Week 49

Week 49
12-23-12

Bananas 1.01
Half and half 1.99
Mandarin oranges, can .68
Garbanzo beans 1.39
Cottage cheese 1.69
Avocado,1  2.00
Sweet potatoes 3.87
Pork chops 2.46
Subtotal 15.09
Total 16.00

Splurge...Oatmeal cookie from bakery next door. I have been able to replicate one very close and have made a couple of batches lately. But, this day was a splurge.

2.41

Week 49
12-27-12

Yogurt, 2  1.10
Bananas 1.52
Subtotal 2.62
Tax .16
Total 2.78

Grand Total Week 49: 21.19

Week 48

Week 48
12-16-12

This was supposed to be all for Christmas gifts. Unintentionally, as it happened, I made out with some of the chocolate and enjoyed every bite of it ALL.

Sleepytime Vanilla 3.69 (highly recommend it!!)
Ritter chocolates 5.69
Dark chocolate with blueberries 2.50
Dark chocolate 2.50
Cherry drops 2.69
Subtotal 17.07
Tax 1.02
Total 18.09

12-20-12
Bagel
Palmier
Total 3.09

12-21-12
Yogurt .55
1.49
Eggs 1.99
Chicken 4.08
Ground beef 3.16
Cheddar cheese 2.19
Beef stew meat 2.91
Carrots .88
Garlic .38
Lettuce .79
Subtotal 18.42
Tax 1.11
Total 19.53

Grand Total for Week 48: 40.71

Week 47, Additions

Week 47, 12-12-12

Apples 1.25
Bananas 1.41
Avocado 1.50
Bagel .99
Tax .31
Total 5.46

Bagel .96


Week 47, 12-14-12

Chocolate chips 2.11
Yogurt 2.50 (not sure it says grocery)
Oats, bulk 1.64
Canadian bacon 1.50 (reduced section)
Tax .51
Total 8.26

Week 47, 12-14-12
Some of these these were for holiday baking.

Milk 2.09
Mayonnaise 3.25
Half and half 1.99
Italian...2.59
Prunes 2.59
Sesame seeds 3.98
Chocolate chips 2.50
Coconut 2.89
Subtotal 21.88
Tax 23.19


Phewww!! Catch-up time - I still have more to do.

Grand total, these additions: 37.87

Week 47

Week 47
12/9/12

Zucchini 1.18
Sweet potatoes 1.52
Apples 1.68
Lentils 1.08
Bananas 1.04
Flour 1.58 ???? (receipt says flour, but only got 1 bag of flour)
Chocolate bar 1.48
AP flour 1.54
Sugar 2.88
Lemons (2) 1.48
Butter (2 lb) 4.96
Potatoes 10lb .99
Eggs 18ct 2.18
Brown sugar 1.42
Tax 1.50
Total 26.51

Baking 15.33 (partial)

I am having a little bit of a dilemma here - due to the fact that some of this will be for holiday baking. The flour, sugar, eggs, butter, brown sugar. As I've said before, I am on this budget in real life. The ingredients I got for baking were very inexpensive at Wal-mart, and will go for a few batches of different recipes. At the moment it looks like I'll be living on the 99 cent bag of potatoes - nope don't think so - but that was a great deal!

At this point to keep it realistic, I will just hold the 15.33 apart and see how much of it I use for baking. I doubt I will need anything else this week. I'll keep it in the budget for now and deal with it later. Jeeeesh, right now all I want to do is bake!

'Tis the season!!
Cheers, Julie

Week 46

Week 46
12/2/12

Tomatoes 1.49
Apples 4.41
Bananas 1.19
Half and half 1.89
Garbanzo beans (2) 1.78
Avocado (1) 1.99
Ground beef 3.80
Tax .99
Total 17.54

Week 46, 2nd Trip
Pasta, penne .99
Chocolate chips 1.55
Milk 1.75
Juice 1.99
Yogurt (4 small) 1.96
Cottage cheese .90
Oats, quick 1.21
Oats, regular 1.33
Raisins 1.10
Tax .84
Total 13.62

Grand Total for the week: 31.16

Wow Week 46! I made a batch of chili - that went way too quickly as it is one of my favorite things. Once you make your own, there's no turning back! Unfortunately, I ate it all before I could freeze any of it.

I have just given in to the fact that it is that time of Year! Needless to say there are things going on - and my blog may fall behind here and there, though, never forgotten!!

Happy Baking! Always the baker - my oven will go into overdrive next week and I will love every minute of it. No sugar in my coffee or tea is working really well - it might be something I continue after the seven weeks is up. A really good idea on my part to get through the holidays with all the goodies.

I know it's a busy time of year, keep it as simple and stress free as possible!
~Julie

Week 45

Week 45
11/25/12

Eggs 1.69
Granola, bulk 2.02
Bananas .90
Oatmeal, bulk .42
Yogurt, plain 32 oz. 2.69
Cheese 1.99
Pears 2.09
Cottage cheese 1.35
Tax .79
Total 13.94

I, also, made a second trip yesterday for some green tea.
Peach blossom green tea 3.69 (Celestial Seasonings)
Tax .22
Total 3.91

Total for the week 17.85

Staying awake was an issue and I can't over do it on coffee it makes me too jittery. I'm not a huge fan of green tea, I do know the caffeine is more tolerable on my stomach and it is very good for you. This peach blossom one is aromatic and flavorful.

Yes, this is a late posting!! My apologies - life happened a lot this week. I had a sick dog - My little Duke gave me a scare for a couple of days but he seems much better now. Cleaning up and taking care of him can be time consuming. Not to mention the fact that I was up two nights straight every hour with him.

I'm trying to clean out my freezer. Sunday I made lentils with some chicken I had frozen and carrots and wild rice, perfect lunches. Wednesday night I made a loaf of bread.

After making the oatmeal cookie crust for the pie I've been on this oatmeal cookie kick. I've actually made two other batches of an extra large cookie. You may remember I've been a fan of the oatmeal cookie from the bakery next door, I think it's actually called a birdseed cookie. Well, I've come very close to duplicating it!!! Whooo Hooo! I will post the recipe as soon! The thing I like about the bakery's cookies is  sesame seeds - I love the flavor of sesame seeds. As soon as lightning strikes the sky and I have a real live recipe I will post it for you! :o)  Come to think of it cookies make good gifts, too...hmmm.

I can't believe I'm at 45 weeks, only seven more weeks to go! To be honest with you, I would be on this budget even if I were not sharing it with all of you. It's been more than budgeting and eating well on $30 a week (or less, if you're me); it's been a study of how I eat, where I spend my food money, how I cook what I have because it all makes a difference. All in all it's been a fascinating study. Going into the holidays will be interesting -- there will be work and family get togethers all in good cheer (reducing my weekly spending a bit, remember I'm really living this).

Here's to a happy, healthy Home Cooked Holiday Season!!

Cheers,
Julie

Week 44, 2nd Trip

Week 44, 2nd Trip

This was a quick trip, mainly to get non-fat dry milk for my Thanksgiving pie. I ended up with some marked down yogurt.

Yogurt .59
Yogurt .49
Yogurt .70 (I think, because being marked down it doesn't say what it is)
Nonfat dry milk 3.57
Tax .36
Total 5.71

The Oatmeal Cookie pie was AWESOME! Time consuming because of the cookie crust but really easy otherwise and totally decadent! If you make it, make sure you're taking it somewhere out of the house!!!

For Cory Booker

It is my understanding that Cory Booker, the mayor of Newark, New Jersey, may be doing a Food Stamp Challenge. If that is the case, I have plenty of experience and would like offer some advice and a shopping list that may be useful.
Cory Booker is a vegetarian which makes it very easy for me to make this list.

There are many different reasons for wanting to experience what it might be like to be in the position of needing food stamps. Some, after a week of no planning and eating lots of ramen noodles claim to be starving - not really a surprise . While it's not a good thing to have to experience this, it may help someone like Mr. Booker better understand peoples' daily worries and where their points of view are coming from so he can better help. Helping from an intelligent standpoint is to really take a look by standing in someone else's shoes - actually feeling it.

Buy from the bulk section -
1 pound lentils .90
2 pounds brown rice 3.00
1 pound oatmeal 1.00
1 pound beans, black or pinto 1.50

Buy from the produce section -
1 pound bananas, 4 or 5 .85
1 pound apples, medium size, about 4  2.50
2 or 3 yellow onions 1.25
1 small bunch celery 1.25
Carrots, in bulk 4 or 5 1.25
1 clove garlic .50

Buy from the dairy section -
1/2 gallon lowfat milk 2.00
Cottage cheese or tofu 2.00

Miscellaneous items -
1 loaf of bread, whole grain the best you can get 3.00
1 jar peanut butter, store brand 3.00
1 pound pasta 1.29
1 can diced tomatoes .85

So far this is 26.14. New Jersey is exempt from sales tax for groceries which is a very good thing.
In that case I would look to see what's on sale for remaining items.

I might add a 10 pound bag of potatoes (I just got a 10# bag on sale for 1.69).
Possibly broccoli or cauliflower or a couple of oranges - whatever is on sale.
And or 1 pound of couscous or bulgur wheat from the bulk section.
If you get lucky and can find one on sale - a bottle of Crystal hot sauce to make the week more palatable!

After shopping is very important!!
Rinse and soak the beans.
Dice the onions and put in a container in the frig.
If you bought potatoes, wash and bake about 6 of them.

To make this budge work, YOU MUST COOK. Plan ahead and cook.

Make a lentil soup. Rinse the lentils. Put the lentils in a saucepan with 1 cup of brown rice. Fill with 6 cups water. 1 rib celery chopped. 2 carrots chopped. 1 onion chopped. Bring to a boil. Turn down heat and simmer for one hour.

Mashed bean sandwich. After the beans have soaked overnight and cooked, reserve 1 cup to mash and mix with sauteed onions and garlic, serve on toast. Any leftover vegetables can be added.

