After writing about pay days and how much they suck, I realized I can sit and complain or I can take action and find away to make my financial situation better. Being the warrior princess that I am I’ve opted for the grab the bull by the horns approach and trying to find ways to cut my spending while also working on increasing my income. The first thing I’m tackling is my grocery bill.
Food is such a huge expense and I really want to always have healthy options for Davis. Plus, it’s like I’m hoarding whatever healthy food I can. Inside my head I hear this voice saying, “You must have good food for your child. You must always have a full fridge in case you can’t afford to buy food at some point.”
It’s actually a ridiculous voice because half the time I’m not getting to eat all the fresh fruit and veggies in my possession before they go off. And that, my friends, is simply a waste of money.
So I’ve decided my goal this week is to work on cutting that waste and my grocery bill by creating a meal plan out of what I have in the fridge. This way, in theory, I’ll spend less at the grocery story, use what I have and throw out less.
It seems simple, but following a meal plan for me is like trying to get kid to stop doing that really fun thing and go to bed. I am a free spirit. I follow inspiration. While I enjoy the idea of schedules and plans they rarely work for me. It’s like the mere writing down of said schedule or plan makes my subconscious think it’s being challenged. It taunts my conscious, “Oh… so you think writing down that schedule is gonna make me stick to it… you just watch.” This is the story of my schedule attempts (and might be part of the reason I can’t find balance in my life – that is another post.)
Thus, it’s not simple but I am making it a goal. I am trying it this week and will continue to try it until I master the fine art of food budgeting and meal planning.
Here is this week’s meal plan… and next week I’ll rate my success. Let’s see if this beast can’t be tackled, tied down and financially fixed. Picture
Breakfast for week – yoghurt or fruit salad, peanut butter banana muffins with juice or milk
- Monday lunch – left overs
- Monday supper – maple salmon, avacado ginger salad
- Tuesday lunch – lentil soup (left overs in freezer)
- Tuesday supper – homemade fish cakes, borscht (beet soup)
- Wednesday lunch – lentil soup
- Wednesday supper – black bean stir fry with tofu, brown rice
- Thursday lunch – left over stir fry
- Thursday supper – cajun cod, sweet potato and veggies (salad)
- Friday lunch – left overs, salad
- Friday supper – roast chicken (done in crock pot), veggies, salad