{"id":34339,"date":"2017-04-06T06:30:15","date_gmt":"2017-04-06T10:30:15","guid":{"rendered":"http:\/\/www.ahealthysliceoflife.com\/?p=34339"},"modified":"2020-02-15T00:28:03","modified_gmt":"2020-02-15T05:28:03","slug":"past-weeks-meal-plan-hits-misses","status":"publish","type":"post","link":"https:\/\/www.ahealthysliceoflife.com\/past-weeks-meal-plan-hits-misses\/","title":{"rendered":"This Past Week’s Meal Plan: Hits and Misses"},"content":{"rendered":"
I switched things up by sharing our meal plan for this week<\/a> ahead of time, so if any of you tried some of the meals along with me, I’d love to hear what you thought! We’ve been working on sticking to a monthly grocery budget that fits our family for the past 6 weeks and all it has done thus far is highlight how much we eat. Still, here some takeaways from this week’s meal plan.<\/p>\n Hit:<\/strong> Breakfast. David enjoyed bagels and coffee for his quick grab-n-go breakfast. The girls switched between veggies and eggs with me, oatmeal packs, and bagels with cream cheese. Some days I had egg and avocado on toast and others I went the veggie route. Delicious!<\/p>\n <\/p>\n Miss:<\/strong> Budget. I think, no, I know<\/em>, we like to eat good food and keep things rotating regularly. We account for this in our monthly food allotment but it still amazes me at how quickly it goes. I spent $75 at the Walmart pick up<\/a>, $138 at Whole Foods, and stopped by Publix midweek for more avocados and bagels ($10). Weekly total = $223.<\/p>\n <\/p>\n Ideally I’d love to keep it below $200 a week. I do remind myself that this is breakfast, lunch, and dinner for all 4 of us and that makes me feel a little better. We so rarely eat out that it keeps our restaurant budget in check too, which is nice at least.<\/p>\n Hit: <\/strong>Greek night! You can see I switched things up a little from the original meal plan. I ditched the veggies and hummus side in favor of a simple Greek salad of cucumber, tomato, red onion, and feta in a red wine vinaigrette, which we stuffed inside the pitas with mini gyro burgers<\/a>.<\/p>\n <\/strong><\/p>\n I had some potatoes on their last legs from the previous week so I roasted those too. The girls had a deconstructed version.<\/p>\n <\/p>\n We all mmm’d our way through the entire meal.<\/p>\n Miss:<\/strong> The BBQ Chicken Quinoa salad<\/a>. I hate even saying this since a few people tried it and liked it, so if you’re on the fence, try it! It’s super simple. I thought it tasted good, as did David, but he probably would have enjoyed it more with some chips since it didn’t seem hearty enough for him.<\/p>\n <\/p>\n Both girls however, no go<\/em>. Hailey ate some of it but was underwhelmed, and Kaitlyn literally gagged through a couple bites. I want to blame texture here, or maybe too many components mixed together, but I won’t be making it again soon (though I will happily eat the leftovers for lunch today).<\/p>\n Hit:<\/strong> Midweek snack bars. I shared how I make these super simple peanut butter oat bars on my instagram stories<\/a>. To make it to a 8 am Burn<\/a> class, I needed a quick breakfast for the girls and only pantry ingredients to use so I made these bars a friend shared with me years ago.<\/p>\n <\/p>\n They are super simple: Boil 1\/2 cup of honey for 1 minute on the stove. Stir 1\/2 c peanut butter and 1\/2 tsp salt into the honey and stir. Pour honey and peanut butter mixture over 2 cups of oat, mix quickly, and press into a bread loaf pan with parchment. Freeze for 30 minutes or so then slice. Keep them in the fridge.<\/p>\n