Project:Food Budget–Week 15
We are back in Bend this week, and very happy to be here! After three weeks in rainy, grey, dreary Seattle, we were welcomed back to unseasonably warm temperatures and sunny skies.
After a very small grocery week last week, this week was about stocking up, but the damage wasn’t too bad. I used $10 in Whole Foods Market coupons, which enabled stocking up on rice, beans, yogurt, and a variety of other pantry staples. The key with coupons is only using them for items you would buy anyway. Otherwise, you’re not really saving money because you’re buying things you wouldn’t otherwise. And, since most coupons are for pre-packaged foods, I tend to stay away from those printed in the newspaper.
Total: $119 (I am always amused when a random assortment of items adds up to an even number).
Lots of fruits and veggies this week! All organic, save for the frozen fruits.
Apples, Blueberries, Avocados, Broccoli, Brussels Sprouts, Carrots, Cauliflower, Kale, Kiwi, Parsnips, Pears, Mango, Mushrooms, Tangelos, Tomatoes, Strawberries, Sweet Potatoes.
I picked up few pre-packaged Lara Bars because of the WFM coupon, otherwise, I usually just make my own.
- Chickpea Cutlets and Baked Potatoes
- Brown Rice Pilaf with Broccoli, Cauliflower and Hummus (boring but filling!)
- Southwest Veggie Burgers with Roasted Brussels Sprouts
- Red Beans and Rice Soup
Thanks for reading, and I hope you have a good weekend!