If you’ve made yourself a weekly food budget, you know how important it is to stick to it. The question is: Are you making the right decisions when it comes to buying food based on how much you eat per week? Do you under or over buy? As I mentioned in other blog posts, I’ve realized the importance of buying freezer meals-they last longer than fresh food and you don’t have to eat it all at once. Also, buying food in bulk can save money in the long run. When it comes to fresh food, you need to decide what meals you’ll be eating the food with or else it will go to waste (I’ve been guilty of this!). This all comes down to weekly meal planning.
Make meal planning easier by knowing: Exactly what you’re going to eat every meal, how much food you need to buy, the cost of the food and what foods will last the week or longer.
Tip: It’s also helpful to know what you already have at home that can go with your meals, so it’s best to make a list at home. I’m guilty of making a mental list of what I need and spend way too long at the grocery store trying to remember what I already have at home.
Basically, the longer your food lasts, the farther your money will go. Personally, my meal planning is about 50/50 with fresh and frozen/pantry items. Because I know what fresh items I need to buy each week, it will save time on meal planning. I can incorporate the fresh foods into weekly meals without over planning on what to eat. This also saves me from buying extra food-like if I want a small dose of something but don’t plan to incorporate it into another meal then I’ll wait until I plan an entire meal around that specific food.
What are some tips you have for meal planning?
You know those nights where you have dinner all planned out then something happens and your “planned meal” goes unplanned? The tomatoes you planned to put in the pasta aren’t good, you planned a fun night out but it got cancelled or you just weren’t in the mood for the meal you planned? Whatever your situation is, try to selvage any food you have in your kitchen to make a meal work.
Here are my tips on what to do when this happens…
Tip 1. If you’ve already begun cooking dinner and one ingredient is bad, mix in something similar. This literally happened to me tonight-hello post inspiration! I was planning on making pasta with chicken and tomatoes and found that most of the tomatoes I had bought three days ago went bad…so instead I replaced them with spinach and mixed it into the pasta. Cooking with fresh ingredients can be challenging because you don’t know how long the food will truly last-I have trouble using avocados all the time because if I don’t check on them regularly to see if they are ready to eat they can go bad pretty fast.
Tip 2. There have been many times where I will take out chicken to unthaw it and think it’s going to be ready to go the next night but turns out it’s not. When this happens my whole dinner game is thrown off. Also, the opposite has happened where I’ll forget to take the chicken out of the freezer to unthaw then I have to wait until it unthaws for dinner the next night. So what then? I’ve learned this year that it’s best to keep the freezer stocked full of food you can cook on the stove in less than twenty minutes such as turkey and chicken burgers. These are perfect substitutes when things go unplanned because you were planning on cooking anyway.
Tip 3. There is ALWAYS something in your kitchen you can cook for dinner. You might need to be creative-try mixing ingredients, looking online for inspiration (search for recipes where you already have most of the ingredients), cook something simple like pasta but make your own dressing. Or try my favorite, have breakfast for dinner-this can be anything from eggs on toast to an omelet with cheese and veggies. Don’t overthink the recipe and don’t get overwhelmed, as long as you’re grocery shopping on a regular basis and stocking up on food like pantry or frozen foods, you’ll always have something you can substitute when dinner goes unplanned.
Tip 4. For the nights when you thought you weren’t going to be home but your plans changed-instead of running out to the grocery store to buy food (since you were planning to spend money anyway on dinner) see what you have in the kitchen that you can cook up quickly. My mindset when this happens is that I’m not in the mood to cook because I was planning on having a fun night out, so if I can quickly cook up something in the microwave, in the oven or even make a sandwich I will. If all else fails, do what my grandmother would do and have a bag of popcorn! She always said that a bag of popcorn counts as dinner!
Tip 5. When you had a meal planned but you aren’t in the mood for it. This happens to me when I’ve made a big batch of something like pasta, and have eaten it for the past three days, it means it’s time to eat something else! Mood and cravings are everything when it comes to food, so ask yourself what are you REALLY in the mood for? If you can’t quiet figure it out, just make something that comes to mind or if it’s something you have in stock make that instead.
Do you have any solutions to unplanned meals? Let me know in the comments or on social media! @stylestomakeyousmile
Over the past two years I’ve found a LOVE for making homemade smoothies. I make them either on my way out the door before work, during the late afternoons on the weekends or before a road trip so I won’t be hungry on the road.
The main ingredients I use are:
Cacao powder, banana, mixed berries, strawberries, almond milk as a base, avocado for creaminess, ice, chia seeds, flax seeds, basil, spinach and peanut butter.
The key to any smoothie is to have a liquid base (ice or milk), veggie or fruit and something to make it thick like an avocado or banana. Adding the chia/flax seeds to any smoothie can help for digestive health.
