During the week I scribble down recipe ideas and bookmark recipes I want to try while surfing the web, so when Sunday comes, I\u2019m ready. Take yesterday for example\u2026<\/p>\n
First, I glanced over things I already had, like fresh produce, that we need to eat in a timely manner. Since I stopped by the Davidson Farmers Market on Saturday (LOVE!), I already had stocked up on a few fresh items.<\/p>\n
With these is mind I perused my recipes and decided what dinner should be for each night of the coming week. I make a point to keep new recipes to a minimum, so I don\u2019t overwhelm myself if Hailey decides to throw her schedule out the window. I plan recipes that are relatively quick and easy, or recipes I can do most of the prep work for ahead of time. I also consider the week ahead and what our schedules are- for example, this Thursday I have book club, so I won\u2019t cook dinner. This process takes about 20 minutes, so I can do it while Hailey plays in her exersaucer.<\/p>\n I also jot down snack, lunch and breakfast options for the week. I use Evernote<\/a>, so the list I make on my computer is saved and able to be accessed from my phone (which I use at the store as my list)<\/p>\n Sunday- leftovers snacks: kale chips, hummus, Greek yogurt, granola, apples, celery and peanut butter<\/strong><\/span><\/p>\n breakfasts: bagels, eggs, oats, green monsters<\/span><\/strong><\/p>\n lunches: leftovers, roasted butternut squash, goat cheese, lentils, salad, quinoa bowls<\/strong><\/span><\/p>\n From the weekly plan, I generated a complete list of groceries needed, then went back and deleted any that I already have-example: I jotted down quinoa, but then checked and saw I\u2019m fully stocked, so I deleted it off my grocery list). My list ended up looking like this:<\/span><\/p>\n raw cashews<\/strong><\/span> Then, I hit the grocery with Hailey tethered to me in the Bjorn.<\/p>\n I stick strictly to the list, unless I see a deal too good to pass up. This week, it was a frozen James Food Mexican Casserole (marked down 50%), 50% off goat cheese so I bought 2 and a trip to the salad bar. I also had to swing by Healthy Home Market for some raw cashews, since HT didn\u2019t carry any.<\/p>\n Grand Total for the week: $102.31<\/span><\/strong>.<\/p>\n I got home, unloaded and then the real important part took place- PREP. I was fortunate enough yesterday for Hubbs to watch Hailey for 1.5 hours so I could prep for the week, but even if he couldn\u2019t have helped, I would have prepped with Hailey or after she went to bed because it is THAT<\/em> important. It makes the entire week go more smoothly.<\/p>\n make ahead- batch of quinoa, batch of lentils, batch of cannellini beans, salad, kale chips<\/strong><\/span><\/p>\n The total time (from thinking up dinners to having all the food prepped and put away) is about 3 hours<\/strong>. It may sound like a chunk of time, but it\u2019s totally worth it to me. I never have to stress about what is for dinner. And at 2:00 when I realize I\u2019m starving, I don\u2019t have to cut up veggies or cook lentils, I just grab it from the fridge and eat it. Plus, I know I\u2019m fueling my body with clean, healthy food that will keep my energy up.<\/p>\n Do you plan your weekly meals?<\/strong><\/p>\n If so, what tips do you have to make it an easier process?<\/strong><\/p>\n *The winner of the LOVE Grown Foods contest is JEN<\/a> from My Inner Healthy!<\/p>\n![\"Davidson](\"https:\/\/www.ahealthysliceoflife.com\/wp-content\/uploads\/2012\/01\/Davidson-WInter-Farmers-Market-Goodies.jpg\" "\\"Davidson")
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\n<\/strong><\/span>Monday-shrimp fried quinoa and bok choy
\n<\/strong><\/span>Tuesday-slow cooker beans, sausage and kale soup
\n<\/strong><\/span>Wednesday-mushroom risotto and salad
\n<\/strong><\/span>Thursday-David frozen meal\/book club
\n<\/strong><\/span>Friday- spaghetti and turkey meatballs and salad<\/strong><\/span><\/p>\n
\n<\/strong><\/span>sparkling water
\n<\/strong><\/span>bananas
\n<\/strong><\/span>coffee creamer
\n<\/strong><\/span>to go coffee cups
\n<\/strong><\/span>chobani
\n<\/strong><\/span>apples
\n<\/strong><\/span>olive oil
\n<\/strong><\/span>2 inches fresh ginger
\n<\/strong><\/span>1 bag carrots
\n<\/strong><\/span>4 scallions
\n<\/strong><\/span>1\/2 cup frozen peas
\n<\/strong><\/span>Tamari
\n<\/strong><\/span>eggs<\/strong><\/span>
\n<\/strong><\/span>hummus
\n<\/strong><\/span>Trop50
\n<\/strong><\/span>4 links spicy sausage
\n<\/strong><\/span>onion (2)
\n<\/strong><\/span>celery
\n<\/strong><\/span>red bell peppers (3)
\n<\/strong><\/span>parsley
\n<\/strong><\/span>cannellini beans (dry)
\n<\/strong><\/span>shallot
\n<\/span>goat cheese<\/span><\/strong><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n