A Week with No Shopping: April & a bonus recipe!

A Week with No Shopping: April & a bonus recipe!

Happy Earth Day!  I hope you get a chance to spend some time out in nature & do something good for the Earth... maybe even try a week with no shopping.  Every month I'm attempting to do a week without shopping to: 

  1. save money for a week (no impulse buys!)
  2. reduce food waste (use up what needs to be used)
  3. challenge myself creatively (how can I make a meal with this?)

This month I ended up doing my week earlier in the month than I have in the past for two reasons.  First, I will be out of town the last week of April, so that didn't work.  Second, when I sat down to meal plan and make a shopping list, I realized that I didn't NEED to go shopping that week. I could make meals with what I have!  A perfect time to skip the trip to the store. 

the week

Once again my week went from Friday-Thursday and included a special activity... a birthday brunch for friends!  I'd already offered to bring some of my Maple Nut Granola and knew I had everything I needed to make it.  I also had a surprise during the week - my husband had to stay late at work one night - so I deviated from the original plan (to make Masala Chickpea Balls using sauce & frozen chickpea balls) and made a special dinner for one.  One of the great things about having freezer prepped meals is that they're ready when you need them and they won't go bad if you end up not making it.  :)

the food

from the freezer/pantry:

  • brown jasmine rice
  • maple nut granola
  • 2 loaves of sourdough bread (baked on Sunday)
  • leftover leaven (from sourdough bake)
  • tinned dolmas
  • a lot of blood oranges
  • lemons
  • pepperoncinis
  • onions
  • garlic
  • canned beets
  • an avocado
  • frozen edamame

from the fridge:

  • a head of orange cauliflower
  • two open containers of hummus
  • 4 homemade corn tortillas
  • eggs
  • mushrooms
  • a pint of homemade pinto beans
  • plain greek yogurt
  • brussels sprouts
  • goat cheese
  • broccolini
  • homemade broth
  • fresh mozzerella
  • carrots & celery

the meals

note: Dinners are for two unless noted.  On Saturday we had a Brunch Birthday Party where I brought granola.  Breakfasts and lunches are for one except for Sunday brunch. :)

the dinners

the lunches

the breakfasts

reflections

In March, I had to make a bonus trip to the store to feed my sourdough starter.  This month, I made a trip to get green onions.  Could I have done without them?  Maybe.  But I was trying out a General Tso's cauliflower recipe and I just didn't have a good green onion substitute and I really wanted that pop of freshness in the dish.  It was probably less than $2 and totally worth it.  I was actually stealing saucy onions from my husband's bowl.  Since I have one less week to the month due to traveling, I decided I could bend "the rules" this time. ;)

Another one of my 18 for 2018 goals is to bake sourdough bread.  I LOVE bread, especially sourdough (growing up in the CA Bay Area will do that to you).  Baking the sourdough was a challenge, but I felt so proud to eat our own bread throughout the week.   We ate it first as our base for scooping the hummus & goat cheese on our meze plate (see details below).  It showed up later as toast and then as stellar croutons.  I'll have to share a crouton recipe soon.  You'll never eat store bought again once you make your own!

Finally, the brinner tostadas.  I was SO SAD that these were not photogenic because they were SO DELICIOUS!  It was definitely an Ugly Delicious meal. (Do yourself a favor and watch the show of that name on Netflix!)  I love making breakfast for dinner (aka brinner) and these tostadas are no exception.  (Yes, you could have them for brunch, too.)  They're super flexible and easy to multiply or even cook for one.  I hope you try them.  If you get a better picture than mine, please share it with me or tag @eat.like.a.queen on instagram so I can see it!

If you'd like help meal planning or figuring out a week with no shopping feel free to contact me on instagram, email, or in the comments below.  Happy eating! 

<3, Leigh

 

Meze Plate

A meze plate for us is basically a Mediterranean themed cheese plate!  Here's what we had this time:

  • trader joe's tinned dolmas with a squeeze of lemon
  • trader joe's canned artichoke hearts with olive oil and lemon drizzle
  • pepperoncinis
  • hummus
  • broiled goat cheese with olive oil, chili flakes, dill, and oregano
  • sliced sourdough

 

Brinner Tostadas

time: 20 min | clean up: moderate | serves: 2, but easily multipled
  • 4 corn tortillas
  • 2-4 eggs (depending on how many you want)
  • 1/4 c plain yogurt mixed with a squeeze of lime + a pinch of cumin
  • 1 can store bought or 1 pint homemade pinto or black beans
  • 1 jalapeño, diced
  • 1 clove of garlic + 1/3 c minced onion if beans are not seasoned/homemade
  • 1-2 c finely shredded brussels sprouts (or cabbage, kale, slaw mix, etc.)
  • 1 lime
  • avocado or grapeseed oil
  • sea salt
  • hot sauce for serving

formula:

  1. brush tortillas with oil and bake at 375 until crispy (about 8 min) and remove from oven until ready to assemble
  2. sauté jalepeño (& garlic + onion if using) in ~1 T oil until starting to brown and soften, season with salt, added beans including liquid and simmer until liquid cooks down, about 10 min (you can mash a few beans with the back of your wooden spoon to thicken or make a refried texture if desired)
  3. while beans are simmering & tortillas are in the oven, mix the yogurt & toss the shredded brussels sprouts with the juice of 1/2 a lime
  4. cook eggs as desired (fry, poach, scramble)
  5. assemble tostadas, shake on some hot sauce, squeeze with another bit of lime & enjoy!

 

Don't forget to share with me if you make it! I love to know if I've inspired you. <3 @eat.like.a.queen and #eatlikeaqueen
Eat like a queen & be your best self! 
Favorite Roasted Chickpea Meal

Favorite Roasted Chickpea Meal