Posted in Food, Menu Planning

Menu planning vs menu doing

It all starts with a nice solid plan. You know? You take the inspiration from cookbooks, Pinterest, fitness blogs, Facebook, Instagram, or what have you. You put pen to paper, stylus to screen, or fingers to keyboard and you’re off! Meatless Monday,  Tenderloin Tuesday, leftovers Wednesday, chicken Thursday, pizza Friday, tacos Saturday, and Sunday you do it all over again! At least,  that’s the plan. 

This week, I got pretty far, actually. I made the menu, made the corresponding grocery list, bought said groceries, and boiled the eggs. Then,  well. 

Randowis

Little Elfkin started getting sick.  Like,  both of us missed work, worked from home, and kept her out of daycare for days kind of sick. I managed to boil a couple eggs, but really, the majority of my time was spent trying to make her comfortable and watch for changes. 

We were supposed to have a paleo breakfast bake for this week’s breakfasts. We ate a lot of cereal and/or bought breakfast on the way to the office while the other parent stayed home. 

Side note: Affogato Strada Espresso is delicious. 

*weak stomach warming, skip this paragraph*

Ohhh Roseola. Not fun.  SO not fun. The thought of cooking goes right out the window when your little one is burning up,  throwing up, and refusing to eat. Her fever got so bad at one point that it caused her to throw up, even though she hadn’t eaten anything.  Poor dear. Poor Jeff, too! She got him completely and stunned him.. that didn’t stop the process, though, so she also got the floor, the changing table, and my foot. All Jeff could say was “it’s HOT.”

103.8

So, off to the ER we went, where they told us that “sometimes, sick kids throw up.” …real insightful. 

All this to say: the menu was planned, but the menu was not done. The thing is, life will always be busy and hectic and in the way. I know how to not go completely off the rails, though! Some of it is planning ahead, yes, but more of it is sticking to my plan even when nothing else does. For example, when we had Jersey Mikes, I got a “sub in a tub,” and saved about 300 calories. When having pizza, I loaded it with veggies and split half with Jeff, even though it’s a personal pizza. At the gas station, I tried to pick snacks and meals that fit into my day by checking it on My Fitness Pal (sn: Aminarra) first and making a decision based on that. 

Now, if you open my refrigerator, you’ll find cherries that have gone soft, avocado that’s seen better days, and iceberg lettuce turning yellow instead of pale green.

This week’s plan is to salvage what I can and go from there. It’s always a bit grating to waste food, so we’ve learned to live with wrinkly peppers and to adjust our expectations. The plan is much simpler this time around. Oatmeal for breakfasts, batch cooked chicken for dinner, and either salad or sandwiches for lunch. I picked up some fruit at the grocery store because whole food is fast food. This is a plan I can stick to even if life goes crazy again. It’s not easy, but is doable. So just do it. 

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