Breakfast Ideas:
1. Oatmeal with banana and milk. A tablespoon of peanut butter can be added.
2. 2 Eggs and fried potatoes and onions. Slice a baked potato and saute with a handful of chopped onions.
3. Bulgur wheat or couscous, served as hot cereal
Rotate breakfasts.

Lunch Ideas:
1. Lentil Soup over a baked potato.
2. Peanut butter sandwich, maybe 2. Celery and carrots. Cottage cheese.
3. Beans and brown rice
4. Leftover pasta. Apple with peanut butter.
5. Fried potatoes, 2 eggs and onions
6. Peanut butter sandwich. Apple.
7. Mashed bean sandwich with sauteed onions on toast

(You are going to have to eat the same thing two or three times. Get used to that.)

Dinner Ideas:
1. Lentil Soup
2. Baked Potato with beans and topped with cottage cheese
3. Pasta with tomatoes and garlic
4. Omelet with sauteed broccoli, onions and cottage cheese
5. Beans and brown rice. Sauteed vegetables
6. Roasted potatoes, garlic, onions and carrots (use 2 medium potatoes)
7. Whatever is Leftover :)

To make this budget work you have to cook ahead to have food readily available. You have to plan ahead for meals. Allow about 10 minutes longer for kitchen time in the morning to cook or prepare breakfast and lunch. Packing lunches the night before with leftovers is a big time saver.

I wish Cory Booker the best and I hope he gains a better perspective of the people he wants to help.
And if there are any questions or concerns, Mr. Booker, please feel free to email me, I've been doing this a long time.

~Julie
Inspired Home Cooking

Week 44 -- Thanksgiving Week

Week 44
11/18/12

Brown sugar 2lb 1.50
Pumpkin, can 1.50
Half and half 1.89
Avocado 1.99
Sweetened cond milk 1.99
Evaporated milk 1.19
Oats, bulk .58
Whipping cream 1.69
Milk 2.09
Mints .79
Tax .91
Total 16.12

Thanksgiving week! A short work week whoohoo! I was not completely sure what I was going to make so I got more than I needed. I'll be spending TG with family so I decided to make a pie. I wanted to make something that was really, really good. I'd heard of this pie - Crack Pie and have known it was an amazing pie. I'm making it, however, I don't like the name so I'm calling it Oatmeal Cookie Pie. It's super easy it just takes time. I made the oatmeal cookie for the crust and I had to make a second one. It's just this giant oatmeal cookie when it comes out of the oven. Ugh! I walked by it while I was cleaning and after about half an hour I was a goner. I ate most of it with coffee :) Delicious! Click on the link at the bottom of the page for the recipe for one pie. Tomorrow night I will make the pie filling so it has time to set.

I went overboard buying baking stuff but it's fine, it'll get used. I did not have to spend much on real food as I will be away for three days. I've got plenty. Last night I made quinoa and for some reason I remain cautious and curious about this grain at the same time. I don't like the smell when it is first cooked. I do not particularly like the look of it after its cooked. But I ate it just fine. It tastes fine. If you haven't tried it, buy a cupful in bulk and cook some. It cooks similar to rice.

I had a recipe for Roasted Cauliflower and Pasta. Instead of the pasta I had it with quinoa.
I roasted 1 head of cauliflower for 45 minutes with oil and salt and pepper. After it roasted, I tossed it with a little oil and red wine vinegar, 1 tablespoon chopped capers and a handful of chopped raisins. This I mixed with cooked quinoa and sprinkled some parmesan on top. It was very delicious.

Quinoa is one of those grains like brown rice, bulgur, couscous or barley that you can keep cooked in your frig and toss it into different dishes. Like a soup, salad, eggs or add to sauteed vegetables - it's great for its nutritional value and texture and it's very filling.

Thanksgiving is this week. A time to give thanks for what we have received. The saying of grace has a captivating meaning. To be thankful is to be graceful. To take the time to honor and respect what we are thankful for is a very special tradition.
Have a wonderful and special time with family, friends and food!
~Julie

Crack Pie or Oatmeal Cookie Pie
http://www.bonappetempt.com/2010/09/crack-pie.html

Week 43, 2nd Trip

Week 43
2nd Trip


Peanut butter 3.25
Butter 1.99
Oranges 1.56
Tax .41
Total 7.21

Made a quick stop after work. Caught a few things on sale when I went in for coffee and dog food. Just one of those human things we all do. ~Julie

Week 43

Week 43

11/11/12

Almonds 2.97

Wheat Bran 1.69

Yogurt .89

Half and half 1.49

Quinoa, bulk 2.99

Eggs, dozen 1.89

Ground turkey 2.75

Bananas .85

Tax 1.00

Total 16.52

As you may have read I did some end of the week shopping last week - so I'm good. I picked up a few things on Monday. Just the usual. Except I got quinoa. This is a grain I did not particularly care for many years ago so I abandoned even the thought of it in my pantry. Since it is so nutritious and there are recipes abound with this high protein grain, I decided to give it a try. I'm a sucker for high protein grains. I’m sure I can find something out there to inspire me that will make it taste good. You know I love my grains!

One thing in particular with being on this budget is I have had a total self-analysis of my own eating habits. I’ve always had a sweet tooth – my whole life I have had a sweet tooth! In contrast, my daily food habits seem to be pretty healthy. My sugar consumption is mainly in coffee and tea and a weekly baked good I make myself. The baked goods I make are made with whole grains and not a whole lot of sugar. What worries me is the amount of sugar I use in coffee and tea. HOLY COW! So, as of this morning I had my coffee – half a pot – without sugar. Tea tonight is the same. I’ve been reading about ‘drinking’ your daily calories with coffee drinks, and quite honestly I would rather eat real food than drink my calories. I won’t do the artificial sweetener thing so for now it’s just coffee. We’ll see how long I can do this. I was thinking that since the holidays are here for the 7 weeks, until January 1, 2013, I’ll keep sugar out of my coffee and tea. If I go through about 8 ounces a week, for 7 weeks that’s 56 ounces or 3.5 pounds of sugar!!! This might even be a low estimate, eeek. I’m sure between work and family get-together’s I’ll have a good share of sugary treats so this looks like a fair trade and prelude to the new year.

Hmmm. I just clicked over to my email and see that my culinary school is offering an alumni baking class – sugar free and gluten free baking! Perfect timing, except I’m about 1,000 miles away! I know a lot about sugar substitutes in baking. One of my favorites is apple juice concentrate – it works great in banana bread, pancakes and for sweetening fruit crisps. I know. I KNOW you need recipes. You won’t be disappointed J

~Julie

Highlights

In making home cooking a priority in my life and making a budget work well, I have found it more and more necessary to simplify my kitchen and my relationship with food.

By simplifying my kitchen I mean that I try to keep it a kitchen. As opposed to having anything else there like paperwork, bills, and my computer. I want my kitchen to work for me and be ready to be used. It's not very big. It's the typical, slightly outdated kitchen of a small house. I keep it organized and as clean as possible. It is pretty basic and probably very similar to yours. My kitchen is what I like to call an atmosphere of success. It works for me - things I need are accessible and I've learned to spend time to prep certain items ahead of time. My kitchen nourishes me with more than food. It is a room that is pleasing but requires participation. My participation is part of the soul nourishing process of cooking.

What may be different about mine is that I don't own a microwave. This is only recent, as the last house I rented came with one. I've just chosen not to buy one so I use steam when I reheat at home. At work I use their microwave.

There have been many times I have budgeted my groceries, and made it work. During this year I have learned a lot about my own eating habits like never before. When I'm hungry how I eat and connect with my food is different than when I feel stressed and just feel a need for something to get me to the end of the day. Stress is a huge factor in my eating habits. I carry extra weight in my stomach. I have known for years sugar is my go-to stress food. So when I feel stress I know now to steer myself to a handful of nuts or a larger portion of food without sugar. From a different angle, I would much rather buy vegetables and cheese or nuts to quell my hunger and really satisfy me than feed my stressed out self with a sugary concoction and buying more pounds of sugar. So, I try to focus on no frills good food. As whole and distinguishable as possible. By this, I mean, try not to drown food or hide it when I cook.

I try to look at food as it is in its purest form. Few brands. As little packaged food as possible. I say it this way because there are items like cheese, grains, chocolate, etc where it is impossible to get away from a brand name. But never, ever fast food or processed foods. Or any food with long a ingredient list. Also, I try as much as possible to eat in a calm non-distracting atmosphere, focusing on the food so I do make a connection with it and enjoy it to nourish my soul. Soul nourishing sounds kind of different, because there already is an emotional connection with food. There is a different more satisfying connection when food is eaten as a meal at a certain place, like at a table, without hurry, like having specific meal times to look forward to. Food and meals should not be just willy nilly - whenever and wherever.

I really don't like to use terms like old-fashioned or back to basics. I would much rather say that I have learned a lot about reconnecting with my food and meals and it's important. I thoroughly believe making a reconnection with our kitchens and food and meals can make a huge impact on our lives. Home cooking has to be a priority. As general and old-fashioned as it seems. If you see calico when you hear the words home cooking - change your point of view. Go into your kitchen and start to see what you can create there. It is empowering.

~Julie

Week 42, Extra Market Trips

Week 42
2 Extra Trips

I stopped at the market at lunch yesterday and on the way home.

Bagels, 6 2.89
Bananas, 4 .83
Tortillas, 10 2.69
Yogurt .99
Tax .44
Total 7.84

I had to stop at another market for dog food - hence, the third trip.

Pineapple 2.49
Cottage cheese 1.35
Chocolate chips 2.50
Mints .79
Tax .43
Total 7.56

This will add 15.40 to my budget for the week. But, I had not spent very much so my grand total for the week is actually 24.06.

