Week 2 of the Vegetarian Challenge is complete! I can’t believe we’re already half way done! I had a completely different experience in week 2 than week one, so let’s jump right into that week 2 recap!
Summary: I had a couple anomalies this week, like an orthodontic adjustment that made my teeth sore for a good four days, but overall the week went very well. I was never hungry and all of those cheese and bread cravings that plagued me non-stop in week 1 completely disappeared. I still have NO meat cravings (except maybe when I see a gorgeous food photo) and I’m feeling like a million bucks!
What I Bought
I was surprised again this week to find Aldi’s shelves even more empty than they were the week before! That means that my Kroger to Aldi grocery ratio was essentially flipped, and I do feel like this probably added a good $5 to my total weekly grocery bill. But that’s life, and that’s meal planning. You’ll always get hit with the unexpected and you just have to be flexible and make do! Because of these added expenses, I decided to cut one of my planned recipes that I didn’t really need anyway, the Freezer Garlic Bread.
Here is my grocery list and receipts from the two stores I visited this week:
Total Weekly Expense: $38.29
What I Cooked
Here are the recipes that I cooked this week:
- Roasted Vegetable Baked Ziti to stock the freezer
- Loaded Sweet Potatoes with Chipotle Lime Crema as my “lunch” item
- Roasted Cauliflower and Quinoa Salad as my “dinners”
- Variations on Vegetable Breakfast Scrambles for the occasional breakfast (oat bran with almonds, peanut butter, and blueberries for breakfast the other days)
What I planned to cook but didn’t:
- I bought the ingredients to make another batch of Homemade Hummus and carrots for dipping, but I never got around to it. I can use this in week 3.
- Freezer Garlic Bread to go with the baked ziti – While I was at the store and realizing my budget was going overboard, I decided to nix this one from the menu because I didn’t really need it anyway.
What I Ate
The first half of the week I didn’t eat nearly as many vegetables as in week 1, but this was due to a very painful orthodontic adjustment that left me sore for FOUR DAYS. Whew. That is a lot longer than usual and by the end of that time I was actually craving vegetables!! I’m happy about that.
Here’s the day by day food log and price breakdown!
Tuesday 1-8-19 Daily Total: $4.47
Breakfast:
- 2 cups coffee $0.42
- 2/3 cup milk $0.22
- 1 large tortilla: $0.24
- 1 large egg: $0.25
- 1/2 Tbsp butter: $0.03
- 1 cups fresh spinach: $0.15
- 1/4 cup Homemade Hummus: $0.37
Lunch:
- 1/2 serving Roasted Cauliflower and Quinoa Salad: $0.71
Soft Snacks (ortho adjustment pain begins):
- Thick Cut Oven Fries (different seasoning and toppings): 1 russet potato ($0.27), 1 Tbsp olive oil ($0.16), 1/4 cup shredded cheddar ($0.22), 2 tsp onion salt seasoning ($0.20), 1 Tbsp ranch dressing ($0.08): $0.93
- 1 cup Yogurt: $0.57
- 1/2 banana $0.09
- Smoothie: 1/2 cup milk ($0.17), 1/2 banana ($0.09), 2 Tbsp peanut butter ($0.16), 1 Tbsp flaxseed ($0.03), 1/2 tsp honey ($0.04): $0.49
Wednesday 1-9-19 Daily Total: $4.81
Breakfast:
- 2 cups coffee $0.42
- 2/3 cup milk $0.22
- 1/4 oat bran (=1 cup cooked with water) $0.18
- 2 Tbsp peanut butter $0.16
- 1/3 cup frozen blueberries $0.40
- 2 Tbsps sliced almonds $0.22
Lunch:
Dinner:
