Reviews & Comments

Thank you for your feedback, Jen! I'm going to try to resnopd to all your questions, I hope I get to them all! The reason I divide my list into those four categories is just to help me stay organized when I'm physically in the grocery store. For example, when I'm in produce, I want to get all the produce I need at once so that I don't have to circle back later. I don't budget per category because each week varies.In terms of leftovers, I keep it simple. During the week when Ryan and I each go to work, we use the previous day's leftovers for lunch. When I plan an actual leftover day I typically plan to make a large meal the night before so that we can eat it again the next night (spaghetti and meatballs or a big pot of soup, for example). Or, as Sue mentioned in her comment, I just look in the fridge and decide what must go and make a meal out of it. I don't typically do pre-made freezer meals, simply because I don't have the freezer space. However, if I make a really big batch of soup, I will freeze some in individual containers so I can pull it out when needed.For the pulled pork pie, I bought the cornbread already baked (Whole Foods makes a good one) and just crumbled it into smaller pieces on top of the pie. For the corn and onions, I sauteed them in a little bit of olive oil with salt, pepper, and dried oregano. I baked the dish at 375 for about 20 minutes just until the top is browned.Almond milk is very yummy, although if you love regular milk it might taste odd to you. I've never been a fan of milk. Even as a kid I always had to have chocolate milk to mask the flavor. I would suggest you try vanilla almond milk first to see if you like it. I buy the Blue Diamond brand. For the smoothies, I use almond milk, plain yogurt, a fresh banana, and then a combination of frozen fruits (usually strawberries, mangoes and blueberries). We usually have one every morning, unless I feel like splurging and making pancakes. I hope that helps!