We’ve made a really simple switch this past week. We pulled down the grocery list that lives on the fridge door and replaced it with a What We Got list, switching the focus from what we need (or want) to what we actually have living beyond the doors. This tiny little list has made a huge difference in our interactions with the beast that is the fridge. We’ve actually been working our way through all of our leftovers and managing meals without extra trips to the grocery store.
I’ll be interested to see how the habits keep up after the newness wears off and if it has any noticeable effects on my weekly shopping trip for staples and fruit. Shall report back on all that. Being able to glimpse at what we have in the fridge without having to do a major scour and dig has made this week’s meal plan a little easier, too.
Steamed Bok Choi | Peppered Tofu Crisps | Tangy Soba Noodles
Thai Tofu & Winter Squash Stew
Veggie version of Mami’s Puchero (another post to follow)
Whole Wheat Spaghetti with Arugula, Walnuts & Ricotta
Veggie Sandwiches with Chipotle Mayo and Sprouts | Garlicky Green Beans
Yogurt | Mexican Granola | Pears
Spinach & Feta Omelettes | Zucchini Pancakes
Almond Milk Smoothies | Muffins
Scrambles | Toast with Watermelon Jelly
Black Bean & Potato Tacos
Snacks & Other Stuff
Whole Wheat Applesauce Muffins
Spicy “Mexican” Granola
Healthier Oatmeal Cookies