My Sacred Grocery List

I found myself close to my favorite grocery store with a free hour the other afternoon. I wasn’t planning to shop that day, but figured I should be productive with my “free” time. As the automatic doors parted and I stepped through the entryway without my trusty shopping list in hand, my brain shut down. What did we need? I had no clue. I couldn’t picture my fridge, let alone the pantry. Were we out of milk? Bread? Fruit? What were we going to eat this week?

I squeezed my eyes shut, trying to will my brain to work. Nothing. These are the items I walked out with: milk (we had plenty), bananas (you can never have too many, right? Because hello, banana bread!), broccoli (my go-to veggie), cheese (duh) and pine nuts (in a stroke of genius, I did remember I wanted to make pesto). That’s it. It was a total shopping fail. I obviously had to return later in the week with a thorough list.

But it made me wonder, when did I become so list-dependent? Even just 5 years ago, living and working in San Francisco, I prided myself on shopping “like a European.” I’d pop into the local market daily on my walk home to grab any items I needed for that night or the next day. No list? No problem!

Clearly that’s not the case anymore. Living in the ‘burbs with a husband and two kids means living a totally different lifestyle. I menu-plan, make my list and now pride myself on one grocery run that feeds us all week. I am 100% list-dependent (and also possibly still suffering from pregnancy brain that morphed into permanent mommy brain), but at least now I know better than to think I can shop without my trusty list.

What about you – do you shop with a grocery list or not? Do you spend more or less when shopping with a list?

#lostwithoutmylist #onefamilyonemeal

Have a wonderful week in the kitchen!
xo- Inken

This Week's Recipes


Pork and Mango Stir-Fry

Pork and Mango Stir-Fry This is the perfect weeknight meal. You can prep all of your ingredients earlier in the day, and then it takes 10 minutes for it to come together. Center-cut loin pork chops are very lean, so they cook quickly and are a great alternative to chicken, but boneless, skinless chicken breast can certainly stand in for the pork if you’d like. Serve with steamed jasmine or brown rice to round out the meal. To make this a gluten-free option, substitute tamari for the soy sauce.
  • tick Gluten Free Option
  • tick Meat
  • tick Dairy Free


4 (4-ounce) center-cut loin pork chops 1/2 cup all purpose flour
1/4 cup low-sodium soy sauce 3 tbsp fresh ginger, finely chopped
1/2 tsp orange zest 2 tbsp orange juice (freshly squeezed or high quality refrigerated)
2 tsp corn starch 5 cloves garlic, minced
2 tbsp canola oil 7 cups Napa cabbage, cored and thinly sliced crosswise
2 cups mangoes, cut into matchsticks 1/4 cup mint leaves, chopped


Place pork between 2 sheets of plastic wrap; pound to 1⁄4-inch thickness using a meat mallet or small heavy skillet. Cut pork into 1⁄4-inch strips. Place strips in a bowl; sprinkle with flour, tossing to coat.

Combine soy sauce and next 5 ingredients, stirring with a whisk until cornstarch dissolves. Heat oil in a large nonstick skillet over medium-high heat. Add pork; stir-fry 3 minutes or until browned. Add soy sauce mixture to pan. Cook, stirring constantly, 1 minute or until sauce thickens. Add cabbage; cook 30 seconds. Remove from heat. Stir in mango. Serve immediately.

Garnish with mint and grated orange rind, if desired.

Serving size: about 1 1⁄2 cups.
Calories 255; Fat 8.9g (sat 1.6g, mono 4.4g, poly 1.8g); Protein 17.7g; Carb 26.8g; Fiber 2.9g; Chol 44mg; iron 1.1mg; sodium 427mg; Calc 99mg


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