Today has been sort of a lazy day - I wanted to catch up on sleep and get some r & r after the week. But, with the r & r there were some chores as well. I'm very sure you know what Saturdays are like if you work Monday through Friday. Sleep late, do this do that, kick back, do something else...ahhh the weekend! So, I'm going to go back to it. After I kick back for a bit.

~Julie :)

Week 42

Week 42
11/4/12

Additions:
I came home with 4 servings of a Clam/Salmon Chowder my son made.
Monday, I was given 3 pork tamales(fresh homemade) from the tamale guy who stops by to sell to our office.
Wednesday, I was given 1 bunch of celery (hello peanut butter!) and about a quart of milk, from Kat at the Hunger Coalition.

Thurs - Sunday was a trip to visit family - Chris. I started out with a bagel I had made at home with avocado and cream cheese. 1.00 toward last weeks spending. After that, I recorded everything and as usual stayed away from anything processed.

Week 42
Yogurt .79
Juice 1.99
Oats, quick, bulk .64
Oats, thick, bulk .57
Brussel sprouts 1.19
Cauliflower .67
Tax .40
Total 6.25

The yogurt and juice were to get this weary traveler through the day on Monday...so tired.
On Tuesday aka Election Day, I got a cookie next door.

Add:
2.41

Total for the week :
8.66

After the chowder and tamales were gone, I've been doing the baked potato thing for lunch. 1 small baked potato, sauteed onions chopped veggies topped with cheese - a great inexpensive lunch. I have plenty of ingredients at home - I made those black beans and I can make bread. A bean and cheese burrito is sounding pretty good, maybe I should pick up some tortillas tomorrow.

Also, need to update my spreadsheet...so many things to do!!
Have a great rest of the week!
~Julie

Soups & Sauces...Stir in a little confidence

I have been a little busy over the past week! Finally, I think I've got myself back together and refocused. Now, it's time to organize every little piece of papern and relay the information I've got.

Last night I taught a class at our local Hunger Coalition! I had an amazing time with Kat - I love to see people's faces come to life when they are interested in something and see something different; something they feel they can do. Last night I got to see that enthusiasm and get some comments.

I've had ongoing requests to post more recipes and am planning to do so, but, I would like to do it just a bit differently than all the recipe sites out there; there are hundreds of them and all wonderful in their own way, I just feel this site needs to stand apart in some way and offer a different kind of vibe; a new confidence because Inspired Home Cooking is a redirection of confidence - from premade/processed food to your own kitchen to your own empowered hands.

I hope you enjoy these recipes and know that no recipe is written in stone. Once you make something you can call it your own!

Cranberry Chutney1 cup water
3/4 cup sugar
12 ounce pkg cranberries
1 apple, peeled and diced (any kind will do)
1 orange (juice and zest)
1/2 cup apple cider vinegar
1/2 cup raisins
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/8 tsp cloves

Supplies: measuring cups and spoons, knife, zester and hand reamer (juicer).

All ingredients into one saucepan. Bring to boil until sugar melts and cranberries pop. Cook until sauce muxture coats the back of a spoon or nappe stage.

Serve with turkey, chicken or pork as a condiment. As an appetizer with cream cheese - cheddar is really good - and crackers. Or, as a spread on sandwiches.



Mire Poix
Mirepoix is commonly known as aromatics, which is a combination of vegetables sauteed for soups and sauces.

Adding mirepoix to your cooking adds flavor, as opposed to water.

Mirepoix variations:
Basic - 1 onion, 3 celery, 2 carrot sauteed in butter or olive oil.

Italian Sofrito onions, garlic and celery sauteed in olive oil.

Spanish - onions, garlic and tomato.

German - leek, carrot and celery.

Ham, carrots, onions and herbs (in a bouquet garni)

Holy Trinity in cajun cooking is onions, bell peppers and celery in equal quantities. With substitutions of garlic, shallots and parsley, or the addition of these ingredients.

Bouquet garni is a bundle of herbs tied together. There is no recipe, but, typical bundles are thyme, parley and bay leaves. Rosemary, peppercorns or loose herbs can be put into a sachet or a tea strainer. The reason is that the herbs become bitter if they sit in the liquid, so they will need to be removed for the broth.
When the broth is finished, it is strained through a strainer lined with paper towels or a coffee filter.

Basic Broth

2 pounds chicken parts

1 large onion roughly chopped

2 carrots chopped

1 celery stock chopped, leaves and ends included.

2 garlic cloves, chopped

2 teaspoons olive oil

2 bay leaves

4-6 peppercorns

sprig of thyme and or rosemary

sprig of parsley

2-3 quarts cold water

Salt to taste

Start with the mirepoix. Onion, carrots, celery and garlic can be roughly cut in chunks; Sautee in olive oil for a few minutes. Add water and bones or meat parts. Scrape the bits off the bottom of the pot. The amount of water should completely cover the pieces by about 2 inches in the stock pot. More water can be added, if needed.

Simmer on low heat for about 2 hours, or up to 6 (watch so the liquid does not get too low). Sccop off the foam as it cooks. Strain off all the bones and the over-cooked vegetables. Drain or scoop off the fat after refrigerating for 30 minutes or let it sit at room temperature until fat is on the top. Store in containers for soups and gravies. For soup, you may just want to leave the vegetables in the soup and remove the herbs.

Use this as a base for soups, it can be thinned with water, and as a stock for flavoring sauces and to make food richer and more flavorful.

Note: If you have a roasted chicken from the market, save the bones and make a stock.

Corn & Potato chowder
4 slices bacon, chopped
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 potatoes, diced
1 bag frozen corn (about 10 ounces)
2 cups water (check consistency later)
Seasoning salt - Lawry's or Old Bay or similar
1 Bay leaf
Pepper to taste
2 cups milk
3 tablespoons flour
2 tablespoons butter


Supplies: Soup pot - 4 or 5 quart.

Cook bacon, remove and drain on paper towel. Drain grease from pan, leaving a little in pan. Add onions and sautee a couple of minutes. Add all other ingredients with bacon, except milk and flour - and cook on medium heat until potatoes and carrots are tender 20-30 minutes. Warm the milk to just a simmer, slowly pour into soup alternating flour and milk. Add butter. Slowly stir soup until thickened. Simmer for about 5 minutes. Remove bay leaf before serving.

Talk about variations - ham or smoked turkey leg. Broccoli and cheddar. Baked potato soup topped with cheddar and green onions.


Basic White Sauce - for Macaroni and Cheese and gravy during the holidays.
 4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
2 cups milk

2 cups cheese
1 pound elbow macaroni

Prepare macaroni ahead of time.
Melt butter and add flour for a paste. Very slowly add milk. Whisk slowly until sauce thickens. Add cheese and whisk until cheese is melted. Pour pasta into a baking dish. Pour sauce over top, stir to make sure all pasta is covered. Sprinkle a handful of grated cheese over the top. Bake at 350 degrees until bubbly and cheese is melted.

Variations: Add 1 cup ground sausage for sausage gravy. Add 1 cup sauteed mushrooms for mushroom gravy with a couple tablespoons of sherry. Chopped herbs. Broccoli can be added to the macaroni and cheese. Garlic, bacon and parmesan for a pasta sauce.
If gravy becomes too thick, slowly whisk in broth or milk to get the consistency you desire.

No Rest For The Weary!

This has been a bit of an off week, due to the fact that I stayed with my son over the weekend in Astoria, Oregon. We had not seen each other since March and as you know, family is one of my concessions on my budget. Although, throughout this year I have not seen my family very often. We really enjoyed our time together and I got to see where he goes to school and enjoy part of the northern Oregon coast - quite gloomy weather but beautiful all the same. Last Friday we visited the Tillamook cheese factory, which was pretty cool and got some cheese curds and went to some antique shops along the coast. Saturday, Chris put a clam and salmon chowder (frozen fresh by the fisherman himself!) in the crockpot for the day while we went to see the MERTS campus and the fishing boats he worked on during the summer - I may have mentioned before that he is a marine captain and is doing a maritime science course. We, also, hit a couple of the local museums - of course the Goonie museum! Not too long of a visit, and a long road trip to boot - ten and a half hour drive each way. Good thing I like road trips! It was pretty intense - of course worth it!

Needless to say, I have not needed a whole lot from the market. I brought at least 4 servings of chowder home with me, much better a couple days later, I might add. And still had food from last week to get by on. I did manage to pick up some things on Monday and I ended up with an interesting little haul for the week from a few different places...Next Post!

Phew!!! Can't wait until the weekend to sleep in for a bit!

~Julie

Week 41

Week 41
10/28/12

Cream cheese 1.29
Bananas, 5 1.80
Lettuce, green leaf 1.49
Black beans, bulk 1.14
Lentils 1.89
Apples, 4 2.54
Milk 1.99
Avocado 1.99
Half and half 1.89
Bufalo Chipotle sauce 1.19
Sugar, bulk 3.36
Tax 1.23
Total 21.80

I think I may have made a personal discovery with beans as a sandwich filling - I am about to make the black beans into some kind of filling. I am so impressed with garbanzos that I am quite sure any bean would be great with the right seasoning. Possibly some chipotle sauce...maybe??

I've made a big batch of lentils for lunches - with brown rice, carrots, potatoes and onions. I used to add a bullion cube to this but have not in the past few months, too salty. Just had a big bowl...I love, love, love lentils. The lentils in the bulk section are the French small dark green variety, which, I like but am partial to the flat green ones - the ugly ones - I just prefer the texture.

I did not buy meat this week: I'll be seeing my son at the end of the week and he has a freezer full of fish - a really good thing for him - I am hoping I'll bring some home.

The sugar thing: a few weeks ago, I broke a jar full of sugar, so, last week I got as much that was left in the bulk bin. This week,  I was able to get a decent amount.

