This Post is part of Food Renegade’s Fight Back Friday
While I don’t always enjoy grocery shopping, I do enjoy meal planning. I meal plan for two weeks at a time (hello paycheck). I love Excel, I love making lists, and I enjoy being organized so before I do my grocery shopping, meal plans are a must for me. Having a plan and a stocked house makes it easier for us to eat at home and to eat healthier as well.
Most of our produce comes from our CSA box. For the season, we can expect potatoes, squash, cucumbers, peppers, lettuce, cabbage, tomatoes, carrots, berries and pit fruit. We have also had beets, radishes, melon, and chard. Having a CSA box supports the local organic farming community and helps us eat seasonally.
Most of the food we buy at the grocery store is animal products and other proteins. We buy grass fed beef and chicken, wild caught fish, organic nuts and nut butters, organic eggs from chickens that are free range and grass fed, and whole milk dairy products that are local and organic (and although not raw, they are not ultra-pasteurized or homogenized). We always try and buy seasonal, local, and organic whenever possible, even if that means we drive a little farther to do so or grocery shop at more than one location.
Usually the only produce I buy that isn’t from California is bananas (because we don’t have them here!). And I love bananas. I eat them in smoothies quite often. Otherwise we buy produce from the farmers market or organic produce from CA at the grocery store, if we need more than what came in our CSA box.
Breakfast and Snacks:
I don’t plan out breakfast or lunch. My husband usually takes leftovers from dinner for lunch the next day, so we don’t usually have to worry about buying additional lunch foods, maybe just snacks. For breakfast we usually some sort of egg (omelet, eggs with tortillas and salsa, etc), with bacon or sprouted grain toast, steel cut oatmeal, yogurt with fruit and granola, peanut butter and banana smoothies, fruit smoothies, or nuts and fruit. Click HERE for other ideas. Snacks include nuts, cucumber slices, vegetables and hummus, and fruit.
Friday: Sirloin steak with peppers, onions, and potatoes
Saturday: BBQ with the in-laws (Chicken-legs, tri-tip, fruit salad, vegetable skewers, tomato salad)
Sunday: Grilled lemon-pepper white fish with corn, peppers, squash, and onions
Monday: Vegetable Pizza with salad
Tuesday: Roasted Chicken with root vegetables
Wednesday: Leftover chicken tacos with sprouted corn tortillas, cabbage, salsa, sour cream, avocado and black bean salad
Thursday: Garlic-pepper pork tenderloin with garlic squash and green salad
Fish (you pick! We usually get some sort of white fish)
Oil and vinegar for salad dressing
Salad fixings – cooked beets, nuts, cheese
Cheese for pizza (we use raw cheddar and Parmesan)
Seasonings – pepper, garlic, salt, Italian seasoning, chili powder, paprika, etc.
Olive, palm, or coconut oil to cook with
Corn on the cob (enough for one meal + 2 cobs for black bean salad)
lettuce or other salad greens
Stay tuned this week for more recipes!
What are you cooking for dinner?