We are so close to going live! We have a few more kinks to work out before we launch our menu planning and grocery delivery services, but the launch will happen next month!
In the mean time, we are doing trial runs with some brave beta testers, trying out tasty recipes at home, and getting more and more excited to be working with you!
How can you be a part?
CONTACT US WITH QUESTIONS: If you have questions or ideas, we would love to hear them. If we do not have the answer yet, we will figure it out.
SHARE, SHARE, SHARE:
Are you as excited about Dietitian in the Making’s Menu Plans and Grocery Delivery getting started as we are?!Spread the word! Tell your friends, family, coworkers, neighbors… tell everyone! and encourage them to join the launch list for a special discount and update emails.
Stop by the website, watch the Facebook page, Twitter, and Instagram. We are posting some delicious teaser pictures and will be discussing the hot topic of Sugar soon!
The menu planning and grocery delivery services are not live yet, but the site is up! So please head on over, look around, join the launch list and become a Nutrition Insider (or fill out the form at the end of this post).
Our goal in starting Dietitian in the Making is to be able to help people and families enjoy a more fulfilling life by alleviating some stress and making an intentional mealtime a more real possibility. For Will and I navigating dinner time used to be (and sometimes still is) very stressful. Managing the grocery budget was another monster to tackle as well, and it can be difficult to make the time to get to the grocery store.
It seems a lot of people struggle with knowing what to do when meal time hits, or feel like they live at the grocery store – always stopping by last minute for this or that. We want to trouble shoot those issues with a planned menu so you know what you are making and what you need – hopefully you’ll only need to make one trip to the store, and we can make that trip for you!
We are really excited about this new season of starting a business together and can’t wait to see where God takes it. We would really appreciate it if you would join in the fun by visiting the site, joining the Launch List, and spreading the word around!
Side Note: Menu Planning is for everyone near or far, but unfortunately you and your friends will have to live in Lexington to benefit from our grocery delivery service.
How to get the most food for your dollar and the most meals out of your food? Menu Planning! Here’s how we do it.
Thursday has turned into menu planning day in the Pomeroy Life. I plan it on Thursday and do my shopping on Friday or Saturday. Consequently, by Thursday our fridge is getting pretty barren. But that is a good thing! It means that I haven’t been spending money on food that is going to waste.
….sometimes I do spend money on food that I forget to bring home though. Yeah. That happened last week. No mushrooms or strawberries when I got home. =(
I know I have talked about Menu planning on the blog before. Sometimes I even post my menus for the week on here. I might get back to doing that. But for today I want to post the new menu plan/grocery list sheet that I have been using and the process of how I plan our meals for the week.
1) figure out how much we actually eat on a regular basis, 2) how to approach making the menu, and 3) how our schedule interacts with the menu.
Menu planning is pretty daunting at first, and it has taken me a while to 1) figure out how much we actually eat on a regular basis, 2) how to approach making the menu, and 3) how our schedule interacts with the menu. Here’s what I mean by those three things:
1) How much food do we actually eat/how much do I need to buy?
When I first started menu planning, I had us making a different meal every night. We are just 2 people… Without fail we would either end up with a fridge full of spoiling leftovers or spoiling food that was never cooked because we didn’t need all the meals I had outlined.
2) Where to begin?
This one was tricky too. Not going to lie I usually start on pinterest…. Before I used to let that dictate the menu. Now I look at it to get my juices going, and a lot of times I will pick 1 maybe 2 recipes that I for sure want to try the next week. The other thing I do to help guide my efforts is to ask Will what he is really wanting to eat and try to include at least one of those things in the menu.
The real place to start is your local grocery ads. At least for us. If your grocery budget is no object then sure go crazy looking at every recipe you like. But for us I look at the ads to see what is in season and what is cheapest. Those are the things I am going to plan the menu around.
So step one – Get your imagination going. Step 2 – What is on sale? Step 3 – What coupons do I have? Step 4 – what meals can I make out of the on sale food so that I can buy them cheap and use them up?
