Two Months Later: Reflections on the Grocery Challenge Month
About two months ago, I started a grocery challenge to see if I could save money and reduce waste by cooking at home more. Please check out my Part 1 for more details. Time flew by so quickly! Initially, I had planned to update my progress weekly, but before I knew it, two months had passed. While my updates were delayed, the challenge has left a significant impact on my habits, my wallet, and how I think about food. Here’s a recap of what I consumed, the surprising outcomes I observed, and the lessons that really stood out. For instance, I discovered how much food I had been overlooking, which forced me to rethink my shopping habits and find creative ways to use what I already had.
What I Used from My Pantry, Freezer, and Fridge
One of the most satisfying parts of this challenge was clearing out items that had been sitting unused for far too long. I turned forgotten frozen bananas into a hearty, buttery banana bread, repurposed leftover rotisserie chicken into warm chicken soup, and used canned beans and corn for a delicious salad. Each meal felt like an achievement, making the process not only practical but also rewarding. Here’s a list of some of the ingredients I finally used up and the dishes I created:
- Frozen items: Lasagna, bagels, ground beef (made into chili and tacos), chicken breasts (made into chicken fajitas), herbs (added to soups and salads), shrimp (with pasta), bananas (baked into banana bread).
- Canned goods: Tuna (made spicy stir-fried tuna), corn and mixed vegetables.
- Dry goods: Pasta, oatmeal, and rice.
- Leftovers: Rotisserie chicken (turned into chicken soup) and various vegetables.
It felt great to transform these ingredients into meals instead of letting them go to waste. I also learned that I can make a lot of meals with just a few ingredients. I will share some of the recipes I created in Part 3 of this series. Please comment below if you would like to see more recipes.
Financial Results
One of the most rewarding aspects of this challenge was the financial benefit. Here’s a breakdown of my spending:
- Previous Months: spending $400 on average on food and groceries
- October: spent $427 on food and groceries
- November: spent only $256, a 40% reduction compared to the previous month
This decrease exceeded my expectations from Part 1, where I anticipated only modest savings. By cutting back on eating out, sticking to meal plans, and shopping intentionally, I was able to save over $170 in just one month.
The financial benefits didn’t stop at savings. I also developed a deeper understanding of how to maximize my grocery budget. For example, instead of buying pre-packaged items, I made use of bulk purchases and prepared meals in advance, which stretched my dollar further. This approach not only reduced my spending but also allowed me to create healthier and more balanced meals.
New Habits and Lessons Learned
This challenge not only helped me save money but also instilled some valuable habits that aligned perfectly with the goals I set in Part 1. For instance, reducing food waste was a key objective, and tracking what I had before buying more ensured I achieved this. Similarly, the focus on using up forgotten ingredients pushed me to be creative, another goal I had hoped to explore. These habits are not just short-term wins but long-term changes that will stick with me.
- Checking Before Buying: I now regularly inventory my pantry and fridge before making a shopping list, preventing unnecessary purchases.
- Getting Creative: Using what I had on hand forced me to try new recipes and combinations I wouldn’t have considered otherwise, like making vegetable fritters from fridge leftovers.
- Reducing Food Waste: It felt rewarding to use up items that might otherwise have been forgotten and thrown out. I realized how much food I had been wasting unnecessarily.
- Meal Prepping: I started preparing lunches for the week on weekends, which saved money, reduced stress during busy weekdays, and helped me eat more balanced meals.
Pros and Cons of the Grocery Challenge
While this challenge was a great experience overall, it wasn’t without its difficulties. Here’s a quick summary:
Pros:
- Financial Savings: I managed to save 40% on food and groceries compared to the previous month. One memorable moment was realizing I didn’t need to buy lunch for work all month because of meal preps using the ingredients I had.
- Reduced Clutter: By the end of the challenge, I could finally see the back of my pantry shelves. Cleaning out expired items and reorganizing what was left made cooking more enjoyable.
- Encouraged Creativity: A fun moment was improvising and experimenting with recipes using the ingredients I had. It encouraged me to be more creative in the kitchen.
- Reduced Food Waste: Seeing how much food I rescued from being wasted was incredibly rewarding.
Cons:
- Limited Variety: There were days when meals felt repetitive. For example, I had the same food for lunch more than three days in a week because I had already meal prepped it.
- Extra Effort: Planning meals and managing inventory was time-consuming, especially on busy weeks. A low point was running out of fresh produce mid-week and having to adjust plans last minute.
- Takeout Cravings: There were definitely moments when I missed the convenience of takeout—especially after a long workday.
Overall, the pros outweighed the cons, and even the challenges offered valuable lessons.
What’s Next?
This challenge was such a success that I’m considering making it a regular habit every few months. It’s a great way to reset, save money, and reduce waste. For now, I’m preparing Part 3 of this series, where I’ll share some of the meals I created and the recipes I came up with along the way. Stay tuned for more inspiration and ideas!
Have you tried a similar grocery challenge? I’d love to hear your experiences and tips in the comments below!
Photo by Jakub Kapusnak on Unsplash
