When I first started this journey, I would literally spend $100+ each week at the grocery store 😳💰 and would end up buying things that I already had 😒and things I wouldn’t even use by the end of the week 🙄. After I bought the staple items for many vegan dishes (we’ll talk about that another time) and being more intentional with planning my meals out, I cut those weekly expenses in half 👍🏾.
Swipe to see the 4 easy steps that I follow during my Sunday meal planning 📝. Below are my additional comments to each tip so make sure you read them as you swipe:
1️⃣You really have to do an inventory check or you’ll buy things you already have.
2️⃣For example, if I have cauliflower and jackfruit that I want to use, I’ll google or search on Pinterest “Cauliflower and jackfruit recipes.” I just tested this out on Pinterest and I can make anything from a burrito, to a bowl to mashed cauliflower and jackfruit stew.
3️⃣Listing out ingredients from the recipes that you currently do not have is key. It helps you only buy the things you need. I make my list and put a check mark next to the items I already have and highlight what I need. Immediately after, I take a picture of the list because I am good at forgetting to bring it with me to the store.
4️⃣Healthfood stores will take your entire paycheck if you let them 😂 which is why I shop at discount stores first for the basics like sauces, oils, pastas, certain fruits, plant based milks, frozen veggies and even bread. I try to buy as many of the things on my weekly list from the discount stores first. Now, it’s true, there are certain things that maybe you shouldn’t buy or won’t find at discount stores which is why I make a second trip to a healthfoods store for more specialty items.
These are the 4 steps I follow but I know there are many more tricks to the trade. If you have any, please share below! I (and I’m sure many others are too) am always looking for new strategies when it comes to cutting grocery costs.
🖱Click the link in my bio for my meal planner.
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