My friend first got me into meal planning during one of our morning workouts. Initially it didn’t sound appealing because although I try to stay active, I am a foodie and eating clean and meal planning isn’t exactly exciting to me. Reflecting on how I eat, I realized that I had become more and more reliant on buying food while I was at work and my pocket book definitely was feeling it as well as my body. I felt like I wasn’t eating properly and wasting money on salads that can be $4.00-$10.00 from the cafeteria or fast food place when I can probably it for about $1.50/2.00 and it would be much healthier.
Meal planning although daunting can be a healthier, faster, more economic approach to eating especially in this day and age when time is of an essence. I love cooking so deciding my meals and what I was going to eat actually was a challenge for me to eat healthier and be more conscious of what I am buying and how I will use the products.
So I decided, why not! I will try and see if I can follow through with a lunch and dinner meal plan for me and my family and see how it impacts how I feel and the money I spend.
After a month of organizing my meals I can definitely provide you with a little insight:
- Definitely healthier!
- Fun if you love to cook (and challenging but mostly fun)
- I think we have saved money. Definitely saved.
- We utilize more of the produce and products we buy instead of throwing them away which makes me happy
- Thinking of new ideas
- Prepping the meals for the week
- Not a lot of “free apps” to find recipes
- Restraining from joining coworkers for a lunch out is hard to refuse but we’ve been good
- Restraining from ordering delivery when you’re tired and not feeling the recipe you had I mind for the night
Well the only ugly part about this is not always are you really wanting or craving what you planned for on a Saturday morning. I have been able to mix it up or change around the recipes a bit so that I use all of the ingredients (or most of them) but just change what we had actually planned.
We have stuck to it and I think in the end we are all very happy with how its going. I plan to post some of the cool, fast recipes I’ve found in the meantime or provide you with links.
Happy cooking! Thanks for listening.
Recently we began our journey to the centrally located, beautiful town of Paso Robles, California. On our first visit ever we were recommended by the Marriott hotel to visit the Calcareous vineyard in the heart of Paso Robles.
After two very disappointing tastings, one at a renowned vineyard and another one at a very small vineyard, we decided to follow our local recommendations. Driving through the windy, picturesque roads of the countryside was peaceful and comforting and we finally made it to our destination.
The views are amazing and the tasting room has huge windows opening to its vineyard overlooking the Paso countryside. Outdoor tables are available for drinking and picnicking for all visitors.
After going through the tasting menu we immediately decided to become club members. Some of our favorite picks are:
- 2012 Tres Violets – GSM (an acronym you will soon get very familiar with in Paso which means Grenache Syrah Mourvèdre) this one with Syrah leading in percentage.
- 2013 Grenache and 2013 Grenache Blanc
- York Mountain 2011 Cabernet Sauvignon
- Twisted Paso – Main squeeze & Matriarch Red Blend (found locally at total wine but a great find if you can’t get to Paso)
We are waiting to try the Moose and the Lloyd but we are confident this vineyard won’t let us down. The Pinot Noir’s are tasty as well. Obviously we lean toward our reds but the whites are impressive as well.
We’ve been back already 3 times in the last year and never miss this stop on our trips.
Great staff, great story, great vineyard!