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Project: Food Budget || Week 7

Budget Review

  • FreshDirect: $98.55

Total: $98.55 (out of $150)

Where the $$$ Went

  • Produce (organic, when possible):
    • Broccoli, cucumber, figs, oranges, grapes, limes, mango, avocado, onion, red peppers, bok choy, basil, arugula, mushrooms, zucchini
  • Meat/Protein: None
  • Dairy/Beverages: Milk, goat cheese (crumbles and log)
  • Baby Food: None
  • Packaged Foods:  None
  • Pantry Items/Miscellaneous: Coconut milk, artichoke hearts, soy sauce, pasta
  • Baked Goods: None

What We're Eating This Week


Yogurt/granola, waffles, fruit


Arugula salad with figs, goat cheese, walnuts and cucumbers (inspired by Prep Dish. I actually ate one at home this week and packed two in mason jars to bring to work. Three lunches from home is a big win!


  • Leftovers (last week's food resulted in kitchen clean up early in the week)
  • Coconut miso ginger soup with vegetables, chicken and tofu (Prep Dish)
  • Farfalle with Yogurt and Zucchini
  • Cumin-roasted broccoli and carrots (Prep Dish)

Baby Food

To be honest, I'm not making much for Little Bird from scratch these days. She is very happy with pre-prepared food (in fact, she howls if I take too long mashing avocado!) and we are starting to do a bit of Baby-led Weaning. We did this around this age with Little Bear too and it made our lives much easier, if also much messier.

Freezer/Bulk Cooking

I froze a chicken carcass and some shredded meat for using later. Every week, my plan is to make granola and pumpkin muffins or lactation cookies. There is a chance I'll attempt some portion of those tasks.

How We Ate Last Week and Lessons Learned

Last week we ate a lasagna brought by my parents, a gorgeous filet and chicken brought my by in-laws. We ate lots of fruit and some raw vegetables, but struggled to get it together for cooked ones. Lesson I am learning every week - if it doesn't get prepped in advance, it is unlikely to get done.

Also, I continue to be very grateful for the food that is brought to us from our loved ones. We are able to buy really nice produce and keep really high standards on the meat and dairy we consume. We had hot comfort food when our kids were still sick, and when we came down with the plague ourselves.

Finally, I'm learning to remember breakfast! Already, I've had to call in FreshDirect to stock up on fruit and granola (and waffles!) for our breakfasts. I'm in a nice routine with yogurt, fruit, granola, cacao nibs and chia seeds most mornings. I want to work in some pre-prepared overnight oats and chia puddings, but they aren't yet routine. Little Bear wasn't eating waffles while he was sick (he wasn't eating much). His waffle habit came back with a vengeance and I found myself with only one waffle left in the WHOLE HOUSE.

Goals for This Week

No more eating out for lunches/dinners: we ate out once since the night before our children had collectively been up nearly 10 times, mostly one at a time (and the dog had a couple more disturbances too). We typically give ourselves one treat night - so I'm calling it as already done.

Fewer sugar-y snacks and desserts. We are finishing up ice cream in the freezer. I ate my last (sniff!) non-pareils from Trader Joe's. I am not quitting sugar again (yet), but things were getting out of hand. I'd like to eat only what we have on hand and consider dragging those out as long as possible. Replacements: fruit, vegetables, goat cheese artichoke dip (more Prep Dish!), granola bars.

Please check out the other bloggers on this journey as well:

For more on my experience with this project, check out the whole Project: Food Budget series!

For the Weekend

Project: Food Budget || Week 6