- Roasted Cauliflower and Quinoa Salad: $1.41
- 1 large egg: $0.25
Snacks:
- 2 Tbsp Peanut Butter: $0.16
Thursday 1-10-19 Daily Total: $2.94
*This day was an anomaly because I had to fast for my blood work the first half of the day, then I received some really bad news later in the afternoon that caused me to lose my appetite. :(
Breakfast/lunch:
- 2 cups coffee $0.42
- 2/3 cup milk $0.22
- 1 cup Yogurt: $0.57
- 1/2 banana $0.09
- 1 Tbsp Flaxseed: $0.03
Dinner:
- Roasted Vegetable Baked Ziti: $1.61
Friday 1-11-19 Daily Total: $5.66
Breakfast:
- 2 cups coffee $0.42
- 2/3 cup milk $0.22
- 1 large tortilla: $0.24
- 2 large eggs: $0.50
- 1/2 Tbsp butter: $0.03
- 2 cups fresh spinach: $0.30
- 6 grape tomatoes: $0.47
- 1/4 bell pepper: $0.13
Lunch:
Dinner:
- Roasted Vegetable Baked Ziti: $1.61
Snack: 1 cup milk: $0.33
Saturday 1-12-19 Daily Total: $5.62
Breakfast:
- 2 cups coffee $0.42
- 2/3 cup milk $0.22
- 1/4 oat bran (=1 cup cooked with water) $0.18
- 2 Tbsp peanut butter $0.16
- 1/3 cup frozen blueberries $0.40
- 2 Tbsps sliced almonds $0.22
- 1/2 banana: $0.09
Lunch:
Dinner:
- Roasted Cauliflower and Quinoa Salad: $1.41
- 6 grape tomatoes: $0.47
Snacks:
- 1/2 cup Yogurt: $0.29
- 1/2 banana $0.09
- 1 Tbsp Flaxseed: $0.03
- 1 Rosemary Pepper Drop Biscuit $0.21
- 1/2 tsp honey $0.04
Sunday 1-13-19 Daily Total: $2.77
Breakfast:
- 2 cups coffee $0.42
- 2/3 cup milk $0.22
- 1/4 oat bran (=1 cup cooked with water) $0.18
- 2 Tbsp peanut butter $0.16
- 2 Tbsps sliced almonds $0.22
- 1 banana: $0.18
Lunch:
Dinner: DATE NIGHT! We went to Slim & Husky’s and I had a vegetable pizza. :)
Monday 1-14-19 Daily Total: $4.65
Breakfast:
- 2 cups coffee $0.42
- 2/3 cup milk $0.22
- 1/4 oat bran (=1 cup cooked with water) $0.18
- 2 Tbsp peanut butter $0.16
- 1/3 cup frozen blueberries $0.40
- 2 Tbsps sliced almonds $0.22
Lunch:
Dinner:
- Roasted Cauliflower and Quinoa Salad: $1.41
- 1 large egg: $0.25
Total Weekly Meal Cost: $30.92 (not including one restaurant meal)
Leftovers
I have a LOT of food leftover this week, but fortunately a lot of it can be carried over into week 3 and 4.
Leftovers that can still be used:
- 2 Rosemary Pepper Drop Biscuits (freezer)
- 2 servings Roasted Cauliflower and Quinoa Salad (freezer)
- 4 servings Vegan Winter Lentil Stew (freezer)
- 4 servings Roasted Vegetable Baked Ziti (freezer)
- russet potatoes (week 1)
- oranges (week 1)
- sour cream
- carrots
- chickpeas
- eggs
- yogurt
- ricotta
- limes (will be put in the freezer)
- cilantro
- parsley
- spinach
- grape tomatoes
The cilantro, parsley, spinach, and grape tomatoes probably only have a few days left, so I’ll concentrate on using those up first thing in week 3.
Compost: NOTHING! 😱A few of these items might end up in the compost mid-week 3, but for now they’re still usable! I ate or froze all the servings of the recipes I cooked this week, so nothing got wasted. WIN!
How Do I Feel?
AWESOME! Last week it was hard to concentrate on anything other than my cravings for bread and cheese, and I was pretty much planning where we would go for date night from day 1. This week I had ZERO cravings for bread and cheese, and I wasn’t even excited about going out to eat for date night. I attribute this to the couple of servings of Roasted Vegetable Baked Ziti that I worked into the plan. That kept be satisfied enough to end the cravings, but didn’t make me go overboard.
