I’ve been trying a new approach to grocery shopping.
In the U.S., many people go to the grocery store once a week, often on the weekends, and buy everything they need for a week. It helps that we have gigundous fridges.
I’ve done that for a long time–one trip a week–but then I often overestimate or underestimate how much I need, don’t end up making all the recipes I planned to make because of time or unexpected things coming up or just being in the mood for something else, and then I end up with food in the fridge that’s too old or that I don’t ever use in the way that I intended it, or sometimes even *gasp* I throw things away.
Then I feel guilty for wasting food, and also guilty if I have to go back to the grocery store between my weekly runs for spending more money…
Okay, I’m actually making this sound a lot more dramatic than it was. I really don’t get that worked up or upset about it. But the last couple weeks, in any case, I’ve been trying a slightly more efficient approach, which is to say, going to the grocery store more often.
Here are the three parts of my new “approach” to shopping.
- I plan two or three recipes at a time, but not enough for the whole week.
- I go to the store every couple of days and mostly get the things for the two or three recipes, plus a few other staples. (Staples for me include snacks, milk, cereal, fruit, spices, sandwich fixings, etc.)
- When I plan my next two or three recipes, I plan at least one thing that uses up whatever I have left in the fridge. For instance, I had half a bag of cabbage left this week, so I planned a cabbage stir fry.
I think I like this new approach. It’s not exactly saving me money, but I don’t think I’m spending a lot more, either–and I definitely don’t have as much random, unused food lying around.
I made Megan’s Vegetable Bean Soup. It’s yummy and perfect for these cloudy, cold days. Cottage cheese on the side.
You must make Cora’s Healthy Chicken Alfredo Spaghetti Squash Boats. I could eat this healthier Alfredo on anything. Pasta, spaghetti squash, veggies, pizza, on a spoon out of the skillet…
And these Gluten-Free Blueberry Protein Waffles from Fit Foodie Mama. I hadn’t made my own waffles before ever. They were so easy and so good! Note to self: spray the waffle iron every time. *oops*
In effort to eat my veggies, I made some Fit Foodie Finds All-Purpose Creamy Green Goddess Dressing and Dip. The combination of the basil and cayenne is surprising and interesting!
And of course, I still eat my quick staples. Hilary’s Eat Well burgers over spinach salad (there’s another burger hiding down there.)
FODMAPers: just based on the ingredients, I’m pretty sure these guys would be low-FODMAP. There’s dry milk powder in the ingredients, but it’s the last thing on the list, after even salt, so probably not enough to trigger symptoms. (You would like these, Mad Bad Mommy Bommy.)
How do you approach grocery shopping? One big trip, or a bunch of little trips throughout the week?