Weekly Grocery Haul + What I Did With It
As you probably could guess, I love grocery shopping, meal planning, and cooking. I also love sharing my meals with all of you on Instagram. When I first made the shift to eating a more balanced diet, I got some of my best inspiration from Instragram accounts. Following food bloggers, health coaches, and people who were just passionate about healthy eating gave me new and fresh ideas to use in my own kitchen. Now that I've been eating like this for a few years, I'm so excited to share my every day meals with all of you! Not because I'm an expert or anything, because I"m not, but hopefully some my meals can give you fresh inspiration or even introduce you to new dishes to try!
This week, I'm sharing my grocery budget and haul for the week, and giving you a recap of the meals I made with what I bought. I've shared most of these on my Instagram, but I wanted to put them all in one convenient place, in case you wanted to go back and look at something. I'm big on leftovers, so you'll notice that most of these are pictures of my dinner. I always make more than I need for that night's dinner so I'll have plenty to eat for lunch the next day. Doing things this way means I end up spending less time in the kitchen and keeps things simple and easy throughout the week.
This Week's Budget - $75
What I Already Had
- Skirt steak
- Boneless/Skinless chicken breast
- Chicken Drumsticks
- Ground beef
- Ground turkey
- Cashew butter
- Rainbow carrots
- Spaghetti Squash
- Frozen fruit
- Spices, seasonings, and honey
What I Bought
I made it to the Farmer's Market for the first time since it started to warm up and it did not disappoint. I'm so excited for all of the summer berries, stone fruits, and vegetables from all my local farmers!
- 2 quarts strawberries
- 1 small bowl of Super Salad greens
- 1 small bowl of mixed greens
- 1 large bunch of spring onions
- 1 bunch asparagus
- 1 bunch rainbow chard
- 1 large basil plant
- 1 heirloom tomato
- 1 pint grass fed heavy cream
- 1 pint grass fed raspberry yogurt
- 4 Chicken breast quarters (on sale for 1.49 a pound!)
- Curly kale
- 2 ears of corn
This Week's Grocery Total: $74.88
This Week's Meals:
Smoothie Bowls with Frozen Fruit, Strawberries, & Raspberry Yogurt
I ate this smoothie bowl as a snack after work this week. This is: 1/4C frozen berries, 1/4C frozen mango, 1 frozen acai packet from Trader Joes, 1/4C of the raspberry yogurt from the farmer's market, 1/4C of almond milk, and 3Tbsp of collagen protein powder. Topped with KIND Snacks Cinnamon Oat Clusters.
Check out my Mixed Berry Smoothie Bowl recipe for more inspiration!
Eggs, Bacon, Kale, & Fresh Strawberries
I ate strawberries every single day this week and they were so good. I loved pairing them with my breakfast or as a quick snack. Sunday's breakfast was lemony sautéed kale, crispy eggs, bacon, and strawberries.
Mixed Green Salad with Curry Chicken Breast & Spicy Thai Dressing (the recipe for this dressing will be coming to the blog SOON!)
I knew I wanted to use the greens I bought from the market in salads this week. This salad was so good and I'll definitely be making it again. The salad is topped with curry chicken breast (seasoned with curry powder, cayenne, s+p, garlic, and turmeric), rainbow carrots seasoned with s+p and roasted on 400 degrees, heirloom tomato, and lots of chopped spring onion.
The best part of this salad was the spicy thai dressing. I'll have to make it again and take measurements so I can post it to the blog, but it's a blend of cashew butter, coconut aminos, sriracha, honey, and garlic.
Asian Marinated Skirt Steak with Stir-Fried Quinoa
If you follow me on Instagram, you know that this meal wasn't my favorite. I tried to use quinoa as a sub for white rice in the stir-fry and I was not a fan. The texture of the quinoa just wasn't working for me in the stir-fry and I definitely prefer rice. That being said the flavor was good. I marinated the skirt steak in lime juice, sriracha, coconut aminos, garlic, fish sauce, and sesame oil.
Spaghetti Squash Bolognese with Grass Fed Ground Beef, Basil, & Spinach
This was one of my favorite meals of the week. Spaghetti squash bolognese is the perfect comfort food which made it a great fit for all of this rainy weather we've been having in DC. Making spaghetti squash is also super simple. I just cut the squash in half, scoop out the seeds, and drizzle it with avocado or olive oil and salt. Then I roast it, cut side down, on 400 degrees for around 45-50 minutes or until tender. While the squash is roasting I make the bolognese sauce. On this night I used 1 pound of ground beef, 1 jar of marinara sauce, artichoke hearts, 1 can of fire roasted diced tomatoes, garlic, onion, oregano, salt, pepper, and lots of fresh basil. I let the sauce simmer for around 30-40 minutes or until I'm ready to eat, then spoon it on top of the squash. Oh, and of course I topped it with extra basil!
This recipe made plenty of sauce and I had more than enough for lunch the next day. I ended up freezing the remaining sauce, which will make a great quick and easy meal the next time I don't have a ton of time!
Alright y'all! That's it for this week! Let me know if you have any questions or recipe ideas or suggestions of your own. I'd love to try them out in my kitchen!