As we get ready for out trip, it is my intention to use up what’s in our cupboards and fridge. There by saving money and using stuff up before it goes bad.

Saving money means more money towards spending on our trip. My last two weeks have been living pretty frugal. And I am okay with that.

This week’s meal planning, I thought it would be frugal to combine a few items from the grocery store to go with the food already in the cupboard. Let’s see how this goes (pen and paper on the kitchen table. Let’s see what I can scribble down).

(C) Cupboard
(F) Fridge/Freezer
(S) Store

• Sunday: Crispy Panko-Encrusted Tofu (S), Mashed Cauliflower(F), Salad (F), and sliced Apples (C)
• Monday: Spaghetti(C), Vegan Dinner Rolls(C), Salad(F)
• Tuesday: Vegetable Paella (S)and a mixed greens salad(F).
• Wednesday: Bean Burgers(C), Zucchini Fries(S), Strawberries(S)
• Thursday: 3-Bean Vegetarian Chili(C) with Vegan Sour Cream(S), Sweet Potato Fries(S)
• Friday: Fend For Yourself Friday (C/F)

Score:
(C)(F) = 9
(S) = 5 (panko tofu & vegan sour cream are from same package)

Not bad. With more practice I will get better. As you can see, most of what I need to shop for is produce. With that, I will only buy what is needed. And most of what already have stocked is produce that needs to be used up before it goes bad.

Vegan Lifestyle

I know this is a financial blog and I am rambling raw-vegan. But I am stoked! It’s been great! I have been listening to my body and what it desires to eat. I have been whipping up smoothies and eating salads like crazy! Those salads… I have been craving. Weird! But totally delish! And my body has been quenching up the thirst with water or tea. Last night I was offered a beer and I turned it down. Like my body doesn’t even desire or want it. Tried a soda the other day and it was the sweetest un-tastiest thing I’ve had. Out to dinner and it was a baked potato and salad for me. Or I’ve had soup and salad for lunch during work. Snacks: I mix my own trail mix with cranberries, nuts, and pretzels or eat an apple. I crave yummy goodness now. I love it!

I’ve also been listening to my body when it tells me its full. And my portions are rather small now. But I also eat 6 mini meals/snacks throughout the day to keep me nourished. I haven’t lost anymore weight, but I have maintained it well. I feel great.

Financially with a Vegan diet: it is not expensive for me. I am still trying to figure out why people think it is expensive to eat healthy. I think it might be that people are not aware of how to substitute products when cooking. There are always frugal alternatives to expensive ingredients when called for in a recipe.

When I shop, this is usually what I pay:

• A block of tofu is $1.30 – $2.00.
• Can of beans is $0.89 – $2.00 (usually get 2 servings, at least). or buy a bag of beans to cook and freeze in individual servings. Then you’ll get a lot for your money!
• My salad bags are $2.00 and feed for a week.
• Soup – buy what is on sale or even better make you own! When produce is near its end and needs to be used, I whip up soups for lunch.
• Produce/Fruit – buy what is on sale

And all those meals will make great lunch leftovers (save more $$ :)) and the extra fruit will be used up in my morning smoothies. Loving it!

To find more great menu plans, visit Orgjunkie.com

How is this Vegan thing going? Great! I’ve been having oatmeal or cereal with almond milk for breakfast. Healthy snacks of carrots & hummus, grapes, popcorn or soy yogurt. Lunches and dinners consists of baked potatoes with lemon pepper & broccoli, salads & soup, Indian food & brown rice, black bean tacos… It’s all good. 😀

Don’t get me wrong. I’ve been on automatic pilot, at work, with putting milk in my oatmeal and then saying, “Doh!” But, I am not going to beat myself up over it. Eating Vegan is change that takes time. However, I have replaced the milk at home with Almond Milk and the family loves it! Works great in all my cooking, too. Small changes to make a healthy difference.

Want to know what else?

Well, if you don’t I am going to tell you anyways. I’ve lost 4.5 pounds this week! And yes, my meals filled me, I didn’t go hungry, and I feel great! So, I am not giving up this Vegan Kickstart anytime soon.

Financially, my vegan meals don’t costs us anymore than normal. I buy more produce and canned beans. Doesn’t cost me so much, so far.

