primal meal planning on a budget

cartMonday I posted my grocery sneak peek on Facebook. With a shopping list in hand phone I managed to pick up everything we need for a week’s worth of healthy meals in 20 minutes.
This week’s trip cost $95 for a week’s worth of meals for J and I.
We’re usually at around $75 a week but I bought pork tenderloin that only comes two to a package and I was out of almond milk and dried figs ($7 a package but last forever) which are usually purchased monthly.

MONDAY Pork Tenderloin with Fig and Onion Jam, Bacon Wrapped Asparagus
I forgot to take a picture but OMGSODELISH. This is one of my favorites!

TUESDAY Baked Salmon, Steamed Broccoli and Lemon Garlic Asparagus
salmonSimple. This is on the menu weekly. From fridge to table in under 25 minutes.

WEDNESDAY Barbacoa and Mashed Potatoes (sweet potatoes for me)barbacoaThis was delicious. I added wine to PaleoOMG’s recipe and used London broil because it’s all the grocery store had in stock.

THURSDAY Pineapple Roasted Chicken Thighs and Bacon Wrapped AsparaguspineapplechickenI marinated chicken thighs in honey, mango jalapeno chutney, minced garlic and lemon juice then baked at 425 degrees for 45 minutes, flipping halfway. I added the pineapple slices in the last half of cooking and turned the broiler on for the last five.

FRIDAY Out at The Blackhorse Pub and Brewery in Downtown Clarksville

SATURDAY Paleo Spaghetti and MeatballspaleospaghettiSuper simple. I use a julienne peeler to make noodles from zucchini for me, and cook regular spaghetti for J. I sauté those in a little bit of TJ’s coconut oil spray, salt and pepper and then top with my homemade spaghetti sauce. My meatballs are an adaptation of Devin Alexander’s meatballs: ground beef, minced garlic and onions, Worcestershire sauce, Liquid Smoke and parmesan cheese baked at 425 for 20 minutes.

Breakfast is usually some combination of eggs with bacon or turkey sausage or a green smoothie. Lunches are usually salads for me or a protein with steamed veggies. Sandwiches or leftovers for him.

Into the shopping cart went:
Asparagus
Zucchini (2)
Bananas (3)
Cored Pineapple (same price as whole)
Bagged romaine
Bagged spinach
Sockeye salmon (on sale, only $1 more than farmed!)
Shrimp (1 lb.)
Deli meat and cheese for J’s lunch
Almond milk
Sliced portabella mushrooms
Dried figs
Pork tenderloin (2, one for this week, one for the freezer)
Bacon
Ground beef
London broil
Roasted chicken thighs
Grand total: $94.71

Always in the fridge:
Plain Greek yogurt
Eggs (lots of them)
Apples
Some sort of berries
cut up melon

Planning for the week keeps me accountable but it also keeps us on budget. We’re less likely to head out to eat or order something unhealthy in when everything is ready to go.

Do you meal plan? What are some tips you have to keep on budget while still eating clean?

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