The Plan: I decided to start the first official week and eat all the perishables first. This included yogurt, brie, salted cod, tapenade, a cooked steak and some potatoes that were quickly growing into plants in the pantry.
Breakfast: “Goulash” (my former coworker named this). Yogurt & Cereal mixture
Lunch: Peanut Butter and Tropical Fruit Sandwich on Wheat with Hot Blueberry Tea
Dinner: Steak and California Veggies
Breakfast: Canned Tropical Fruit
Lunch: Lettuce Wraps
Dinner: Lettuce Wraps
*I cheated and went grocery shopping-twice. I wanted some fresh fruits and vegetables and there were none in the house. I stocked up on fresh spinach, apples, lettuce and avocados. Then I spotted almonds on sale, imitation crab for some homemade sushi, balsamic vinaigrette on sale (note to self, plan on cheating more to stock up on the vinegar), my breakfast cereal on sale, pomegranate juice on sale and two types of yummy cheese, not on sale, but yummy.
Breakfast: bacon and eggs
Lunch: olive garden with a friend
Lunch: McDonald’s with a friend
Dinner: boiled crab legs
Breakfast: Bacon and Eggs
Lunch: cheese and apples
Dinner: steak and veggies
Lunch: rice, cookie, bagel chips
Dinner: Roasted Veggie Pasta
Lunch: Canned Soup
I noticed that I tend to snack through the day or do without meals. Why? Because I don’t want to exert the effort to cook the meal. To combat this, I will try the method of freezer cooking so I will always have meals to pull out and warm up with minimal effort. Also, I’ll actually eat something more than an apple!
Ugh, time for plan b!