3) When/Where will be eating and how much time will we have to eat?
Church, friends, school, hobbies, date nights…. Throw in Will’s ever-changing work schedule as the cherry on top. When I am planning the menu I have to consider what meals will need to be packed, what meals need to be premade and ready to toss on the table in a hurry, and which meals we can take our time preparing and enjoying together. Will might have requested salmon and dirty rice to eat that week (he requests those every week lol) – well I need to know the schedule so I don’t have making candied salmon and oven roasted vegetables on a day when we have 45 minutes to get home, run the dog, water the plants, eat and get out the door again. Those are warm-up-some-fried-rice kind of nights.
Click on the image below for a printable template.
Do you have any menu planning tips and tricks to share?
You might recall from my post Saturday (the one about not being able to do the marathon next month…) that I included a picture of my produce haul from grocery shopping the other day. This past week we were supposed to be eating pot roast and cleverly using the leftovers of the pot roast throughout the week; HOWEVER I was overwhelmed by the fresh, colorful, mouthwatering produce at Meijer last week. I may have gone a little overboard purchasing veggies…. putting pot roast on the back burner and salads on the table.
We really will be having Pot Roast… I have to cook it since I thawed it out. The plan is to start eating on it Saturday. I can cook it along with all my other weekly food prep, chores, and errands on Saturday. When that happens Will will probably be extremely happy. I am sure the carnivore in him is suffering withdraw pains with all the leafy greens I have been feeding him.
About Our Salads
For salad greens we had green leaf lettuce, spinach, and iceberg to fill in the gaps. I did some research on the nutrition of salad greens last week. The leafier the green, the more sunlight it is exposed to, the more nutrients it has. Making iceberg amount to little more than fiber and water. Green leaf lettuce is significantly higher in nutrients, and spinach is near the top of the chart. Random facts for you.
Another wonderful thing about salads, is that they don’t dirty many dishes and can be made quickly for busy people like ourselves. Seriously, 15-20 minutes from fridge to plate; that includes cooking the chicken. Here’s how to cook really juicy, flavorful chicken for your salads:
Thaw out a boneless, skinless chicken breast.
Pound it a little to achieve a more uniform thickness.
Sprinkle poultry seasoning on both sides.
In a skillet over high heat sear both sides, 1-2 minutes per side.
Lower the heat and cook for 3-5 more minutes per side.
While the chicken is cooking chop all your other ingredients and begin assembling your salads.
When the chicken is cooked allow it to rest for a minute and then dice it.
Sprinkle a tablespoon of soy sauce and a tablespoon of Frank’s hot sauce over the diced chicken. Mix it up and top your already prepped salads with the juicy chicken.
For my lunches I also had salads. For these I cooked some quinoa and mixed it in with the lettuce. Since strawberries were a dollar a pack last weekend I bought 5 packs. I froze most of those, but I saved a few to chop up and put on my lunch salads along with chopped pecans and chopped apple. It was so good! It didn’t need dressing, but with some Cranberry Balsamic Vinaigrette it was salad heaven.
If you want to splurge on some fresh produce as well, and feel super great because that’s what eating fresh fruits and veggies does, then here’s a menu that you can follow. This is what Will and I have been eating for the last week.
If there was one kind of food that I could eat all day every day (other than chocolate and cereal) it would probably have to be Mexican. I love me some Mexican food! Tortilla chips, enchiladas, tacos, nachos, burritos, Chipotle, huevos rancheros, Mexican hot chocolate, fajitas, quesadillas, beans & rice…. You get the picture. Mexican food is really the best there is. Can I get an Amen?!
Will and I love trying out new Mexican restaurants. They MUST have all you can eat complimentary chips and salsa, and if we don’t like the salsa…. We won’t be back. Is there anything that ruins the fiesta vibe of trying out a New Mexican restaurant worse than bad salsa? One bite and all the mouthwatering you had been doing over the menu is instantly extinguished.
