Plus, I’ve spent the past couple of weeks trying out Crossfit, which I bought a Groupon for last fall that’s about to expire. Crossfit actually takes the least amount of elapsed time than any workout I’ve ever pursued, so this shouldn’t be such a hardship on my schedule, but just adds another element of advanced planning, given that I bike to work and everything I have to carry for a workout is now just additional weight to juggle on my ride along with whatever food and layers I’m bringing with me for the day. Sometimes when I leave the house I feel like I should be sporting a frame pack and heading out into the woods for all the supplies I have packed on hand.
BTW, the outcome of dabbling in Crossfit is that it’s had the unintended (and ironic) consequence of making me want to join a gym. More on that later.
So as a result, my lunches this week feature hard boiled eggs (on bagels left over from family weekend) and soft cheeses, a tofu broccoli yakisoba, a chickpea salad, and a huge pot of the easiest and yummiest soup ever — this time adding little slices of sweet apple chicken sausage.
Also, given that this past weekend was also a faux birthday celebration, I got to bring this home with me, for a little afternoon treat before this week’s classes (or dessert to eat in bed while I watch Parks & Recreation before passing out from exhaustion, whichever the case may be).
I usually stick to a pretty strict rule of “my produce can only come from the west coast corridor,” but make an exception for tropical fruits. It’s one thing to buy bagged spinach from Mexico when you can grow it bountifully in your own back yard; it’s another to appreciate an explosively delicious fruit that could never make it through the New Seasons door without transport. I’m not wholeheartedly against commercial transport, I just like to keep it logical.
So, for the winning trifecta of volume + protein + veggies, I whipped up a quick and easy yakisoba.
A chopped brick of tofu, browned in the wok with salt to draw out the liquid, and a little bit of vegetable oil…
and some Chinese egg noodles (not technically soba, but I was craving the ramen-like texture of these for some reason). I tossed this all with a simple dressing of soy sauce, rice wine vinegar, sesame oil, and sweet chili sauce, topped with some sesame seeds, and finish it off with Sriracha whenever I’m ready to eat it. Delicious hot or cold.
Oh, totally unrelated, but you know when you buy beans in bulk and bring them home to fill a jar you randomly grab from the shelf, and then sometimes the bag you’ve randomly filled with whatever amount of beans fills that jar just perfectly to the top?
Yeah, it’s like the universe is in order.
On to this week’s groceries…
New Seasons 3/20
split peas: $2.38
1 brick firm tofu: $1.99
dozen eggs: $2.89
pint whipping cream: $3.69 — for making butter next week
bunch of kale: $2.49
1 pineapple: $3.78
celery stalk: $0.92
head of broccoli: $2.71
large sweet potato: $2.20
bunch of parsley: $1.49
sharp cheddar cheese: $2.05
REMAINING FOR THE MONTH: -$0.48 — bummer! Half a dollar over for the month. Okay, I can live with that. I came out $7 ahead in February, so let’s see if I can make it on just $6.50 worth of veggies next week to last me through the rest of the month!
How did the rest of my Project: Food Budget-ers do?