Weekly Meals & Workouts

Happy Friday! With all the beautiful weather going on here in Portland this week seemed to go by fast! We have been enjoying the extra light at night and the sunny weather. That also means lots of really great walks with Edith and Neil.

Family walk & 20 weeks pregnant!

Family walk & 20 weeks pregnant!

Weekly Workouts:

Saturday: Off. We did a short (1/2 mile) family walk but that was it because it was a pretty dreary day.

Sunday: Family walk.

Monday: Summer Sanders’ Prenatal Video.  I seriously love this prenatal workout and I loved it when I was pregnant with Edith. I usually do the express workout which is almost a half hour because when I’m home with Edith that’s about as much time as she allows me.

Tuesday: Off. Tried to get Edith to go for a walk but she was protesting being outside (weird child).

Wednesday: Nice long walk to the park for a picnic and then a round about walk home.

Thursday: Walk with Edith in the Boba Carrier on my back one way and front the way home. Seriously this pregnant lady can’t do front carries anymore I was dying by the time I got home.

Friday: Today’s plan is Summer Sanders’ and then a family walk this evening.

You can check out my review of Summer Sanders’ prenatal video here.

Weekly Eats:

So this week I stayed on task (for the most part) for all of our meals. I actually just cooked up the very last of our produce for our lunches today since last night after a long day I decided to get Edith and myself takeout since Neil wasn’t going to be home until after bedtime. Otherwise I used up all of what we purchased for produced with the exception of a few onions.


Meatless Monday- Cashew Tofu Stir Fry Dinner: Cashew Tofu –> Recipe here.

Weekly Eats - Creamy Beans Dinner: Creamy White Beans, Zucchini Fries & Red Leaf Lettuce with Tahini Dressing

Weekly Eats- Stir Fry Veggie Rice Dinner: Stir Fried Veggie Rice & Cheezy Edamame Pods

Weekly Eats- Picnic Dinner: Picnic- Roasted Chickpeas & Cauliflower, Quinoa & Tahini Cabbage Slaw

Weekly Eats - Baked Banana Oatmeal Muffins & Tea Breakfast: Baked Almond Banana Oatmeal

Weekly Eats - Leftover Cashew Tofu Lunch: Leftover Cashew Tofu stir fried up and topped with avocado and Franks

Chickpea Flatbread

Lunch: Chickpea Flatbread (recipe to come) with tahini sauce and sauteed mushrooms and onions and a huge red leaf lettuce salad with red wine vinaigrette

Not Pictured: Edith and I had tofu scramble one day for lunch but it was too ugly to share a photo of and most of our lunches were just a repeat of dinner. Also last night for dinner Edith and I shared a lemongrass tofu banh mi and fresh salad rolls. Breakfasts not featured included a bagel with toffutti and quinoa with veggies.

What do you eat this week? How did you get your body moving?

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

Meatless Monday: Cashew Tofu Stir Fry

Although I have been only been writing about our grocery budgeting we have also set up a budget for basically everything else in our lives which includes dining out. That being said we have been trying to get creative at home by re-creating some of our favorite restaurant and take-out meals while still staying in our grocery budget. Tonight was one of those successful nights of dining in while eating one of our Chinese take-out favorites- Cashew Tofu Stir Fry.

Meatless Monday- Cashew Tofu Stir Fry Cashew Tofu Stir Fry
Serves 4- inspired by this recipe

  • 1 cup raw cashews
  • 14oz firm tofu, pressed and dried, cut into 1/2 inch cubes
  • 1 tablespoon cornstarch
  • 1.5 tablespoons + 2 teaspoons (divided) coconut oil
  • 4oz shiitake mushroom caps
  • 1 red bell pepper, diced
  • 8oz button mushrooms, quartered
  • 3 green onions, thinly sliced with whites and greens separated
  • 3 garlic cloves, thinly sliced


  • 1/3 cup water or vegetable broth
  • 3 tablespoons garlic hoisin sauce
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or agave
  • 1/2 tablespoon cornstarch
  • 1/4-1 teaspoon chili flakes


Preheat oven to 350F. Place the cashews on a sheet pan and toast in the oven for 7-10 minutes, until lightly toasted.

Whisk together all the ingredients for the sauce and set aside.

Toss the tofu cubes with the cornstarch.

Heat the 1.5 tablespoons of coconut oil in a wok over medium-high heat. When the wok is hot add the tofu and cook until lightly browned; make sure to toss frequently. Remove from the wok with a slotted spoon and set aside.

Add the remaining 2 teaspoons of coconut oil to the wok and add the mushrooms and peppers. Cook for 4 minutes, tossing frequently and then add the garlic and the whites of the green onions. Cook until veggies are tender; about 6-8 minutes. If necessary add a small amount of water if the veggies look dry – start with 1 tablespoon.

Add the tofu and cashews to the veggies and gently toss to combine. Whisk the sauce once more and then pour the sauce over the stir fry. Give everything a bit toss and cook just until the sauce thickens; 2-3 minutes. Top with the greens of the green onion.

Meatless Monday Cashew Stir Fry Tofu I served this up with some short grain brown rice and my husband and toddler devoured it. I have to thank my husband for being my taste tester during this whole process because unfortunately my cold is getting in the way of my ability to taste my food – please tell me this will pass! Anyways now I’m on to plan our next restaurant/take-out meal at home!

What is your favorite take-out meal?

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