I shamelessly owned up to my nosiness in last month’s Refrigerator Look Book. Well, nothing’s changed in the last 30 or so days, so I thought I’d let my fellow creeps in on what I picked up during this week’s grocery trip.
This one happened to be at Whole Foods because: 1) it’s my happy place, 2) it was convenient, and 3) I needed a couple WF-exclusive items. I’m working on being more budget-conscious, but Rome wasn’t built in a day.
Regardless of the location, my pre-shopping strategy is the same. Since I typically eat lunch (and possibly breakfast) at work, I only have to consider shopping for dinner. (#blessed) I don’t mind eating the same thing during the weekdays, so I’ll usually pick or create a recipe that I can make ahead on Sunday or Monday that’ll last throughout the week. This week I’m going for Deconstructed Asian Cabbage Wraps (recipe to come). Next, I peruse my fridge, freezer, and pantry for any staple items I might be low on. This includes nut milk, eggs, frozen veggies, frozen blueberries, frozen protein (great for last minute dinners), oats, roasted nuts, etc. All of this (plus any randos) gets compiled into a list that’s organized by section of the grocery store– produce, aisles, dairy/eggs, meat/deli.
Enough talking. Now presenting the fruits (and vegetables) of my labor:
- Garnet yams: Actually a type of sweet potato, because why not make the yams versus sweet potato conundrum even more confusing? I’ll use these as a pre- and post-workout carb source this week. I intentionally pick the smallest ones because that’s nature’s way of encouraging portion control.
- Avocados: My fat source of choice because yum. To get me through the week, I get one that’s ripe (black, just barely soft) and one that’s a few days out (green). I’ll refrigerate the black one immediately and then as the green one starts to turn, into the fridge it goes. The cool temps of the refrigerator slow the ripening process.
- Bell peppers, broccoli, shiitake mushrooms, green onion, cabbage: These are all going to get stir fried up into my Deconstructed Asian Cabbage Wraps.
- Egg whites: I usually have a small container on hand to bulk up an omelette, make egg white oatmeal, or N’Oatmeal.
- MALK: My holy grail nut milk with five or fewer ingredients (depending on flavor). This time I kept it simple and went for the unsweetened almond. They’re 1,000% worth checking out.
- Eggs: I heart Vital Farms eggs from their happy, pasture-raised chickens. Yes, they’re a bit more expensive, but still a relatively cheap protein source. I can truly see and taste the difference.
- Applegate Savory Turkey Breakfast Sausage Patties: Good to have on hand for more luxurious weekend breakfasts. Since that happens somewhat infrequently, I save by buying frozen.
- 93/7 ground turkey: The protein for my aforementioned Deconstructed Asian Cabbage Wraps!
- Cashew butter: It’s the weird looking stuff in the tub on the left. These are freshly ground raw cashews from the bulk section. TBH, not totally sold on this (as opposed to a traditional jar of nut butter), but I’ll throw it in my smoothies, oatmeal, etc. until it’s time to re-up.
- Coconut aminos: A gluten-free, soy-free, lower sodium alternative to soy sauce. I’ll use it to flavor up my Deconstructed Asian Cabbage Wraps.
- Frozen blueberries: I always have a bag on hand for my oatmeal, smoothies, or even just to snack on.
- Chicken stock: Great for sipping or adding to a recipe for a bit of flavor and moisture.
- EPIC bars: I don’t love relying on bars for nutrition, but sometimes it’s inevitable. These are protein-packed and made with simple, quality ingredients. I like to keep a few on hand just in case.