Whew! We’ve got one week to go. Ya ready?
Today my eldest daughter and I inventoried the freezer. She has eaten vegan since February of last year. She wants to hit her one-year anniversary before she reassesses. I felt good doing the inventory so we knew exactly what plant-based proteins we’ve got on hand. Quite a lot actually! She’ll be set.
It was nice to see some empty spaces in the deep freeze and to better organize that space. I’m going to work on using up the random proteins that we don’t usually stock so that I can be more organized going forward.
That means I’ve got some pollock, tilapia, and lamb to use up. We probably have proteins to last another month before it was all gone.
I did a little meal prep for the week, though not as much as I originally planned:
- made a double batch of Chicken Fajita Burritos that You Can Freeze for Bryan’s lunches
- cooked up a pound of breakfast sausage and Basic Pancakes for easy breakfasts.
I try to balance meal prep with some relaxing things on Sunday, so I spent most of the afternoon finishing a book.
My 20yo ran to get himself some snacks for the start of classes. Since I had forgotten a few things, he picked up eggs, ramen, and bananas for me. That means I’ve spent another $12, bringing our monthly total to $497.
Our meals for Day 24:
Breakfast – the usual, oats, smoothies, protein shakes, Greek Yogurt With Muesli and blueberries.
Lunch – somewhat of a fend for yourself. Bryan had a burrito, a couple kids had ramen, the others made themselves plates of different things. I had Cauliflower Fried Rice. It makes two servings, so I stored the other half for my lunch or breakfast tomorrow.
Dinner – I made pork ribs in the slow cooker (4 hours on high, no liquid) and roasted two chickens. I cooked up some Easy Garlic Green Beans, and served the last of the pearl couscous from the other night.
My eldest daughter baked a vegan version of this Cherry Crisp Recipe and we had that with vanilla ice cream.
It was a tasty day!