I still haven’t had any significant cravings for meat since day one. Sometimes if I see a photo in my Instagram feed or something I’ll get a little drooly, but no unprovoked meat cravings at all.
My vegetable intake was definitely a bit lower for the first half of the week due to my sore teeth, but I was craving vegetables by the time my teeth felt better. Craving vegetables is a great feeling to have!
I can’t believe how much leftover food I have after only two weeks. I’m glad that I have a few different options to choose from in the freezer, but it can’t hold much more, so I’m going to slow down on the freezer recipes going forward.
Goals for Week 3
- Use up leftover ingredients from weeks 1 and 2
- Eat down the supply of freezer meals to make room for more
- Work more seeds into my week to increase fiber, plant fats, and protein.
So that’s week 2! I learned so much in week 1 and the changes I made in response really made a difference. I am really excited about how quickly my body is adapting, and hope to keep many aspects of this challenge going past the end of January. :) If you are also doing a Vegetarian Challenge, how did week 2 go for you? Let me know in the comments below!
I mostly don’t look at your prices because I just like that your recipes are yummy and made with ingredients that I normally have on hand. But today I looked at your receipt and I cannot BELIEVE how much more expensive food is where I live (Vancouver, BC). A dozen eggs is about $5, a jar of tomato sauce would be about $4 – that grocery haul in the first picture would probably cost me about $30! Anyway, love your site and recipes and this vegetarian challenge!
Don’t forget to take into account the exchange rate! I’m sure that accounts for at least a good chunk of the price differences. :)
I’ve been having a blast with the challenge. I started New Year’s Day with your coconut jerk peas w/ pineapple salsa. Other meals from your recipes:: sweet potato/black bean tacos w/lime crema; BBQ bean sliders w/coleslaw; and your all-u-can-eat cabbage soup. I’m also attempting a ‘no-spend’ challenge, so I’m shopping my fridge/freeze/pantry, except for fresh veggies, luckily winter ones are hardy and keep well. We’re also working through oranges and clementines, and lots of frozen bananas in smoothies. Breakfast usually smoothie or hot cereal (overnight oats heated up are great in winter), lunch is a portion of one of the above meal, dinner is too. – usually with a few Late July tortilla chips. Snacks are carrot sticks, popcorn. I don’t like cheese (i know, right) so no problem there. The food is so good and I’m not missing meat at all.
I love it! Thank you for sharing!
Hi Beth! Your website has been my favorite and go-to for years. I love these blogs about your grocery list and what you cook for the week! I was wondering how you prepare your oat bran breakfast that you describe here, and if you can prepare it in advance?
I just prepare it according to the directions on the box. Well, the old box had directions for 1/4 cup oat bran, the new box starts with a 1/3 cup serving size. So I just combine 1/4 cup of the oat bran with 1 cup water and a pinch of salt and microwave for one minute, stir, then add 30 second intervals until it’s about to overflow. And then I just take it out of the microwave and stir in my add-ins. :) I wouldn’t prepare it in advance since it only takes about 1.5 minutes to prepare. It would take just as long to reheat a batch that you’ve prepared in advance.
Hello Beth! I’m glad that your cravings were better this week, but sorry about the pain, fasting, and bad news. When I first went vegan I was surprised at how quickly my interest in cheese faded away, it took me a long time to even branch out to trying vegan cheeses because I got so used to not having it around and utilizing other kinds of flavorful sauces and toppings. On a side note, since my husband started working from home he has been trying to cook more meals for me (I work long hours.) He started by using the recipes in your cookbook (he figures out his own vegan substitutions!) and then branched over to your website to see the step-by-step pictures to help him learn. He’s a total cooking novice and your recipe style has really helped build his confidence and allow him to have some fun with cooking.
That is so awesome!! That makes me really happy to hear, so thank you so much for sharing. :)
Your lovely Shakshuka is an oldie-but-goody that would be perfect for this challenge!
Thank you for the frugal recipes over the years, I’ve made so many of them. My husband appreciates the step by step pictures(nervous new cook), everything he cooks always comes out great from your site.
I also wanted to say thank you for the wonderful blog and recipes. We eat something of your at least once per week. Also, you and your bad news are in my thoughts.
