And a day later … my second 5k of he month – this time, a ruck over the Manhattan Bridge with my new bestie.
August 16, 2015
Virtual 5k #1 for August.
Adventures In Budget Paleo Cooking – Week of August 10 – 16
This Week’s Menu
Monday
Breakfast: 2 hard boiled eggs
Lunch: Leftover peach and plum salad with pulled pork
Dinner: Bunless burgers with corn on the cob
Tuesday
Breakfast: Green smoothie
Lunch: Leftover peach and plum salad with pulled pork
Dinner: Thai inspired ground turkey bowl with shredded cabbage “noodles”
Wednesday
Breakfast: Green smoothie
Lunch: Leftover pork sausage & potato hash from last week
Dinner: Paleo zucchini fritters with bacon and egg
Thursday
Breakfast: Green smoothie
Lunch: Leftover Thai inspired ground turkey
Dinner: Lamb blade steaks with spicy potato salad
Friday
Breakfast: Green smoothie
Lunch: Leftover spicy potato salad with hard boiled eggs
Dinner: Out
Sunday
Breakfast: Out
Lunch: Out
Dinner: Out
This Week’s Grocery List
Kerrygold unsalted butter ($4.99 @ Amazon Fresh)
Kraft cheese slices (24 pack) ($3.99 @ Amazon Fresh)
Broccoli slaw (9 ounces) ($2.99 @ Amazon Fresh)
Potato rolls (8) ($3.39 @ Amazon Fresh)
Poland mandarin orange sparkling water (6 16.9 ounce bottles) ($2.99 @ Amazon Fresh)
Smoothie Supplies
Ginger (8 ounces) ($2.49 @ Amazon Fresh)
Zico coconut water (1 liter) ($3.98 @ Amazon Fresh)
5 Apples ($3.75 @ Amazon Fresh)
1.5 lbs. limes ($2.49 @ Amazon Fresh)
1 large avocado ($2.00 @ Amazon Fresh)
4 small avocados ($4.99 @ Amazon Fresh)
Kale (3 bunches) ($5.97 @ Amazon Fresh)
Clamshell spinach (5 ounces) ($3.99 @ Amazon Fresh)
Simply orange juice (59 ounces) ($2.99 @ Amazon Fresh)
Totals
Overage from last week: $13.41
Amazon Fresh: $51.42
Budget Breakout
This week, I spent $64.83; $35.17 under budget. Whoo hoo! Stretching the budget a bit by having a bacon and eggs night worked! I was a little light on protein that day, but overall an austere night was a success.
Leftovers From This Week
At the end of the week, I have beets, and a little cabbage left over. I need to incorporate these items into my menu for next week.
—
Think eating healthfully is too expensive for you? Think again. According to the USDA, to ensure a nutritious diet as of December 2014, a family of two aged 19-59 years should spend between $388.90 and $776.10 on food per month, or $89.80 – $179.30 per week. Source
For my family of two adults, I spend roughly $400 a month on groceries or $100 a week – and we eat well. Not caviar and lobster well, but I do manage to serve a predominately paleo diet with little to no processed foods, and I get to throw in a few luxuries here and there (like expensive snacks for the hubbs and the occasional ridiculously expensive bag of coffee). We even manage to buy “good” meat (grass fed beef and free-range chicken) most of the time – and I make this budget work even on the weeks we pay for convenience by getting delivery groceries. I make: 10 breakfasts, 5 lunches, and 10 dinners a week – plus enough snacks to satisfy and fuel two active adults.
I’m hoping that this series will help shed a little light on the day-to-day things a “paleo” person really eats — and how that way of eating can work on a budget. I want to nudge anyone sitting on the fence right over the edge by showing that it *can* be done and that you don’t just eat meat, meat, meat and more meat.
August 15, 2015
Summer concert festival
August 14, 2015
Sunset roof wine.
Zucchini Mashed Potatoes
Zucchini. Mashed. Potatoes. A simple, delicious vehicle that whisks away some of summer’s over bounty if you’re lucky enough to subscribe to a CSA (or have a backyard plot of veggies). This side dish is zucchini-hating DH-approved (he pretended it was unidentified herbs until confronted with reality).
Gluten-free, paleo, Whole30 if you sub clarified butter, vegetarian
Zucchini Mashed Potatoes
4 smallish potatoes (about hand sized)
1 large zucchini
2 large cloves garlic
2 Tbsp. unsalted grass fed butter (sub clarified if W30)
Kosher salt & pepper
Wash, peel and chop the potatoes into half inch-ish pieces. Peel the garlic. Add both to a large pot and cover with water (+ about an inch). Set over High heat, add a generous sprinkle salt, and bring to a low boil. Let cook 10 minutes.
While the potatoes are cooking, chop the zucchini. Add to the pot after the 10 minutes are up. Boil 5 minutes.
Drain and add to the bowl of a food processor or blender carafe. Add the butter and process. Taste. Add salt & pepper as needed.
Serves 4 as a side – perfect with simple sautéed chicken breast or broiled steaks
August 13, 2015
Finishing projects like its my job – this time, a knitting needle holder.
August 12, 2015
Lines
August 11, 2015
A new home for birds.
August 10, 2015
Birds!
