Category Archives: Monday Meal Plan

Busy Week = Meal Prep & Meal Plan

While I have become pretty good at creating a meal plan and sticking to it 90% of the time I still have not mastered the art of meal prep. Maybe it’s having a toddler, maybe it’s the time it takes, maybe it’s how simply that cooking at the end of the day can be super therapeutic for me, anyway you look at it I just don’t usually do meal prep. This week however was different.

As I have eluded over the past month or so we are taking a secret trip and well this week is all about packing and getting our house in order because there is nothing I hate more than coming home from vacation to a messy house. I attempted to have Edith help prepare a few things with me in the kitchen while Neil went for a run however it just ended up in E having a melt down when I wouldn’t let her eat the entire batch of walnut-miso cheese (side note E is teething bad right now and also seems to be having a developmental leap so that = cranky toddler). Anyways instead of throwing my hands up and saying screw it and relaxing on the couch like I really wanted to do I continued to do prep.


Next I made sun-dried tomato and white bean dip, vegan ranch dip and I prepped a bunch of veggies for dipping. I made marinara sauce for our pizza and polenta dishes. I also started my cashews soaking to make cashew cream. I made trail mix for snacking throughout the week and for our flight. Lastly, I prepped potatoes and tofu scramble to make breakfast wraps this week. I also made dinner for us as well.  I think overall it took about 90 minutes to do everything and while I still have to make a few things and Neil needs to make bread I feel like the meal prep is really going to help especially when it comes to breakfast.

Meal Plan:

Sunday: Brunch: out at The Waypost/Dinner: Pasta with tomato, olive, fava bean, garlic, olive oil, nutritional yeast).

Monday: Breakfast: Tofu Scramble Wraps (wraps, potatoes, tofu, baby spinach, mushrooms, nooch, dayia) /Lunch: Leftover/Dinner: Bowls (brown rice, tempeh, onion, baby spinach, mushrooms)

Tuesday: Breakfast: Tofu Scramble Wraps leftovers/Lunch: leftovers /Dinner: Chipotle Bowls (black beans, sour supreme, brown rice, corn, mushrooms, onions, bell pepper, avocado, hot sauce)

Wednesday: Breakfast: oatmeal /Lunch: leftovers /Dinner: Cashew Cream Pizza (marinara (crushed tomatoes, tomato paste, onion, garlic, spices), cashew cream (cashews, nooch, veg bouillon cube, water) garlic & fresh basil), greens with Brianna’s French Dressing

Thursday: Breakfast: oatmeal /Lunch: Polenta with leftover marinara and cashew cream and green salad/Dinner: Stir Fry Rice with Edamame and leftover veggies

Friday: Breakfast: oatmeal /Lunch: leftovers /Dinner: Veggie Burgers with homemade buns

Saturday: Breakfast: Chickpea Pancakes-OSG (green onion, red bell pepper, avocado, mushrooms, onions) /Lunch out with Neil/ Dinner: Pasta and whatever else we have (pick up jar of sauce)

Sunday aka travel day: fig bars, super cookies, hummus with carrots, red bell pepper, cucumber and pita, bananas, trail mix

Snacks: raisins, veggies (carrots, red bell pepper, cucumber) with ranch dip or white bean dip, smoothies, fruit, trail mix (chocolate chips, almonds, raisins, cranberries, sour cherries, brazil nuts, coconut)

Do you meal prep? Tips?

What’s on your menu this week?

Any guesses as to where we are traveling to?

Budget // Groceries + Meal Plan // Week Two

I am really excited to share our most recent grocery trip! I seriously can’t believe that we came UNDER budget! Despite last week being an off week due to sickness and well just being bad at our “one grocery day” rule we still managed to make out well.

After checking out the sales flyers for our local grocery stores we decided that this week we were going to try Fred Meyer. This would be our first grocery trip ever to Fred Meyers and well we were a little nervous. Fred Meyer is a more conventional grocery store and I would compare it to Loblaws/Superstore for my Canadian friends or Shaws or Price Chopper for my East Coast friends (unfortunately I’m not familiar with any other regional grocery stores). Anyways as things go with a conventional grocery store you have to be a little more picky, keep yourself focused on your list and sometimes you just have to search a little harder until you become familiar with the store.

Upon first walking into the store I was immediately impressed with how clearly laid out and marked the organic produce was. The best part? The organic produce looked good and it was in some cases significantly cheaper than Whole Foods. Now I know the true test will be in the taste but for now I’m just loving that it’s less expensive. Also because I did check the flyers before going I knew that there were a number of organic items on sale. Also another thing I love about bigger grocery chains is that they mark down their produce when they are a day or two from the best buy date and they mark down spotty bananas aka the best bananas for freezing!

Once we left the produce area that’s when the panic started to set in; I mean where to next?? I headed straight to the ‘natural’ food section to check out what they had and while they have their own organic brand that was reasonably prices most everything else was around the same or often more than Whole Foods. I didn’t really need a ton of pantry items but I did pick up some of their organic tofu.

The only things left on my list to find were organic canned beans that weren’t $3.00 per can and I had to do some searching but finally I found them! I also located an extra large bottle of Frank’s hot sauce for Neil.