For the week:
Breakfast - hb eggs, toast (bread rising at the moment), bananas. There are other options - oatmeal, wheat hot cereal.
Lunches - Lentil soup, apple.
Dinners - Salad with an omelet. Pasta with a salad. Tuna (noticed I had a couple of cans) salad.
Misc. - Walnuts, sunflower seeds and chocolate chips, peanut butter.

This week looks good with plenty of healthy, filling meals!
Have a great week!
~Julie

Week 40, 2nd Trip

Week 40, 2nd Trip

I made a quick stop on Friday - potatoes were on sale!

Spaghetti .99
Whole wheat flour 1.42
Falafel mix 2.81
Cucumber .59
Potatoes, 10# 1.69
Tax .48
Total 7.98

Have I ever mentioned how much I love Falafels? A trip to LA nearly two years ago was the last time I had one! I have seen this falafel mix in the bulk section many times and wondered about it. I looked at garbanzo flour, which was not much more but required many other ingredients. This mix had all the spices and you just mix with water. Well, I tried it and it was awesome! The ingredients are all real and it was super easy. I mixed some yogurt with cucumbers for dressing, and served with lettuce and tomatoes. I was very, very pleased with dinner last night. Also, I have enough for about three more servings.

The flour was on sale for .89 a pound, and since I have all that yeast, this is a very good buy.

~Julie

Cooking To Call Your Own

Rediscovering simple ingredients - there is originality in seeing the old, familiar thing as something new.

There are boundless resources for cooking - literally, hundreds of cooking sites full of recipes at our fingertips. I use the internet all the time for cooking; I look up something I want to make and there are usually dozens of different recipes for what I want to make. Flavor combinations, ideas for cooking vegetables in different ways, ideas for cooking grains. Some sites offer recipes for the amount of servings you want, which, I liken to buying in the bulk section: you make what you want instead of a large batch of something with tons of leftovers - especially good for baking.

The inspirations are out there. You don't always have to follow the recipe because you may not have all of the ingredients, but, the thing is you can still make a wonderful dish with just a few of the flavors and ingredients a recipe calls for. Recipes can simply be a jumping off point and you can still make a wonderful dish from the inspiration.

Old recipe books, magazines, heirloom family recipes can all be inspiration to call your cooking your own. Collect your own: alter recipes and write them down. I tend to like to cook using only a few ingredients to keep it simple and I can taste the ingredients separately and together; where they enhance the flavors of one another yet keep their own flavor at the same time.

This is one of the simple, yet, empowering benefits of home cooking. Nothing old fashioned about cooking from scratch - just simple, straight forward cooking.

Week 40

Week 40
10/21/12

Onions .63
Cane sugar, bulk .71
Cranberries 1.99
Pears, 4 2.91
Garbanzo beans, 2 cans 2.38
Yeast, 1 lb 3.49
Zucchini 1.99
Apples, 4 .98
Carrots 1.19
Broccoli 1.13
Bananas 1.41
Avocado 2.49
Milk 1.99
Chicken breasts, 2  3.15
Total 26.44

I have a loaf of bread rising, an apple crisp about ready to come out of the oven and chicken breasts roasting. Oh, and fresh cranberry jam to go with the chicken. The chicken will go into approx. 5 meals.

The yeast is a lot, and I hope to not let any go to waste - because, there was only .80 difference from three packets to one pound; this time of year I hope to use it! And why, why, why am I buying canned garbanzo beans? Beans are a favorite of mine and I do really well with dry beans, however, not so much with garbanzo's. The ones I cook do not seem to come out as soft as the canned. I love them - lately, I've made sandwiches with mashed avocado and mashed garbanzo beans, lettuce and tomato -  these sandwiches are amazing and on homemade bread! I am partial to the taste of garbanzo's but I am going to try mashed black and red beans as sandwich fillings.

I've written before about the fact that I am not a vegetarian, I love meat - I just don't require meat at every meal. Stretching meat by using grains is economical, but, what may be even better is that it's good to eat this way. Incorporating grains with meat is incredibly filling, tasty and very good for you.

From last week's produce, I still have half an eggplant, lettuce, 4 tomatoes ( I was given 4 small tomatoes from someone at work - had to eat them first), 2 apples, which, I just used.

For lunches, I will make the sandwiches for for 2 or 3 of the days. Then maybe egg salad or omelette's. Bananas and pears. Lunch is covered.

Dinner's will be salads, with maybe a quesadilla with beans, chicken and cheese. There are broccoli, carrots and zucchini to have with rice or other grain, maybe some cheese. This might be good for a veggie pizza later in the week with some garlic and onions.

Looks like a good, nutritious week ahead!

~Julie

Week 39

Week 39
10/14/12

Red leaf lettuce .99
Cauliflower 1.29
Bananas .98
Apples (4) 2.24
Eggplant .99
Tomatoes (4) 1.16
Carrots, loose (5) 1.11
Half and half 1.89
Eggs (18) 1.99
Pork chops 3.37
Avocado (1) 1.50
Brown rice, bulk 1.29
Sunflower seeds, bulk 1.56
Walnuts, bulk 1.98
Onions 1.87
Total 24.21

Last night I made lentils with some of the sausage I had from last week. This, with a sweet potato is an amazing meal, a nice contrast with the sweet potato and spicy sausage, so I have this for a few lunches this week.

I just made banana bread with apple to have with a little coconut oil - a delicious breakfast. A few days ago I made zucchini bread with what was left from my garden. It did not last long, I've been having it for breakfast -  it came out really good. Also, I have carrots and onions roasting in the oven. Breakfast and lunches are covered! Sunflower seeds mixed with chocolate chips and apples all ready for lunches. Lettuce has been washed and spun and ready for salad. Some brown rice is also made to have as a side with dinner or add to anything (I like to add to salad).

I was kind of tired of eggplant, but a huge one was only .99 so I got one. I think I might roast this and serve with brown rice and some cheese over the top with the carrots and cook the pork chops. Last week, Thursday and Friday I had an omelet for lunch with cheese and avocado.

I made a very large pasta penne bake last Sunday, I had it for dinner and Mon, Tues and Wed for lunch. There were three servings left which I froze. This has been my habit when I make a large dish to portion it out for lunches and freeze some for days when there is not enough time (it happens), it's an easy go-to meal.

Time spent in the kitchen after shopping: 1.5 hours. Worth every minute as most foods are cooked for the week. The house smells amazing after banana bread baking and carrots/onions roasting! Any more time will be limited to quick cooking and clean-up.

Have a great week!
~Julie

Taking the Time After You Shop

I cannot stress enough how Taking the Time is so important to getting the most out of your budget. Good home cooking is all about time.With kids and work schedules it's important to be able to have that time to prepare and allow food to cook. Adjustments can be made that can make your life easier - and I know because I use them as much as possible, myself.

The time after you shop is so, so important. I call this my prep time. I come back with all my good stuff to my shiny little kitchen (LOL, I know the dishes are clean) and take everything out of the bags and put everything into its proper place.

I know I'll be using the produce I've just bought, so I chop onions, slice or grate carrots or whatever's in the bag. Wash all fruits and vegetables and divide into containers for work. Cut up broccoli and chop the stems. Slice squash or melon in half and scoop the seeds out. In other words have foods ready to eat or ready for the oven or the pot for weeknights when your life will be filled with family and other activities. Or, do as I like to do and cook for the week while the oven is on baking bread or potatoes, or a pasta dish -  in one fell swoop!

Taking the time after you shop is almost a guarantee that nothing will be going bad. To make food ready to go and look appetizing is just as important as shopping well and can literally make or break your food budget. And you have to be disciplined about this after every time you shop - trust me on this one! Get into the habit and you're set to start the week off right. Do it and then forget about it once and you'll be sure to find out just how important it is in your life.

Another thing, keep your containers - all of them! I keep all the tubs from cottage cheese and yogurt, etc. and I use them for prepped veggies and leftovers. Utilize what you have - all that you have - to make your life easier without a lot of expense.

~Julie

Week 38

Week 38
10/7/12

Sweet potatoes 2.30
Yellow bell pepper .45
Potatoes 1.61
Bananas 1.12
Produce 1.31
Avocados 2 for 3.00
Oatmeal .46
Red bell pepper 1.08
Half and half 1.89
Pasta penne 1.49
Milk 1.99
Flour tortillas 2.29
Italian sausage 3.17
Ground beef 3.63
Diced tomatoes, cans (2) 1.98
Tomato paste 1.39
Garbanzo beans .89
Butter 2.50

Total 32.55
Coconut oil 4.77
Grand Total 37.32

Also, I bought a jar of coconut oil which I split in half. Adding 4.77. This may seem like a lot, but half  of this jar I will use on toast and in oatmeal on sweet potatoes and a variety of other things  and it will last me a long time. About a quarter of the jar, I usually keep in the bathroom and use as a night moisturizer and absolutely love it. Recently, I started giving my dog about a teaspoon daily (the last quarter of the jar), which he gobbles up - it is supposed to be good for dogs with diabetes as it regulates and balances insulin levels. So this amount is a trial and if it seems to be a good thing for him I will buy him his own jar. Eventually, I will start using it more, this brand I just bought is Dr. Bronner's and the taste is by far the most flavorful of all the ones I've tried - but for now I will use it sparingly.

You may have noticed I haven't been going to the food co-op lately. I highly recommend it and will continue to go, but this time of year is fantastic for fresh produce, some local and some not - but it's  nice to be able to choose the variety and how much, for now.

I picked the only zucchini - two extra large ones, and two spaghetti squash - two kind of small ones. I love zucchini and can be very creative and love every bite of whatever happens. I made a quesadilla with sauteed zucchini and garlic, with the remainder going into a pot of pasta sauce. So, my garden was not a big success nor was it a complete flop - it was so-so and I learned a lot. Nothing to freeze or can, I enjoyed every bite, though not a whole lot. Every year I will learn more and become more successful, with hopes of, eventually, filling up my freezer.

