After making a long grocery list, I went to the store and stocked up on everything I should need for the next week. I'm keeping my lunches high protein but vegan, which really wasn't as hard as I thought it would be once I planned it out.
My bill came to about $50, which should cover five days of breakfast, five days of snacks, five days of lunch, and also most dinners for those days (I have a friend's birthday dinner tomorrow, so not all of my dinners this week will be at home). Thus, other than one or two dinner additions, I basically have spent $10 per day.
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| My shopping haul |
Snacks are the most difficult to deal with, so I packed up a go-to snack for each day: picked carrots and mini-dills with a hard boiled egg. 80 calories each, and it should do a nice job of holding me over between a light, fruit-based breakfast and my packed lunch.After getting that settled, I turned on an audiobook and set to cooking, mixing, dividing, and assembling my meals for the week.
My meals are:
- A chickpea, avocado, cucumber, broccoli, and summer tomato salad with tahini dressing
- A Southwest "taco" bowl with brown rice
- An early fall medly of black beans, sweet potato, spinach, avocado and tahini dressing with brown rice
- Moroccan chickpea and tomato stew with brown rice
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| Getting everything together |
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| The meals! |
Each meal came out to between 250-350 calories and I'm actually worried I'm going to have too much food because each lunch looks insanely filling. Hopefully I'll be able to keep this up at the start of each week, and thus keep work-kitchen-temptation fully at bay.
“It’s the job that’s never started that takes the longest to finish.”
–J.R.R. Tolkien, The Lord of the Rings
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