This summer I have been prioritizing food in my fridge, then in my pantry and finally my freezer, over buying a bunch of stuff at the supermarket every week (or every other if I can help it).
This started as a low-spend, financial-challenge in June, to try to reduce my grocery bill for 30 days, and I ended up extending it through July and August. Of course I have purchased some things over these last three months, produce mostly and half and half for my AM coffee (a must!), plus some pantry staples that I used up, fresh meats (chicken breast and ground turkey), etc.
I have decided to continue through September and thought it would be fun to document my starting inventory here, and plot out some meal ideas for the weeks ahead to see how far I can stretch my stash.
Inventory
Fridge
Eggs, ham slice, cottage cheese, canned peaches, Greek yogurt, raspberries, Dave’s Killer bagels, English muffins and bread, shredded cheeses (cheddar and Italian blend), milk, soy milk, core power drinks, carrots and hummus.
Pantry
Peanut butter (chunky), Nutella, Kodiak protein pancake mix, syrup, quick oats, raisins, mixed nuts, chia seeds, flaxseeds (ground), granola, powdered PB, chocolate protein powder, unflavored protein powder, Oats Overnight packets, canned peaches, canned chicken, chickpeas, green olives, applesauce cups, various cuts of pasta, Skinny Girl microwave popcorn, pistachios.
Freezer
Kodiak protein waffles, bags of mixed fruit, mixed berries, mango and blueberries, frozen banana slices, Lean Cuisine Vermont White Cheddar mac and cheese (backup lunch option), cooked lentils, tomato sauce with mushrooms, tomato sauce with meat (from mom), chicken noodle soup (from mom), salmon filets, shrimp, corn, broccoli, edamame, Yasso bars
Meal Plan Options
Breakfasts (M-F)
- Cottage cheese w/ peaches and ham slice
- Greek yogurt w/ berries and granola, sprinkled with chia and flax seeds
- Protein waffles with peanut butter, a drizzle of syrup and a sprinkle of flax seeds
- English muffin with egg, cheese and ham
- Oats Overnight w/ soy milk and unflavored protein powder
Breakfasts (S-S)
- Smoothie (soy milk w/ unflavored protein powder and fruit, or chocolate protein powder, banana and PB)
- Scrambled egg and DK everything bagel w/ cream cheese
Lunches
- Chicken and chickpea salad sandwich, w/ applesauce on the side — should yield multiple servings
- Protein pasta salad w/ chick peas and olives — should yield multiple servings
- Lentil soup — will have to meal prep this on the weekend — should yield multiple servings
Snacks (if “needed”)
- Core power drink
- Carrots & hummus
- Mixed nuts
- Popcorn
- Edamame
Dinner (W)
I am spoiled, I’ll admit it. I have dinner at my mom’s six nights a week (she cooks, I do the dishes), so I only have to fend for myself one night. And if leftovers are available, I don’t even have to do much then. I will usually food prep something on the weekend just in case.
- Salmon w/ orzo and broccoli — if I have leftovers instead, this can become lunch on Thursday or Friday
As I use up my current food supply, my intention is to restock with healthier items (even though I think most of my current stash isn’t too bad) so I can make easier strides to overhaul my diet in Q4. Having less items on hand to tempt me should be the nudge I need to succeed.
Have you ever given yourself a challenge like this?
