Now that I’m in Charlotte and trying to find a new routine, I want to get back to doing a better job at planning meals for the week. That being said…there are two challenges that come with this.
First, adjusting to shopping and cooking for one. I really want to be mindful of that amount of food I buy and preventing food waste.
Second, knowing my limitations when it comes to what I can pull off while also taking care of Finn.
I decided to start with a visit to the farmers market this morning. I have only been a few times this summer and I want to take advantage of all the homegrown tomatoes and local peaches that I can before they are out of season.
Here’s what came home with me:
- two dozen eggs (I don’t need this many for one week but I had to jump on my favorite farmer having eggs today! Usually he’s sold out when I get there.)
- a pint of blackberries
- a pint of blueberries
- ricotta gnocchi
- pizza dough
Later I swung into Whole Foods to pick up some essentials for the week. I want to focus on eating things I already have in the freezer/fridge so you don’t see a lot in this grocery haul when it comes to protein and veggies.
Here’s what I purchased:
- peanut butter pretzels
- full-fat greek yogurt
- muenster cheese
- spaghetti noodles
- marinara sauce
- tortilla chips
- almond milk
I also received an awesome package a few days ago from Hope foods that included a selection of their delicious hummus flavors as well as some other fun summer goodies like a blow-up avocado float (yes!), grilling accessories, sunglasses and more! 🙂
I have loved Hope hummus and have been purchasing it for about a year now. I’m super pumped to try the new Jalepeno Red, Buffalo Bleu and Spicy Mango flavors.
Since I have so much hummus on hand, I’d love to hear any creative uses you have for incorporating it into meals!
Now, here’s the meal game plan for the week.
- Greek yogurt + granola + fruit bowls. I might try a new granola recipe tomorrow!
- Smoothies/smoothie bowls
- Scrambled eggs + fresh fruit + toast
- TOMATO SANDWICHES!!! I’ll probably add avocado and basil from my herb plants.
- Arugula salads
- Quinoa + hummus + veggie burger + avocado bowls
Saturday: tonight I had leftover turkey tetrazzini from a baby meal that I pulled out of the freezer alongside an arugula salad dressed with lemon juice and olive oil with parmesan and pine nuts
Sunday: a one-pan roasted salmon, cauliflower and sweet potato dinner. I’ll probably do a sriracha-lime salmon.
Monday: cheesy grits with eggs and greens (a very loose adaptation of this recipe).
Tuesday: roasted chicken sausage with roasted okra and then I’ll probably do some quinoa or rice with it.
Wednesday: I may go to an event this night. TBD.
Thursday: spaghetti with meatball sauce defrosted from the freezer. I might do zucchini noodles or use regular pasta.
Friday: some sort of leftovers concoction or Postmates! 🙂
We will see if this dinner plan actually happens. Stay tuned!
What’s on your dinner menu for next week?
Favorite non-dipping hummus uses?