This week I used the same strategy as last week: I planned for only one or two meals during the week and made salads, grilled veggies, and tofu scrambles the rest of the time. What I made this week was basically from last week's budget. This week's budget went mostly to fresh fruits, veggies, tofu, oats, and soymilk.
On the menu this week was
- Black Bean Burgers with Cilantro Soy Sour Cream
- Grilled Veggies with White Bean Aioli
- Low-Fat Guacamole
- Banana Chocolate Chip Muffins (didn't have to buy anything for this, though)
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