You have heard people referred to as “Coffee Snobs.” Will is a Mexican Snob. He has high standards, but I am not going to complain about that because it means we eat really awesome food! He is also a Chipotle addict. If going to Chipotle is mentioned around him, you can bet that we will be there. He never misses an opportunity to go to Chipotle. I think the only time I have seen that happen was the other night when he seared for a place with gluten free pizza for me instead of going to the Chipotle next door because he knew I was craving pizza. It’s kind of a big deal when I give a firm opinion on what I want to eat. It doesn’t happen often.
Another wonderful thing about Mexican food is that a lot of the time it’s the same few basic ingredients just prepared in different ways, which makes it great for maximizing your grocery budget.
Will and I like to buy meat when it’s on sale, store it in the freezer, and then base our menu off of what’s in the freezer. Well, thanks to our nearly 2 month vegan stint at the beginning of the year we have a freezer full of meat to use. This week we are eating a couple of pork tenderloins. I say a couple, but in all reality it’s just one because we save money by purchasing tenderloins that would be enough for a family of four and splitting them into two.
As an attempt to use up some of the meat in our freezer before it gets freezer burnt I decided to try my hand at carnitas and have Mexican food to eat this week. Because Mexican food is just too good! These were really easy to make, but they taste like I spent a long time slaving over them. I had mine sitting in the fridge, soaking up the rub for a whole day because the schedule changed, and I wasn’t able to turn the crockpot on in the morning. Instead I turned it on at night when we went to bed and shredded the meat in the morning. That took no time at all! the meat just falls apart! I left the shredded meat sitting in the juice all day till dinner time.
Tortillas for serving. I tried making my own corn tortillas following this recipe.
Mix all the spices and the minced garlic together in a bowl.
Place the pork in the slow cooker, sprinkle the seasoning mixture over the meat, and rub it into the pork.
Place in fridge and allow it to soak up the flavors of the rub overnight.
Remove from fridge, cut your lime in half and squeeze the juice over the pork, then toss the lime in the crockpot. Add orange juice, beer, and salsa/tomato.
Cover and cook on low for 8 hours…. Your house will smell amazing! I actually let mine sit in the fridge for a whole day then cooked it overnight while we slept.
Shred meat with two forks. It will fall apart super easily! You can shred it in the crockpot with all the juice or try to pull it out, shred, and place it back in the sauce.
Preheat broiler. Place the shredded meat on a cooking sheet, drizzle a little sauce over the top. Broil for 5-10 minutes, until edges of the pork start to brown.
Serve on tortillas with fresh cilantro, avocado, cheese, lettuce, jalapeno, onion, hot sauce, and/or lime juice. Basically top with whatever your preferred toppings for Mexican food are. As BK would say “have it your way.” However you have it; it’s going to be delicious!
A taste-tested menu is at the bottom of this post. If you would like to see what we will be eating next week and try to cook that along with us then go to this page.
I used to eat a yogurt and some fruit every single week day for lunch. Rarely would I bring a salad or leftovers. Actually I would just stock the drawer of the fridge at work with yogurts every couple of weeks. What I didn’t realize for a very long time was the crazy amounts of sugar in those yogurts, but I didn’t know what to do for an easy lunch that wasn’t too heavy (I don’t like a lot for lunch).
When Will and I went vegan for a while, I was forced to put the spoon down and step outside of my tasty comfort zone. I tried celery sticks and carrots – which is fine if I have peanut butter in my desk for the celery. I like a small salad too, but to make a good salad takes a lot of effort that I don’t always want to put in. And then I stumbled on something wonderful – Smoothies!
Will’s Mom gave us a Ninja Blender for Christmas, and that thing is amazing! Not only can it do heavy duty things, like these pb&j energy bites, but it makes smoothies in a heartbeat without sounding like you’re killing it. If you have a $20 blender, you know the pitiful noises that I am referring to. You almost don’t want to use the poor little blender for fear you will cause it to explode, spontaneously combust, or just never turn on again. Not so with the Ninja. I used to be good at Fruit Ninja on the iPad, and now I am fruit ninja in the kitchen.
