When the new year starts, many people make resolutions to eat healthier or exercise more. I wanted to share some of my healthy eating tactics. I don’t follow the method of counting calories and prefer to focus on creating healthy home cooked meals that focus on local organic produce. I like to plan 4-5 meals for the week so we have flexibility with leftovers or going out to eat on the weekend. We normally make dinners that have four portions so we have leftovers to for lunch at work the next morning. By planning our meals in advance we can avoid multiple trips to the grocery store, save money by taking advantage of sales, and avoid the pitfalls of being tired or stressed midweek and just buying or making something that’s unhealthy or processed.
I start shopping for the week by going to the farmer’s market on Saturday mornings. If I have any meals in mind for the coming week I buy the meat/produce that I need. If I don’t have anything planned, I walk around and buy what looks good to me. In this shopping trip I purchased boston butt (pork shoulder), two pounds of ground meat, broccoli rabe, scallions, swiss chard, and kale. All of this cost $40 (the meat is the most expensive).
From there I look at the grocery store ad and finalize our meals for the week.
We made a delicious dish on Sunday night: broiled steak with stir fried noodles. It’s a recipe from Cook Smarts that is a subscription based weekly recipe service so I can’t share the recipe but it was amazing! I recommend signing up for the service, it really helps with meal planning and keeps you from getting in a food rut!Monday night we made a recipe for a sriracha pulled pork. I wasn’t a fan of the recipe and the dish turned out okay but not outstanding like I had been hoping. We also made broccoli rabe as our vegetable.On Tuesday night the husband had the great idea to repurpose the pulled pork into tacos. Genius!On Wednesday night we had to eat dinner at my in-laws so we didn’t cook. On Thursday we made slow cooker Mexican meatballs served over rice. Recipe is from Cook Smarts. Friday night was our meatless meal of the week. We made vegetable enchiladas that re-purposed the meatball slow cooker sauce as the enchilada sauce. This meal was really good for a meatless meal. The husband isn’t always excited to eat a meatless meal but he liked this dish so much he ate it for lunch the next day and kept asking for bites of mine so I know it was a winner! Will definitely make this again.
For a healthy breakfast I either have cereal (Cheerios or Kashi are my favorites) or oatmeal. I make a smoothie or have a piece of fruit for a mid-morning snack. With a little bit of planning on the weekends you can create a week’s worth of healthy and delicious meals that work with your nightly schedule!