This is what I spent on our weeks worth of food. Well not quite. I still have to buy eggs and tofu tomorrow but that won’t add significantly to my final total. I can buy local free range eggs cheaper near the swimming pool where Lily has lessons tomorrow morning and the organic tofu, which is also surprisingly cheaper, was all out at the store.
A very good friend gave me an unexpected gift this last weekend- The Hollyhock Cookbook! I’m so thrilled because I’ve been eyeing it up for a while. I kept jotting down recipes every time I visited my friend. So this week’s menu is filled with lots of new recipes I’ll be adding to my blog in the coming days.
This week I’m making:
- Roasted Potato Salad with Chili Vinaigrette and Cilantro
- Thai Yam Soup with Thai Peanut Tofu and Eggplant
- Cauliflower and Quinoa Bake
- Tortilla Soup
- Tahini Pasta with Broccoli and Lemon
- Fried Rice
- Broccoli and Almond Stir Fry
- Chocolate Oatmeal Cookies with Orange
- Brownie Pudding Cake
I won’t be making these meals on any particular day. I do plan to make the fried rice sometime after I make the stir fry so I can just make double the rice in one go. Fried rice is better with “old” rice anyway. I always like to include an easy to make meal in case I’m having an unexpectedly busy or tiring day. The stir fry, fried rice and bake are especially simple recipes.
I ended up having to change my plan a bit after going to the grocery store. Asparagus was on sale so I bought three bundles and am adding them into the meals where I can. I also had to make a few substitutions to remove dairy and in one case mushrooms (which I eat sometimes and not others- go figure). Not knowing what the store had available meant I had to make up my mind once I was there.
See more of my weekly meal plans here.