The even better thing is that I can make smoothies in a few minutes time one evening, pour them into mason jars, put them in the freezer, pull one out each morning to take to work, and by lunch time it will be thawed out ready to eat!
Maybe you are thinking that a Smoothie isn’t filling enough for you for lunch. Try adding some oatmeal or almonds and flax seed meal. Smoothies are filling for about an hour, but if you add flax, oats, and/or almonds it sticks to your ribs for a while. I was hesitant of making that addition for a while, but then I realized that spinach is surprisingly awesome in smoothies, so why not oats or almonds?
Here’s my basic recipe that yields 2 mason jars full to the lip:
2 handfuls Spinach
2 cups Frozen Fruit of Choice
2 tbsp Ground Oats/Almonds
1 tbsp Ground Flax Seed
1/2 – 1 cup Liquid (juice, milk, water)
1/2 cup Yogurt (optional)
Now, what you have been waiting for. A menu for the next week and a grocery list.
I have been terrible about blogging this week, I do apologize for that. But I wanted to make sure to get the menu post up in time for weekend grocery shoppers. This is what Will and I were eating last week. Some of it we liked, and some of it wasn’t our favorite. You might like it a lot though so I am including all of it.
I don’t have posts for some of the recipes yet as I tweaked them from their original form, but I will be posting recipes throughout the week next week. So look forward to those!
The Butternut Squash & Spinach Pasta was ok. I always think that I am going to love it, but I have only had one butternut squash thing that I ate and thought to myself “definitely want to make this again!” And that was this week when I took some extra oven roasted squash, coated it in an almond butter, honey, and cinnamon mixture, and baked it some more. That was tasty!
I used some bread leftover from the previous week to make Will croutons for his salads for lunch. I based them off of this recipe. He really liked them because they were still a little soft, and sort of melt in your mouth versus breaking your teeth.
For the pizza crust, we tried out a quinoa version. It was a thin crust. it was crisp, but not crunchy. AND it wasn’t really greasy. Some gluten free crusts are so oily they seem deep fried.
If you want to make the Banana Cornbread (it’s actually a breakfasty cake) or the apple cider doughnuts – I will be posting those recipes next week so be sure to come back! But in the mean time stock you pantry with some Sorghum Flour, Oat Flour, Potato Starch, Xanthum Gum, Bananas, Apple Cider, Corn Meal, and Apple Cider Vinegar.
Come back tomorrow with an awesome story from your week and join me for Happy Hour Friday.
Saturday I will be posting about my training progress for the Derby Marathon, and next week there are some yummy recipes coming your way!
Day 21: I am thankful for the respect, affirmation, and encouragement Will gives me with menu planning.Just the other day he gave me a big hug and all the credit for us living on a small grocery budget AND still eating well. I don’t know if I deserve all the credit, but I am glad that my efforts don’t go unnoticed.
I think I say this every month, but it really does make all the difference. Menu planning and buying whole chickens; those are my two not so secret weapons.
Tip for the Month:
Buy the whole chicken not chicken breasts. Whole chickens cost $5, can be cooked in the crockpot with no effort, and when you shred one of those babies it goes a LONG way. Shredded chicken is so handy. We use it instead of buying expensive, packaged lunch “meat.” We add it to salads to make a more balanced meal, and we add it to fried rice. I use it to make chicken pot pies or chicken soup. Toss it on some nachos or mix it into some pasta. The applications are completely limitless here people.
As I was planning next Month’s menu, I got really excited! Really excited about going back to Kansas, about all the tasty holiday food, about Christmas lights and Christmas smells, and REALLY excited about the mystery date that Hubster put on the calendar!
I also noticed something else during my planning. Our eating habits have changed SO much in the last year. When we first got married we were cooking something different almost every night, and generally it involved a pan with a lot of grease and a heaping portion of meat. Now, we eat smaller portions, eat less fried food, and we eat drastically less meat. Consequently we also chopped at least $100 dollars out of our spending every month as well. Overall, I am very pleased with this road of healthier living that we are on.
