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I told you guys that I was taking my blog back and being a little more personal these days. I write articles, and research information all of the time, but that was all I was doing. I felt like I was losing myself.

And the whole reason I started this space was because I wanted a place of my own, where I felt the freedom to just be myself. I’m weird. I like that about myself. I like having a place where I can just be weird.

Today, I’m sharing my grocery haul! I hope you enjoyed the video, but I’ll recap it all below

Here’s the thing about my grocery lists: they’re never just about food. They’re about time, energy, blood sugar, joy, leftovers, future Mila, and not losing my mind on a Wednesday at 6:47 p.m. when I’m already exhausted and I need a bit of a break.

So this week’s grocery haul? Supplemental—but strategic. Think of it as filling in the gaps around a pantry and freezer that are already doing a lot of heavy lifting.

I keep the basics on hand most of the time: flour, sugar, eggs, proteins, shelf-stable snacks, nuts, canned fruit, protein powder, bars—the boring-but-essential infrastructure of a functioning kitchen.

This week’s shop was about supporting what I already have, not starting completely from scratch.

Why I get groceries delivered (and why that matters)

I don’t shop for myself—and yes, people always find that surprising because I cook constantly. But, time is a resource, that I need more of and I’m very specific about what I need.

I live in a neighborhood without easy access to a full grocery store. The nearby options lean convenience-heavy, light on fresh produce, and wildly overpriced. I’d rather pay an extra $12–$13 for delivery from a store that actually stocks what I use. It saves me time, decision fatigue, and honestly, frustration.

Is it perfect? No. Sometimes I ask for one lime and get… one singular lime. Sometimes I ask for one bunch of celery and receive enough to start a small farm. But refunds happen, substitutions happen, and overall it still works better for my life.

Produce first, always (even when it multiplies)

I planned for one bunch of carrots. I received four. That’s not a problem—that’s a system opportunity.

One bunch goes into chicken noodle soup. Another becomes roasted carrots as a side. The tops and extras? Straight into veggie broth. Same deal with celery. I use what I need fresh, then turn the rest into broth so nothing gets wasted and I control the sodium.

This is a recurring theme in my kitchen: food gets multiple jobs.

The frozen fruit era (aka I discovered sorbet)

I recently learned how easy it is to make sorbet at home and… things escalated quickly.

Frozen fruit is doing a lot of work in my house right now. Smoothie bowls, sorbet, breakfast bowls, quick snacks. I buy it pre-cut, pre-frozen, and ready to go because it removes friction. No peeling, no chopping, no “I forgot this in the crisper drawer.”

Those blendable fruit packs? They’re not just convenient—they’re realistic. When I’m busy, tired, or working, being able to toss something straight into a juicer or blender matters. And yes, some of these mixes sneak in veggies like spinach, kale, carrots, and butternut squash. That’s not a trick—it’s just efficient.

Also: frozen avocado deserves more respect. It’s not glamorous, but add lime juice and salt and suddenly it’s avocado toast-ready without paying out-of-season prices.

Treats live here too—on purpose

This week, I bought mac and cheese bites. I bought cheesecake filling and cookies. I bought coffee cake.

Not because I “earned” them. Not because I’m “cheating.” But because life is better when food isn’t moralized.

I tried the viral Greek yogurt “cheesecake.” It tasted like sour cream and biscoff disappointment. If I’m spending carbs, I want it to be satisfying. So I chose the version that tastes good to me and portioned it in a way that works for me.

This is something I stand by: eating foods you enjoy—intentionally—beats forcing yourself to eat something you don’t like because the internet told you it was virtuous.

Meals with a plan (and a backup plan)

This week’s dinners include:

• Shrimp boil with sausage, corn, and red potatoes (plus leftovers)
• Jamaican jerk chicken using a whole bird, with plans to reuse the bones for soup and broth
• Chili made with Wagyu ground beef, beans, tomatoes, and jalapeños
• Rice and peas with coconut milk and kidney beans

Notice the pattern? One protein turns into multiple meals. Scraps become broth. Leftovers are expected, not accidental.

Even when substitutions happen—like getting brown rice instead of white—I don’t panic. Brown rice has marginally more fiber and protein, but nutritionally, the difference is small. Paired with beans, fat from coconut milk, and protein, either works. Food flexibility matters more than perfection.

Snacks that support real life

Grapes, cucumbers, bell peppers, cheese, yogurt—these are grab-and-go foods that don’t require a production to eat.

Cucumbers might be my personality at this point. Crunchy, hydrating, endlessly snackable. Cheese gets paired with something crisp. Yogurt comes in cute little jars that make me want to actually eat it. This is design working in my favor.

Nothing goes to waste (because systems > willpower)

I clean produce when it comes in. I freeze what we won’t use right away. I rotate things intentionally. When we overbuy, I repurpose or share.

This looks like a big grocery trip, but it’s feeding a family of three, supporting recipe testing, meal planning, and weeks of cooking. It’s not impulse—it’s infrastructure.

The bigger philosophy

My grocery list isn’t about restriction. It’s about support.

Support for blood sugar balance.
Support for busy days.
Support for joy.
Support for future meals I don’t have the energy to think about yet.

And that’s exactly how I design meal plans inside Glucose Guide too—not perfect, not rigid, just thoughtful and usable.

Food should work for you, not the other way around. And a good grocery list? That’s where the whole thing starts.