I try to make weekly meal plans. I don’t get to this task every week, but when I manage to plan a weeks’ worth of meals, we always save money on gas and food. It means that I don’t use the car to make lots of trips to the supermarket – I tend to shop once or twice for what I need. I make a shopping list based on the weekly menu and stick to it. Occasionally, if there is a sale on something that I use regularly, I’ll buy it.
It also helps me schedule my day more efficiently. For example, if I know we’re having rice for dinner and I’m going to be out of the house right up until dinner, I can set the timer on the rice cooker so that it starts the rice and has it ready by the time I get home.
Another added benefit is that it helps me take a global look at our diet. Are we eating too much soy? Not enough calcium? Vitamin B12? Getting our greens in? Since we’ve been eating more of a vegetarian and somewhat vegan diet, it’s especially important to pay attention to these issues.
The internet is a huge boon for planning our meals. Along with my growing and wonderful library of cookbooks, I also rely on the world wide web to fill in the gaps. I subscribe to quite a number of blogs that constantly inspire me to try new recipes. Tonight we had Braised Chinese Eggplant, a recipe I found online. It was fantastic – I loved it and will definitely add it to our regular rotation. Thank you Bryanna!
Here is my menu for this week:
Braised Chinese Eggplant With Sundried Tomatoes (see picture above)
Jazzed Up Jasmine Rice (so easy in the rice cooker – to the rice and water, I add a garlic clove, a knob of ginger, a stalk of lemongrass, a splash of rice wine vinegar, S&P – I learned this trick from Shauna at Gluten Free Girl’s blog)
Raw Kale Salad with Dried Cranberries & Pine Nuts
Arugula Salad with Honey Lemon Vinagrette
Buckweat Flatbread (raw and dehydrated)
Raw Almond Hummus
Pecan Nori Rolls
Grilled Marinated Tempeh Triangles
Sauteed Brussel Sprouts
Mashed Garlic Potatoes with Gravy
Pesto Pizza on Brown Rice Tortillas with Grilled Zucchini, Eggplant, & Red Onion
Mixed Green Salad with Balsamic Vinagrette
Avocado Salad With Tempeh Bacon
LEFTOVERS (the best!)
What are you planning on eating this week?