A couple of weeks ago a friend reached out to me and let me know that she loves me, loves the blog, loves following, but I’m not really sharing what I’m eating. GREAT POINT. Nearly at the same time I was in talks with Relay Foods to start talking a bit on this blog about how I’m using our weekly Bounty Box, how I’m on a path towards health and wellness and how we’re trying to get the kids to eat more vegetables. Then school started back, I got busy, we fell into fast food traps and BAM! I knew we needed to get back on the clean eating, healthy eating track.
The Carter house works best like this; When momma has her shit together – the whole house functions better. The End.
That is the beginning and the end of the story. For the food portion of the organization here’s how it goes:
Thursday: I order our produce and specialty foods for the week from Relay Foods (seriously, why haven’t you tried this yet? I’m giving you $30 in FREE groceries!)* I check and see what’s being offered in our Bounty Box, which is kind of like a CSA that you can choose or decline each week. Then knowing what I’m getting to try I supplement that with other items I might need.
Friday: We pick up our groceries. I try to hide the berries and fruit or it will all be eaten before Saturday at lunch time!
Saturday: Sometimes there are surprises, like this week our Bounty Box didn’t say we were getting green peppers so I ordered green peppers and now we have a ton of green peppers! Then I go to my secret weapon – PINTEREST – and I build recipes around what produce and meats we have. If we’re missing anything I grab that at the grocery (this week it was Trader Joe’s. Starting to love that place.) I put my recipe choices onto a board I call “This Week’s Menu“. This week we had (the surplus of) peppers, plus onions, cabbage, zucchini, tomatoes, cucumbers, and eggplant, so I built our menu around these options. I picked up some chicken sausage, we had some ground beef and I had a plan.
Sunday: Food Prep. I made gazpacho for my lunches, sausage and peppers in one crockpot, and the stuffed cabbage in the other crockpot, all VERY LOOSELY following the recipes I’ve pinned. There is enough of each dish that I’ll have my lunches for the whole week, and our family dinners for Sunday – Wednesday. I doubled the ground beef and quinoa I needed for the stuffed cabbage and stored the second 1/2 for the stuffed peppers later in the week. Wednesday night I’ll make the veggie lasagna and prep the stuffed peppers for the crockpot on Thursdays.
So, that’s basically my meal plan for one week. People ask me all the time what diet I’m on and I say the “eat less, move more” diet. I have a healthy eats board and G-Free board on pinterest that I pull from when I’m making my “This Week’s Menu” board. It’s loosely paleo, low carb, but that’s not really right either. I try to avoid white flour, but will eat it now and again. I’m not gluten intolerant, but try to eat low amounts of wheat. I can’t say no carb because I eat a lot of fruit, sweet potatoes, quinoa. I do eat some dairy, but less than I used to. I do eat fast food when we’re in a pinch but don’t beat myself up about it and always throw the bun to the birds. Who knows what this diet is? I like to say it’s the 80-20% plan. 80% of the time I eat as clean as possible and don’t beat myself up during the 20% when I really just want some chips or ice cream.
How do you stay organized with your meals? Do you do all of your prep on one day? Are you concerned that I’m addicted to Pinterest? Did you order your groceries yet (Charlottesville, Richmond, Lynchburg, DC, NOVA, Baltimore and Annapolis friends? Coming soon to Fredericksburg and next year to North Carolina!)
Make it a great day! Sparkle on.
(*Full disclosure, It’s really Relay Foods that is giving you $30 in free groceries and Us 4 Carters $30 in free groceries for every new person I sign up for Relay. I am being compensated in no other way. If anyone can figure out how I can get Pinterest to pay me, holla at ya girl.)