Not like that has ever happened or anything.
I save the fancy cooking for recipe testing and another goal I have for this week is to get the most out of my recipe testing. A lot of times, we have leftovers and I want to make sure we incorporate those into our regular meals this week.
Before I share the plan, I thought it would be helpful to share with you what a typical grocery store haul looks like for us. I know I am always curious about what people eat day to day. And please tell me that I am not the only one who peers into other people’s grocery carts to see what they are buying. That’s not too weird or creepy, is it? At least I am not as bad as these guys.
A Typical Grocery Haul
After grocery shopping this morning, I took a picture of everything I bought to give you an idea of what we eat on a regular basis.
Fresh fruit including: berries, grapefruit, bananas, cantalope, watermelon, kiwi, avocados, apples, grapefruit,and a pomelo because I wanted to try something new.
Frozen blueberries for smoothies and dried fruit (apricots and blueberries) for the next batch of granola.
Fresh veggies: pre-cut broccoli, butternut squash, and green beans. Mushrooms, cauliflower, onions, baby carrots, and sweet peppers.
Sun-dried tomatoes for snacking, particularly good with roasted red pepper hummus (also included in the haul).
Natural peanut butter, un-sweetened almond milk, raw sunflower seeds, rolled oats, Greek yogurt, local extra sharp cheddar cheese, and 2 dozen eggs.
Weekly staples not picture: non-GMO tofu (we buy at a different store), local frozen meats, salsa, and our stash of spinach, romaine lettuce, iceberg lettuce, arugula, and coleslaw mix. We love having a variety of salad mix at our disposal.
Pre-pregnancy, you would not have found nearly as much fruit in our baskets, but that is my biggest craving so far. Cheddar cheese and Greek yogurt are my other two cravings that I have deemed Lactaid-worthy, at least for the time being.
This haul will last us over a week, but gives you a good idea of what we keep on hand that is not always mentioned on the blog.
Meal Plan
Though you may have noticed we keep a lot of veggies on hand, you may notice the lack of vegetables in the meal plan. I don’t plan ahead too much with the veggies. For the most part, I get a good assortment and then we make whatever we feel like that night, unless I am really excited about something, like Brussel Sprouts….
Egg Whites with Mushrooms, Brussel Sprouts, Avocado, and Toasted Pecans: We will eat this tonight over a bed of spinach and drizzled in balsamic vinegar. This may sound odd, but it’s amazing.
Burgers with Caramelized Onions: We have leftover caramelized onions from some recipe testing this past week. I have to admit that the only thing I could think of to go with caramelized onions was a burger. Any other suggestions?
Chicken with Soffrito: This is a carry over from last week. I am making soffrito for the cookbook so will use the leftovers with this Martha Stewart recipe.
Easy Fish-I was looking through my recipes for fish and was tempted by all of the DIY fish stick recipes, but I also know that come Friday, I’m going to be tired and will want to do as little as possible to make a healthy and delicious dinner. I found this recipe from Eating Well. I am sure we will add significantly more seasonings and spices to the flour, but the technique seems just about right for a Friday night.
Toasted Sunflower Seed Butter: For a fun recipe this week, I am going to make some homemade toasted sunflower seed butter. This is a recipe from my book, Homemade Snacks and Staples, which will be out May 7, 2013. It’s one of my favorites and I am excited to share it with you.
Homemade Bran Flakes: We flew through our last batch of homemade bran flakes. I know that I owe you the recipe and I’m hoping to get some better pics when I make it this time.
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What are some of your go-to grocery staples?
Any other ideas for how I can use my caramelized onions?
