You are here

Day 2: One-Month No-Groceries Challenge


Day 2 of the one-month no-groceries challenge turned out to be waaay too easy. I may have actually ended the day with more food than I started—not my intention!

Breakfast started off well finishing leftovers from Sunday brunch: an over-stuffed Mediterranean omelet with tomatoes, onion, pepper, spinach, Prosciutto, and feta cheese with a slice of buttered whole-wheat toast. 

I thought I was checking leftovers off the list with breakfast but when a coworker wanted to treat me to lunch I couldn’t say no. We went to a local pub where I had the salmon special with pearl couscous and roasted root vegetables. Sounds pretty healthy but it came in a lemon butter sauce and as per usual, the portions were huge. I’ll definitely be able to make at least one more meal out of that, especially considering I may have filled up on a few French fries at lunch. I attribute no need for an afternoon snack to those extra fries!

My original intention for this challenge was to alternate days of eating greens with days eating other veggies to make the limited green guys last as long as possible. But after the starchy, somewhat heavy lunch I needed to lighten things up and ate basically the same thing as day one of the challenge for dinner. I grilled another chicken breast on the George Foreman, had a side salad with carrots, dried cherries, and dried apricots (see what I did right there? trading the cheddar cheese for apricots), and two slices of baguette with cheese. More starch I know but I have so much baguette—and cheese for that matter.

Dessert was three chocolate covered graham crackers—two dark, and one milk in case you were wondering. Each treat is only one skinny section (one quarter) of a graham cracker so don’t worry, I didn’t go chocolate overboard eating three whole sheets!

Today’s produce status

Fresh Produce:
½ head ¼ head of Romaine lettuce 
1/3 head of cabbage
1/2 a bag of carrots (minus another ½ a carrot)
a few scallions
½ a bag of white baking potatoes
1 apple
1 acorn squash
1 cup of broccoli (already cooked)
1 ½ onions
+ Handful of roasted root vegetables (leftover from lunch)

Frozen Veggies:
1/2 a bag of corn
1 bag of broccoli
1 bag of spinach
1 bag of Brussels sprouts

As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.


Add a comment