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Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))
I plan my groceries a week at a time, depending on what's on sale at the market. I plan my menus daily depending on what I've purchased and what protein I'm using.
The Chef Witch and food psycho
I plan a week at a time, but I usually end up changing some things. I keep a legal pad and use it only for menus. That way if I need to get quick ideas, I can just flip around some pages.
When Jesus takes your hand, He keeps you tight. When Jesus keeps you tight, He leads you through life. When Jesus lead you through life, He brings you safely home. ~ Corrie Ten Boom ~
Nothing tastes as good as how being thin feels.
Being overweight is hard, losing weight is hard, maintaining a healthy weight is hard. Choose your hard.
Thanks for the info. I will check this site out. Also recommend it to son and DIL whose three children are kept on gluten free diets.
Hi Carol, this is Carol.
If you like crockpots, Stephanie O'Dea's site is gluten free:
A Year of Slow Cooking - gluten free & includes 76 vegetarian recipes.
I love Stephanie O'Dea, she writes with humour, and calls this month Crocktober:
A Year of Slow Cooking Email Sign-Up
I shop the same as FEARLESSLIFE. Plan my meals daily and when there are just the two of us, I have to be creative with leftovers. Part of the year I cook for 8 of us and plan meals around others'
As my son says (when I use leftovers), "Mom can make a gourmet meal out of the garbage". I consider that a compliment.
I also plan meals around the gluten-free foods on hand and veggies ready in the garden in summer. Have to consider likes and dislikes of eaters - who have become better eaters through the years.
I belong to the Menu Planners team (see my page if interested), and plan meals/recipes weekly.
My shopping is not menu-based, it's more flexible than that, my shopping is once every 1-2 weeks, and is sale-based. I maintain a stockpile, and rarely (practically never) pay full retail by doing so.
Then I menu plan based on what's in fridge, freezer, and pantry.
Example: I just bought a bunch of bell peppers on sale, red and green; I'm slicing some, dicing some, will use some for crudités and in salad of course. But I'm also making chicken cacciatore, stuffed peppers, Israeli salad, and black-eyed pea salad. I'm freezing the rest for future use in one-cup bags: stockpile. The chicken for the cacciatore I bought when it was rock-bottom prices.
I do this with just the regular freezer on top of my fridge; I don't have an extra freezer.
normaly i plan weekly i shop weekly to, i have a take away pizza once a week the rest of the week i have steamed fish and veg with rice or sweet potatos or pasta for my main meal, breakfast is normally porrige with a peice of friut and another peice for lunch, i would rather plan my days like this way i know where i am
my name is linda
we will be known forever by the tracks we l eave
co leader of aspire & inspire team
— ss linda.ellison1@btinternet. URL:www.sparkpeople.com/myspark/groups_