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I obviously don't refuse to eat foods like these anymore and can now see how silly I was being but at the time it absalutely terrified me.Įvery food you can think of I would weigh.

For example if the ingredients stated that the cereal was supposed to be 10% sultanas and 90% Bran flakes, I would be worried that there was actually 15% sultanas and only 85% Bran flakes which would slightly alter the calorie content. I also couldn't eat a food like sultanan bran (breakfast cereal) as I would be too anxious about the composition of ingredients that ended up in each serve. I would not be satisfied with just reading the nutritional values on packets of food either as I didn't trust them and knew that most portions were actually bigger than stated on the packaging. Every piece of food I placed in my mouth had to be weighed so I could calculate the exact number of calories it contained and if the exact number of calories of a food couldnt be calculated, I would refuse to eat it. When I say I counted calories, I mean I took it to a whole knew extreme. But now that I've cooked an entire week of meals for $40, I realize how silly those spending habits can be.For the last few years, my life has has revolved around various obsessive behaviours and compulsions, but the worst of these for me has been calorie counting. For example, I could easily order in $30 of sushi without thinking too much of it. It wasn't until I stuck to a $40 budget that I realized how much excess cash I usually spend on food. It's easy to lose track of how much I spend on meals throughout the week. I saved a ton, and the week put my spending habits into perspective. Ultimately, though, this meal plan doesn't require a ton of meal prep. I could have cooked all the chicken thighs on one night and chopped my vegetables at the beginning of the week. While none of these recipes took longer than 30 minutes, I could have saved even more time by meal prepping more. Sure, there were moments I was tempted to skip cooking and pick up dinner on my way home from work, but since everything was mapped out for me, I felt compelled to stick with my cooking. Having a well-thought-out meal plan helped me stay focused. But once I'd successfully mapped out my meals, the rest was easy. The hardest part of all was coming up with a meal plan that was both budget-friendly and still exciting to eat. Whether you're hoping to try this meal plan at home or you're just curious how it went, here are some takeaways: BUT if you plan your meals ahead of time and commit to following a schedule, you'll be set. I often get home from work feeling tired and lazy, and if I don't know exactly what I'm cooking, it's straight to the takeout menus. Map out a meal schedule ahead of time for the whole week and follow it.

On top of that, supplement with plant-based protein like beans, chickpeas, and tofu. You don't have to cut out meat completely, but try to look for inexpensive cuts of meat. Meat is by far the most expensive section of the grocery store. Of course, you don't have to stick to a theme completely, but it will make meal planning simpler. This made it easy to buy ingredients that go well together. For example, I went into this week with a Mexican-ish theme in mind.

Try building your meal plan around a theme or a type of cuisine. That way you'll buy ingredients that work for multiple meals and won't be surprised when you get to the register. Carefully craft your grocery list ahead of time and price it out the best you can.