Oh, hello there, Lifehackers!
For Week 3 of my shop, I took two separate trips to Whole Foods Market in Brighton (Boston, Massachusetts, no, not England).
While I have avoided “Whole Paycheck” up until this point, it happens to be the closest grocery store to my apartment. Less than a mile from my place, and also available via the train (not that I can’t outrun it or anything).
As far as Whole Foods goes, the line from the song above has summed up my previous thoughts about the place: “Damn, I’m about to check out, pay my $80 for six things and get the heck out.”
Well, I was able to pay my $35 for eight things. And that’s fine!
365 (Whole Foods) – Long Grain Brown Rice – 5 lb. – $5.79
Blueberries – 2lb. – $6.99
365 (Whole Foods) – Peanut Butter, Chunky – 40 ounce jar – $5.49
Shop 1 Total: $18.27
Blueberries – 1 pint – $2.99
Corn On The Cob – 5 ears – $0.40/each
Cucumber – 2 – $0.99/each
Russet Potatoes – 2.08lb. – $1.29/lb.
Bell & Evans Chicken Livers – 1 lb. – $3.49
365 (Whole Foods) – Whole Grain Bread – 1 loaf – $3.09
Shop 2 Total: $16.14
Grand Total: $34.41 (98.3% spent of $35)
While looking a bit thinner than my previous shops, I felt pretty good about this week’s grocery runs. No more Jif, and no more Tyson. The peanut butter’s only ingredients: Peanuts, Salt.
— Whole Foods Market (@WholeFoods) July 30, 2014
Less (no?) processed foods, more fresh fruit and vegetables.
And while I claimed I would not likely buy corn on the cob, it is in season, local and a good deal. And local, in-season corn is delicious considering I have butter and sea salt.
Blueberries are in season, and wow, I really like them! I ate two pounds within a couple days and had to get more. One upcoming recipe is a Peanut Butter & Blueberry sandwich. And I’m telling you right now that is amazing.
And speaking of things being in season, I found this handy list for those in Massachusetts (I’m sure it applies to New England, more or less) of fruits and vegetables that are in season.
Some Other Thoughts
A lot of people have asked me, including my grandma, whether or not I get enough calories considering all the running I’m doing. I understand your concern, grandma!
To answer: so far, so good.
Since starting this experiment on July 14th, I have run 126.7 miles. And in that time, my weight has gone from 166.5 lb. to the current 165.5 lb. So I have “lost” one pound.
In other words, I have not lost any real weight – as I normally fluctuate anywhere between around 158lb. to 168lb. depending on running schedule and tapering.
My caloric intake remains where it used to be – between ~2100 to ~3500 per day.
At one point I did think that overloading on Jif (and maybe peanut butter in general) was causing some stomach distress on long runs. Then I thought maybe it was carbs in general. Then I cut out my multi-vitamin and now realize it was probably that. Go figure!
Next week looks to be the first week that will mark my cupboard items being depleted. I am planning hard for it to be the best, smartest shop yet. With all the great advice I’m getting it should be possible to have a great week.
The great advice is still pouring in – through the Lifehacker article, Twitter, and the comments many of you are leaving. Thank you for that. I still have so much to consider.
One thing I look forward to avoiding canned goods – and going dried. And finding some affordable kale.
And while I didn’t have any new recipes of note for last week, this week I should have two. Stay tuned – and feel free to leave comments!