I can't believe it's already the last days of March. I sat down this morning to plan out our April Menus. The goal for this month is to eat as healthy as possible and to get a jump start on exercising. Kind of a April Boot Camp to get a kick start on a super healthy and active summer. If we don't do something we're gonna look like this...
This morning Kyle pointed out to me that we are incredibly broke. Like, really, really broke. Like, can barely pay our bills broke. We already live paycheck to paycheck but having a few thousand dollars in doc bills and taking a week off of work to go to Mexico (which was wonderful!) and having to pay for school and the new health insurance and... well, you get the point. March expenses really put us in pinch, financially speaking, for spring. After discussing the grocery budget with a few friends, it turns out that most of us spend between $400-$700 each month on our groceries. The last three months we've spent about $475. That's taking into account that we eat all organic, free range, etc. and we don't eat out often. I love to cook and we love to eat at home together so our grocery budget kind of doubles as our entertainment budget. Anyway, long story short, not only have I attempted to make super healthy April Menus, but I'm also hoping to only spend $50 per week! Luckily, we recently stocked up at Costco so that should help us get by. We won't be able to buy coffee and at $8 a pop, it looks like I might have to cut out wine. Maybe. Okay, probably not.
Our goals for eating are... for the entire month of April we are cutting out as much as possible of the following: fried foods, refined foods, processed foods, bad saturated fats and desserts/sugar.
Our goals for exercising are... to do something active (workout, go for a walk, shoot some hoops) five days out of the week. Rain or shine. No matter what.
Here's our April Menus!
3/1-3/10
Fri: Veggie Egg Scramble
Sat: Vegetarian 13 Bean Soup
Sun: Leftovers
Mon: Baked Eggplant (with olive oil and herbs) with Pasta and Marinara
Tues: Leftovers
Thurs: Leftovers
Fri: Fresh Fish and Brown Rice
Sat: Ground Turkey Tacos (using whole wheat tortillas and light sour cream)
Sun: Leftovers
3/11- 3/17
Mon: Tuna Noodle Casserole (using whole wheat pasta and cutting out 1 cup of cheese)
Tues: Leftovers
Wed: Pasta with portabello mushrooms
Thurs: Leftovers
Fri: Teriyaki Chicken Breasts over Brown Rice (homemade Teriyaki sauce... it’s really easy to make, cheap and has less “stuff” in it)
Sat: Leftovers
Sun: Homemade Pizza
3/18-3/24
Mon: French Onion Soup
Tues: Leftovers
Wed: Grilled Kale Caesar Salad with Chicken
Thurs: Leftovers
Fri: Fresh Fish and Spanish Spinach
Sat: Pasta Primavera
Sun: Leftovers
3/25-3/30
Mon: Tuna Salad
Tues: Leftovers
Wed: Emerald City Salad
Thurs: Leftovers
Fri: Healthy Chicken Soup
Sat: Leftovers
For snacks I'm going to make some yummy Kale Chips, my granola, and easy trail mix with almonds and craisins and few chocolate chips.
This month I'll add recipes for Spanish Spinach and Grilled Kale Caesar Salad!
Here's to a healthy and inexpensive April! I'll let you know how we do!
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