Typical Uni Food Shop with Meal Ideas
Hello there!
Sometimes it can difficult to know what to buy when you do a food shop or you just feel uninspired. I find seeing what other people eat and buy can help me to think of new ideas for meals. This is what I bought when I went food shopping recently but I do have store cupboard ingredients that I always have like pasta, rice, beans, lentils and frozen ingredients. I will show you what I typically eat during the week based on what I have bought. Enjoy!
This is my weekly shop from this week:
Mushrooms
Babyleaf salad
Spring onions
Cucumber
Pepper
Pomegrante seeds
Baby corn
Feta
Cream cheese
Fresh ginger
Dried parsley
Bananas
Blueberries
Apples
Baking potato
New pototatoes
Butternut squash
Milk
Cereal bars
Mini cakes
Meal Ideas
Breakfast
For breakfast I tend to either have cereal as I'm not a big-eater first thing in the morning. However, if I have a long day at uni ahead of me I will have porridge instead and usually a banana or blueberries with it.
If I have leftover eggs from the week before I do sometimes make pancakes on the weekend. For example, these banana pancakes are made from one banana and two eggs combined together and topped with softened blueberries.
Lunch
When it comes to lunch I very rarely have sandwiches as I just find them too bland. I usually have some sort of salad using different carbohydrates to fill me up, such as new potatoes, couscous, pasta or noodles.
This week, I bulk made two different salads that I enjoyed for lunch throughout the week.
I made this feta, butternut squash and pomegranate seed couscous salad which is on my blog post about Autumn-inspired meal ideas so I will link that below:
Recipes for Autumn Blog Post
Couscous is a great ingredient since it is super versatile and you can add whatever protein-sources, veg and dressings you like to it. I don't like lots of dressing but you can combine a little tahini with lemon juice for an easy dressing to go over this salad.
I also had a tuna and new potato salad during this week for my lunches. It contained sweetcorn, salad leaves, spring onion, pepper, tuna and new potatoes with a little mayonnaise.
I am pescatarian so I try and get protein and essential Omega-3 fatty acids from fish.
Dinner
I tend to vary my dinners from week-to-week since I like to experiment with new ingredients I see in the supermarket and with recipes I see online.
On a Sunday, I always like to have a filling and warming dinner as I'm used to having a Sunday roast at home. It's a bit more difficult to cook that for one person though so I usually have something like sausages and mash with veg.
I personally prefer the Linda McCartney sausages to other meat-free alternatives, especially the red onion and rosemary ones. If you haven't had them before, lots of people have said they taste like stuffing. I usually serve them with peas, mash and covered in vegetarian onion gravy.
If you haven't tried gnocchi I would recommend you give it a try as it is quite versatile. It is made from potato so I find it more filling than ordinary pasta.
It is important to use up left over fruit and veg so I used some leftover butternut squash from my couscous salad into this dish. To make it extra creamy, combine the green pesto with a little cream cheese.
This is one of my most favourite recipes and is one that I come back to often. The base of the soup is red Thai pasta, ginger, spring onions, garlic and coconut milk. The vegetables and noodles soften in the broth and absorb all the flavour. It is perfect to make when it's cold outside and you want a really tasty dinner. I have added prawns into this version but you can add other meats or cashew nuts also work well.
Finally, a super creamy pasta dish which can be super speedy. For this dish, I made a veggie mushroom stroganoff by combining mushrooms, vegetable stock, cream cheese, spinach, parsley, garlic and a little corn flour to create a rich mushroom sauce.
I portion this and freeze individually so I can just defrost it in the microwave when I need it. You can serve it with rice or stir through some pasta and top with feta like I did here.
I hope these recipes helped to inspire you with some meal ideas and showed you that there are lots of different recipes you can make from a weekly food shop.
If you liked this post, visit my full blog at:
https://littlechefbeth.blogspot.com
Or subscribe by email!
