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| Bon Appetit Magazine |
I like to grocery shop often to prevent myself from over-buying and throwing out spoiled, unused items. Yes, it is inconvenient. But, this has literally saved me money in recent years. Plus, I stay inspired by fresh ingredients.
Additionally, now I only buy ingredients that I have high probability or plans to use in a dish (aside from staples like spices or oil, and fresh fruit).
I am starting to incorporate more organic produce into my diet (which I will share more about in a future post). The organic grocery store is further from me than my go-to market(s), so I will need to buy more per visit. This means that I need to start meal planning, so I can ensure I use all of the products I buy, no mater what they are.
I literally cook on daily inspiration, so meal planning is going to be a growing experience for me. Here's my first attempt. There are some holes, but at least I am giving myself some structure. In the long run, I hope this will save me stress from coming up with new menu items daily.
- Sunday - Leftovers from Saturday
- Monday - Mesquite grilled chicken thighs with BA "7" dry spice rub (picture above)
Organic arugula + caprese salad in lemon/mustard vinaigrette (and roasted sweet potatoes as a snack for tomorrow)
- Tuesday - oven-roasted organic Portobello mushroom steaks; oven-roasted herb potatoes; sautéed organic kale (with garlic & parmesan cheese)
- Wednesday - TBD (my husband is working late so it can be as minimalistic as a snack)
- Thursday - TBD (dine out with a friend or cook something simple at home)
- Friday - out of town
- Saturday - out of town
Snacks
- Fresh blueberries, strawberries, and figs
- Here's a short video on how I made an easy yet fanciful fruit parfait
- Organic plain yogurt
- Organic Chia seeds in my drinks and lunch salads
- Organic dark chocolate (gluten-free, too)
How do you like to meal plan?
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