- The Fam
We start food planning by making a list of a few go-to meals for a couple of weeks. This allows for us to have things in the house but not wiggle room to make meals that we feel like that particular day. Then we separate that list into Walmart (as much as we can get as possible because it is so cheap), another close by grocery store and the farmers market list.
We shop at Walmart every two weeks, farmers market every Saturday and local grocery store whenever we need something because it’s 5 minutes away on our bikes.
Today, I actually did a lot more cooking than I normally do because it was really hot outside and we don’t have AC. So I made two batches of ice cream and dinner with a fan blowing on me!
Breakfast: Little Lime had a slice of cold mango, Cheerios, mixture of smashed bananas, lime yogurt and oatmeal.
Miss Raine had lime yogurt which she chose but complained about the entire time, Cheerios in a bag and a glass of milk.
I ate a cliff bar and a banana while Husband ate just the cliff bar on our way out the door to the Farmers Market.
Snack: Goldfish, Tomatoes from the Farmers Market and slices of mango.
Lunch: Husband made pesto using basil from his beloved plants (they used to be mine but he decided to take over their upbringing). We had pesto pasta, leftover baguette with butter and sliced apples.
Snack: Ritz crackers, pretzels and crushed ice (via hammer)…it was REALLY hot.
Dinner: Potato Curry over rice
Dessert: Homemade vanilla ice cream with sliced strawberries from the Farmers Market. We packed a dessert picnic and went on a bike ride before the girls went to bed.
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