~Julie

Week 37, 2nd Trip

Week 37, 2nd Trip

Bagel .99
Yogurt .89
Bananas .99
Total 2.87
Tax .17
Total 3.04

Made a quick stop for a few things - I didn't bring enough lunch to satisfy me so I added the bagel and the yogurt - chocolate yogurt - and it hit the spot. It was one of those days when I ate my lunch by 10AM. Even with a few odds and ends that I have picked up, I am below budget, so this won't affect my budget either way. I always buy plain yogurt in a large tub, so this was a real treat.

~Julie

Week 37

Week 37
9/30/12

Eggplant 1.99
Tomatoes .94
Garlic .49
Chocolate chips, bulk 3.02
Lettuce .99
Bananas 1.25
Apples 1.36
Half and half 1.89
Chocolate syrup 2.19
Cottage cheese 1.29
Evaporated milk 2% 1.59
Pork chops 2.95
Stew meat 3.23
Total 23.18

I scaled back a little this week, and, although I have chocolate in my cart, I've been making an effort to eat healthier. Eating healthy to me also, means eating a meal at the right time and drinking more water.

This week I've made:

Ratatouille - A vegetable stew which is full of flavor and amazing as a side topped with cheese or with fried eggs. I made a huge amount overnight in the crockpot on low.

1 large eggplant, diced with skin
1 large onion, diced
5 or 6 garlic, minced
4 large tomatoes, diced
2 T oil

This is all I added this time - however, bell peppers, zucchini, mushrooms added are all great.
It seems like a lot, but it cooks down into a wonderful, delicious stew.

The first day, I made a grilled cheese and added it - totally amazing!
The next day, I cooked the stew meat with onions, garlic and Worcestershire sauce, about a half cup of orzo pasta and added this to about half of what was left. Absolutely perfect for lunch the past two days! For lunch I try and have a medium portion of a filling and hearty meal, since I usually don't get to eat again until I get home.

Sunday, I made Irish soda bread, one of my easy go-to recipes which is on my recipe tab. To this I added half a cup of raisins and a teaspoon of fresh chopped rosemary - Wow, different and so delicious. The rosemary came from my garden of course! I toasted it for breakfast the past few days - yum...some cottage cheese, a banana.

I'll need to pick my zucchini and spaghetti squash, not much of anything else. I was hoping to hit the zucchini jackpot, but, not happening. Although, they are large, just not massive. I will have quite a bunch and I do love zucchini in just about anything!

Hope you're all having a wonderful week! Fall is in the air in Idaho and the nights are getting much cooler - going to see how long it takes me to turn the heat on...LOL, we'll see about that, Thursday and Friday it's dropping into the 20's at night, eek!

~Julie

Week 36

Week 36
9/23/12

Ground beef 3.63
Flour tortillas 2.29
Half and half 1.89
Milk 1.99
Radishes .89
Avocado 1.99
Cane sugar 3.11
Bread 1.99
Cantaloupe 2.02
Eggs 1.69
Cheese 7.99
Lindt chocolates (2) .78
Kale 1.49
Apples 2.20
Potatoes 1.06
Cottage cheese 1.35
Total 36.36

Yogurt .79
Tax .06
Total .85

Total 37.21


I see the mayor of Phoenix gave this budget a shot and lost 4 pounds. Interesting. He got by on ramen noodles, pasta and coffee. If someone is going to try this for a week, why not give it their all; do some research and find the best deals; go to the market with a list and look for a food co-op. Why not try and help out a little. Nope, a budget this tight is not particularly fun, but it is totally do-able and really, quite frankly, nothing to whine about.

I freely admit, I am flexible, but at the end of the year I will have stayed well with and below my budget - including my little indulgences at the bakery next door. Preparing most everything from scratch is a must, but a loaf of bread doesn't hurt my budget when it's too hot or I don't have time to bake. (And, yes I am over-budget this week - but, watch when I post the spreadsheet).

I'm here to help. I am not about to say it's impossible or a horrible experience. It is neither. It's totally do-able and it has been a great learning experience. As far as buying food on this budget, it is actually, just fine. The things I'd buy more of to cook more of are items not particularly needed: spices, flavorings, cooking with alcohol, expensive nuts and oils. All of these things I am able make do with inexpensively or do without because I would rather have real food. But, quite honestly, I'm doing fine. And, I'm a real person, with a M-F, 8-5 job. Last year I had horrible ups and downs with jobs, and it was not the first time in my life. When I write on this blog, I truly write from my heart and honest to goodness experience. No joke. No experiment. Just one year of living within my means, and, I am sure it will be continued since this experience has been so valuable to me.

I'm here to simply say: Make it work. Learn. Use your kitchen to cook real whole foods, and keep that knowledge forever. This is real life, people, and, real life is not just a weekly experiment.

There's a lot of people in this boat. We can learn, grow and move on taking valuable knowledge with us.

~Julie

Week 35

Week 35
9/16/12

Half and half 1.89
Milk 2.49
Crisco oil 3.99
Ground beef 3.66
Carrots .77
Tomatoes .74
Avocados (2) 2.98
Pinto beans 2.18
Granola 1.94
Cottage cheese 1.35
Peanut butter 1.98
Bananas 1.01
Peaches 2.09
Eggplant .99

Total 28.06

A while back, I bought some graham flour - I was just intrigued by it. I've used it a lot; banana bread and a plain loaf cake, pancakes and even added it to regular bread. It's not expensive; I think it was less than 3.00 for the package by Bob's Red Mill, one of my favorite companies. For pancakes this flour was amazing, sort of like whole wheat pastry flour but with more texture served hot with butter and honey, it was heaven. I just used a very basic recipe and used half all-purpose flour and half graham flour. Don't be afraid to experiment a little (I know this can be a tough subject when on a tight budget), especially with whole grains and whole grain flour.

Last week, I got 2 cookies from the bakery next door - this is going to have to stop. It cuts into my food budget and although they are really good, it's not wise. I'm going to have to make some at home. This is a real life project and I want to be able to share when real life happens to me and how I handle it on my budget. They will be posted as expenses for last week on my spreadsheet -- eek.

I've got zucchini and spaghetti squash almost ready in my garden. I have to say, my garden, was not all that helpful with my budget - although I have had beans, peas, some lettuce and will soon have zucchini and spaghetti squash - it takes some time and experience in the garden to actually do well. The idea of grouping really appeals to me. A salsa garden with tomatoes, peppers garlic and onion, cilantro - maybe all in one whiskey barrel and/or a marinara garden with tomatoes, parsley, basil, rosemary, and thyme. One thing is absolutely certain: next year it is going to be about the tomatoes! Just give me fresh tomatoes of every color, shape and size!

I have a much better idea of what I want to grow next year and the steps to take and the areas of my yard to grow in. I was not at all familiar with this yard when I started the garden, so I now have that knowledge for next year.

My rosemary has grown quite a bit. Rosemary is one of my favorite herbs. I love the smell. I think pretty soon, I'll make a loaf of bread with it and some plain muffins with some chopped fresh rosemary. What's left, I will dry for the winter, but, on the other hand I've sort of been tossing around the idea of transplanting it to a large pot to keep in the house for winter. I wonder if this would work.

I think I want to make eggplant parmesan....that sounds really good right now.

~Julie

Take A Look In The Mirror

We have to learn to be more self-reliant. It is so, so important that this is a priority.

In our daily lives living well means living well simply. Getting rid of complicated products and learning simple tasks.

I am not talking about ridding processed food or ready-made things from our lives altogether; I am simply talking about being capable and knowing how to be more self-reliant by knowing how to cook from whole foods.

Being able to bake a loaf of bread.
Being able to think ahead and stocking up.
Being able to go into the market and buy whole foods rather than processed, prepared foods.
Being able to use your kitchen to its full capabilities for the well-being - the nourishment for body and soul - of your family.
Being able to think in an organized way about your family's meals.
Being able to set a budget and follow it, stick to it.

This is not about becoming Little House on the Prairie. It is about becoming more participant in our lives and more self-reliant when it comes to meals.
It is about self-reflection; knowing the needs of your family. Through self-reflection, understanding your family's needs and being able to meet them with a self-reliant, hands-on 'I'm there. I can do it attitude'.

Simple home cooked food.

Whether we want to think about it or not; Our lives start at home with the food we eat. Our mornings, noons and nights for our children and ourselves - our life is created by these rituals.

More and more children are getting breakfast at school, lunch at school, snacks at school! This is meal time, this is how these children, our children - our future generations are being raised. Not with table manners at home - but in benches. I know and understand that these children are hungry and need good nutritional meals - but how are we as parents working to turn this around? Are we going to be able to say 'I raised my child. I made sure he ate a good home cooked meal - cooked by me at least twice a day. I made sure he chewed with his mouth closed and told me about his day. I made sure I knew what he liked didn't like. I was the one who told him to try new things - at least a bite before he could say he didn't like it. Note here: I have one son, so I tend to lean on he rather than she.

How are we going to bond with our children and build our families if not through cooking food and eating our meals together?

Inspired Home Cooking is a lot about the philosophy of what we cook and eat and how we do that within our budget. Our perspective of home cooking from a hands-on working and doing it point of view as it is woven into our daily lives as real people with real jobs and children and chores and relationships and bills to pay. How does home cooking become a priority in our life? We have to make it that way.

What in the hell is our society going to look like in ten or twenty years with a whole generation of children who were raised on meals prepared by strangers and eaten outside the home? Meals are the basic foundation of family.

I needed to hand out the mirrors today. I needed to share what I have been thinking about. I know jobs are hard to come by, I am right there with you. I know feeding a family is stressful and getting help through schools takes a lot of stress off of us - trust me I can speak from experience.

I know our children need to have nutritious meals, but, I would much rather know that a child was given breakfast and dinner by a parent, no matter how stressful the situation. We are raising our children, who one day will be people, and we want them to be responsible, caring adults with self-respect and respect for others. How can we give them this unless we interact with them in the most basic form.