Sometimes it can difficult to know what to buy when you do a food shop or you just feel uninspired. I find seeing what other people eat and buy can help me to think of new ideas for meals. This is what I bought when I went food shopping recently but I do have store cupboard ingredients that I always have like pasta, rice, beans, lentils and frozen ingredients. I will show you what I typically eat during the week based on what I have bought. Enjoy!
This is my weekly shop from this week:
Mushrooms
Babyleaf salad
Spring onions
CucumberPepper
Pomegrante seeds
Baby corn
Feta
Cream cheese
Fresh ginger
Dried parsley
Bananas
Blueberries
Apples
Baking potato
New pototatoes
Butternut squash
Milk
Cereal bars
Mini cakes
Meal Ideas
 |
| Banana and blueberry pancakes |
Breakfast
For breakfast I tend to either have cereal as I'm not a big-eater first thing in the morning. However, if I have a long day at uni ahead of me I will have porridge instead and usually a banana or blueberries with it.
If I have leftover eggs from the week before I do sometimes make pancakes on the weekend. For example, these banana pancakes are made from one banana and two eggs combined together and topped with softened blueberries.
Lunch
When it comes to lunch I very rarely have sandwiches as I just find them too bland. I usually have some sort of salad using different carbohydrates to fill me up, such as new potatoes, couscous, pasta or noodles.
This week, I bulk made two different salads that I enjoyed for lunch throughout the week.
 |
| Feta, butternut squash and pomegranate seed couscous |
I made this feta, butternut squash and pomegranate seed couscous salad which is on my blog post about Autumn-inspired meal ideas so I will link that below:
Recipes for Autumn Blog Post
Couscous is a great ingredient since it is super versatile and you can add whatever protein-sources, veg and dressings you like to it. I don't like lots of dressing but you can combine a little tahini with lemon juice for an easy dressing to go over this salad.
 |
| Tuna and new potato salad |
I am pescatarian so I try and get protein and essential Omega-3 fatty acids from fish.
Dinner
 |
| Sausages and mash |
I tend to vary my dinners from week-to-week since I like to experiment with new ingredients I see in the supermarket and with recipes I see online.
On a Sunday, I always like to have a filling and warming dinner as I'm used to having a Sunday roast at home. It's a bit more difficult to cook that for one person though so I usually have something like sausages and mash with veg.
I personally prefer the Linda McCartney sausages to other meat-free alternatives, especially the red onion and rosemary ones. If you haven't had them before, lots of people have said they taste like stuffing. I usually serve them with peas, mash and covered in vegetarian onion gravy.
 |
| Spinach, butternut squash, feta and pesto gnocchi |
If you haven't tried gnocchi I would recommend you give it a try as it is quite versatile. It is made from potato so I find it more filling than ordinary pasta.
It is important to use up left over fruit and veg so I used some leftover butternut squash from my couscous salad into this dish. To make it extra creamy, combine the green pesto with a little cream cheese.
 |
| Laska Thai noodle soup |
This is one of my most favourite recipes and is one that I come back to often. The base of the soup is red Thai pasta, ginger, spring onions, garlic and coconut milk. The vegetables and noodles soften in the broth and absorb all the flavour. It is perfect to make when it's cold outside and you want a really tasty dinner. I have added prawns into this version but you can add other meats or cashew nuts also work well.
 |
| Creamy mushroom pasta with feta |
Finally, a super creamy pasta dish which can be super speedy. For this dish, I made a veggie mushroom stroganoff by combining mushrooms, vegetable stock, cream cheese, spinach, parsley, garlic and a little corn flour to create a rich mushroom sauce.
I portion this and freeze individually so I can just defrost it in the microwave when I need it. You can serve it with rice or stir through some pasta and top with feta like I did here.
I hope these recipes helped to inspire you with some meal ideas and showed you that there are lots of different recipes you can make from a weekly food shop.
If you liked this post, visit my full blog at:
https://littlechefbeth.blogspot.com
Or subscribe by email!
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