Overall it was a good experience and assuming everything taste good and holds up well for the week I think we will be making a Fred Meyer trip more often! Continue on to see what we bought and our meal plan…

Groceries Week 2 Random
Bulk Pecans $3.20
Bulk Nutritional Yeast $4.27
Bulk Lundberg Short Grain Brown Rice $1.36
Mushrooms (14oz) $3.69
Yellow Onions (3lbs) $1.58
Organic Tofu $1.79

Groceries Week 2 Beans
Frank’s $4.53
Organic Chickpeas x4 $4.00
Organic Great Northern Beans x2 $2.00

Groceries Week 2 Greens
Organic Red Leaf Lettuce $2.29
Organic Zucchini $1.31
Organic Romaine $1.79
Asparagus $1.78

Banana Almond Baked Oatmeal Cups
Groceries Week 2 Fruits & Veg
Organic Avocado x2 $2.50
Organic Green Onions $0.89
Organic Cauliflower $3.72
Organic Red Pepper $2.03
Fresno Chili Pepper $0.25
Organic Garlic (not pictured) $0.77
Organic Red Cabbage $2.55
Organic Cherry Tomatoes $2.50

Groceries Week 2 Fruit
Organic Bananas $1.75
Organic Extra Ripe Bananas $1.82
Organic Kiwi x4 $2.00
Medjool Dates $6.49
Tangelos $2.55

Granola $2.99
Applesauce Packets $2.99
Organic Raisin Boxes $1.99

Total: $71.38

Week 1: $90.92
Random Purchases: $40.84
Grand Total for Weeks 1&2 (February 27-March 14): $203.14

Menu Plan:
Thursday: Homemade Lentil Soup
Friday: Homemade Pizza
Saturday: Lentil Pasta
Sunday: Lunch: Vegan Caesar Salad; Dinner: Cashew Tofu
Monday: Quinoa Bowls with Creamy White Beans & Zucchini
Tuesday: Brown Rice Bowls with Veggies and Caesar Sauce
Wednesday: Roasted Cauliflower & Chickpea Bowls (inspired by this recipe)
Thursday: Brown Rice Bowls with Veggies with Tofu

Vegan Banana Almond Baked Oatmeal Cups

Lunches: Leftovers

Oatmeal Raisin Bites
Nutty Date Balls
Veggies w/Hummus

Budget // Groceries + Meal Plan Realities

So last weeks meal plan didn’t go quite as I had planned. We ended up with some extra leftovers and we were all hit by a round of sickness so things changed slightly. I would love to share that things went just as planned but that isn’t the reality and sometimes that is just what happens. We have for the most part stuck to the groceries we purchased and haven’t made any crazy changes to the meals just minor ones or shifted our days.


Last Week’s Meal Plan (see here)

What we really ate last week:

Friday: Planned Meal
Saturday: Planned Meals
Sunday: Breakfast: As Planned Lunch: Hoisin Stir Fried Noodles with Veggies & Edamame; Dinner: As Planned
Monday: Lunch: Neil- Leftover Curry & E & I -Cauliflower & Quinoa Bites with Marinara; Dinner: Pizza (we had leftover dough and toppings) and Green Salad
Tuesday: Lunch: Neil- Leftover Quinoa Bites & Green Salad; E & I – Soup; Dinner: Homemade Lentil Soup, Homemade Bread & Green Salad
Wednesday: Lunch: Smoothies; Dinner: Tofurky Sandwiches

So we ended up doing a little extras shopping this week that we hadn’t planned to and it doesn’t fit into our “rules” but we also didn’t plan on all of us getting sick, especially Edith. So we ended up picking up a few things to help with hopefully healing us all and I picked up a few extras <– this is why one shopping day per week is important.

I had also planned to go to our co-op to use our monthly 10% off but I think I will wait until the following weeks order when we have our budget replenished. Side note: Our budget is based on paydays so $230 1st-15th and $230 for 15th-Last Day of Month; this helps us to stay on track better so that we don’t go ahead and blow all of our grocery budget in the first half of the month. 

New Season’s $40.84 (unplanned purchases)

Frozen Wild Blueberries $4.99
Organic PB $6.99
Frozen Organic Corn $1.00
Frozen Organic Broccoli $1.00
Frozen Organic Peas $1.00
Frozen Organic Cauliflower $1.00
Organic Red Bell Pepper $2.39
Bulk Mushrooms $4.49
Tofurky $2.50
Bubbies Pickles $6.99
Sourdough Bread $4.99
Tomatoes $3.50

As you can see stopping in to get a few cold and flu items adds up because we end up picking up a few other things while we are there. I would like to note we also picked up white vinegar to clean our humidifier, natural vapor rub, raw honey, lemons, popsicles, squeeze packets for Edith and chamomile tea but that came out of our “medication” and cleaning budget.

So we are down to about $98 for our groceries for the next week which means I’ll have to get creative in the kitchen. I had initially planned our menu through Wednesday but because we went a little off schedule and we have been sick I am not planning on doing any major shopping until Saturday at the earliest.

Extended Meal Plan

Thursday: Soup
Friday: TBD
Saturday: TBD

Breakfast will be oatmeal or smoothies for the remainder of the week and lunches will be leftovers.

Healthy Living On A Budget: Dining In

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Menu Plan: Post Cleanse

Can you believe it’s almost March? That means that my February Healthy Challenge is just about over and the March Healthy Challenge is about ready to start. However before we finally move on to March I want to make sure you have a go to week of post-cleanse friendly recipes to try.  These recipes will […]

Monday err…Wednesday Meal Plan 5/2/12

I have been really off the ball this week when it comes to meal planning! Monday I was wiped out from our crazy busy weekend and then yesterday I got home and didn’t want to do anything but hang out on the couch so I still didn’t do my meal planning.  Now here we are […]

Monday Meal Plan: 4/23/12

This week is kind of a mess.  I honestly don’t have much to plan for as we are going to be eating out of the house many nights this week but I’ll take a shot at it. Monday: Tofu and Veggie Stir Fry with Brown Rice Tuesday: Very Veggie Taco Salad* Wednesday: Midwife Appointment = […]