Look in the mirror and study your life as it is now. Maybe there is not a whole lot you can do - it's temporary. But, could you with the simple act of cooking your family's meals make your world a better place?

~Julie

Week 34

Week 34
9/9/12

Eggs 1.69
Milk 1.99
Half and half 1.89
Uncle Sam cereal 3.49
Oatmeal 1.63
Peaches 2.00
Cane sugar, bulk 1.63
Yams 1.82
Tea bags 1.99
Tomatoes 1.02
Bananas .99
Plums 1.53
Onions .65
Sirloin tip 2.35
Pork chops 3.12
Adobo seasoning 1.79
Lindt truffles (2) .78
Flour tortillas 2.59
Pasta penne 1.49
Popcorn 2.39
Total 36.83

Made up for some lost time! And Note to Self: Do not shop hungry! I had just gone on a walk with Duke and stopped at the thrift store - on a small bowl of raisin bran - and hungry. Everything was a possibility; it all looked goooood.

Also, I have to do better on work lunches. I've sort of been lagging and not taking a fulfilling lunch. Of course, I get home ready to eat whatever I can get my hands on. Not good habits. My point of view is that, I am not on a strict diet; I want to be healthy and eat good meals for not just body, but soul, also. I want to take the time and prepare a meal. I want to sit down and eat. It clearly feels right and makes me feel good about myself. Managing stress will be an ongoing issue.

It's funny, I was thinking, I'd just left a very stressful job a month ago and started a great job, basically stress free. And here, I had a few things come up and had to take care of them at night after work...just the timing of it; the kitchen time - my normal kitchen time - was taken up by phone calls and paperwork and messed up my eating pattern. How should I be prepared to handle things that come up in the future? Because, we all know, stressful events are always going to come up.

Remedy:
Having a well stocked freezer is the best one. At the moment, I have some chili beans and frozen peppers - not much. Frozen soups would have helped. Ready to eat salads - potato, egg and pasta would have helped. Instead of going for the demi-baguette, it would've been wiser to just buy a loaf of bread and make an egg sandwich and with a piece of fruit - there's a healthy, economical lunch. My practical mind had run dry. For two weeks out of 34, it's not bad and a learning experience. A very good learning experience, at that. Like, I have always said, life is a contradiction. We want to go one way and fate takes us in another direction - we have to deal with it and then we have to learn to deal with it well.

It's all about learning to repair our faults, once we become aware. Which is what we're doing here in the first place: we're learning to eat well on a sound budget with whole food ingredients made at home.

~Julie

Week 33

Week 33
9/2/12

Cottage cheese 1.35
Bananas 1.47
Walnuts 1.74
Lettuce .99
Chocolate chips 3.15
Avocado (1) 2.00
Milk 1.99
Ground beef 3.35
Subtotal 16.04
Tax .96
Total 17.00

On Wednesday, I got a bagel from the bakery next door.

Bagel 1.00

Grand total for the week:
18.00

My two prior weeks were leaning to the fattening side. I ate lots of cheese and bread with no vegetables to balance it out. Although, two days ago (it's actually Sat 9-8-12) I made pizza, it was full of vegetables and low-fat mozzarella...and I'll probably make another one tomorrow. No meat, just full of flavor. I love making homemade pizza, it's soooo good and so inexpensive. Pizza dough is one of those things, one you get it right you just love it because it is so easy and so much more worth it to make from scratch. Why spend $5 to $10 on something you can make at home for around $2 with good quality, fresh ingredients? Talk about value!

Do you make family favorites from scratch? Dinners that are delicious and healthy that your family looks forward to? I'd love to hear about them!

~Julie

Stress Eating

Stress eating is very common. Just read anything about dieting. The easiest way to lose weight is to eliminate stress, in addition to eating well and exercising. Results come easier when we're in a good mood. Things in our life are bound to affect us, if we let them.

Poor planning this week affected my meals. Poor planning affected what I ate and when I ate it, and in a mortifying way, it was pleasurable to eat badly because it was a reward for having to deal with unpleasant people and unjust situations. Sound familiar to anyone?

Eating should always be a pleasure. Always. Always. Always. Eating a meal should be a pleasant experience. Food is nourishment and will always find its place in our body - and so will fat and salt. Stress eating needs instant gratification whenever and wherever. AKA grazing, piece meals, and simply stuffing your face in the privacy of your own home over the sink or in front of the open refrigerator door. Yup, it happens.

For three nights in a row I made French fries, which I do quite often, a few times a month, just not three nights in a row. I eat a lot of bread, too; just not as a whole meal. I was ravenous, quick and simple and good (not good for me) were all that mattered.

If I'd made myself stop and sit down at the table - or counter in my house - and put what I was eating on a plate with something else to form a meal, I may have had second thoughts about what and how much I was shoveling in my mouth.

I have certain approximations for meal times. The times are usually within around a half an hour of that time. To eliminate snacking, I will put something out that I really want to eat on my plate to have with the rest of my meal. For instance, if I want chocolate, I will put a piece on my plate to have with my meal at mealtime, and wait to savor it. After each meal I really like to have a cup of coffee or tea, for some reason I feel more satisfied - a long time habit, since around junior high, believe it or not.

It's important to identify what's going on in your life and that your feelings are justified. Feel how you're supposed to feel, just don't over exaggerate it to justify why you ate a whole bag of chips or 3 potatoes French fried (in my case x 3). Watch how you react, even with lots of negativity coming your way, try to stay as pleasant as possible and keep a positive attitude.

What is the best thing for stress? Remember, I am just a regular human being speaking from experience. Personally, I find a long walk followed by a cup of tea the best thing for me. Cooking, using my hands is second best to this. Doing something with my hands like cleaning, or really scouring something; prepping like chopping and filling containers for the frig. Feeling accomplished, no matter how small the task, is mighty important.

At the end of the day, curl up with a good absorbing book.

Step away from the brownies, potatoes and bagels! And please SIT DOWN!

Week 32

Week 32
8/26/12

Yes, I am far behind. It was one of those weeks - issues came up. And I had to make calls when I got off work and on my lunch break, only to be put on hold for-ever. Oh, joy. Needless to say, I was a little exhausted. My planning for lunches was really bad, and by the time I got home I was starving - not good. Eeeek!!!

Akmak crackers 2.49
Almonds, bulk 1.50
Cheese, muenster 3.29
Tax .50
Total 7.78

Milk 1.99
Half and half 1.89
Parmesan 3.60
Tuna, 2 cans 2.58
Bananas 1.15
Mozzarella 6.99
Eggs 1.69
Avocado 1.99
Green onions .79
Potatoes, 5# bag 2.19
Green pepper .68
Tomatoes 1.45
Olives, can 1.49
Bean sprouts .68
Total 29.16

Bagel .99
Cheese, provolone 2.19
Tax .19
Total 3.37

8-30-12
Oatmeal cookie 2.00

The grand total of this crazy week?

$42.31

Also, last week I had a bagel that I forgot about, an additional 1.00 (it's been updated).

This week is a classic example of stress, too much to do in very little time - and not thinking ahead. Hey, this week I about had it with the world! Did I mention my commute is an hour total(to and from). When I get home, I'm tired out just from the drive.

Life has a way of saying, Hey, did you forget about this? Or, If you don't take care of this now, it will bite you in the ass later. Yea, I felt like I was on hold most of my free time. And it's still not all taken care of...that will be Tuesday.

Of course, I craved stress food: bagels and cookies. I have to say that oatmeal cookie was one of the best I've ever had, and it was huge. So, I ate it all at once, for lunch - just to spite myself for not packing a lunch and taking care of myself. Don't you just love days like that? Along with my dog who needs some extra special attention these days and a personal writing project, oh, yea, by the way.

It feels like fall! Which means school! I love how the weather changes right around the start of school. I am really interested to learn how parents are feeding their children for school with breakfast and lunch. When my son was in school, we qualified for the lunch program, but he wouldn't do it. It seemed to be some social stigma, he referred to as 'State Food'. So, he took what I could give him. In high school, he just took snacks, brought money for a snack and a drink - and I  made sure there were leftovers and frozen burritos for when he got home.

So, how do you feed your kids for school? Do they like what they're getting? What works and what doesn't?

Please share your stories! Sharing encourages others after people hear stories similar to their own. It is important to help each other - always!

Happy School Days!
~Julie

Prepared with Food in Case of Disaster

It is highly important to be prepared for disaster. Besides the regulatory flashlight, batteries and water, other resources are very important to have ready when you need them. Food is something we take for granted will always be available whether we can afford it or not. In some severe cases, it is not available. And all it takes is panic-stricken buying before anything actually happens to wipe out local stores.

I understand, I am speaking to people on limited budgets, and it's not easy to run out and stock up. What you can do, is make a list of what you would need for yourself and your family and weekly with your budget add a few things to your emergency list. And keep that food in a separate place - possibly a bin or cupboard not used regularly.

The links below I found very helpful in understanding what is needed, in food and resources. In the food article it is important to read the comments as some people who have posted have been through disasters and spoke from experience. I went through the Northridge quake in 1994, but did not have any serious problems. What I did notice that in the area I lived in, where we were not badly affected, people just wanted to be a part of it. I saw people in the grocery store buying one or two items just to see the damage, experience what they could and talk to others. In a funny way it brought people together who would not normally speak to each other. At the end of the day we are all human beings.

One item that particularly stood out was a propane bbq with a side burner. Sterno cans or a small butane stove would be extremely useful. Think of camping - you are in the middle of nowhere and need to eat and need to be self-contained.

Also, remember your pets!!! Remember your medications!!!

Another very important thing to have is playing cards. Trust me on this one.

We are much more resilient than we think we are and very strong people.

Keep the faith, be prepared and stay safe!

