Shop, Eat, Repeat

A few weeks ago, I posted a few simple recipes we made with ingredients from our CSA basket. Since then, several folks have asked for more summer dining and meal planning tips, so I thought this might be a great time to share a bit about what we eat on a daily basis. Minimalist meals have four things in common:

  • They are quick and easy to prepare.
  • They make use of the same basic ingredients, just in different combinations.
  • They are nutritious (and in this case, plant-based).
  • They are very inexpensive (in fact, some are even downright cheap!).

So, without further ado, here’s what the Minimalists Next Door eat for:

Breakfast

  • Oats with berries, apple tidbits, or raisins
  • Organic whole grain cereal with nut or flax milk and a bowl of fruit
  • Whole wheat toast and a banana
  • Banana flour pancakes with fruit topping (on Sundays only)

Lunch

  • PB&J with chips and a fruit bowl
  • Salad and a fruit bowl
  • Veggie wraps with hummus
  • Grilled pepper and onion quesadilla with chips and salsa
  • Leftovers from dinner

Dinner

  • Tropical Bowl – brown rice, black or pinto beans, corn, and salsa
  • Asian Bowl – whole wheat spaghetti noodles, sautéed onions, peppers, and seasonal veggies with low-sodium soy sauce
  • Homemade pizza topped with kale or spinach and seasonal veggies
  • Italian Bowl – whole wheat pasta with seasonal veggies like eggplant, zucchini, and carrots in a tomato-based sauce
  • Breakfast – either a frittata or scrambled eggs with grits and Hilary’s Veggie Sausage
  • Veggie burgers with baked potato cubes and a salad
  • Veggie plate – any combination of vegetables on hand with a baked potato or a whole grain side, like quinoa, barley, or brown rice

Snacks

  • Hummus and pita chips
  • Almond or coconut milk yogurt
  • Fresh fruit
  • Nuts
  • Granola (loose or bars)
  • Popcorn

The fruits and vegetables change throughout the year and in the winter, we add homemade soups and chili to the lineup, but as you can see, we eat pretty much the same things all the time. This makes shopping easier since we can buy a lot of the stock items in bulk. It also makes meal prep easy. We can chop most of the veggies for salads, wraps, and bowls in advance and use them throughout the week. Same goes for fruits. When it comes to beverages, we rotate through three options there as well – coffee, tea, and water.

Does your family have a standard or rotating menu? What are some of your favorite quick meals?

Minimalist Meal Planning

One of the first things everyone does when adopting a minimalist lifestyle is to declutter, and one of the first places we start this process is in the closet. We get rid of everything we can’t, won’t, or don’t wear and give all that stuff to someone who might. What we’re left with is a wardrobe that consists only of items we love (or at least like) and in most cases, each remaining piece can be mixed or matched rather easily. So why do we almost always start with the closet? Because having too many choices in clothing complicates our ability to…well, choose…and doing something as basic as getting dressed becomes an ordeal.

The same holds true in the kitchen. We all need to eat and we should be eating foods that are good for us, but with more than 42,000 items in the average grocery store, making the right food choices can be tricky. How many times have you been lured in by a “new” or “improved” product strategically placed right in your line of sight? And how many times has said product sat in your pantry uneaten because it really wasn’t all that great? It used to happen to us all the time, especially when we were clipping coupons, but now we have adopted what we like to call minimalist meal planning.

Step 1: Declutter the Pantry

Just as we decluttered our closet, we now need to declutter our pantry. Get rid of anything and everything that you know you are never going to eat. And by get rid of it, I mean donate it, give it to a friend, feed it to animals (if possible), or compost it. If you have to throw it away, at least recycle the packaging. Most importantly though, write down (or remember) what it was that you gave away because from this point forward, you’re never going to buy that item again.

Step 2: Make a Favorites List

Next, make a list of meals and snacks that you and your family enjoy eating. This is going to be a flexible list. As you try new foods or get tired of old ones, it will change. Angie and I made our list about a year ago and have since made several changes. Our dinner list now consists of 12 meals that we could eat all the time, including homemade pizza, steamed veggies with rice, mini tacos, our own version of a Chinese noodle bowl with a veggie eggroll, and soup or chili.

Step 3: Create a Staples List

After you have completed your Favorites List, look at each recipe and jot down what ingredients you need to have on hand to make it. Also look in your pantry to see what items you use regularly, though not necessarily in one of your favorite recipes. Oatmeal, dry cereal, dried fruits, granola, rice, dry beans, bread, crackers, condiments, spreads, cheeses, popcorn, coffee, tea, honey, flour, cornmeal, and spices are always on our Staples List.

Once you finish your list, you may notice that many of your favorite meals are just a different combination of the same ingredients. This is great because it can save both time and money. We use a lot of ingredients for multiple purposes. For example, we use whole wheat spaghetti noodles for our Chinese noodle bowl as well as our pasta dishes. We use black beans in our mini tacos and in our chili. Because of this, we buy dry beans in bulk. We buy rice in a 25# box. We buy spaghetti noodles every time we see them on sale for less than 50 cents a box.

Step 4: Set up a Weekly Meal Calendar

A few years ago, we bought a magnetic chalkboard calendar for our refrigerator. Last summer, I spent a week cutting pictures of food out of magazines and laminating them to make our meal planning more of a visual experience. Usually on Friday afternoon before we head to the grocery store, we plan our meals for the week with the help of a few dozen little food magnets. We try to utilize items we already have, especially foods in the freezer, to create the meal plan. We also try to leave one day as a “flex day” in case we’re invited to eat dinner elsewhere or are perhaps too tired to make that night’s meal. The flex day can move about the week as needed and in our house is usually denoted by a sandwich magnet.

Step 5: Go Shopping

If you’ve made your lists and planned your meals from them, shopping is now going to be a breeze since you only need to purchase the missing ingredients to make your selected meals for the week. Try not to stray from the list – you don’t want to clutter up the pantry again – but do leave room for substitutions. We generally write down generic names on our grocery list as a placeholder (like “salad” or “fruit”) so that we can choose specific items by what’s in season or on sale when we get there.

Simply having a game plan for meal planing has helped us understand ourselves, what we will or won’t eat, and even how we like to prepare our meals. It has also helped us maximize our grocery budget and minimize our food waste. When you only buy what you will actually eat, there’s very little reason to create waste.

Do you plan your meals each week? Has it helped to reduce expenses and food waste?


Food Waste Update

The grocery store where “our dumpster” is located is expanding. They have knocked down the side wall and construction workers have been present all week. On the occasions when we have checked the dumpster this week, it has been full of construction debris. 

  • Wasted Food this week: 0 ounces
  • Total Wasted Food in 2018: 38 ounces
  • Rescued Food this week:   0 US pounds
  • Total Food Rescued this year:  184.39 US pounds

Keep up with our food finds in real time by viewing our Food Find Gallery.