Maybe this makes me an extreme nerd or a yuppie foodie, but one of my favorite activities of late is meal-planning!
I’m so serious.
I look for time during the week when I can sit down to plan my Thursday grocery shopping trip and my meals for the week. Meal prep ahead of time not only saves me time and energy when I come home exhausted from Internship, it prevents me from making lazy meal choices (i.e. canned soup) when I’m ravenous after the gym. For example, the other night I was feeling extra productive, so I sliced and diced the veggies to marinate overnight that I knew I’d need for the following night’s stir fry dinner. When I came home later than expected the next afternoon and grudgingly still went to the gym, my growling tummy was beyond grateful that I had felt so in the mood for meal prep earlier! All I had to do was cook some brown rice, saute the veggies and presto: dinner.
This week, I’ve been feeling particularly excited about meal-planning, especially with Fresh Market opening so close to school! Yesterday morning was the grand opening, and people were
shoving queuing at the unholy hour of 7:55. Uhhh… no thank you!
Anyway, today I made my weekly trip to Kroger for staples, armed with my meal plan for the week and my grocery list. I am usually pretty good about sticking to my list and keeping “splurge” buys to a minimum. So, without further ado:
Grand total: $55.83
I’m all set for the week with breakfast items I already had, fresh fruit for snacks and sides, meals for Ian’s visit this weekend, and five dinners! I’m still planning to
drag bring Ian with me to Fresh Market on Saturday to explore, but I fully plan to have a list in my hand and a spending cap in my head. That place makes me giddy!
Now, on to equally as exciting stuff: I spent a little time playing around in the kitchen this afternoon, and I devised my own recipe for quick and easy Waldorf salad. I’m more than happy to share!
Homemade Waldorf Salad
1 stalk celery
1 C plain Chobani Greek yogurt
handful of raisins
2-3 handfuls of red grapes
half of large Fuji apple
1/4 C whole almonds
Slice the celery, grapes, and apple into bite-sized pieces. Mix all solid ingredients together, then add yogurt. Stir until yogurt coats all ingredients evenly. Refrigerate for up to 5 days. Bon appetit!
Well, blends, I’m off to prep for a double-dose of class tonight. Have an excellent evening!
Stay tuned this weekend for a peek inside my
OCD fridge, as well as my exploits at FM! 😉
P.S. I’d love to hear about YOUR meal prep and/or meal-planning! Do you measure portions out precisely? How far in advance do you cut perishable items? Do you cater your grocery shopping to portable foods for on-the-go? Let’s chat! 🙂