All of this looks delicious! I’ve not a vegetarian, but I always love vegetarian dishes. Please come cook for me? HAH!
Greetings Beth,
I hope you are doing better and that everything is ok. I will keep you in my prayers.
You are truly an inspiration! I used to be a personal chef and I can honestly say your recipes are amazing. Every recipe I have made is delicious. Your website is by far my favorite for recipes when meal planning for my family.
Again hope everything is ok. Big hugs!
Thank you!
I love your recipes and my bf really adores them too! He’s become a more confident cook thanks to the Italian sausage pasta recipe. He can almost make it from memory. I hope you have kind, knowledgeable care providers for yourself and/or loved ones during this time. I’m going into healthcare as a career and I know there are very good, many mediocre and some bad ones out there. Please appoint someone responsible to be an advocate for yourself (or whoever is sick) that can attend appointments, speak up to the care team and fight for your needs and be another ear to listen. Someone to say: “No- I just don’t think this is right etc etc.” Keeping a folder with printed appointment summaries, test result copies and a full copy of person’s medical record with important phone numbers is really really smart. Don’t be afraid to be the squeaky wheel when necessary. Community is key.
I hope things turn out alright. 💕❤️💕
Thank you! Sorry for the confusion, but the bad news I received did not relate to my physical, and no one is ill. :) I know everything will be okay in the end.
I don’t know what Aldi’s deal is lately, but I have been finding the shelves quite sparse during my recent visits as well. I am happy to see them thriving in my area, but I digress.
I have been a vegetarian for 9.5 years and I love your blog. A lot of the non vegetarian recipes I find easily converted to suit my diet. I am a super frugal grocery shopper so I check your blog several times a week for inspiration on what to cook from my pantry and freezer staples. Thank you so much for all you do! And I am happy to read you are enjoying being a herbivore this month 😊
Thank you!
Me too! I’ve been a lacto-ovo vegetarian for over 30 years, I love your blog. Like Jillian I am able to adapt a large number of your recipes to a vegetarian version. I’ve recommended it to several people.
Thank you too, Ruth! :)
I love reading your recaps! Your honesty is really inspiring. I’ve been following your blog for over 5 years now and I just wanted to say that I hope everything is OK!! Also I wish I had those oven fries right now, those look so good!!
Thank you!
I just read your food receipts and your food prices are half what I pay
Hope that you are doing better this week after receiving bad news!
Thank you! Yes I am. I am optimistic that I can find a solution to any problem. :)
Lots of sympathy for the mouth pain–DH acquired braces at age 74 to correct some problems arising decades after he should have had orthodontic work. And smoothies entered our lives. His involve frozen fruit, bananas, plain yogurt and either juice of some sort or water. Braces left a year ago, but he still loves smoothies and has one for breakfast 3 or 4 times a week–while I eat oatmeal or avocado toast.
We’re still fine with the challenge, and mostly eating a lot of our favorite things meatless–a vegetable Thai curry sans chicken, Ma Po Tofu minus ground pork, spaghetti sauce with eggplant instead of sausage. And lots of soup which we love anyway–split pea, potato leek–minus bacon and cheese, and a creamy mushroom bisque.
I, too love cheese and eggs, but have found over the past 2 weeks that I’m eating about the same amounts I did before–4-5 eggs a week, and 4-6 oz of cheese. I had an egg for breakfast twice, and egg salad sandwich for lunch twice. The cheese showed up in breakfast omelets, veggie enchiladas, a sprinkle of Parm on spaghetti, and salads with feta, and 1 grilled cheese sandwich.
I love hearing your updates! It encourages me to know other people are doing this too. :) Great job!
Hi Beth,
Just had two comments:
1. I am so sorry to hear you heard upsetting news this week. I hope whatever it was that you’re doing okay now or better than you were. Your followers are always hear to support you! :)
2. With the baked ziti, do you freeze uncooked or cooked? I am planning for my maternity leave and would love to add it to my rotation.
Hi Elise! Thank you so much. :) For the ziti I baked it first, divided it into single portions, chilled them, then transferred them to the freezer. :)