Sunday again brought food prep to save time later in the week. The above cookies were delicious too - made with oil rather than butter for cheaper baking. I made bulk breakfasts (porridge with a cube of cream in each container, plus the last of a bag of frozen berries, and the last of a bottle of maple syrup), Lentil Shepherds Pie and a Yellow Split Pea curry to eat over the week. I also pulled out a small packet of pastrami I had in the freezer that I bought on clearance for $1. And my lovely colleague brought me tomatoes, avocado, fruit and other bits and pieces.
Saturday:
Breakfast: Scrambled eggs on toast.
Lunch: Snacked.
Dinner: Spinach and tomato fried rice.
Sunday:
Breakfast: Eggs on toast.
Lunch: Snacked.
Dinner: Carrot and pastrami pizza.
Monday:
Breakfast: Porridge.
Lunch: Vegetable fried rice.
Dinner: Shell pasta with frozen green beans, tomato, pastrami, canola oil and a little grated cheese.
Tuesday:
Breakfast: Porridge.
Lunch: Vegetable fried rice.
Dinner: Shepherds Pie.
Wednesday:
Breakfast: Porridge and a nashi.
Lunch: Vegetable fried rice.
Dinner: Split pea curry, fried rice, guacamole.
Thursday:
Breakfast: Porridge.
Lunch: Sushi (work paid lunch).
Dinner: Shepherds Pie.
Friday:
Breakfast: Porridge.
Lunch: Vegetable fried rice.
Dinner: Split pea curry.
Snacks were carrots, boiled eggs and cookies.
All beverages consumed were water.
I enjoyed having more vegetables and pulses in my diet this week. We had barely any meat and we certainly didn't feel like we were missing out anything. I've still got a chicken and a packet of mince to last through the next two weeks as well as plenty of staples, but I've got almost $30 I can also spend at the supermarket this weekend.
Halfway through and doing great!
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