My indulgent smoothie-Almond milk, cacao powder, banana, strawberries and peanut butter. Note-I only use a few strawberries as too many can overpower the entire smoothie.
My work smoothie-Almond milk, mixed berries, banana, basil and chia/flax seeds.
Others-Ice, spinach, avocado, berries and basil.
Would you try any of these smoothies? What are your favorite homemade smoothies? Share in the comments or on social media! @stylestomakeyousmile –Facebook Page & Instagram
Ever since I was young one of my favorite breakfasts to make on the weekends were Eggs (it was also one of the first things I learned to cook-alongside baking chocolate chip cookies!). Today I still love making eggs. I’ll cook two eggs and add an avocado and some fruit-strawberries or mixed berries and drink it with lemon water. When I add all of this to my plate it feels more indulgent rather than just having a bowl of cereal or yogurt like I do during the week.
It’s such an easy breakfast to make and while cooking I can get other things done like picking up around my home. It’s also a quick breakfast to make which takes less than ten minutes to make.
What’s your favorite breakfast? And do you have a go to breakfast on the weekends?
I’ve recently gotten back into the habit of buying freezer meals. They are easy to cook, inexpensive and a great option for a night in.
The featured meal is from Trader Joe’s-Organic Superfood Pilaf-Quinoa with sweet potato’s, kale and carrots. This is ready in about 15 minutes by stove- you can also cook in the microwave.
To this I’ve added organic chicken that I cut into small pieces (it cooks faster this way). Once cooked I’ll add it to the pilaf with some olive oil, pink salt & pepper.
I love cooking dishes like this because of its versatility. You don’t have to eat it the same way twice especially with great add ons such as: tomatoes, zucchini, mushrooms, avocado, tofu or another meat or fish, soy sauce, balsamic, lemon dressing or Italian dipping oil with herbs.
What are you’re favorite freezer meals?
When I go grocery shopping each week, I normally have a list of items to buy, but what I’ve come to realize is that I can add value to my shopping trip and stock my kitchen if I buy at least one extra item from the list below. This is helpful in case there were ever a time when I couldn’t run to the grocery store like getting sick or having a busy week.
Below are lists of items I stock up on:
Freezer-Organic chicken and beef and turkey burgers, pizza, vegetables (you can get bags of these for under a dollar at certain stores), fruits-strawberries and mixed berries, vegetable rice/quinoa and Greek yogurt pops.
Fridge-Water, Almond milk, yogurt, eggs
Pantry-Cereal, peanut butter, soup, pasta, tuna, cereal bars, rolled oats.
Other-Apples, oranges, avocado, tomatoes, cucumbers
Stocking up on these items means I will always have a full kitchen. It also means I’ll never run out of ideas on what to cook. While I might buy something one week, it means I can eat it when I’m in the mood for it later on. None of these items listed costs more than $10 total, so it won’t break my budget. For more information on budgeting read: How to Stick to a Weekly Food Budget When you give and take on your budget it all comes out the same-stock up on one expensive item one week-like organic chicken-then next week stock up on frozen vegetables.
How do you stock your kitchen? Let me know in the comments below or on social media @stylestomakeyousmile
This week I made an easy delicious yet healthy dinner and if you’ve read any of my other Tuesday food posts, you’ll see that this is a weekly theme.
The ingredients for this meal were: Garlic naan, tomatoes, kale, and chicken with pomegranate vinaigrette.
This meal was simple to prepare because I bought a rotisserie chicken which I tore apart, cooked the kale in water and olive oil, sliced up tomatoes and cooked them, warmed the garlic naan in the oven and put all the ingredients together on the bread and poured the pomegranate vinaigrette over top. This took less than 30 minutes to make.
The next night, I reheated the meal, added a small avocado and topped it with everything seasoning. It tasted so good this way, too! The beauty of this dish is that you can add many ingredients to make it new again, which is why it’s a staple dish.
The reason why I enjoy eating a meal like this is because I get to eat what I want while still eating my vegetables. And, anyone can make this dish. I treated it like it was a personal pizza. While I LOVE pizza and eat it from time to time, I also enjoy coming up with new dishes that satisfy me the same way a pizza would. I encourage you to try this too, all you have to do is think about ways you can alter your favorite dishes to make in a new healthier way at home. Doing this will make you more excited about cooking and eager to try something new for dinner.
Tip: I’ve learned to treat cooking as a way to relax my mind. Anytime I need a break from working on something or need to clear my mind, I find that cooking focuses my mind.
What’s one staple dish you’ve reinvented? Would you eat the dish I’ve posted? Let me know in the comments below.