Sunday, October 28, 2012
Calories - 1928
Fat - 150 grams (70% of calories)
Protein - 114 grams
Total carbs - 41 grams
Fiber - 15 grams
Net carbs - 26 grams
Estimated daily cost of food eaten - $3.64
Pounds lost - 1.6
Thoughts about week -
I had been losing weight until I started the Challenge last week, when I stopped. My losses started again when I started eating more calories. The five days on the Challenge last week I averaged 1519 calories per day, and lost .2 pound. This week (seven days), I averaged 1928 calories and lost 1.6 pounds. This has been the general trend for the past few months - the higher the calories the more I lose. It may be the calories, or it may be the fat, as I have intentionally added more fat to bring up the calories. Or it could be coincidence, though that would seem more likely if I were just looking at these two weeks and not a trend over several weeks.
Sunday, October 28, 2012
I bought a medium/large head of cauliflower the other day. It weighed two and a half pounds as purchased, 2 pounds without the big leaves or the core that sticks out the bottom of the head. I paid $1.69 for it, or 85 cents per pound. A pound of frozen cauliflower, if I can find it, is at least $1.29. So it's cheaper to buy fresh (at least this size at this price). Frozen is more convenient for some things, and it keeps longer, though fresh keeps quite a while, too. But fresh is better for a lot of things. You can use fresh for anything you can use frozen for, though the opposite isn't true. I've wondered how fresh and frozen compared but have never bothered to find out before.
You probably know that you can use the core/stems of the cauliflower in cauli-rice, fauxtatoes, fauxtato soup, etc.
Friday's food -
B - yogurt with flaxmeal, sunflower seeds and cinnamon
L - soup of broth, eggs, chives, kale and tomato
Sn - tea with coconut milk4
S - pork roast, creamed spinach
Sn - pork roast
T - tea with coconut milk and gelatin
Estimated cost of Friday's food - $3.25
Saturday's food -
B - eggs scrambled with Veggie Veggie Stuff in the drippings from last night's roast
L - salad of cauliflower, celery, mayo, mustard, and leftover pork
S - bacon and eggs scrambled with tomatoes and onion in bacon grease
T - tea with coconut milk and gelatin
Estimated cost of Saturday's food - $3.65
Average estimated daily cost of food for the week - $3.64
Friday, October 26, 2012
They had pork shoulder roasts for 98 cents a pound last week. Half a pound, which makes about a cup, costs 49 cents, which is a lot less than 58 cents for 4 ounces of canned tuna. It makes a great salad, with some cauliflower, celery, mayo and mustard.
Yesterday’s food –
B – eggs and Veggie Veggie Stuff scrambled in butter
L – taco salad, of Taco Veggie Stuffing, shredded cabbage, and sour cream
S – tuna salad, of tuna, egg, celery, mayo, sunflower seeds
T – tea with gelatin and coconut milk
Estimated cost of the day’s food - $3.71
Thursday, October 25, 2012
I've been working at bringing my Food Stamp Challenge records up to date. What with "buying" a lot of what I'm eating out of my pantry/freezer/fridge, I know that not everything has been accounted for in the budget. And I'm not sure how much of what I have in the house is F/S and what isn't. It would be a lot easier in a lot of ways to just lock away what isn't F/S so I know that I can eat what's out. I also need to make a list of what I have. Especially in the fridge, so I can eat it before it goes bad. But also so I don't get in a rut because I've forgotten I have things. This Food Stamp Challenge, at least the way I'm doing it, is a lot of work! It's a good thing I'm not working and/or going to school full time and/or raising a family and/or caring for other people.
Wednesday's food -
B - eggs and Veggie Veggie Stuff scrambled in butter
L - salad of chicken, mayo, celery, sunflower seeds
D - hamburger sauteed with onion, carrot, and cabbage
T - tea with gelatin and coconut milk
Estimated cost of food eaten - $3.85
Wednesday, October 24, 2012
Another good day yesterday, though a tad low on calories. I've been scrambling my eggs in 2 tablespoons of butter in the morning to get my calories and fat up (it still amazes me that I'm worried about getting ENOUGH calories and fat instead of TOO MUCH!), but forgot and only used 1 tablespoon. And then forgot that I had only used 1 tablespoon. Calories and fat were still fine, but they could have been a bit finer.
I really really want to get a tub of lard from pastured pigs at the Farmers Market, but it doesn't fit in my budget this month. That's the problem with having a tight budget - there's not as much room for stocking up on things. The lard is $10 for 4 pounds, which is about the same as the butter, but I figure it's healthier since it's almost organic and comes from pastured animals instead of conventionally confined animals. That will definitely be part of next month's budget.
I really took yesterday's post to heart, and took care of some stuff in the fridge that needed to be used. I had two great big zucchini from the Farmers Market, and some peppers that were still good. I "bought" them from myself, the zucchini at the FM price (50 cents each) and the peppers at the Aldi price (3 for $1). I'm not sure they were actually at the FM last week, since we had a freeze, but the paper said they would be there. And we all know that if it's in the paper it has to be true, right?! Anyway, I cooked up a pound of ground beef, half a big zucchini, a pepper, some onion, half a can of tomatoes, and some homemade taco seasoning to make Taco Veggie Stuffing. It can be used to stuff peppers or other veggies, or just eaten plain. It made 4 servings, at about $1.11 each. Then I cooked up the other one and a half zucchini, 2 peppers, one and a half cans of tomatoes, and some onion into Veggie Veggie Stuffing. (That's Vegetarian Veggie Stuffing.) It made 12 cups. I froze most of it, in two four cup containers, one 2 cup container, and one 1 cup container. The other cup and a half or so is in the fridge for immediate use. I cooked it up thinking that I would use it in scrambled eggs (it's delicious that way, by the way!), but didn't have enough smaller containers. The big containers can be used to make more Taco Veggie Stuff, or something similar, by adding meat to them. Mostly it got the zucchini and peppers used up so they don't go bad.
B - eggs and leftover spaghetti squash scrambled in butter
L - salad of chicken, celery, tomatoes (the last of the homegrown cherry tomatoes), mayo, sunflower seeds
S - Taco Veggie Stuffing, broccoli, carrots, butter
T - tea, gelatin, coconut milk
Estimated cost of food eaten - $3.83
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