I think that most of what is on this menu will actually be made. I have finally gotten it through my head that we only need to cook 2 maybe 3 meals to last us the whole week. We waste significantly less food this way.
You will probably need to do some of your own footwork for the last two weeks because we are barely home. Consequently, we are barely cooking.
Well folks, birthday month has come and gone. On this Thankful Thursday it is time to share with you our menu for the month of Thanksgiving. Thankful for our full lives and our full stomachs. =)
November is shaping up to be a busy month (let’s face it, they all are). You will notice that I only plan on cooking a couple of dinners per week, but I plan on cooking enough for multiple meals. This allows us to be able to quickly heat something HEALTHY and HOMEMADE up between our after work family run (more on those this Saturday) and evening plans. That’s the way we have been functioning the last couple of weeks, and I think it will work well next month. We usually only end up cooking half of the items on our menu, so this month I trimmed down the number of things we are supposedly going to cook in an effort to match what usually ends up happening.
You might think that this menu looks a little pricey. Here’s the thing, 1) a lot of the meat that is called for we already have in our chest freezer because we buy it when it’s on sale. 2) We are eating a good amount of rice and potatoes which are cheap. And 3) there might be meat in a dish, but we are stretching that one package of ground chicken or whatever it may be over 3 meals (6 servings).
So without further ado and needless explanatory ramblings, here is the November Menu!
Click here for PDF to save or print, and for weekly shopping lists click here.
If you want links to the recipes that I intend on using for those items that have one, here are a few recipes for things I am making this month that we have tried before and use as go by’s (Ps… you know they are good if they are on the menu again!):
I think this is Will’s favorite post of the month. He gets really excited to see the new menu for the month. Can’t blame him, I try to keep some tasty stuff on here!
I don’t think that I ever posted August’s menu, but that is ok because we really did not stick to it at all. This failure was partially because we had to be flexible with the produce coming in from the garden, partially because we were swamped, and partially because I did a really bad job of getting prepared week to week.
So this month, to try to get back on track and be ready even when I don’t have time to be, I prepared the menu a little more in depth. I not only made the menu, but I:
-planned out what Will will have for breakfast and lunch,
-printed off all of the dinner recipes,
-and made the Grocery list of what we will need for the recipes each week.
Yeah, it was a lot of work, but hopefully taking the time when I had it will help me be ready when I don’t have it.
Here are a couple of things that we have changed:
I am really trying to eliminate as much processed food from our diet as I can. For example, you will see Will’s lunch item for the week listed on the left side. This is because rather than buy the super processed lunch meat from the store we have taken to buying a whole chicken or on sale pork roast, cooking it in the crock-pot someday, shredding it up, and using that for his sandwiches, it’s no more expensive, tastier, and fresher. Another thing I do is make him homemade toaster strudels.
We have also cut way back on the amount of meat that we eat. Watch Forks over Knives; you’ll understand. Because of that you will notice that while there is still meat in most of our dinners, it is not the main course. This switch has been a lot harder on Will than on me, and I figured out why. I am already used to not being able to eat things that I like because of my gluten intolerant body, so cutting out something else just isn’t that big of a deal.
This month begins football season again! So Sundays are going to start having all kinds of delicious football foods again =)
The items in red are things that I know we will have to get that week. Many of the ingredients are spices and such that we keep on hand and shouldn’t have to buy, and you will probably find that is the case for you as well. And if you are wondering what I eat for lunch, we will always be adding fruit and yogurt to those lists because that is what I live on at work.
Below are all the links for the recipes that we are trying (some of them we have tried before which are mareked with a *). I have them all ready to print; and you can find it by following this link: September Menu Recipes
Hopefully all of this is helpful for you, and can save you some time. I think that it is going to alleviate a lot fo the pressure week to week on Will and I as we try to keep up with feeding ourselves and doing so healthfully.