I hate grocery shopping.
It definitely has everything to do with Superstore and its blindingly bright lights and the people that shop with all 15 of their children and don’t follow any kind of shopping cart etiquette, but I do like Superstore’s prices and selection, so I keep going there. And they have clothes.
I digress. Where was I? Ah right. Meal planning. I spend an hour or so once a week looking at recipes/deciding what I’m going to eat. I made this template to make sure that I’ve got all my meals covered. It’s easy to forget to plan for.
Monday to Friday, our breakfasts stay the same, as do our lunches. I usually batch cook something on Sunday or Monday night and we take it for lunch the whole week. For snacks we take the same thing every day- cut veggies, two pieces of fruit, and 1/4 cup of some kind of nut snack mix.
I try not to cook every night and I achieve this by making recipes that will serve 4. I know how much we eat, and I’m not afraid to bulk things up with extra vegetables or a side of rice or quinoa. Not having to cook every night frees me up to do other things, or nothing at all. Unfortunately/fortunately eating fast food isn’t an option for me, but at least I know there is something ready to be heated up quickly when I get home.
I’m a little behind this week because I was lazy on the weekend and I was at a secret CBC taping of Mother Mother’s new album last night. Am I allowed to talk about it now? It was amazing, they’re new album is fucking amazing. I cannot wait. Please don’t watch the CBC videos when they come out, I am horribly worried about my awkward dancing. ANYWAY, Instead of batch cooking, I’m going to have to go grocery shopping on my lunch break today and cook each night and take leftovers for lunch. It’s not ideal, so the meal plan is really simple. I already have some of the ingredients in my fridge and pantry which is why they’re not reflected on my grocery list.
Red Thai curry http://cookieandkate.com/2015/thai-red-curry-recipe/
Served with pan fried prawns and brown rice
Silky cauliflower soup https://smittenkitchen.com/2006/09/the-fragile-cooking-ego/
served with toast
Tofu curry and mustard greens from the Afro Vegan cook book or http://www.foodrepublic.com/recipes/from-the-kitchen-of-the-afro-vegan-tofu-curry-with-mustard-greens-recipe/ served with quinoa or brown rice
Macaroni and cheese http://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html serve with steamed broccoli OR I’ll add frozen peas and tuna
Sour cream and peach pancakes from the Smitten Kitchen cook book, or sour cream pancakes https://smittenkitchen.com/2010/01/edna-maes-sour-cream-pancakes/ which I’ll serve with bacon or breakfast sausages, whichever is better priced when I go grocery shopping
There you have it. This is how I stay sane and eat well without breaking the bank. It’s a lot of effort, but it’s worth it. If you’d like a copy of my meal planning template, shoot me an email at stopdropandro @ gmail dot com and I’d be more than happy to share it with you.
*everything I cook is gluten free. All pastas, flours, breads, and crackers are traded out for their gluten free counterparts.