Whole-Foods Plant Based on a Budget: Week Three
Week 2 was a success! Once again I felt nourished and satisfied and STUCK TO THE BUDGET!
I’m finding that by only shopping once a week its easier to resist temptation and only buy what’s on my list. This works if the foods that are more perishable, such as spring greens, get eaten early in the week.
One of the added bonuses of eating this way is its [almost] impossible to overeat – all the fiber fills me up and my tummy can’t take another bite. But the [almost] part comes from eating nuts – its very, very EASY to eat too many nuts.
I had a meal’s worth of Red Chile Rice leftover from last week. So I need to make a total of 13 meals this week.
I have 2 bushels of apples from my tree. They’re not the kind that are good for eating raw so I’ll be making Apple Crisp almost every week until Easter! I tried subbing coconut oil for margarine without success in this recipe. So I’m buying more margarine this week for Apple Crisp – a small tub will make 4-5 weeks worth. Plus, I can use a few teaspoons on popcorn and use it for the Teff Peanut Cookies in place of the coconut oil which I am now out of.
I got a few tablespoons of olive oil from the bulk jar for Roasted Root Veggies and the Cauliflower Soup. I’ve tried making roasted veggies without oil and I don’t like the results. Otherwise, I’m still minimizing the added oils.
I’m not having any green salads this week but tis the season for winter squash and root veggies. Not only are they cheaper at this time of year but it feels right to eat them now.
Week Three Shopping List
* denotes organic
# denotes bulk
2 sweet potato*
1 bunch kale*
1 cup pepitas
1 acorn squash*
1 small pumpkin
1.5 cups oats*
1 cup pecans
312g/11oz spinach pack*
4 asian pears
Total = $71
What I have on hand that I need this week:
tomato paste (leftover from week 1)
cans of baked beans
Week Three Menu Plan (one person)
13 Lunches and Dinners
Roasted Cauliflower Soup with Herbed Chickpea Dumplings (4 meals) from www.anediblemosaic.com
I used olive oil to roast the cauliflower but sauteed the onions, etc in water instead of oil. Left out the Worchestershire and spring onions.
Roasted Root Veggies (4 meals) my own recipe
Used a bit of oil for cooking.
Sweet Potato Burgers with Cashews & Smoked Tofu (3 meals) my own recipe
This is another recipe where I use a little oil.
Pumpkin seeds (made from my own pumpkin)
Most of the produce I bought this week was organic and I went way over the $50 mark but there is a lot I can carry forward into next week including almond milk, pumpkin, pecans, cauliflower, and olive oil.
I’m now left with $18 to spend for Week 4. Gulp!
This post was shared at these lovely blog hops:
Mindful Mommy Monday, Homestead Barn Hop, Natural Living Monday, Save Money Monday, Backyard Farming Connection, Healthy Tuesday Hop, Wildcrafting Wednesdays, Wednesday Roundup, Wicked Awesome Wednesday, Country Homemaker Hop, Lady Blogger, Fabulously Frugal Thursday, Create It Thursday, Home and Garden Thursday, Thriving Thursday, The Homeacre Hop, Share Your Cup Thursday, Simple Lives Thursday, Create Link Inspire