Meal plans, grocery lists and weekly cooking tips to cook in Vancouver for under $150 a week.

Baby Balancing Act Recipe & Grocery List October 14 to 19

I’ve learned the lesson for improving your time management skills and cooking healthier dinners – have a kid.

I’ll admit, there is a little less joy in making dinner with an 18-pound baby pushing up against the backs of your knees to stand up. But it is still possible to cook scrumptious meals with this mounting time pressure. I now allot around 15 to 20 minutes of prep time, maximum, to weeknight dinners. Shopping with a meal plan on Sundays still saves a lot of time, as opposed to going to the market everyday, too.

But I suppose I should thank my little gremlin for the nutritional value she’s adding to our meals (no, not in the Johnathan Swift sense.) Maybe I am too cheap, lazy or practical to go to the store to buy baby food, but I am stubbornly sticking to feeding her our meals as well. Two teeth obviously can’t break through a steak, but that’s what a blender is for. I’ve discovered recipes with more iron, fibre and protein to help her grow – the same recipes which should hopefully help me get rid of these last 5 baby pounds.

Meal Plan

Tuesday – Chipotle Pot Roast with Spanish Style Quinoa

Wednesday – Chicken Thighs with Spice Roasted Root Vegetable Puree

Thursday – Strengthening Tur Dal – adapted by Glutton with Brains (p. 152 of The Modern Ayurvedic)

Friday – Vegetarian Feijoada

Saturday – Pan Roasted Chicken with Harissa

Sunday – Chickpea Curry (p. 141 of The Modern Ayurvedic)

Grocery List

Nester’s Market:

  • Chicken thighs
  • Beef roast
  • Pork belly (no nutritional value, I’m sure – adults only!)
  • Chipotle peppers in adobo
  • BBQ sauce
  • Canned tomatoes
  • Tomato paste

Kin’s Farm Market:

  • Green pepper
  • Garlic
  • Celery (bunch)
  • Parsnips
  • Turnip
  • Carrots
  • Red peppers
  • Oranges
  • Kale
  • Onions
  • Ginger
  • Squash (your choice – I like butternut)

Already in my pantry and cupboard:

  • chickpeas
  • soy sauce
  • quinoa
  • black beans
  • red lentils
  • spices (tumeric, cumin, coriander, garam masala, cayenne, mustard seeds, red pepper flakes, caraway, thyme, fennel seeds, nutmeg, cloves, cinnamon, salt, pepper)

Tips for the Week

Chipotle Pot Roast with Spanish Style Quinoa – Use quinoa instead of rice to add protein and save time. Omit the beer and the sugar from the recipe and cut down on the BBQ sauce and just use the sauce as a marinade for the beef to save time.

Chicken Thighs with Spice Roasted Root Vegetable Puree – Make more puree than you need and freeze it to make for a quick puree/soup when you’re in a bind. Or, freeze some for baby food.

Strengthening Tur Dal – If you have a sensitive stomach or are cooking for a baby or someone who’s new to lentils, use red lentils. Red lentils are a lot easier to digest than green ones, and make for a mushier texture.

Vegetarian Feijoada – To deliciously corrupt this recipe, fry up some Pork Belly to add to the feijoada. Feijoada is a popular dish in Brasil, and usually has tonnes of pork in it. When making feijoada, let it cook long and slow to get the beans nice and soft.

Pan Roasted Chicken with Harissa – Save some money and make your own Harissa sauce. It only takes 2 minutes in a blender, and tastes incredibly fresh. By making it from scratch, you can also control how spicy it is.

Chickpea Curry – Leave the curry to cook for about 35-40 minutes, instead of the recommended 20. If you live with a lumbering German husband – or, just a person who likes meat – grill, broil or fry some coriander coated chicken to serve on top.


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This entry was posted on October 15, 2014 by in Food, Groceries, Recipes, Vancouver and tagged , , , , , , .
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