~Julie


http://eatocracy.cnn.com/2012/08/27/disaster-dining-stay-safe-fed-caffeinated-and-entertained/?hpt=hp_t1

http://news.blogs.cnn.com/2012/08/27/preparing-for-a-storm-links-tips-and-resources/?hpt=hp_t1

Week 31

Last week I made two stops during lunch at work.

8/16/12
Demi-baguette 1.49
Tax .09
Total 1.58

8/17/12
Bagel 1.00 Total

Week 31
8/19/12

Chocolate covered almonds 1.87
Baking soda .52
Evaporated milk .78
Bananas 1.21
Strawberries 1.99
Oats 1.44
Mushrooms 1.99
Kiwi, 1  .33
Chocolates, 2  .70
Yogurt 2.69
Lifesavers .79
Avocado 1.99
Onions .71
Tomatoes .96
Garlic .49
Milk 1.99
Half and half 1.89
Total 22.34

Bagel 1.00

This Week's Grand Total
$25.92


A while back, I got 2 bags of carrots from the food co-op. I made a pretty good curried carrot soup with them - with what I had left over after eating some raw - which was about a pound and a half. Last night I made penne pasta with onion, garlic, mushroom, tomatoes and bacon. Very tasty. I had regular cheese, and did not add it, but parmesan would have been good. I'll have to get some on my next trip - but it's a good work lunch.

Breakfast has been oatmeal - my go-to. I feel like I have plenty of food right now for one person. Plenty of beans and peas from the garden. I planted spaghetti squash and zucchini and both are starting to blossom. Hope I don't have zucchini coming out of my ears; and then again, I hope I do so I can freeze some and make zucchini bread. Mmmm, fall cooking is right around the corner.

As always, I encourage you to share your success stories with your own budgets. Along with any concerns you may having cooking different things. I would love to hear your stories and help out!

Have a great week!
~Julie

Dog Days of Summer

Oh, the lazy hot days of summer. It's hard to believe they're at their end here in central Idaho. Fires, smoke and heat have been a primary concern over the past 7-10 days. I can finally see blue sky peak through in the south east. And the temperature is only 82 degrees today with a nice wind blowing today.

I went ahead and turned my oven on for about an hour to bake a loaf of bread and threw in some potatoes while it was on. The smell, as always, is intoxicating. I do hope to have this loaf for the week - but I'm not so sure. I'm a bread girl and this week, I had two cravings: One day I got a demi-baguette and the next day I got a bagel from the bakery next to my new job.

Did I mention that I got a new job? I started two weeks ago, and life is much different. The difference is like night and day - my stress level has gone down.Way down. Let me just say this: life is too short to work in a negative environment. I figured it out several months ago, and it only got worse; it took its toll on me, as, I get insomnia and I can tell when my body is not flowing right - major red flags in my life. It took time to get something else and with some effort, it worked and when something else better came up, I was able to take it.

Being in that kind of situation can be a constant struggle because you do really want out, but, you feel like you could put yourself or your family in jeopardy because you feel like you won't be bringing in the same paychecks. Remind yourself, if you are in this kind of situation that the temporary set-back is only that: it's temporary. Working for good people in an environment that has a positive vibe is the best way to live. If I could have one wish for everyone it would be for everyone to have good work that in some way makes them feel fulfilled at the end of the day and keeps them busy and allows a genuine smile on their face and gives them a good life. I know work is hard to find, truly, I do. And I know what working for an asshole is like when you feel like you'd lose all you had if you left - it's daily torture. Do your best and take something else, with less pay, if that's the case - and keep in mind that you can take something like this and grow with a better company that will treat you well. To feel truly appreciated is a base human desire that we all are capable of having and we all are deserving of. It's a true blessing.

I hope you're enjoying the last lazy days of summer!

~Julie

Making It Work During Trying Times

I received an amazing letter from a reader. Her story is so much like my own when I was a single mom making ends meet. Paying bills, especially mortgage payments came first, before food, before gas and definitely before fun. And sudden set-backs happen like job loss which for me once in a while included taking a job that payed less than the previous one. I was on my own. I managed and we came out just fine. But during those times, it was worrying. That was when I learned to stock my freezer and pantry when I could, then if I needed to pay a bill or pay off something, I could just go to the store for a few items - spending as little as $15 a week for about a month. Paying off a bill is good thing -  a great feeling, as a matter of fact. Sacrificing and learning to be resourceful made it all work out. My work lunches were peanut butter & jelly sandwiches or rice and beans - a great, healthy filling lunch.

Many people today turn to food pantry's to supplement their very low food budgets. Sometimes, you're not sure what to do with what you get, because it's something you wouldn't buy. Familiarity is what we turn to when we have a limited budget - there's no risk of trying something your family may not eat. But, many are faced with the challenge of getting something they're not familiar with and cooking it so that their family will eat it.

Here are my responses to one readers challenges:

Sweet potatoes can be used in recipes calling for pumpkin, as in breads and muffins. Slice breads and freeze individually for breakfast - easy to pop in the microwave to defrost! Or, cook them, I usually bake them, and take the skin off and freeze them for use later in breads or soups.

Blueberries galore! Wow, that makes me kind of envious! Blueberries are easy to freeze if you lay them on a cookie sheet, then transfer to bags or containers. Frozen blueberries can be added to smoothies, which kids LOVE and pancakes, yogurt or muffins. Also, if you feel up to it, you can make a quick freezer jam with a couple of cups of blueberries and a cup of sugar. Cook the berries and sugar until it coats the back of a spoon. Cool and transfer to a jar or plastic container and freeze.

Cucumbers and lettuce, usually need to be eaten up right away. Refrigerator pickles are quick and easy, if you like that sort of thing. I made some refrigerator bread and butter pickles a couple of weeks ago, and can get you the recipe if you're interested. Lettuce is something I have in abundance right now, since I grew some and was given some at the food co-op. Salads are great this time of year, but, another way to use lettuce that sort of conceals it, is to chop it and add it to a stir fry or a soup.

Collard greens! Wow, I love greens - so good for you! The thing about collards is that they are tough and do need to be cooked for a long time. The cooking time ranges from 45 minutes to 1 hour. Flavoring with a smoky ham hock makes them especially delicious, but, you can cook in plain water and toss with some fried bacon and onions after you've cooked and drained the greens. Even toss with some of the bacon drippings for added flavor. Another thing is that the water they cooked in is especially nutritious - any vegetable water is very good for you, potato water, too! If you can save it for a broth later, add it to chicken stock for a nutrient rich soup or cook rice or beans/lentils with it. Consider freezing it for use later. Also, the ribs of the greens can be chopped and cooked similar to broccoli stems for soups in the winter - don't throw them away! Also, chopping them very small helps to make them more palatable for children - and sort of unrecognizable :)

The thing about food pantry's is that they are given food items, either by people donating as they leave the store with cash or extra groceries. Food stores donate their produce items that are just past the 'Sell By' date. Many canned items and even dairy will last well after the Sell By and even the Use By date. It's good to hear you like to get the staple items - much better for you! But, sometimes you have no choice but to accept what they give you. In this case, cereals and canned foods can be added to something healthy. Canned fruit with cottage cheese. Sugary cereal could be a 'dessert cereal' or a topping on yogurt. Canned soups can be added to ground beef or chicken to make a casserole. Ramen noodles can be made somewhat healthier by adding some steamed vegetables or some leftover meat; my son used to eat them a lot and so did I, but the amount of sodium is so not good for you - if you can try using part of the packet just for flavor it would be better for you. Also, adding meat or tuna to a box of macaroni and cheese(you may get a lot of these) with a side of vegetables is a fast and easy, kid-friendly meal.

Yes, it's a challenging situation to be in. Yes, you may need help from a food pantry and receive items you're not familiar with - but you can become resourceful and learn to cook different things than you're used to and create healthy, satisfying meals you and your family will enjoy. Making it work may seem daunting at first, but take the opportunity to learn, and learn well - and take your new found resourcefulness with you for the rest of your life.

Your stories and questions are welcomed with open arms. I will always do what I can to help.

~Julie

Week 30

Week 30
8/12/12

I stopped at two different markets on my way home on Friday.

Almonds, bulk 1.95
Graham flour 2.39
Chocolate Syrup 2.29
Udon noodles 2.29
Curry powder 2.59
Tomatoes 1.29
Total 13.67 (tax included)

Chicken breasts 7.03
Corn on the cob, 4/1.00
Bacon 3.99
Bean sprouts .70
Eggs 1.19
Sour cream 1.39
Total 15.30

Grand Total 28.97

Had an oops moment (9-1-12)...Found this receipt in my purse and forgot to include it.
Bulgur wheat .96 (The receipt says burger mix, bulk. So for now it's bulgur)
Chocolate chips 1.35
Tax .14
Total 2.45

New Grand Total 31.42

I made an amazing stir-fry with the noodles, chicken, bean sprouts, onions, red pepper, broccoli and garlic. This didn't last long, it really hit the spot. When I found the udon noodles my heart was set on stir fry and it was delicious! For lunch the next few days, I've got chicken and rice - I chopped some bacon, fried it, then cooked the chicken in a bit of the bacon and garlic...nice comfort food. 

It's still so hot that all the cooking I do is as quick as possible. It stays cool in the house, with the cool mountain air from the night closed up in the morning - but no reason to have any unnecessry heat.

I am a huge curry fan, lately, I've made curried egg salad. I got a great price on the curry - good buy! I have a lot of chicken, so the remainder will be curried chicken.

My little dog is not doing so well. He's on insulin twice a day, but, now I'm afraid he's losing his sight. The bright sun bothers his eyes. Today on the trail, thank God, I caught sight of him running in the opposite direction. So I have to make clucking sounds, clap and talk to him more so he stays with me. The vet had warned me of this, and for now, otherwise he seems ok. Just more watchful care on my part.

For all of you with school age kids...schools back soon! Enjoy the last days of summer vacation!

