just didn't have the time to devote to the garden or to the preserving of food.  We're hoping to turn that around this year.

When you eat a lot of fruits and veggies the cost can get out of control very quickly.  My first few weeks of plant-based whole foods eating was expensive.  I didn't have the time to meal plan as well as I typically do, so our weekly grocery costs were around $100.00 to $140.00.  Yikes!  After a few weeks I regained control over the ridiculous spending and we're back in line.  I was also making 2 completely separate meals initially.  Now, I make a plant-based whole foods meal and add a side of meat for J.

This has saved money, time and sanity.  A win-win-win.

Here's this week's menu:


Monday
Breakfast - Banana Bread Overnight Oats
Lunch - S = Soba Noodle Salad/ J = Broiled Chicken & Roasted Red Pepper Sandwich
Dinner - I am out of town for business, J = Slow-Cooker Pot Roast with Mashed Potatoes & Gravy

Tuesday
Breakfast - Apple Pie Overnight Oats
Lunch - S = Soba Noodle Salad/ J = Broiled Chicken & Roasted Red Pepper Sandwich
Dinner - Burgers (Beef for J, Homemade Veggie for me), Baked Potato Bites & Shredded Kale Salad

Wednesday
Breakfast - Banana Bread Overnight Oats
Lunch -  S = Soba Noodle Salad/ J = Broiled Chicken & Roasted Red Pepper Sandwich
Dinner -  Oven-Roasted Tomato Pasta, Asparagus, Grilled Pork Chops for J

Thursday
Breakfast - Apple Pie Overnight Oats
Lunch - Leftover Veggie Burger & Shredded Kale Salad
Dinner - Lentil Stew, Rice, Roasted Beets, and Baked Chicken Quarter for J

Friday
Breakfast - Banana Bread Overnight Oats
Lunch -  Leftover Veggie Burger & Shredded Kale Salad
Dinner - Spaghetti & Meatballs, Salad, and Rosemary Focaccia

Saturday
Breakfast - Cereal (cashew milk for me, regular milk for J)
Lunch -  Pesto Veggie & Pasta Salad + Sandwich for J
Dinner -  Deep Dish Pizza (Pepperoni, peppers & mushrooms for J; Mushrooms and Veggies for me), Salad

Sunday
Breakfast - Creamsicle Smoothie & Toast with Nut Butter
Lunch - Pesto Veggie & Pasta Salad
Dinner - J - Brats, Italian Veggie & Shrimp Kabobs on the grill, and Potato Salad


Desserts/Snacks = Chocolate Chip Cookie Dough (using blended cashews, dates & oats with non-dairy chocolate chips) and Coconut Chia Pudding with Fruit (low-fat coconut milk, chia seeds & fresh or frozen fruit).  Recipe coming this week for the cookie dough balls - they are DELICIOUS!!

Grocery Shopping:
Farmer's Market - potatoes, beets, salad greens, apples, basil, milk, 1/2 & 1/2,  sweet potato
$21.00

Fresh Market - mushrooms, kale, oranges, cashew milk, Better Half (non-dairy for my coffee), Dave's Killer Bread, cilantro
$20.72

Commissary - Whole Wheat flour, bread flour, soba noodles, whole wheat pasta, pepperoni, mozzarella, chia seeds, dates, asparagus, broccoli, cherry tomatoes, bananas, canned tomatoes, lemons, burger rolls, brat rolls
$40.40

Trader Joe's - raw cashews, coconut milk
$9.46

Pantry/Freezer - Oven-Roasted Tomatoes (freezer), Peppers (freezer), Nut butter (pantry), Fruit (freezer), Cereal & Oats (pantry), Chocolate Chips (pantry), Meat (freezer), Lentils (pantry), Brown Rice (pantry), Cooked Beans (freezer), Dried Cranberries (pantry)

Total for this week: $91.58 (this includes re-stocking of flour, chia seeds and cashews)

1 comment:

daisy gurl said...

Ah, I see you've discovered Dave's Killer Bread. Wonderful stuff.

We've recently added a lot more veggies to our diet, and it is expensive unless you grow your own. Great incentive for getting out there to planting!

Hope you are noticing the difference in how you feel. Safe travels tomorrow.