This week’s menu “theme”? Clean out those cupboards!
(And the fridge! And the freezer!)
This week, we’re on a little more of a budget than usual – a combination of paychecks coming in on strange days, added bills this month, etc. Hey, it happens.
For us, that meant channeling a little extra dinner inspiration. Side note: apparently there is a hashtag for “dinspiration”; so that’s a thing.
On the one hand this can be hard for me, because it means letting go of what I consider our “stock pile” foods, the ones I like to keep on hand for emergencies. Not that we’ve ever actually had any dinner emergencies, but because, well, what if we had one?!
When we did go shopping this week, we really only got a handful of meats and some frozen veggies; I wanted to have basic items to build a hodgepodge meal around, and I knew if we had those things, we could make it happen. So we got some chicken drumsticks (a fairly cheap cut, organic or otherwise), ground beef, and lamb shoulder chops.
Monday night we panfried the drumsticks, and served them alongside some broccoli, seasoned with smokey spices, and cooked in bacon grease. Tuesday night was deconstructed shepherd’s pie, with the ground beef and random carrots, celery and onion already in the fridge; some formerly frozen cauliflower, cooked up and puréed; and then Andrew remembered we had leftover turkey gravy in the freezer, too. Obviously, we had no choice but to smother the whole concoction in that.
For tonight, I mixed what remained of the ground beef and veggie mixture (sans cauli-purée and gravy – that was demolished last night!) with half a can of diced, unsalted tomatoes, and served it over top of yellow squash spiralized “noodles”. It was delicious. For dessert, I even blended up a quick Berry Pineapple Smoothie (recipe below) with the last of the fruit that’s been hanging around in our freezer.
It’s summer; it’s perfectly reasonable to demand a little fruity, frozen refreshment.
Oh, and this is day 17 of the reset! Only 4 more days to go – whoop whoop!
Today’s reset breakdown (7/22):
Alas, it wasn’t restful. I woke up kind of tired, though without my alarm, which is always nice. About 7 hours.
Work meeting/breakfast – amazing! When they were organizing the food, they even kept track of all of our team’s different food allergies; it was so awesome! My choices: a medium-ish scoop of scrambled eggs, 3 or 4 slices of bacon, about 1/2 cup of fried potatoes, about 1/2 cup of mixed, fresh cut fruit, a small cup (6 ounces maybe?) that was half iced water, half orange juice, and another small cup of coffee with half and half. Like I said – an amazing work breakfast! (8:30am)
I attended an offsite training today, so we grabbed lunch at a restaurant in the area. I can’t say for sure what the food was cooked in, all I know is that I made the best choices I could for my overall satiety level, based on the menu. I ordered the burger, bunless, with cheddar cheese, a side of guac (which I ultimately didn’t use much of…it was kind of gross…), and a side of veggies – squash, broccoli and cauliflower (1pm).
When we got back to the training site from lunch, I snacked on a homemade bar, similar to the Chewy Chocolate-Coconut Bars, but this one tastes just like an oatmeal cookie. That recipe will be coming soon, for sure (2pm). On the ride home, I had a mozzarella cheese stick (4pm).
See recipe below!
The free track I was enjoying from Omvana, sadly, is starting to get old; I think my brain is getting used to it, because, while I fall asleep pretty easily from it, the last two nights, I seem to be waking up a lot, and I’m not crazy about that. Especially when I have busy workdays to get up for the following morning. I’ll fill you all in on this later, after I search for some new ones. I’m looking into Amazon Prime Music to see if they offer anything there. I’ll follow up on that later.
- 1/4 cup frozen pineapple*
- 1/4 cup frozen blueberries
- 1/3 cup frozen berry mix**
- 1/2 cup coconut milk
- 1/4 tsp vanilla extract
- pinch of sea salt
- 2 to 3 ice cubes (optional)
- Scant 1/4 cup water (optional)
- Combine all ingredients (except optional ice cubes and optional water) in a blender cup, and blend.
- If it is not thick enough, add the ice cubes and blend again.
- If it is too thick, add the water and blend again.
- Pour it into a cup, add a straw, sip and enjoy.
- *All of our ingredients were from Trader Joe's. We try to get the frozen organic berries - they tend to be cheaper than their fresh, conventional counterparts. We don't tend to worry about the pineapple being organic, as the fruit's thick skin is protective against pesticides.
- **The berry mix we got had strawberries, raspberries, blackberries, and blueberries.