~Julie

Week 29 Trip 2

Week 29 Trip 2

Cottage Cheese 1.99
Bananas 1.02
Mango 1.50
Dark Chocolate bar 2.00
Peppermints 1.59
Total 8.59 (tax included)

Had to stop for dog and cat food, so I got a few things for myself. I started a new job on Monday so no more meetings with lunch. Which is fine with me; less stress and a better company is a nice switch.

Real (Packaged) Food Finally Rots & How to Clean Fresh Produce

Eventually, think six months after the "Best if Used By"  date of Feb 5, the bagged snow peas have finally turned rotten. It's pretty disgusting - slimy and brown but interestingly enough, still recognizable. I bought these in February - approx. 2/12, at a reduced price. Still edible after two and three months - especially if cooked. At four months they started turning brown - yea, I know FOUR months. I wonder how long they would've lasted if I didn't open the bag. Hmmm.
This would be a great experiment for kids, too. Buy fresh, organic produce and buy the same in a bag and see how long it takes each to rot.

An interesting project, sorry, my pictures didn't come out very well. Preservatives, supposedly keep food 'fresh'.

What does fresh mean?
Fresh, as defined by Meriam-Webster:
b: not altered by processing, fresh vegetables
c: lacking experience : raw d: newly or just come or arrived, fresh from school

Fresh, as defined by freedictionary.com:
Not stale or deteriorated; newly made, harvested, etc. fresh bread fresh strawberries
(Cookery) not canned, frozen, or otherwise preserved fresh fruit

Preservatives make fresh food last. Bottom line. All produce in the markets, with the exception, of course, of organic produce, has some degree of pesticide on it.

Fresh produce should always be washed:

*A good scrubbing of fruits and vegetables in plain cold water is good. I scrub with a plastic scrubber on potatoes and root vegetables. And use a sink rag on items like celery, apples, peppers, etc - a sink rag swirled in grapes works well. Be sure not to use fabric softener on your kitchen towels and rags, I take mine out of the washer and air dry.

*Also, an acidic solution made with either vinegar or lemon juice, in a 3 to 1 solution. Either by soaking or kept in a spray bottle. Spray your produce and then rinse thoroughly in cold tap water.

*Wash leafy vegetables by soaking in a clean sink full of cold water for a few minutes. If you use a spinner, just transfer to your spinner to dry. Otherwise, you can transfer to clean kitchen towels and pat dry and leave to air dry or even spin in a large floursack towel outside.

*Wash broccoli and cauliflower by soaking then cutting into pieces. Do a final thorough rinse in a colander.

* Mushrooms do need a quick rinse, then a wipe with a clean, dry kitchen towel.

*Citrus fruits and vegetables with skins you don't eat should, also, be washed in plain cold water. Think of this, you peel an orange and eat it with your hands that have just been all over the peel -  the orange segments go straight into your mouth

These lists from the Environmental Working Group of the Dirty Dozen and the Clean 15 are great resources to keep on hand in your kitchen.
http://www.ewg.org/foodnews/summary/

Week 29

Week 29
8/5/12

Sugar 2.98
Chinese cabbage 2.70
Wheat bread 2.79
Butter 2.00
Strawberries 2.00
Lemons, 2 qty 1.98
Nutella 2.98
Cucumbers, 2 qty 1.58
Total $19.01

The produce in the market these days is phenomenal, so I went ahead with that and skipped the co-op. Eating well, does mean spending approximately half of your food budget on fruits and vegetables.
I saw the cabbage and had an instant craving for sauteed cabbage. It's huge, so I think I'll do some plain with butter and some with soy sauce and sesame seeds.

I may have to stop for some tomatoes - somehow I missed them. Sandwiches made with cream cheese, tomatoes and cucumber...Yum! 

Butter lasts me about 4 to 6 weeks - as long as I'm not baking! Or slathering it on homemade bread - eek, I know, but it's one of the best things in the world. Nutella, is to me a staple; a must have on toast or straight from the jar.

I've got a pretty good thing going in my garden. Now that I have sort of discovered my capability with this new found skill, I am planning for next year. Funny thing, huh? It seems to me, having a garden is always a work in progress. Something growing in front of you, and something growing in your mind for the next season. With progress, grows confidence. I was too big for my britches this last spring, not realizing the work involved. It takes time, year after year to build it up. Next year it still won't be the way I want it - there is always something to look forward to and try for the next year. And at the same time, that feeling of satisfaction of seeing what has become so beautiful has a way of keeping you inspired for the next planting. Just like life. Start small and build up your confidence: Just do it, it's worth it in every possible way.

~Julie

Week 28 - Market Trip

Week 28 - Market Trip
7/29/12

English muffins 1.99
Bulgur wheat, bulk .97
Granola, bulk 2.80
Cheese, 1lb 4.89
Half & half 2.39
Milk 1.99
Yogurt, plain 2.59
Corn tortillas 1.99
Total 19.61

I am on a yogurt parfait kick, I have to have one practically every day. And right now I have blueberries and peaches which will make amazing parfaits! The corn tortillas are local and there might be 4 dozen in the package, it's a lot and lasts me a long time. Been thinking about making some tortilla chips, also. Just take about six of them, slice them into triangles and drop into my fryer. These are the best chips! I make just enough of them - and that's it, but let me tell you something they are so, so much better than anything store bought; just think, really good Mexican restaurant!

I know, I know, I need to make my own granola. But it is just too flippin' hot to turn that oven on. So that will have to wait till it cools off! Same goes with the English muffins-

And I got my bulgur wheat - to stretch those meat dollars. Seriously, you need to try mixing it with ground beef, you'll be glad you did. Just season like you would taco meat or chili. Delicious!

Feel free to kick out some ideas for money saving meals and shopping on a budget.
I would love to hear from you!

~Julie

Week 28

Week 28
7/29/12

Food Co-op!

2 lbs. baby carrots, bagged
1 pint grape tomatoes
3 small mangoes
6 red potatoes
6 oz. blueberries
5 lg peaches
5 white plumbs
2 med red bell peppers
3 lbs red grapes
1 lg head romaine lettuce
1 lg English cucumber
1 cantaloupe

Total 15.00
fee 1.50

With all of this, plus what I have in my garden, I've got the cornucopia of plenty. In my garden I've got yellow beans, lettuce and lots and lots of peas - see my garden post soon, I'm about to post pictures!

I'm not a fan of produce prepared and bagged, like the carrots. I was quite surprised to see them, also, the cucumber is wrapped. Not that I won't eat them, I will, but if it were my choice at the market, I would not buy prepared produce. This is a food co-op, not an organic CSA, I had to remind myself. All of it will be eaten. Just to get myself started, I opened a bag of carrots and dipped a few into the peanut butter jar, and I shared a couple with Duke.

Last night I made a pasta dish with penne, onions, garlic, red bell peppers and some ground beef, with a little mozzarella melted on top for lunches. In the crockpot, right now, I have chili with no meat, not vegetarian because it does have stock. To replace the meat, I have wheat berries and brown rice. I thought I had some bulgur wheat - but, I guess I used it. An amazing trick for making chili - a  meatless chili - is to put in bulgur wheat. Bulgur wheat has the same texture as ground beef and when mixed in the sauce looks just like ground beef. I learned this at a restaurant I used to work at years ago. It will fool a strict vegetarian! For the rest of us, it is an amazing meat stretcher, mix 1 pound ground beef with a 2 cups cooked bulgur and you have twice as much filling for tacos, enchiladas and soups! Just season as you would the ground beef.

Cooked grains are, also, great mixed in salads. Tossed with some oil and vinegar and chopped veggies, they are an amazing summer salad, ready to-go in your frig! The longer they marinade with other flavors the better the flavor!

I have not shopped at the market yet, tomorrow - until then, Hope you're having a cooooool summer, because it's a hot one!

~Julie

Week 27, 2nd & 3rd Trip - One Stressed Out Day!

Week 27, 2nd, 3rd Trips
This week was a highly stressful one, it took all I had not to buy a bunch of chocolate and just go for it. But, I did make a 2 trips on the same day, and I learned a lot in retrospect.

2nd trip
Demi baguette 1.59
Chocolate, dark organic 2.37 (shared, but, mostly for me)

3rd trip
Granola, bulk 3.93

Total 7.89 (tax is included)

What I really needed was a long walk; what I did was make a chocolate sandwich for lunch. Then, when I got home, I made a yogurt parfait - granola, yogurt and honey. Of course, all in all, it was not that bad, looking back. What it did was make me think about something: I've been reading a lot about positive thinking and when you are consumed with negative feelings and thoughts you are supposed to replace it with positive good thoughts. That day, at that chocolate sandwich moment, I was literally marinading in negativity. And the one thing that helped to pull me out of it was my chocolate sandwich. It was a bandaid; a quick fix. If this is not habitual, I suppose it's ok. Next time, I might opt for a soothing beverage, like tea or coffee and a walk around the block. My love for bread and chocolate should be saved for times when I can fully savor the flavor in a positive state of mind.

Food is a go-to for many people for stressful times. Being on this budget has enlightened me on my eating habits; the way I eat and the what-for's. Seeing my stress habits in connection with how I eat unfold before my eyes is letting me get to know myself and how I react to different situations, and food plays a big part in that it is sort of a coping tool to help me feel good again.

How do you deal with stress? Do reach for certain go-to stress foods? My friend Jeanine and I used to talk about our favorite stress-foods. Her favorite was chips and salsa and a margarita and mine was Ben & Jerry's Phish Food - Hmmmm, at this one certain time in our life working an extremely stressful job together. I won't go into stress-weight gain....and a lot of the eating was in front of the t.v.

Think about how you deal with stress and negative emotions. Do you reach for food? If you're conscious about your actions, then you're half-way there. Deal with the issue and your reaction to it, which is most important. And try to enjoy your food as food, not as an emotional security blanket during a bad day.

I, myself, do not plan on giving up my chocolate sandwiches, however, I know I will enjoy them more in a positive state of mind~

Julie