Whew – Monday again!? Crazy because that this means I only have two more weekends in my current apartment, one of which is this coming weekend when I’ll actually be in Philly for the Healthy Living Summit!! The actual move is two weeks from Friday – September 2nd. Guess I should probably start packing… Yikes.
So with just under three weeks left in my apartment, I have to say that I am still going strong with the pantry/freezer/fridge clean out challenge. I’ve been spending less than $35 per week on groceries (even at places like Whole Foods!) and am really focusing on cleaning out everything in my freezer, everything OPEN in my pantry (I don’t mind transporting sealed pantry items), and everything in my fridge.
Since I’m heading to Philly on Thursday after work and have a lot to do before then, I decided to make a big batch of tempeh chili yesterday to help make quick meals throughout the week. I know chili is traditionally a winter comfort food, but a coworker (hi Kelly!) made some last week and was having leftovers for lunch, and I’ve been craving it ever since. I also like cold chili (weird, I know) so I can pretty much eat it year-round. I’ll be sharing the recipe with you guys on Thursday..
To get ready for the week (and prepared to make the chili), I headed to The Teet to pick up a few things:
- Baby Spinach
- Sliced Mushrooms
- Bell Pepper
- 2 Pears
- 2 Peaches
- RF Mexican Cheese
- Diced Canned Tomatoes
- Canned Kidney Beans
- Low-Fat Cottage Cheese
- Smoked Salmon
- Whipped Peanut Butter
I’d seen this kind before but never looked at it twice before yesterday. I tend to buy RF Peanut Butter because its 2 pts+ per tablespoon rather than 3 pts+ for regular, but it turns out the whipped kind has the same PointsPlus value as reduced fat, just 2 per tablespoon. I haven’t tried it yet but will let you guys know how it is!
The grand total for this shopping trip? $25.07!! So cheap considering I can easily spend that much if I buy out breakfast, lunch, and a snack in any given day.
Here’s what I came up with for a meal plan:
|Monday||Overnight Oats in a Jar||Tempeh Chili w/cheddar||Loaded Baked Potato w/frozen chik’n, cheese + sour cream w/salad|
|Tuesday||Bagel thin w/PB + Banana||Leftover Chili over Baked Potato||Buffalo Tofu w/Crumbled blue cheese|
|Wednesday||Greek yogurt w/frozen blueberries + cereal||Leftover buffalo tofu over salad||Smoked Salmon on an everything bagel thin w/greek yogurt|
|Thursday||Toasted Waffle pb + banana sandwich||Tempeh Chili w/cheddar||Dinner in Philly!|
I especially like the sound of Thursday night’s dinner – I can’t believe the Healthy Living Summit is THIS week!!
I’m curious about your take on nut butter (peanut, almond, etc). Do you eat the regular stuff or use a reduced fat/powdered kind? What’s your favorite? Do you measure it out and how much will you have in any given time? If you’ve lost weight, did your nut butter habits change before/during/after the weight loss?
The only time I eat regular nut butter is before a run. I look at it as a treat on those days when I’m pushing myself hard with a run, and then if I have peanut butter other days, 99% of the time its peanut flour mixed with water and a touch of salt or stevia. You get a big amount (more than 2 tablespoons) for 2 pts+, plus it’s over 10 grams of protein. I ALWAYS measure out nut butter, regardless of which kind I’m using. I actually never was much into nut butter pre-weight loss, but during and after the weight loss my habits have pretty much stayed the same.