Dear Diary...

So for about the last month, I have been keeping a daily diary,… or more like a log. In it, I write any exercise I did that day and what I ate at each meal. And I have found that over the last week, I haven’t been writing it down and… you guessed it! I haven’t been as good at sticking to my guns! Accountability is one of the most effective ways to stay on course for me. The other most effective way for me to stay on course is to be prepared. It’s easy to desire to eat well but much more difficult to put it into action when the hunger monster attacks with chocolate in the pantry, leftover pasta in the fridge and an otherwise low food supply.

When I started this blog, I thought it would be much more about exercise than nutrition, and perhaps as the Bolder Boulder approaches and the warmer months grace us with their presence it will be. But right now, God is showing me the importance of what goes in His temple, the importance of preparation. After all, we eat 3 or more times a day and only exercise 3 or so times a week. So focusing on exercise before nutrition is like putting the cart before the horse. Nutrition will carry us through all of our daily demands. I'm a different mother entirely when my blood sugar is low!

So, this week, I am going to spend some considerable effort making sure I am prepped up in the kitchen. Keeping in mind that I would love to keep my weekly grocery bill under $125, I menu plan and shop to TRY to fit this budget. Places like Sprouts give me a tremendous bang for my buck and a little elbow grease saves more than a few pennies as well. Here is my plan for the week:

1. Fruit, veggies and more fruit and veggies: I read an article that suggests having a fruit bowl or tray on the counter filled with enough servings of fruit for the week for each person in the family, to the extent it will keep. Good idea! It all starts with having the right food in the house. For our family (me, 2 kids and a husband that barely eats fruit), our list of fruits and veggies for the week include:
:: 5-7 mangoes
:: 2 bunches of bananas
:: 4-6 kiwi
:: 7 avocadoes
:: 3 lbs. apples
:: Bag of Clementine oranges
:: Bag of red grapes
:: 2 lbs. strawberries, 1 lb blueberries
:: Broccoli (fresh) – 2 dinners
:: Asparagus (fresh) – 2 dinners
:: Edamame (frozen) – 2 dinners
:: Spaghetti squash – 2 dinners (I eat this instead of spaghetti noodles on spaghetti night, then serve also as veggie for 1 family dinner)
:: 3-5 sweet potatoes
:: Bag of onions
:: 1 lb. package whole mushrooms
:: 3 medium jicama
:: 2 – 3 lbs spinach, 2 heads lettuce, 2-3 bunches romaine
:: 3 cucumbers
:: Carrots, radishes, green onions
:: I’ve probably missed something… I always do!

2. Keep tossed salad ready to go in the fridge. I can chop up 3 bunches of romaine with about 3 cucumbers, some carrots and some radishes and pack in a Ziploc bag with a wet paper towel, and it will keep for about 5 days. It’s a quick, easy base to build on for a salad meal or simple enough for a quick, green side.

3. Make a batch of Cilantro dressing for salads and for 4 below.

4. Make a batch of Mango-Jicama Salad.

5. Hard boil ½ dozen eggs to keep as quick protein snacks in the fridge.

6. Cook off about 4-6 cups of brown rice, packaged in one portion servings. Then all I have to do is sauté my veggies (spinach, mushroom, onion, peppers, broccoli, snow peas, etc.), microwave the rice and mix together.

7. Make a batch of Quinoa and Black Beans as another whole grain option. I top with avocado for lunch or serve as a side for dinner with salmon or diced chicken.

8. Make a batch of steel cut oats with fruit for breakfast during the week. Still searching recipes.

I’ll let you know how I did next week… I’d love to hear some of your tricks in the kitchen to save time, keep within your budget and stay healthy!