…and BLOGGING! Ha!

We are still cooking. Still taking pictures of our food (and putting them on instagram stories!). And still trying out new recipes. However, I always feel a lull around late fall as winter approaches. I only want “familiar” or comfort foods. Things that are quick and easy to make with little to no effort. We ate a LOT of salads and more pizza than I care to admit (gluten free, of course). With the start of the new year, I decided that I wanted to make a conscious effort to meal plan, grocery shop well (save $$), and then eat every meal I put on said meal plan. Surely I’m not the only one out there who has good intentions with meal planning but then just decides to scrap it and eat whatever I want?! Obviously, that habit is wasteful – monetarily and food wise – as we were spending almost $400 a month at the grocery store and still tossing food every couple of weeks. This amount of money on groceries for two people is absolutely insane to me. There was a time when we ate for $150 a month. Healthy habits are expensive but I’m determined to reign in that grocery bill.

SO, before Jan 1., I made a huge meal plan and a huge grocery list. Many of the meals on the plan are soups and spiralized veggie dishes! About 1.5 years ago, we got a spiralizer and were quickly ADDICTED and then OVER IT. Too much zucchini, maybe? Definitely. We have since gotten way more creative with what we spiralize. To date we have spiralized broccoli, sweet potato, butternut squash, potato, chayote, onion, beet, parsnip, carrot, and zucchini. Our favorite veggie to spiralize is definitely sweet potato.


Here are some of the meals on our calendar this month: Black Bean and Quinoa burgers with two veggie sides, Tuscan Kale and White Bean Soup, Black Bean Soup, Winter Kale Butternut Squash Lasagna, Butternut Squash “Pasta” with Kale, Goat cheese, and Bacon, Seared Skirt Steak with Bourbon Balsamic GlazePotato Thyme Casserole, and steamed broccoli, Taco Night, Enchiladas con Carne (homemade velveeta) with cauliflower rice, Butternut Squash Soup, Kale Pesto Penne with Butternut Squash, Tomato Basil Soup, Mexican Street Corn Sweet Potatoes, Chicken Burrito Bowls, Nacho Night (with leftover chicken from burrito bowls), Mediterranean Chicken Kabobs with wild rice and broccoli, Pizza with salad, Beet and Feta Bake with fresh pita, Cauliflower “Meatballs” in Harissa Tomato Sauce with Carrot Noodles, Mexican Breakfast Skillet, Tandoori Spiced Chicken Skewers with rice and salad, BRINNER, and of course a few nights of leftovers and eating out twice for our anniversary and for Nashville Restaurant Week.

So far, we’ve spent only $215 on groceries. We are going to need some staples come mid-month and a few extra things, but we feel like we are KILLING it.

Let me know if you try any of these! XO