I’m not a planner. Not at all. Not for anything.
But, the time has come for me to start planning meals. Like for real planning meals. Not like “oh, hey, yeah I think we’ll have tacos and tofu this week” and then going and spending $200 at the grocery store and forgetting tofu. You feel me?
As groceries are our biggest expense each month (outside of our home), John and I are on a mission to lower our family’s grocery budget so we can more aggressively save money and pay off his student loan debt from his MBA program.
I stumbled upon Jordan Page’s instagram a few months ago, but never really looked to see what her website was all about (I just actually got caught up in her twin pregnancy announcement). But, this month, she started her #shelftember challenge which encourages people to use the food they already have at home and to shop minimally for more food. It got my wheels turning so I scooted over to her website to check out her other grocery shopping tips!
Her general philosophy is to spend $100/person per month. So, for my family that will be $500/month for groceries (which is way less than I’ve been spending sooooooo…..yeah) or about $125/week.
I know I can do it with a little thought and a little planning. So, yesterday I cleaned out my pantry and fridge and took inventory of what I already had. I made my meal plan (thanks Pinterest!) with recipes that use what I have already. Check out my Vegan Meal Ideas board! Lots of deliciousness happening over there.
So, here is my grocery haul from yesterday! The total was $117.59 and it *should* last us for at least 7 days!
Here are the meals I have planned for this week:
-Wonton tacos
-Potato/black bean/lentil quesadillas
-veggies/tofu/quinoa
–quinoa nuggets/potato wedges/green beans
–quinoa chili bowl/corn bread
–pizza/green beans
–taco soup/fritos
Follow along with me on Instagram for updates for how this is going!
Last night I made wonton tacos and they turned out freaking amazing. We served them over quinoa, drizzled with some vegan salsa ranch. Yum.