This week’s meal plan

• Sunday: Ultimate Veggie Burger, mashed cauliflower, and a green salad. Dessert: Raw Cacao Walnut Fudge
• Monday: BBQ Veggie Skewers, leftover mashed cauliflower, and tomato-basil soup
• Tuesday: Easy Vegetarian Tacos w/ Mexican Jumping Bean Slaw with Vegan Sour Cream
• Wednesday: Eggplant Parmesan, mashed potatoes, and mixed greens salad w/ Balsamic Vinegarette
• Thursday: Teriyaki glazed salmon (non vegan night), brown rice, and broccoli
• Friday: Eat out
• Saturday: St. Patty’s Day/Surprise B-day Party

I know many of the recipes call for eggs, cheese or milk. But I use Earth balance for butter, omit the eggs (with no problems), use Almond Milk… there are ways around it.

To find more great menu plans, visit Orgjunkie.com

Why is it men don’t eat for a day they lose 5 pounds? Women don’t eat for a week and only lose 1 pound. LOL. Yup, that is my first week total.

1 week = 1 pound 🙁

I think you’re right, peeps, going to need to implement the exercise factor. I am going to add in 2 days of walking 1.5 miles and 1 day of serious stair climing – 12 flights of stairs! Well, the first two tries on those stairs, I may not make that climb. But after the 3rd time it should be no prob. I am expecting some serious gluteal maximus pain, but it will result in extra nice form in a pair of jeans. 😉

This week: Now that my husband has been working overtime and I get home late, it has proved extra hard to get a homecooked dinner on the table (want to eat at 7-8pm?). I have decided to implement a week of slowcooking. Put the ingredients in the crockpot during morning and wha la!, a delicious dinner at night.

Here is this week’s meal plan with delicious recipes from A Year of Slowcooking (they really are delicious):

• Monday: Teriyaki Beef Kabobs (daughter’s request), brown rice, grilled tomatoes, and a small mixed green salad
• Tuesday: Chicken Enchilada Chili and mixed green salad with chipolte yogurt dressing
• Wednesday: Cabbage Rolls and mashed potatoes (I am making vegetarian cabbage rolls filled with rice)
• Thursday: I wanted this Indian Curry recipe, but since it is high in fat we are going to skip it this week. Instead, we will have this Indian Chicken Recipe with basmati rice and Chapati (Indian flatbread)
• Friday: Can’t pass this one up. Looks so tasty! Baked Sinach and Cheese Noodles with a mixed greens salad. Not diet food, peeps! But that is where portion control comes in.
• Saturday: I have some salmon to use up. Along with the remaining spinach. So, I will be making the Lemon and Dill Salmon with Spinach. Can’t decide on a side. Hmmm…. Need to give it some thought.

Well, I am off to start week 2 of my portion controlled, exercise happy, kick off the weight week! 😉

To find more great menu plans, visit Orgjunkie.com

Oh boy, this weekend was fun! LOL. Understatement. We got an itch to repaint and redo some of the decor in the living room due to guest coming over for a Super Bowl Party. We dealt with moving furniture, matching paint, cleaning, removing chair rails, spackling, cleaning blinds, etc… needless to say, we are really worn out! Hey, I am a master painter now. LOL. Not something I am proud of. Do I really need to go to work tomorrow. *sigh*

The good thing, the living room looks great with the minor redo. And I cleaned out a bunch of drawers and magazines. Feeling lighter with out the extra weight of stuff.

So, my apologies for getting this post out late. But let’s talk food. The Super Bowl – frugal friendly – it’s a potluck. We are hosting Coors Light, Stella Artois, and a Nacho Bar. Went to Costco to buy 2 big backs of tortilla chips, 1 bottle of salsa, 1 lg. can of Queso (keep warm in crockpot) and then I am going to buy all the veggies (tomatoes, olives, cheese, avocado), jalapenos, and sour cream/guacamole later this week. Can’t decide who I want to win – Colts or Saints. Well, let me give it to the Saints since it’s their first time going. 🙂

Sizzling Salmon & Spinach Salad with Soy Vinaigrette – I am craving a good salmon salad again. This one has 5 stars, so I gotta try it. Perhaps I wil accompany it with some cheese toast and a glass of white zinfandel My Recipes

Chicken Chimichangas – Tuesdays are usually mexican night and this is no exception. I have some left over shredded chicken from Sunday night’s chicken tamale casserole (which was worth making, but I added fresh tomatoes, olives and sliced avocados to the recipe – delish) that needs to be used up. I can’t think of a better way. My Recipes

Sandwiches & Cream of Celery Soup – Guess what? I have chicken stock made from Sunday’s night dinner too! Because after boiling my chicken to shred…well, you can’t just throw out the stock. Save it for better use. And this is a perfect way. The Wednesday Chef

Steak, potatoes, and veggies – This is usually a weekly menu item. My husband loves his steak and baked potato. His steak rub = his secret recipe. 🙂

We are going out to eat – Our house is getting ready for a Super Bowl party. We’re gonna be tuckered out getting our house ready for a soiree of friends. So, this Friday night we are hitting the city for a bite to eat!

Fend for Yourself Saturday – leftovers, fix your own, lazy day Saturday… the kids love it because they can fix usually whatever their stomachs desire.

Super Bowl Nacho Bar – warm up the queso in the crockpot, put the beer on ice, gather good friends and watch a great game!

To find more great Menu Plan Monday’s, check out Orgjunkie.com

Did you know there are over 600 varieties of heirloom tomatoes? Geesh.

Two years ago, I took a trip to San Diego for work (happy to oblige on company’s expense). During the last evening of my trip, I took a trip with a group of coworkers to a restaurant whose name escapes me. But what I do remember is the vegetarian pasta dish I ordered adorned with yellow pear tomatoes. Let me tell you, they were delicious! Slightly softened from cooking but burst with flavor in your mouth.

So, it is to no avail that I can’t wait to try the Steak, Potato and Portabello Kebabs from GoodLife’s Eats on this weeks menu. Maybe I should try to recreate the Warm Apple Cobbler with Vanilla Bean Ice Cream for dessert. 😉

This Week’s Menu:

Mexican Tacos – No recipe here. Simmer a can of black beans in taco seasoning. Prepared fried taco shells in oil. Fill with black beans, tomatoes, cilantro, onions, cheese, and a dollup of sour cream.

Soups & Sandwiches – Would of made soup but didn’t have the time. Couldn’t decide the kind so I bought Tomato & Basil and Split Pea. Will be accompanied by Sourdough Sandwiches filled with sprouts, tomatoes, cheese, and meat.

Chili Cheese Dogs, Spiral Mac & Cheese, and Fries – Its a kid’s night. All prepackaged (and yes, totally unhealthy).

Tuna Noodle Casserole & green salad – Normally I make the same old Good HouseKeeping Tuna Noodle Casserole with the cream of mushroom, egg noddles, etc… But I am tres excited to find this recipe. Same ole’ ho-hum recipe but add cream of celery, French’s Fried Onions, and a Corn Flake topping. Can’t wait to try this one! Recipe Tips

Steak, Potato, and Portabello Kebabs – Paired with Yellow Pear Tomatoes. Mm-mm. This recipes looks so good! The balsamic vinegar, garlic, and rosemary… these gals know how to fuse flavors together nicely. 😉 Goodlife Eats

Chicken Tamale Casserole & green salad – Danger: will find delicous recipes in Cooking Light Magazine (this is the only magazine where I actually make their recipes instead of just drooling). Took the chicken out of the freezer to cook and shred. I am actually quite excited to try this one. Tip: 1/4C of egg substitute is equal to one egg.Cooking Light via MyRecipes.com

There some great stuff on this week’s menu! Now I am off to make a batch of curry for this week’s lunches.

Menu plan Monday is hosted by Orgjunkie.com. Head on over there to find more great recipes!

Southern California is going to get 8 inches of rain! To this gal who has been experiencing high 70’s sunshine weather this is a lot of water to be dumped in one week.To offset being drowned this week, I am planning on cooking up some comfort food (hopefully the comfort won’t be put on the hips – lol).

You know, the thought of rain makes me want to bake. Maybe I will whip up some Zucchini-Pineapple Muffins (store nicely in the freezer). They will go great with my morning coffee.

Well, enjoy this week’s Menu Plan Monday. BTW, MPM is hosted by I’m an Organizing Junkie. Head on over there to find many other blogger’s MPMs.

Baked Spaghetti Recipe – This recipe is found on Taste of Home. Heard it is one to try and I love it for being a casserole! Easy Peasy! Taste of Home

Vegetarian Chili and Cornbread – We’re suppose to get 8 inches of rain all in one week! For a So. Cal girl this is a BIG Deal! To help sooth the jitters from driving home in the rain, I’m gonna cook me up some comfort lovin’! Honest Fare

Easy Lemon Pasta with Chicken – I have to admit I love the Neelys recipes on Food Network. I think it is the Southern + Food = Home Comfort. The Food Network

Cauliflower,Potato & Pea Curry with White Rice – I’m all about the comfort food this week and with an Indian Flare… all the better! Plus, I’ve been craving going completely vegetarian again. International Vegetarian Union

Grilled Salmon Caesar Salad with Toasted Garlic Bread – Something Simple, Something Yummy, and Something Healthy! Mm-mm! Need I say more? Dr. Gourmet